The restaurant, which will feature Mexican street food and a tequila bar, will open in early November.
Like Max's other restaurants, many ingredients will be sourced locally, using sustainable ingredients. Scott Pierce has been tapped as executive chef. The Mexican will be open for lunch and dinner.
Dennis Max, who grew up in Southern California in the 1950s and '60s, is looking forward to
bringing the flavors of his youth to Boca Raton. "Border-town
cuisine is part of California's fabric. I look forward to sharing my
intimate familiarity and love of this cuisine with our guests in south
Florida," he says.
The Mexican will feature fresh-made
guacamole ($9); ceviche del dia ($12); sopa de tortilla topped with
avocado, queso cotija, and blistered corn ($5); and tacos served three to a
platter in your choice of shrimp al pastor ($13), carne asada ($14),
pork carnitas ($12), crispy pork belly ($12), or albondigas, a beef and pork meatball ($11). Enchiladas, seafood items, baby back ribs,
and fajitas will also be offered on the rustic menu.
If you're in
the biz, the Mexican is now hiring servers, bartenders, line cooks,
hostesses, dishwashers, prep cooks, and server assistants. Click here to submit a résumé.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!