“We are honored to have Chef Max – who was born and raised in Oaxaca, Mexico – at MoQuila,” said Erika Wong of the Eire Restaurant Group, parent company of Moquila.  “His authentic cooking techniques and unique personal recipes have impressed our patrons for two years.  We are excited to expand his position to include responsibility for the entire kitchen.”

MoQuila offers fresh, innovative Mexican dishes with terrific touches like tableside-prepared guacamole, refreshingly-light cuisine choices and over 250 premium tequilas.  In addition to cooking, Chef Max will oversee the development and continual enhancement of what will prove to be an original menu of Mexican cuisine—using only the freshest and most authentic Mexican ingredients. Referred to as “Nuevo Cocina” (new cuisine), MoQuila’s menu can best be described as traditional dishes prepared with contemporary culinary techniques. 

Chef Max earned the head chef position at MoQuila after preparing food in the kitchens of some of South Florida’s most noted restaurants, including Mark’s at the Park, Gotham City and JB’s on the Beach. His culinary style has evolved from years spent in his aunt’s restaurant in Tlaxiaco, Mexico and his career working alongside culinary masters. As Chef Max describes the menu, “My approach is to allow the dishes to speak for themselves; I use bold spices and layer upon layer of clean, distinct flavors, and I want MoQuila’s customers to continue experiencing gourmet Mexican as it is intended.”

Among Chef Max’s culinary delights: The Pollo Rostizado, marinated for 48 hours before being spit roasted with MoQuila’s secret spice; the Pollo con Mole (Mexico’s national dish), prepared with a unique balance of dried chilies, nuts, seeds and Mexican chocolate. He will also continue MoQuila’s tradition of making empanadas, tamales, mole, salsas and tortillas fresh and from scratch. 

Chef Max is also sticking with his tried-and-true MoQuila favorites, including signature dishes prepared with the restaurant’s most celebrated ingredients—El Tesoro Tequila. The Calamari Borracho is sautéed with garlic, cilantro, red chili butter and tequila, while the freshly-prepared Gazpacho is marinated in tequila versus the traditional sherry vinegar preparation.