Quintonil Mexico City

Named after a fragrant green herb that features in some of its dishes and drinks, Quintonil serves as the stage for chef Jorge Vallejo's boundary-pushing Mexican cuisine and his wife Alejandra Flores' unparalleled hospitality.

The restaurant masterfully integrates time-honoured techniques into innovative, modern preparations. Quintonil's tasting menu - with ingredients that often travel just 30 m from the urban garden to the plate - offers seasonal highlights such as tamales of duck pibil with elote cream, braised oxtail in traditional black recado sauce, and prickly pear snow. Desserts like creme fraiche with melipona honey, cape gooseberry and caviar add an elegant finish. The charismatic duo brings warmth, energy and creativity to the table, cultivating an experience that has diners returning time and time again.

In 2020, Quintonil introduced daring new offerings, such as insect-based tacos filled with grasshoppers and chicatana ants. Guests can now enjoy these alongside a captivating view of the open kitchen - an invitation to witness culinary artistry in action. Quintonil isn't just a meal. It's a journey through the heart of modern Mexican gastronomy.