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Modern Mexican Cuisine Never Looked Better Than at Maestro, Danny Godinez's Pasadena Restaurant


Day boat scallopsDay boat scallops, rice, huitlacoche, epazote foamDay boat scallopsDay boat scallops, rice, huitlacoche, epazote foamhuitlacocheDay boat scallops, rice, huitlacoche, epazote foamhuitlacocheDay boat scallops, rice, huitlacoche, epazote foamroasted tomatilloDay boat scallops, rice, huitlacoche, epazote foamescabecheDay boat scallops, rice, huitlacoche, epazote foamInterior of Maestro in PasadenaDay boat scallops, rice, huitlacoche, epazote foamFree-range chicken mole with avocado pureeDay boat scallops, rice, huitlacoche, epazote foamFree-range chicken mole with avocado pureeDay boat scallops, rice, huitlacoche, epazote foamchorizo salsaDay boat scallops, rice, huitlacoche, epazote foamavocado pureeDay boat scallops, rice, huitlacoche, epazote foamView into the dining roomDay boat scallops, rice, huitlacoche, epazote foamAgave old-fashioned at MaestroDay boat scallops, rice, huitlacoche, epazote foamEsquiteDay boat scallops, rice, huitlacoche, epazote foamchile de arbol aioliDay boat scallops, rice, huitlacoche, epazote foam

Maestro is less thematic than Danny Godinez's Orange County restaurants, which have focused on French/Mexican cooking, or molecular techniques, or the Mexican state-specific dishes. At Maestro, Godinez is looking to present “things that people have never tried before while still using Mexican flavors.” The room is long and comfy and dark, backed by a small bar decorated with traditional Mexican tiles. There's a focus on tequila and mezcal cocktails. The margaritas are stellar. There are small plates meant for sharing. There's huitlacoche ice cream.