Maximo has debuted a new brunch and tasting menu after the restaurant reopened on Jan. 15, focusing on progressive Mexican cuisine under the helm of executive chef Adrian Torres, according to a March 11 news release.
What's on the menu
The brunch menu is offered Saturday and Sunday from 11 a.m. to 3 p.m., and zooms in on nixtamalized corn masa. Nixtamalized tortillas are tortillas prepared by soaking and cooking the grains in an alkaline solution, usually limewater, according to previous Community Impact reporting.
The eggs benedict are served on masa cornbread with short rib and mole and even the waffle batter has masa thoughtfully incorporated. The restaurants huevos ahogados dish has mushrooms and quelites drowned in green tomatillo salsa, with oaxaca cheese and avocado, with corn tortillas on the side to scoop it all up. On the sweet side, Maximo's cinnamon-sugar-coated waffles is a new addition with cheesecake whipped cream, Japanese peanuts and agave syrup.
