Viva Maximo Houston

Viva Maximo Houston tacos, 'ritas, and more from local foods group, in houston's west u.

06/26/2026

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 🤍

De Maximo, para el mundo. 🏆 James Beard Foundation, thank you for honoring our in such a meaningful way. Adrian is a sp...
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💛

05/28/2026

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 🙌

05/28/2026

This duo to start your evening: Squash Blossom Tetela + our Maxi-Tini. Sip, bite, repeat.

05/24/2026

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.

05/17/2026

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.

05/14/2026

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! 🙌

Just add fire 🔥Fresh, sweet and juicy, this veggie gets a smoky upgrade into corn ribs, finished with chipotle mayo, cot...
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.

Huge shout out to Texas Monthly and José R. Ralat for including us in this feature on the evolution of tasting menus in ...
05/08/2026

Huge shout out to Texas Monthly and José R. Ralat for including us in this feature on the evolution of tasting menus in Mexican cuisine; our version of the "leave it up to you" omakase experience!

We love that our chef-driven, five-course feast is being recognized as both a creative outlet and an extra-accessible way to experience the very best of Maximo.

Get the full story 🔗 bit.ly/4b2HdOf

First it's sweet, then it's spicy, then you're going back for more of our Tiradito de Hamachi 🍓 • Buttery yellowtail• St...
05/07/2026

First it's sweet, then it's spicy, then you're going back for more of our Tiradito de Hamachi 🍓

• Buttery yellowtail
• Strawberry three ways (ponzu, pickled and fresh)
• Chili de arbol + black lime

It’s bright and bold—basically summer on a plate.

05/04/2026

🎬 The best chefs never stop being students. For Chef Adrian Torres, it's a two-way street with his team: "I’m gonna learn from you, and you're gonna learn from me."

It's that mindset, and the people who follow it, that keep Maximo constantly evolving.

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6119 Edloe Street
Houston, TX
77005

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