Like so many of Mexico City’s best chefs, Eduardo “Lalo” García got his start with Enrique Olvera at the famed Pujol, where he worked for three years. In 2011, he left and opened Máximo Bistrot with his wife, Gabriela Lopez. Máximo has something of Pujol’s charm. A large open kitchen gives way to a sleek dining room with wooden furniture. Industrial tubing lines the ceiling, and gives the space a no-frills atmosphere. Here, European cooking techniques are paired with Mexican ingredients. The grilled octopus with mole sauce and sweet potato is delicious, and, if it’s summertime, you have to try the mushrooms. —Elena Clavarino

Elena Clavarino is the Senior Editor at AIR MAIL