The restaurant, which brings a little surfer culture to Boca, is decorated with a colorful Day of the Dead-inspired mural and features a full-sized VW Bus parked in the dining room.
The combination restaurant/tequila bar serves Max's takes on Mexican street food, made with local and sustainable products, in keeping with the chef/partner's "farm to fork" philosophy.
Executive chef Scott Pierce has put together a menu that includes tacos in pork belly, fish, carne asado, pork carnitas, albondigas, or pescado borracho, a traditional beer-battered fish (three to a serving, $11-$14); enchiladas and burritos ($12 - $16); soups and salads; and starters like a pork belly arepa ($9), rotisserie chicken wings ($10), and chile rellenos ($8).
Large plates include salmon mole verde ($23); baby back ribs with chipotle-guava barbeque sauce ($26); and pork carnitas made with rotisserie heritage pork ($18).
The tequila bar features nearly 50 tequilas and cocktails like the Dirty Sanchez (roasted jalapeno infused tequila, blood orange puree, fresh lime, limonada, and cointreau $11); the Mecadito (blanco tequila, fresh muddled cucumber, cilantro and jalapeno, agave nectar, and fresh lime juice $11); and the Apple Cider Margarita (mezcal, St. Germain, apple cider, agave, fresh lime, and orange juice $11).
The Mexican opens for dinner nightly at 5:30 p.m., with plans to open for lunch shortly. A nightly happy hour from 4 p.m. - 7 p.m. features $5 Margaritas, free chips and salsa, half-priced appetizers, and $1 off premium spirits. On Wednesdays, ladies drink $5 "skinny" Margaritas, Cosmopolitans, wine, and champagne all evening and can enjoy $20 pitchers of Margaritas and sangria.