Of all the restaurants we visited in Mexico, @maximobistrot was my #1. Chef @eduardogarciaguzman aka Lalo, has been putting in work since he was 8 years old harvesting produce with his family when they moved to the US. Lalo started working in kitchens when he was 14, starting as a dishwasher, quickly climbing the ladder and becoming a chef. Along the way, Lalo ran into some immigration and legal issues that had him incarcerated and deported a couple times. It eventually led him back to Mexico City. He made headlines while working as a chef de cuisine at Pujol and opened Maximo Bistrot in 2011 (If you want to read Lalo's full story, do a quick Google search and read his story on the New York Times 🥺).
Amazing story aside, the food at Maximo was effing delicious highlighting seasonal seafood along with a variety of mushrooms that were just harvested outside of Mexico City. We started with lighter, fresh seafood dishes including the pictured creamy ebi with caviar, bonito tataki topped with caviar, and sweet crab with a hint of ginger. @ Maximo Bistrot Local
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Pujol Restaurant, Polanco, Mexico City, Distrito Federal, Mexico. 6800 likes · 61 talking about this · 3638 were here. Restaurant. ... <看更多>