Eat This Now: Maximo’s Tabla Mexicana

I went to lunch at chef Amador Mora’s Maximo the other day. You can read all about the Mexican culinary goodness in our August issue. Nancy does the honors. My experience was spotty on one visit and downright tasty the next. The highlight? Tabla Mexicana, an appetizer of corn flatbread brushed with adobo cream and topped with whatever strikes chef Mora’s fancy that day. On my visit, the crispy, addictive bread was topped with tender steak, mushrooms, onions, and loads of gooey, melted cheese. Paired with a prickly pear margarita, I was muy happy. One of my friends said it best: “This is bar food of the gods. I’d come to happy hour everyday if they served this.” And they do, our chirpy hostess informed us. So, SideDishers, anyone else been to Maximo? Better yet, have you had the Tabla Mexicana? You need to eat it. Now.