What's on the menu
Maximo revamped their menu to highlight Mexican ingredients rarely seen on Houston menus, bringing more nixtamalized masa creations, and introducing shareable small plates and composed entrees. Nixtamalized tortillas are tortillas prepared by soaking and cooking the grains in an alkaline solution, usually limewater, according to the release.
Menu items featured include an innovative masa-encrusted fish entree and a shareable masa cornbread with chicatana butter, mole soubise, hoja santa oil, and caviar, and a masa concha. Other new dishes include a hamachi crudo adorned with bright pink prickly pear ponzu, goldenberry and chile de arbol, a shrimp chorizo and shishito rajas quesadilla on a sourdough tortilla, and a banana ice cream-topped banana pudding buñuelo.
“Our nixtamal tortillas have always been very authentic,” Maximo Chef Adrian Torres said in the news release. “With this menu, we dig into that even more—what it really means to be authentic Mexican. In some cases, that looks like respecting the ingredients and traditional methods of preparation, which may not align with nut or gluten-free diets. As much as we respect tradition, we’re also progressive, and that looks like treating cauliflower as if it were carne asada, using requeson to make cheesecake, or sprinkling in Asian spices and vegetables.”
Fan favorites like the tacos with fried fish and slow-cooked suadero will remain on the menu in a more petite size to allow diners the room to explore. Maximo’s taco offerings will rotate frequently, and the new menu will open with sweetbreads and morita-bone marrow salsa taco.
- Reopened Jan. 15
- 6119 Edloe St., West University Place
- www.maximo-htx.com
