Máximo

The story

Máximo in Mexico City: A Michelin-Starred Mexican Bistro in Roma Norte

Máximo, in the heart of Mexico City’s Roma Norte neighborhood, is a bistro built on a simple, powerful idea: make a kitchen that highlights the best of what’s available. From the start, chef and team have centered their cooking on the principle of distinguishing the finest product at hand. This is a sustainable kitchen, using seasonal, national ingredients of the highest quality, rooted in a close, open relationship with suppliers.

The team brings fresh product from the field and the sea directly to the table, reviving ancestral traditions with everything made by hand. The result is a delicious meal and a long, leisurely after-dinner conversation in pure Mexican style—their home is your home. This dedication to product and craft earned Máximo a Michelin star for 2026, recognizing its high-quality cooking.

The menu changes according to product availability, but the day’s offerings showcase the kitchen’s range. Start with a Baja oyster in dashi jelly, or kampachi with a soy-ginger vinaigrette, macha, and radishes. Heartier options include a Wagyu Cross rib eye grilled over charcoal with onion and veal jus, or a slow-braised Wagyu Cross beef tongue in beer, served with mole, organic camote, and pickled onion. A tasting menu is also available, offering a curated journey through the kitchen’s best.

The kitchen is led by Sous Chef Alejandro Gil and Pastry Chef Lupita Sánchez, with General Manager Oscar Luna overseeing the floor. The atmosphere is welcoming and unpretentious, a space where the focus remains squarely on the plate. Máximo’s approach is a direct, honest expression of modern Mexican cuisine, grounded in respect for ingredient and tradition.