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This Guanajuato-born chef cooked alongside Eric Ripert and Enrique Olvera before opening Máximo Bistrot Local, where the menu, based on fresh and seasonal ingredients, changes daily. García’s goal of supporting the community informs every part of his business—whether it’s sourcing food from local purveyors to using napkins handmade by Oaxacan artisans.  

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Restaurant

Eduardo García

This Guanajuato-born chef cooked alongside Eric Ripert and Enrique Olvera before opening Máximo Bistrot Local, where the menu, based on fresh and seasonal ingredients, changes daily. García’s goal of supporting the community informs every part of his business—whether it’s sourcing food from local purveyors to using napkins handmade by Oaxacan artisans.