Máximo

Beet tartare tartlet with caviar (snack trio)

A delicate tartlet of vibrant beet tartare topped with briny caviar—bright, textural, and elegant

Infladita with Comté foam and caramelized onion (snack trio)

Light, airy infladita crowned with nutty Comté foam and sweet onion—savory and playful

Tempura‑fried shiso leaf with kampachi (snack trio)

Crisp tempura shiso leaf paired with clean, silky kampachi—refreshing and inventive

Black truffle ice cream or flan with caviar (desserts)

Savory‑leaning desserts—luxurious black truffle ice cream or flan topped with caviar—for a surprising finish

Crab tlayuda in green mole

Crab‑topped tlayuda bathed in verdant mole verde—a creative fusion of regional tradition and refined technique

Rib‑eye Wagyu cross a la brasa

Char‑grilled Wagyu‑cross rib‑eye with onion‑and‑veal jus and creamy potato purée—luxurious, juicy, and deeply savory

Lengua de res Wagyu cross in mole

Braised Wagyu‑cross beef tongue in house‑made mole, paired with organic camote and pickled onion—rich, tender, and soulful