Máximo Bistrot is one of the city's culinary gems. With a shared passion for great food, chef Eduardo García and his wife Gabriela set up Maximo Bistrot to showcase fresh produce from in and around Mexico City. It is a farm-to-table restaurant and serves French plates made with Mexican-grown ingredients. Since it focuses on seasonal and local ingredients, Máximo's menu changes every day. The food is simple bistro-style food. Some of the most popular dishes in Máximo are crisp-skinned trout with clams, peas, and wild spinach, or a velvety chicken liver to spread on toast with sweet cherries. Purees, creamy spreads, and sweet sauces also find their way onto most plates. Set in a corner spot in the heart of La Rom, Máximo Bistrot is a low-lit place with not many seats and a half-open kitchen from where you can see line cooks at work. Reservations are necessary well in advance.