Maximo Bistrot is a modern mexican with french technique fine-dining restaurant in Roma Norte, Mexico City.
Maximo Bistrot in Mexico City is chef Eduardo Lalo Garcia's one-Michelin-star Roma Norte room on Alvaro Obregon, seasonal Mexican cooking with French bistro.
Editorially verified May 31, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: The seasonal tasting; whatever vegetable arrived that morning from the farm.
Tip: Closed Mondays; the dining room moved to the larger Alvaro Obregon space in 2021. Book three weeks ahead.
Address: Av. Alvaro Obregon 65 Bis, Roma Norte, Cuauhtemoc, 06700 Ciudad de Mexico, Mexico City
Rosetta in Mexico City is Elena Reygadas' one-Michelin-star Roma Norte room in a 1920s townhouse on Colima, the kitchen that earned the World's Best Female.
Order: The hoja santa ravioli; the seasonal pasta of the week.
Tip: Closed Sundays; book the second-floor balcony tables. Sister Panaderia Rosetta is across the street for morning conchas.
Rosetta in Mexico City is Elena Reygadas' one-Michelin-star Roma Norte room in a 1920s townhouse on Colima, the kitchen that earned the World's Best Female.
Order: The hoja santa ravioli; the seasonal pasta of the week.
Tip: Closed Sundays; book the second-floor balcony tables. Sister Panaderia Rosetta is across the street for morning conchas.
Masala y Maiz in Mexico City is chefs Norma Listman and Saqib Keval's one-Michelin-star Juarez room on Marsella, a kitchen that bridges Mexican.
Order: The garam masala mole; the plantain dosa.
Tip: Closed Mondays and Tuesdays; lunch only Sundays. Small dining room books out two weeks ahead via Resy.
Merotoro in Mexico City is chef Jair Tellez's Condesa room on Amsterdam, the Baja-California-rooted kitchen ranked on the Latin America 50 Best list.
Order: The whole grilled fish for two; a Valle de Guadalupe bottle from the wine list.
Tip: Closed Sundays; the bar counter facing the open kitchen books first.
Nicos in Mexico City is chef Gerardo Vazquez Lugo's family-run Azcapotzalco kitchen on Cuitlahuac, the slow-cook Mexican room ranked on the Latin America 50.
Order: The mole almendrado; the sopa seca de natas casserole.
Tip: Closed Sunday dinner and Monday; lunch is when the slow-cooked moles peak.
Alcalde in Mexico City is chef Paco Ruano's Polanco room on Masaryk, the Guadalajara-import tasting kitchen that brought modern Jalisco cooking.
Order: The seasonal tasting; the chile en nogada when in season July to September.
Tip: Closed Sundays. The bar pours strong Mexican wine and mezcal; the open kitchen seats are the move.
El Tajin in Mexico City is the Centro Veracruzano Mexican kitchen inside the Centro Veracruzano on Miguel Angel de Quevedo in Coyoacan, the room that runs.
Order: The arroz a la tumbada; the mole xiqueño.
Tip: Closed Sundays after lunch. The garden patio is the seat; the Veracruz seafood menu changes weekly.
