Update: 3/27/25
Quintonil holds 2 Michelin stars and chef/owner, Jorge Vallejo, is near the top of the world. Specifically, his restaurant is #7 on the World’s Best list for 2025. His menu is driven by farm to table ingredients with many from his own rooftop garden. Even the name, Quintonil comes from a Mexican herb. Classically trained at the culinary institute and a protege of famed chef Enrique Olvera of Pujol, Jorge has succeeded in his own right, serving his version of modern Mexican cuisine.
I was fortunate enough to secure dinner reservations for two, but our good friend Charley (#year-of-yes) belatedly decided to join us. It meant forgoing the tasting menu, because moving to a three-top resulted in a time constraint that could not be overcome. We savvy diners however, created our own tasting menu by ordering All the apps on the menu, to share. Then there were the mains and desserts. Judging by the look on the face of our server, it might have been a first.
Cocktails
We continued our exploration in the world of mezcal with mango and lime agave nectar cocktails.
Appetizers
Salbutes (puffed deep fried tortillas) with salsa and hot mustard.
Salad with cotija cheese.
Crab tostada with lime radish and habanero chili mayo.
Smoked kampachi with yuzu flowers, horseradish and emulsion of oysters.
Huauzontles with chiapas cuadro cheese amaranth and tomato ragout.
Jerusalem artichoke tamale with pine nuts in tree spinach and pipian sauce.
Charred avocado tartare with ant larvae and mexican herb chips.
Mains
Braised oxtail in black recado with chile habanero red glazed onions au jus.
Braised oxtail taco.
Sea Bass barbacoa in grasshopper adobo with beans.
Desserts
Mamey panna cotta with sweetened corn crumble
Mamey seed kiwi ice cream
Quintonil and Hospitality
They are ranked #7 in the world for the food and dining experience, but are #1 when it comes to best guest photographs. Of course it helps to have fantastic guests!
The three gringos from left are myself, Kevin and of course, Charley