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It’s mid-December, and this is a particularly busy time for Eduardo García. He’s launched his new book (Máximo, available in English worldwide), served two benefit dinners in different cities for Valle de Guadalupe’s volunteer firefighters and finalized details with his interior designer. On a cold morning in Mexico City, we spoke in the cozy Máximo Bistro kitchen while he and his cooks were preparing the day’s menu.
Here’s a morsel of our chat that morning. He also prepared a cold remedy for his staff with thyme, ginger and honey.
What do you appreciate most about the vegetables that you use in your recipes nowadays?
Time and the land make everything better. The quality of vegetables growing in good land increases as years pass, like celery. Even though it’s not an indigenous ingredient, it’s more delicious every time I use it, now that it’s been harvested for a long time.
What’s the key to cooking?
Patience.
Why did you decide to write a book?
I didn’t want to write a book. But in January, we’re going to move Máximo to another place. I’ve always wanted a bigger kitchen. I realized that an important cycle was coming to an end and my book is a tribute to Máximo’s first stage, to the place that housed me and to the people who made it all possible.
When Máximo moves, what’s going to happen to the original space?
I have a new project for this space.
It’s December and I see that you’ve still got morels…
Storms lasted a long time this year. Even if it’s not raining now, the land got a lot of water. There are regions in Mexico like Nevado de Toluca that are really humid and they can be used to cultivate higher quality potatoes or corn. But it’s not happening. It’s a question of agricultural tradition and vision.
What do you like to do when you’re not cooking?
I like to sleep... and rest. I’m also watching Meat Eater on Netflix. I can’t help but watch it. Watch an episode and you’ll be hooked! I also love Indian food, hunting and making recipes evolve. On Sundays, I use to cook at home using whatever ingredients I can find on my way, or ingredients my wife and I buy.
