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MENU OF THE DAY

May 16th, 2025

Foie gras au torchon, kumquat, brioche, 25 year aged balsamic $980

Baja mussel, parsley sauce $460

Burrata, organic peach, tomato and sherry vinaigrette $580

Sea bass “aguachile”, prickly pear, chiltepín $570

A la mexicana octopus “ceviche”, tostadas and guacamole $570

Baja Abalone “tostada”, chicatana guacasalsa, heritage beans $680

Tempura soft shell crab “tlayuda”, heritage beans, chicatana guacasalsa $395

Baja kampachi sashimi, soy and ginger vinaigrette and macha $530

Roasted beets, organic apple vinaigrette, Celaya goat cheese and white grapefruit $465

Organic mixed green salad, blue cheese vinaigrette, parmesan $380

Caesar salad, free grazing cerdo pelón mexicano head cheese $540

Cauliflower and celery root soup, parmesan crouton, chermoula $320

Sweet onion cooked in whey, Comté cheese, cruffin $545

Roasted baby corn, hollandaise, parmesan $535

Organic fried chicken, BBQ $495

Lamb birria “sincronizada”, pickled onion, organic beans $540

Jamón ibérico 70 grams $759



Tagliatelle, oxtail ragout and parmesan $690

Fideo seco, prawn, heritage cilantro $790

Ricotta cheese and parmesan ravioli, zucchini and basil pesto $580



Roasted organic cauliflower with romesco and olives, sauce beurre blanc $540

White miso cod, roasted zucchini, dashi $740

Wood grilled quail, organic carrots, sherry jus $740

Thymed roasted organic chicken breast, parmesan risotto $735

Buttered seabass, mussels emulsion $670

Red wine braised Wagyu cross cheek $725

Beer braised Wagyu cross beef tongue, housemade mole, organic cauliflower purée $748

Wood grilled Wagyu cross tenderloin, pepper sauce, creamy spinach and organic potato purée $1190

Wagyu cross beef cheeseburger $560

TASTING MENU

Tasting menu $3300

With wine pairing $5700

Available from 1:00 to 3:00 pm and 6:00 to 9:45 p.m. 

Beet tartar tartlet and guacamole
Smoked fish dashi, tempura shiso, kampachi
Wheat “infladita”, onion and Comté
Baja abalone “tostada”
Plantain bread and caviar
Rockot, mussel emulsion
Wagyu cross Rib Eye, homemade mole
“Mango piña” and wakame popsicle
Chocolate soufflé tart, olive oil ice cream

Manager: Oscar Luna
Pastry Chef: Lupita Sánchez
Sous Chef: Alejandro Gil

Our menu is subject to change with the availability of our seasonal produce

“Alba white truffle” menu
5 courses $4500
with wine pairing $6350

DESSERTS

Heritage peach, cilantro seed, IPA beer ice cream $320

Chocolate, date and caramel tart, caramelized miso ice cream $429

Plum and banana semifreddo, merengue and financier $290

Madeleines, homemade Nutella, 6 pieces $341

Beurre noisette ice cream, apricot and fig leaf and mezcal $320

French toast, seasonal compote, ice cream $418

Vanilla cheesecake, seasonal ice cream $396

Tarte tatin, ice cream $341

Chaurand goat cheese ice cream, phyllo, guava, olive oil $374