Viva Maximo Houston
Share
tacos, 'ritas, and more from local foods group, in houston's west u.
07/12/2026
Chef Adrian's brunch menu feels like home, but with the volume turned all the way up—and it only happens two days a week. Sat–Sun | 11AM–3PM
07/10/2026
Look closer and you'll see thousands of tiny glass beads. Pressed into beeswax by hand, one by one.
The Huichol art on our walls represents the same thing on your plate: passion, dedication, and a deep respect for Mexican heritage.
Chef's orders 🫡
07/03/2026
We've always known, but now the rest of the country is catching on.
Huge thanks to Food & Wine and Boris Fishman for spreading the word about Houston, and for putting Maximo on the list. The soul of our city's food is in its diversity.
"As an immigrant, I had come to Houston to remember just how much immigrant cuisine has enriched the national palate."
Swipe for more, or get the full read 👉 bit.ly/foodwine-max
This Mill Scale Metalworks-smoked sweet potato came from a special occasion menu, and it quickly became one of your favorites. Pumpkin seed macha brings the crunch and whipped requesón makes it dreamy.
A few days before we left for the James Beard Foundation Awards, all the Houston nominees took over the ChòpnBlọk kitchen for a night full of celebration and doing what we love with our crew. We're still feeling the love from that night.
Then, Chef Adrian Torres took the stage in Chicago to accept the 2026 James Beard Award for Emerging Chef, making history as the first Houstonian to bring home the title—and he's not the only Space City chef to bring home a medal.
This win is a big one—for Chef Adrian, Viva Maximo Houston and Local Foods Group. And it’s an equally big win for Houston, home of the best culinary community in the country 🤍
06/16/2026
De Maximo, para el mundo.
🏆 James Beard Foundation, thank you for honoring our in such a meaningful way.
Adrian is a special chef and person and deserves the incredible recognition of being named Emerging Chef presented by S.Pellegrino® Sparkling Natural Mineral Water💛
Monday nights are for the pitch ⚽
Chef Adrian and the Maximo crew are looking for fresh competition. Think your squad can take us? Slide into our DMs and let’s do this!
P.S. That half-gallon YETI isn't team-exclusive. Grab one at the restaurant for $60, with $40 frozen marg fills 🙌
This duo to start your evening: Squash Blossom Tetela + our Maxi-Tini. Sip, bite, repeat.
No shortcuts.
Twice each week, Chef Adrian and his team start the day extra early to begin soaking corn kernels for the nixtamalization process.
The next day, they grind it down into masa before pressing it into tortillas and other menu staples.
All this work leads to a richer flavor and aroma and a soft, tender texture.
Watch Cindy work her magic with the Clara 🍍 We take mezcal, fresh mint, pineapple and lime, and turn it into this crystal-clear sip—fresh, tropical and smooth.
Getting the local lowdown from the man behind the menu 🏙️
Chef Adrian took a break from the kitchen for a quick-fire round on his Houston essentials—from the date night spots that never miss to where he eats when he’s off the clock.
Shout out to Taqueria El Novillo, El Rincon de Chavita, and H-E-B! 🙌
05/11/2026
Just add fire 🔥
Fresh, sweet and juicy, this veggie gets a smoky upgrade into corn ribs, finished with chipotle mayo, cotija and crunchy pepitas.
The perfect shareable side dish doesn't exi—oh wait, yes it does.
Click here to claim your Sponsored Listing.
Category
Website
Address
6119 Edloe Street
Houston, TX
77005
