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Fall 2009 Dinner With Dialogue Series Eating "sustainably" -- without harming animals, farm workers, or the environment -- will be the topic at this dinner at Celebration restaurant, with author Pamela Walker plus Michael and Debby Sams of Full Quiver Farms from Kemp, Texas. More info
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Posted on March 23, 2009 at 3:16 p.m.
Food: 5/5 Vibe: 5/5 Service: 5/5 Value: 5/5 Overall: 5/5
I have been to Maximo four times since it opened. This is my new favorite place for both happy hour and dinner. The dark, cozy atmosphere is relaxing whether you sit at the bar or plop down on a big comfy couch. The dining room is simple and elegant. The weather has not been conducive to patio dining during my visits.
They have a fair selection of tequila based specialty drinks. My favorite is the frozen Tamarindo Maximo, made with “fresh Tamarind puree.” (I’m pretty sure that’s a fruit.) Also a full bar if you are not in a tequila mood.
I generally don’t get terribly excited about food but something on this menu just blows my mind. It’s called chicken. Only it’s not your everyday sort of chicken. It’s much more succulent than your everyday sort of chicken. I’m not sure where they raise them, what they feed them or how they cook them but this is consistently the most chicken-y chicken I have ever tasted in my life. From the Nachos de Pollo (Chicken Nachos) appetizer to the Pollo al Horno Estilo Yucatan (Chicken in a corn husk served with rice and tomatoes), this is what chicken must taste like in Heaven!
On my last visit, I was in the mood for beef and ordered fajitas for a main course. Not even close to the chicken. But the Tabla Mexicana (which just sounds sexy) a la Parrilla appetizer was very flavorful with brisket, mushrooms and loads of cheese on flatbread.
Definitely worth checking out. Order chicken something.
On Maximo Cocina Mexicana