Eduardo García went from foraging mushrooms and picking citrus as a child migrant farmworker in the U.S. to prepping confits in fine dining kitchens—no culinary school, just hustle. After getting deported (twice), he came back to Mexico and built Maximo—not to chase stars, but as the kind of kitchen where people like him could see a future.
Máximo helped put CDMX on the global food map—but it’s stayed relevant because it feels personal. Risottos and aguachiles sit side by side on a menu that changes daily depending on what his trusted farmers and suppliers bring in that morning. And even with all the big time list inclusions, it still feels like the kind of place your friend who has cooked with every type of mushroom recommends—not the one who just screenshots Michelin guides.
