Maximo
Mexican restaurant · West University Place ·
Tacos, ceviche, tasting menu, cocktails & wine
Tacos, ceviche, tasting menu, cocktails & wine
"Took home a Bib Gourmand—recognition of great food at great prices—and, per Michelin, this designation signals 'good quality food for a good value' and is often a 'personal favorite' among inspectors." - H. Drew Blackburn
"With burnt-orange banquettes, handsome tile floors and a covered patio overlooking West University, this cozy charmer doubles as a friendly spot for margaritas and lagers and a thoughtfully curated menu drawing on Texan and Mexican traditions. Tortillas are nixtamalized and pressed in-house; highlights include a mushroom taco with tempura-fried mushrooms and a sunflower seed chili crisp, roasted oysters with green garlic butter, grilled cucumbers with charred jalapeño yogurt, and a superb smoked pork chop buried under a spicy peanut macha. An agreeably priced tasting menu is also available." - The MICHELIN Guide
"Somehow, Maximo in West University just got better. After landing on the 2024 Best New Restaurants guide, this previously Tex-Mex spot took a break to rebrand with a new Mexican menu. The dining room is still recognizable—think velvet banquettes and tasteful uses of cacti—and you’ll still see the suadero tacos on the menu. But new iterations, like the masa-fueled small plates, are now the most exciting dishes at Maximo. Especially the cornbread that comes with a dollop of caviar and the right amount of crunch from chicatana butter. And when you’re grabbing forkfuls of smoked pork from the sope and a banana pudding-flavored buñelo, you’ll be reminded that change is good. Get access to exclusive reservations at this spot with Chase Sapphire Reserve. New cardmembers get $300 in annual dining statement credits." - brooke viggiano, mai pham, nicolai mccrary, andrew ryce, gianni greene, chelsea thomas
"After a brief closure in December, Maximo in West University is back with a new Mexican menu. The previously Tex-Mex spot now offers masa-fueled dishes like crispy fish with avocado pea pureé and cornbread with mole soubise. The hamachi crudo with pear ponzu and ice cream-topped banana pudding buñelo will also join the mainstay slow-cooked suadero and tacos. Get access to exclusive reservations at this spot with Chase Sapphire Reserve. New cardmembers get $300 in annual dining statement credits." - brooke viggiano, gianni greene, chelsea thomas
"Tucked into West University, this modern Mexican spot has gone through a recent reshuffle: opened by the hospitality group behind Local Foods and Milton’s in 2024, it paused earlier this year and brought in young, DACA-recipient chef Adrian Torres to rework the menu. The kitchen now turns out vivid, thoughtfully composed plates — a confit brisket taco with pickled red onion and salsa macha taquera, a bright ceviche, and a heart-of-palm salad with strawberries, basil, queso enchilado, and a Champagne vinaigrette. The standout is Torres’s homemade masa cornbread, served over a buttery mole soubise and finished with an umami-rich chicatana (fire-ant) butter, caviar for salinity, and hoja santa oil. For a broader tasting, a five-course menu showcases oysters two ways, a squash-blossom tetela, the masa cornbread, a sope topped with truffle short rib and mole negro, and a must-have dessert: a banana-pudding buñuelo filled with creamy vanilla custard and a homemade banana ice cream shaped like the fruit." - Brittany Britto Garley