Chef Max Ehrsam
Personal Chef In MiamiI'm a Mexican personal chef. I'm a fan of eating delicious, well-prepared food of any tradition or culture. When I cook, I specialize in authentic—but modern—Mexican cuisine, which is sometimes complex and quite elaborate, but rewardingly flavorsome and colorful.
I learned to cook from the best—Carmen and Lita (my Mom and my Grandma). Having said that, I've strived for updating our family recipes in order to make them healthier or more contemporary. I've also modified them at times in order to accommodate my guests' eating restrictions.* Nevertheless, I avoid straying too much from Mexico's ancient flavors, traditions, and skills.
All in all, I strive to create not just a delicious meal for my guests, but a whole culinary experience.
*Vegetarian, lactose-intolerant, and gluten-adverse guests are always welcome! Also, don’t fear Mexican food because of its heat—the level of spiciness can always be adjusted to the guest’s palate.
ServSafe certified.
More about me
For me, cooking is...
an expression of love. I don't find many other opportunities in life to use my talents as a way to make people happy.
I learned to cook at...
home, from my Mom. She was great at balancing flavor and nutrition.
A cooking secret...
is planning carefully, using the best and freshest ingredients available, paying close attention to the details, and loving every step of the process.
My menus
Chef's surprise: a starter chosen by the chef to complement a variety of flavors and textures
Caprese and avocado salad in a skewer with a spicy balsamic reduction
Chipotle hummus with crudités
Choriqueso (chorizo with cheese) quesadilla bites
Crostini topped with avocado cream and a spicy, garlicky shrimp
Grilled quesadillas filled with roasted poblano peppers and corn in a creamy sauce
Mini molletes: Traditional Mexican toast with refried beans and a blend of three cheeses au gratin, topped with pico de gallo
Sinaloa-style cream cheese shrimp dip
Mexican angel hair pasta (fideo) in a tomato-chipotle sauce with chorizo
The best guacamole ever, served with tortilla chips
Ahi tuna aguachile: raw ahi tuna submerged in a spicy lime-serrano pepper marinade
Jícama and mandarin orange salad with pepitas (roasted pumpkin seeds) (Nov.-Apr.)
Mexico City-style street corn (lime juice, chili pepper powder, a hint of mayo)
Refreshing cucumber soup with mint and jalapeño (chilled)
Spicy avocado soup (chilled)
Sweet corn, tomato and avocado salad with cilantro-jalapeño dressing
Watermelon-tomatillo salad with jalapeño-mint dressing (May-Sept.)
Traditional tortilla soup (sopa azteca) served with accoutrements: cheese, crema, roasted ancho chiles, cilantro, avocado
Smoked trout tostada topped with slices of avocado
Peach, tomato, tomatillo, and jalapeño salad
Chef's garden salad with mustard vinaigrette
Spaghetti with cilantro-pepita pesto
Bacon-jalapeño mac & cheese
Beer-braised pork tacos, served with habanero-pickled onions
Chicken breasts in a creamy chipotle sauce, served with cilantro rice
Chicken enchiladas in a creamy sauce, au gratin (enchiladas suizas)
Flank steak tacos with jamaica (hibiscus) and jalapeño syrup (spicy and sweet)
Queso fundido (melted cheese blend) with either crispy chorizo or garlic mushrooms, served family style
Shrimp (or whitefish) Mexican ceviche, served with plantain chips
Tequila, chipotle, and crema shrimp
Adobo mahi mahi topped with grilled pineapple salsa, served with roasted vegetables or Mexican white rice
Chef's surprise: a new creative dish inspired by local and/or seasonable ingredients
Coffee flan with a subtle tequila whipped cream
Grilled plantains in a honey buttery sauce with fresh berries, pecans, and homemade crema
Mexican chocolate mousse with burnt rum and a cinnamon cracker
Rich brown butter and walnut brownies, served with vanilla ice cream
Silky cream cheese flan, served with fresh berries
Spicy Mexican chocolate and chile torte (flourless)
Mango-serrano pepper-mezcal sorbet
Spicy dark chocolate pudding with Chile and cinnamon
View full menu
Caprese and avocado salad in a skewer with a spicy balsamic reduction
Chipotle hummus with crudités
Choriqueso (chorizo with cheese) quesadilla bites
Crostini topped with avocado cream and a spicy, garlicky shrimp
Grilled quesadillas filled with roasted poblano peppers and corn in a creamy sauce
Mini molletes: Traditional Mexican toast with refried beans and a blend of three cheeses au gratin, topped with pico de gallo
Sinaloa-style cream cheese shrimp dip
Mexican angel hair pasta (fideo) in a tomato-chipotle sauce with chorizo
The best guacamole ever, served with tortilla chips
Ahi tuna aguachile: raw ahi tuna submerged in a spicy lime-serrano pepper marinade
Chef's surprise: a starter chosen by the chef to complement a variety of flavors and textures
Jícama and mandarin orange salad with pepitas (roasted pumpkin seeds) (Nov.-Apr.)
Mexico City-style street corn (lime juice, chili pepper powder, a hint of mayo)
Refreshing cucumber soup with mint and jalapeño (chilled)
Spicy avocado soup (chilled)
Sweet corn, tomato and avocado salad with cilantro-jalapeño dressing
Watermelon-tomatillo salad with jalapeño-mint dressing (May-Sept.)
Traditional tortilla soup (sopa azteca) served with accoutrement (for self-assembly): cheese, crema, roasted ancho chiles, cilantro, avocado
Smoked trout tostada topped with slices of avocado
Chef's garden salad with mustard vinaigrette
Spaghetti with cilantro-pepita pesto
Peach, tomato, tomatillo, and jalapeño salad
Bacon-jalapeño mac & cheese
Beer-braised pork tacos, served with habanero-pickled onions
Chicken breasts in a creamy chipotle sauce, served with cilantro rice
Chicken enchiladas in a creamy sauce, au gratin (enchiladas suizas)
Flank steak tacos with jamaica (hibiscus) and jalapeño syrup (spicy and sweet)
Queso fundido (melted cheese blend) with either crispy chorizo or garlic mushrooms, served family style
Shrimp (or whitefish) Mexican ceviche, served with plantain chips
Tequila, chipotle, and crema shrimp
Adobo mahi mahi topped with grilled pineapple salsa, served with roasted vegetables or Mexican white rice
Chef's surprise: a new creative dish inspired by local and/or seasonable ingredients
Coffee flan with a subtle tequila whipped cream
Grilled plantains in a honey buttery sauce with fresh berries, pecans, and homemade crema
Mexican chocolate mousse with burnt rum and a cinnamon cracker
Rich brown butter and walnut brownies, served with vanilla ice cream
Silky cream cheese flan, served with fresh berries
Spicy Mexican chocolate and chile torte (flourless)
Mango-serrano pepper-mezcal sorbet
Spicy dark chocolate pudding with Chile and cinnamon
Chef's surprise
View full menu
Mexican angel hair pasta (fideo) in a tomato-chipotle sauce with chorizo
Caprese and avocado salad in a skewer with a spicy balsamic reduction
Chef's surprise: a starter chosen by the chef to complement a variety of flavors and textures
Chipotle hummus with crudités
Choriqueso (chorizo with cheese) quesadilla bites
Crostini topped with avocado cream and a spicy, garlicky shrimp
Grilled quesadillas filled with roasted poblano peppers and corn in a creamy sauce
Mini molletes: Traditional Mexican toast with refried beans and a blend of three cheeses au gratin, topped with pico de gallo
Sinaloa-style cream cheese shrimp dip
The best guacamole ever, served with tortilla chips
Ahi tuna aguachile: raw ahi tuna submerged in a spicy lime-serrano pepper marinade
Chef's garden salad with mustard vinaigrette
Spaghetti with cilantro-pepita pesto
Jícama and mandarin orange salad with pepitas (roasted pumpkin seeds) (Nov.-Apr.)
Mexico City-style street corn (lime juice, chili pepper powder, a hint of mayo)
Refreshing cucumber soup with mint and jalapeño (chilled)
Peach, tomato, tomatillo, and jalapeño salad
Spicy avocado soup (chilled)
Sweet corn, tomato and avocado salad with cilantro-jalapeño dressing
Watermelon-tomatillo salad with jalapeño-mint dressing (May-Sept.)
Traditional tortilla soup (sopa azteca) served with accoutrements: cheese, crema, roasted ancho chiles, cilantro, avocado
Smoked trout tostada topped with slices of avocado
Chef's surprise: a new creative dish inspired by local and/or seasonable ingredients
Roasted poblano pepper lasagna
Bacon-jalapeño mac & cheese
Beer-braised pork tacos, served with habanero-pickled onions
Chicken breasts in a creamy chipotle sauce, served with cilantro rice
Chicken enchiladas in a creamy sauce, au gratin (enchiladas suizas)
Flank steak tacos with jamaica (hibiscus) and jalapeño syrup (spicy and sweet)
Queso fundido (melted cheese blend) with either crispy chorizo or garlic mushrooms, served family style
Shrimp (or whitefish) Mexican ceviche, served with plantain chips
Tequila, chipotle, and crema shrimp
Adobo mahi mahi topped with grilled pineapple salsa, served with roasted vegetables or Mexican white rice
Coffee flan with a subtle tequila whipped cream
Grilled plantains in a honey buttery sauce with fresh berries, pecans, and homemade crema
Mexican chocolate mousse with burnt rum and a cinnamon cracker
Rich brown butter and walnut brownies, served with vanilla ice cream
Silky cream cheese flan, served with fresh berries
Spicy Mexican chocolate and chile torte (flourless)
Mango-serrano pepper-mezcal sorbet
Spicy dark chocolate pudding with Chile and cinnamon
View full menu
Caprese and avocado salad in a skewer with a spicy balsamic reduction
Chipotle hummus with crudités
Choriqueso (chorizo with cheese) quesadilla bites
Crostini topped with avocado cream and a spicy, garlicky shrimp
Grilled quesadillas filled with roasted poblano peppers and corn in a creamy sauce
Mini molletes: Traditional Mexican toast with refried beans and a blend of three cheeses au gratin, topped with pico de gallo
Sinaloa-style cream cheese shrimp dip
Mexican angel hair pasta (fideo) in a tomato-chipotle sauce with chorizo
The best guacamole ever, served with tortilla chips
Ahi tuna aguachile: raw ahi tuna submerged in a spicy lime-serrano pepper marinade
Chef's surprise: a starter chosen by the chef to complement a variety of flavors and textures
Jícama and mandarin orange salad with pepitas (roasted pumpkin seeds) (Nov.-Apr.)
Mexico City-style street corn (lime juice, chili pepper powder, a hint of mayo)
Refreshing cucumber soup with mint and jalapeño (chilled)
Spicy avocado soup (chilled)
Sweet corn, tomato and avocado salad with cilantro-jalapeño dressing
Watermelon-tomatillo salad with jalapeño-mint dressing (May-Sept.)
Smoked trout tostada topped with slices of avocado
Chef's garden salad with mustard vinaigrette
Spaghetti with cilantro-pepita pesto
Peach, tomato, tomatillo, and jalapeño salad
Traditional tortilla soup (sopa azteca) served with accoutrements: cheese, crema, roasted ancho chiles, cilantro, avocado
Bacon-jalapeño mac & cheese
Beer-braised pork tacos, served with habanero-pickled onions
Chicken breasts in a creamy chipotle sauce, served with cilantro rice
Chicken enchiladas in a creamy sauce, au gratin (enchiladas suizas)
Flank steak tacos with jamaica (hibiscus) and jalapeño syrup (spicy and sweet)
Queso fundido (melted cheese blend) with either crispy chorizo or garlic mushrooms, served family style
Shrimp (or whitefish) Mexican ceviche, served with plantain chips
Tequila, chipotle, and crema shrimp
Adobo mahi mahi topped with grilled pineapple salsa, served with roasted vegetables or Mexican white rice
Chef's surprise: a new creative dish inspired by local and/or seasonable ingredients
Coffee flan with a subtle tequila whipped cream
Grilled plantains in a honey buttery sauce with fresh berries, pecans, and homemade crema
Mexican chocolate mousse with burnt rum and a cinnamon cracker
Rich brown butter and walnut brownies, served with vanilla ice cream
Silky cream cheese flan, served with fresh berries
Spicy Mexican chocolate and chile torte (flourless)
Mango-serrano pepper-mezcal sorbet
Spicy dark chocolate pudding with Chile and cinnamon
View full menu
Mexican angel hair pasta (fideo) in a tomato-chipotle sauce with chorizo
Caprese and avocado salad in a skewer with a spicy balsamic reduction
Chef's surprise: a starter chosen by the chef to complement a variety of flavors and textures
Chipotle hummus with crudités
Choriqueso (chorizo with cheese) quesadilla bites
Crostini topped with avocado cream and a spicy, garlicky shrimp
Grilled quesadillas filled with roasted poblano peppers and corn in a creamy sauce
Mini molletes: Traditional Mexican toast with refried beans and a blend of three cheeses au gratin, topped with pico de gallo
Sinaloa-style cream cheese shrimp dip
The best guacamole ever, served with tortilla chips
Ahi tuna aguachile: raw ahi tuna submerged in a spicy lime-serrano pepper marinade
Chef's garden salad with mustard vinaigrette
Spaghetti with cilantro-pepita pesto
Jícama and mandarin orange salad with pepitas (roasted pumpkin seeds) (Nov.-Apr.)
Mexico City-style street corn (lime juice, chili pepper powder, a hint of mayo)
Refreshing cucumber soup with mint and jalapeño (chilled)
Peach, tomato, tomatillo, and jalapeño salad
Spicy avocado soup (chilled)
Sweet corn, tomato and avocado salad with cilantro-jalapeño dressing
Watermelon-tomatillo salad with jalapeño-mint dressing (May-Sept.)
Traditional tortilla soup (sopa azteca) served with accoutrements: cheese, crema, roasted ancho chiles, cilantro, avocado
Smoked trout tostada topped with slices of avocado
Chef's surprise: a new creative dish inspired by local and/or seasonable ingredients
Roasted poblano pepper lasagna
Bacon-jalapeño mac & cheese
Beer-braised pork tacos, served with habanero-pickled onions
Chicken breasts in a creamy chipotle sauce, served with cilantro rice
Chicken enchiladas in a creamy sauce, au gratin (enchiladas suizas)
Flank steak tacos with jamaica (hibiscus) and jalapeño syrup (spicy and sweet)
Queso fundido (melted cheese blend) with either crispy chorizo or garlic mushrooms, served family style
Shrimp (or whitefish) Mexican ceviche, served with plantain chips
Tequila, chipotle, and crema shrimp
Adobo mahi mahi topped with grilled pineapple salsa, served with roasted vegetables or Mexican white rice
Coffee flan with a subtle tequila whipped cream
Grilled plantains in a honey buttery sauce with fresh berries, pecans, and homemade crema
Mexican chocolate mousse with burnt rum and a cinnamon cracker
Rich brown butter and walnut brownies, served with vanilla ice cream
Silky cream cheese flan, served with fresh berries
Spicy Mexican chocolate and chile torte (flourless)
Mango-serrano pepper-mezcal sorbet
Spicy dark chocolate pudding with Chile and cinnamon
View full menu
Mexican angel hair pasta (fideo) in a tomato-chipotle sauce with chorizo
Caprese and avocado salad in a skewer with a spicy balsamic reduction
Chef's surprise: a starter chosen by the chef to complement a variety of flavors and textures
Chipotle hummus with crudités
Choriqueso (chorizo with cheese) quesadilla bites
Crostini topped with avocado cream and a spicy, garlicky shrimp
Grilled quesadillas filled with roasted poblano peppers and corn in a creamy sauce
Mini molletes: Traditional Mexican toast with refried beans and a blend of three cheeses au gratin, topped with pico de gallo
Sinaloa-style cream cheese shrimp dip
The best guacamole ever, served with tortilla chips
Ahi tuna aguachile: raw ahi tuna submerged in a spicy lime-serrano pepper marinade
Chef's garden salad with mustard vinaigrette
Spaghetti with cilantro-pepita pesto
Jícama and mandarin orange salad with pepitas (roasted pumpkin seeds) (Nov.-Apr.)
Mexico City-style street corn (lime juice, chili pepper powder, a hint of mayo)
Refreshing cucumber soup with mint and jalapeño (chilled)
Peach, tomato, tomatillo, and jalapeño salad
Spicy avocado soup (chilled)
Sweet corn, tomato and avocado salad with cilantro-jalapeño dressing
Watermelon-tomatillo salad with jalapeño-mint dressing (May-Sept.)
Traditional tortilla soup (sopa azteca) served with accoutrements: cheese, crema, roasted ancho chiles, cilantro, avocado
Smoked trout tostada topped with slices of avocado
Chef's surprise: a new creative dish inspired by local and/or seasonable ingredients
Roasted poblano pepper lasagna
Bacon-jalapeño mac & cheese
Beer-braised pork tacos, served with habanero-pickled onions
Chicken breasts in a creamy chipotle sauce, served with cilantro rice
Chicken enchiladas in a creamy sauce, au gratin (enchiladas suizas)
Flank steak tacos with jamaica (hibiscus) and jalapeño syrup (spicy and sweet)
Queso fundido (melted cheese blend) with either crispy chorizo or garlic mushrooms, served family style
Shrimp (or whitefish) Mexican ceviche, served with plantain chips
Tequila, chipotle, and crema shrimp
Adobo mahi mahi topped with grilled pineapple salsa, served with roasted vegetables or Mexican white rice
Coffee flan with a subtle tequila whipped cream
Grilled plantains in a honey buttery sauce with fresh berries, pecans, and homemade crema
Mexican chocolate mousse with burnt rum and a cinnamon cracker
Rich brown butter and walnut brownies, served with vanilla ice cream
Silky cream cheese flan, served with fresh berries
Spicy Mexican chocolate and chile torte (flourless)
Mango-serrano pepper-mezcal sorbet
Spicy dark chocolate pudding with Chile and cinnamon
View full menu
Chef's surprise: a starter chosen by the chef to complement a variety of flavors and textures
Caprese and avocado salad in a skewer with a spicy balsamic reduction
Chipotle hummus with crudités
Choriqueso (chorizo with cheese) quesadilla bites
Crostini topped with avocado cream and a spicy, garlicky shrimp
Grilled quesadillas filled with roasted poblano peppers and corn in a creamy sauce
Mini molletes: Traditional Mexican toast with refried beans and a blend of three cheeses au gratin, topped with pico de gallo
Sinaloa-style cream cheese shrimp dip
Mexican angel hair pasta (fideo) in a tomato-chipotle sauce with chorizo
The best guacamole ever, served with tortilla chips
Ahi tuna aguachile: raw ahi tuna submerged in a spicy lime-serrano pepper marinade
Jícama and mandarin orange salad with pepitas (roasted pumpkin seeds) (Nov.-Apr.)
Mexico City-style street corn (lime juice, chili pepper powder, a hint of mayo)
Refreshing cucumber soup with mint and jalapeño (chilled)
Spicy avocado soup (chilled)
Sweet corn, tomato and avocado salad with cilantro-jalapeño dressing
Watermelon-tomatillo salad with jalapeño-mint dressing (May-Sept.)
Traditional tortilla soup (sopa azteca) served with accoutrements: cheese, crema, roasted ancho chiles, cilantro, avocado
Smoked trout tostada topped with slices of avocado
Peach, tomato, tomatillo, and jalapeño salad
Chef's garden salad with mustard vinaigrette
Spaghetti with cilantro-pepita pesto
Bacon-jalapeño mac & cheese
Beer-braised pork tacos, served with habanero-pickled onions
Chicken breasts in a creamy chipotle sauce, served with cilantro rice
Chicken enchiladas in a creamy sauce, au gratin (enchiladas suizas)
Flank steak tacos with jamaica (hibiscus) and jalapeño syrup (spicy and sweet)
Queso fundido (melted cheese blend) with either crispy chorizo or garlic mushrooms, served family style
Shrimp (or whitefish) Mexican ceviche, served with plantain chips
Tequila, chipotle, and crema shrimp
Adobo mahi mahi topped with grilled pineapple salsa, served with roasted vegetables or Mexican white rice
Chef's surprise: a new creative dish inspired by local and/or seasonable ingredients
Coffee flan with a subtle tequila whipped cream
Grilled plantains in a honey buttery sauce with fresh berries, pecans, and homemade crema
Mexican chocolate mousse with burnt rum and a cinnamon cracker
Rich brown butter and walnut brownies, served with vanilla ice cream
Silky cream cheese flan, served with fresh berries
Spicy Mexican chocolate and chile torte (flourless)
Mango-serrano pepper-mezcal sorbet
Spicy dark chocolate pudding with Chile and cinnamon
View full menu
Mexican angel hair pasta (fideo) in a tomato-chipotle sauce with chorizo
Caprese and avocado salad in a skewer with a spicy balsamic reduction
Chef's surprise: a starter chosen by the chef to complement a variety of flavors and textures
Chipotle hummus with crudités
Choriqueso (chorizo with cheese) quesadilla bites
Crostini topped with avocado cream and a spicy, garlicky shrimp
Grilled quesadillas filled with roasted poblano peppers and corn in a creamy sauce
Mini molletes: Traditional Mexican toast with refried beans and a blend of three cheeses au gratin, topped with pico de gallo
Sinaloa-style cream cheese shrimp dip
The best guacamole ever, served with tortilla chips
Ahi tuna aguachile: raw ahi tuna submerged in a spicy lime-serrano pepper marinade
Chef's garden salad with mustard vinaigrette
Spaghetti with cilantro-pepita pesto
Jícama and mandarin orange salad with pepitas (roasted pumpkin seeds) (Nov.-Apr.)
Mexico City-style street corn (lime juice, chili pepper powder, a hint of mayo)
Refreshing cucumber soup with mint and jalapeño (chilled)
Peach, tomato, tomatillo, and jalapeño salad
Spicy avocado soup (chilled)
Sweet corn, tomato and avocado salad with cilantro-jalapeño dressing
Watermelon-tomatillo salad with jalapeño-mint dressing (May-Sept.)
Traditional tortilla soup (sopa azteca) served with accoutrements: cheese, crema, roasted ancho chiles, cilantro, avocado
Smoked trout tostada topped with slices of avocado
Chef's surprise: a new creative dish inspired by local and/or seasonable ingredients
Roasted poblano pepper lasagna
Bacon-jalapeño mac & cheese
Beer-braised pork tacos, served with habanero-pickled onions
Chicken breasts in a creamy chipotle sauce, served with cilantro rice
Chicken enchiladas in a creamy sauce, au gratin (enchiladas suizas)
Flank steak tacos with jamaica (hibiscus) and jalapeño syrup (spicy and sweet)
Queso fundido (melted cheese blend) with either crispy chorizo or garlic mushrooms, served family style
Shrimp (or whitefish) Mexican ceviche, served with plantain chips
Tequila, chipotle, and crema shrimp
Adobo mahi mahi topped with grilled pineapple salsa, served with roasted vegetables or Mexican white rice
Coffee flan with a subtle tequila whipped cream
Grilled plantains in a honey buttery sauce with fresh berries, pecans, and homemade crema
Mexican chocolate mousse with burnt rum and a cinnamon cracker
Rich brown butter and walnut brownies, served with vanilla ice cream
Silky cream cheese flan, served with fresh berries
Spicy Mexican chocolate and chile torte (flourless)
Mango-serrano pepper-mezcal sorbet
Spicy dark chocolate pudding with Chile and cinnamon
View full menu
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