@michelinguide
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My Mexico City with Máximo’s Chef Lalo García
"Cooking here is straightforward but skillful: a plate of beautifully charred squash comes with a smoky pine nut sauce, chicken with crispy skin is set alongside roasted peaches and a mushroom medley, and a rich mole coloradito gives one dish particular memorability; finish with a fruit-layered tres leches for a real treat." - David Shortell
