The Chef · Rafael · Mexico City
Máximo Bistrot
A menu that shifts with the market is a kitchen I trust. He shops the same stalls I do and cooks them better.
Eduardo García cooking a daily menu off whatever he bought that morning. A market-driven bistro that changes with the product, not the trend.
— Rafael, The Chef
The move — Rafael's insider tip for Máximo Bistrot — is in the app.
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