The Mexican, Dennis Max's homage to the border town cuisine he grew up with while living in Southern California in the 1950's and 60's, is now open in Boca Raton.
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.
Follow Laine Doss on Twitter @LaineDoss and Facebook.