Mexican and depends on the availability of local ingredients and produce, which leads to the menu to change daily. Garcia visited his suppliers in Mexico City every morning to get the best quality food possible to create the very best of Mexican cuisine.
The restaurant became widely known and popular and led to Garcia being head-hunted by Tarun Mahrotri, the owner of Peyote in London. Peyote is the name of a small cactus, which can be found in the Northern Mexican desert and therefore sets the tone for the restaurant’s theme.
Garcia developed the menu for the restaurant that launched in 2013 and has now been appointed as Executive Chef. Garcia thrives towards delivering the most authentic Mexican flavours to the menu, which will change every season, according to supplies from Mexico, he brings back from his regular visits throughout the year. He created new supply chains for ingredients between Mexico and the UK, such as chillis and corn.
Although Garcia was highly influenced by the chefs he worked with, he describes his mother as being “the most inspirational cook” he knows. She was the one to encourage him to open his own restaurant and follow his instincts. He is married to Gabriella, who operates the business at Maximo Bistrot Local. Garcia grows his own produce in his garden and enjoys traveling and being in nature. He combines the two on going on foraging trips, with his finds often appearing on his menu.
By Vera Kleinken
