Máximo — Restaurant in Mexico City

A great spot for our final night in CDMX. Unlike Rosetta, Maximo only accepts reservations, so the front door was void of people milling about accosting a host. If you rate a restaurant by all the things that go into the experience: atmosphere, service, food, and design, then here you will find a place that has it all.

Along the entry is the kitchen, which you pass heading down a hallway before you reach the dining room. All are under the same warehouse-height ceiling, for the space is made up of two brick walls with two exposed ducts and enclosed by a high glass atrium-esque roof that has been added over what was once maybe an alleyway. Seated in the very back, we had a view of the entire place. With two-foot-tall dripping candles on each table, draping grey-toned canvases adorning the off-white masonry walls, and warmly stained oak for tables and door opening they achieved a stunning blend of an industrial and cottage. Friendly and non-pretentious, the floor is a roster of waitstaff in aprons, who you could mistake as bus boys, and then dark-suited "pit boss" type floaters who constantly walked the two lanes pitching in and ensuring all was running well.

We ordered Caesar salad, a bowl of ceviche, risotto, and pesto pasta. As it is customary in Mexico City to bring some accouterments, they also did: a plate of blue corn tostada chips with a heavenly whipped avocado spread and tangy tomato salsa—so simple yet so tasty. Plus, the chef served us an amuse bouche: a ramekin of refried bean dip made with goat cheese and eggplant—the kind of thing you would hear someone claim they could live off of.

First out was the ceviche properly served in a bowl containing all the tasty juice—aka "Tigre de Leche". A spicy kick made digestible by the thinly sliced radish. Caesar was in wedge format and not as special as the rest. For mains my risotto was rich and parmesan cheese flavored made even more umami-like by the truffle shavings on top. Deanna’s pesto pasta was a bright green with a smooth less paste-like structure then topped with a generous dollop of oxtail ragu. Perhaps it was the two weeks of Latin American food, but the Italian flavors so simply done, really hit the spot and coupled with the great service made Maximos our favorite meal in CDMX. The only moment of the night when the floor staff seemed less rehearsed was when we asked for the check. Deanna and I met a year ago, at the end of 2023, and we were celebrating. This was noted on the reservation, as you can often mention online when booking, but Maximo actually took it to heart. But we didn’t make it easy for them. For one, they learned I cannot consume sugar or fruits so late in the day. Two, Deanna had her heart set on going elsewhere for gelato, so they couldn't figure out a way to drop a desert. This was causing an obvious delay in getting the check. Then a new floor member who had not had stopped by before, passed and asked if we cared for anything to drink, confirming a suspicion he had that we don't drink alcohol going off the fact we hadn’t ordered any. Though this isn't true. He left, and finally one of the pit bosses came by and just asked us if we would like a glass of Champagne. I think he knew the cat was out of the bag and in a kind of honest yet gracious way wrapped up what was becoming a sort of Fawlty Towers-type scene, though true to this top Mexico City restaurant, it all happened in a...

CDMX Eats 2024 #48, International #1, Mexican #6, "Nice" #4: this is my personal pick for top high-end restaurant in CDMX (edging out Pujol and Quintonil).

I first visited Maximo at their old location back in 2018. Over the years, while their prices have increased (bad) their menu has gotten better and better (good, lol).

Most recently had dinner here with a friend during the week at a ~21:30 reservation. It was an incredible experience and standout meal for the year so far.

What we ordered: ceviche de pulpo, ostiones, tostada de abulon, tlayuda cangrejo, pollo frito, sweet onion cruffin, wagyu cross, oxtail tagliatelle, & vanilla cheesecake, mango sorbet; drinks: corn martini, macadamia mai tai, piña chiltepin, mezcalita, cacao highball, mezcal negroni & espresso.

Standouts: (S-tier) pollo frito, tostada de abulon, cheesecake, sweet onion cruffin; corn martini, espresso (WOW)!

The fried chicken was huge and incredibly flavorful. The cook on the chicken and the butter/sauce it came with was insane. The abalone tostada was a special of the day (and while it looked like the soft-shell crab tlayuda) it was an absolute flavor bomb.

The most novel dish and the one I'd deem "must-order" would be the sweet onion soup with cruffin. The less you know the better. If I could only order one drink/cocktail, it'd 100% be the corn martini. Super complex, different and packs a punch.

I think/wish/hope Maximo would open a little area/salon off their restaurant that just served their desserts and coffee. The espresso I had here was one of the best in my entire life and such a pleasant ending to the meal. The cheesecake was great, but their postres menu is/was so stacked it was probably the hardest decision of the night.

(Tier 1) ceviche de pulpo, tlayuda cangrejo; cacao highball, piña chiltepín

All of the above are super solid, they just didn't punch as heavy as the S-tier dishes. The ceviche de pulpo a la Mexicana is an absolute classic here and a must-order if you've never visited. Mexico does cacao/chocolate cocktails better than anywhere I've ever been. The cacao highball is no exception.

Pass: wagyu cross & mai tai

Wagyu is often disappointing (in Mexico at least; Choza being the exception). The dish was boring and the wagyu was quite overcooked. Papa puree was good but not enough to carry the dish with the dead meat. Mai Tai on paper sounded so interesting (my first drink order) but didn't do anything for me.

In addition to an inventive menu and phenomenal food, Maximo has created a perfect vibe. It feels like you're at a (very cool) friend's house. It doesn't feel stuffy/pretentious/white-tablecloth. Service is similarly excellent and personable without being stuffy.

Can we please get a Maximo "cafe" or dessert and...

Booked in advance, ended up next to the bathroom hallway, which had the added benefit of listening to them sort silver the entire meal. Pretty sure I saw a couple go back and try to go in together? It was like an audio visual show of me watching people go shit/fuck while I listen to the employees complain about their end of shift work rolling silverware.

The appetizers were better than the meal in our opinion. His soft shell crab and my burrata and bread were delicious, very fresh and flavorful. The food came out separately which I thought was odd? My friends came then mine a few minutes later. The main cut of beef I wanted was unfortunately already out so I went with the NY strip which was slightly above the Morton's/Ruth chris level. My friends burger, made of the beef cheek I wanted, was very good but don't bother trying to eat it with your hands it will fall apart immediately. He asked for medium and it was definitely a lil medium rare. My friend and I agreed that the guacamole we got nearby beforehand for happy hour was better than anything we got here, or at least of similar quality.

Unfortunately the bathroom hallway next to me put me off the entire experience. I'd encourage you to write "don't seat me near the bathroom" on your reservation, otherwise one person will have a gorgeous view of the restaurant and the other will be aware of the entire restaurant's bathroom habits. We did get a brand new candle halfway through the meal which was kinda annoying cuz making sure it melt evenly was my main entertainment (excluding mi amigo) besides watching people go to the bathroom and listen to the silverware being sorted.

Edited to add: when I got asked how the meal was I said "Bien", it was fine. And the manager who took my card seemed very happy with that response? Maximo strives for "fine' and take note of that when...