Wild Mushrooms and Roasted Porcini

Eduardo Garcia’s wild mushroom and roasted porcini dish is deep, earthy, and superbly composed when paired with Casa Dragones Joven. The richly satisfying notes of the wild mushroom are a perfect match for the smoothness of the Casa Dragones Joven. Chef Eduardo Garcia of Mexico City’s Maximo Bistrot, has managed to print his culinary mark on the city in a short time and at a young age.  Some of his earlier beginnings as a chef began at Le Bernardin (Restaurant with three Michelin Starts in New York City) and Pujol.  He opened Maximo Bistrot in 2012 with his wife and partner, Gabriela Lopez.