"Maximo book is a very simple tool to cook with and enjoy Maximo Bistrot at home... we propose Mexican and international ingredients with recipes from a Mexican cook and cooking techniques from all around the world"
- Eduardo García
From The World's 50 Best Restaurants site's page about Maximo Bistro:
With a shared passion for great food, chef Eduardo García and his wife Gabriela set up Máximo Bistrot to showcase fresh produce from in and around Mexico City. Up to two thirds of the ingredients come from local farms, including the famed floating gardens of Xochimilco in the city. Such is their commitment to local production that everything from the furniture to the serviettes is also fair trade, sustainable and local.
About Eduardo Garcia: ...an impressive CV boasting spells at Enrique Olvera’s Pujol and Le Bernardin in New York, García was well-placed to open Máximo Bistrot in 2012 and has since helped cement Mexico City’s place on the international culinary map.
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