Maximo Bistrot Local
Chef Eduardo Garciá honed his skills in the kitchens of Mexico City’s famous Pujol, and Le Bernardin in New York. Here, in a former medical supply store in the up and coming La Roma neighborhood, he combines the region’s terroir with a more relaxed style of French (and sometimes Italian) food. Garciá might cook local mussels in a simple butter sauce or serve sliced duck breast with a creamy risotto made with sheep milk cheese.
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