Restaurant Quintonil is one of Mexico’s leading and most inventive restaurants. It is located in Mexico City’s modern Polanco district, right in the centre of Mexico’s capital. The restaurant is housed in a narrow and unobtrusive mansion in the quiet Newton street. Once inside, the interior is modern, yet straightforward and elementary, directing the attention to the contents of the plate. Lots of wood and some exotic plants bring nature inside. At the backside of the restaurant, there is a high, open-ceiling space, which gives a more spacious feeling.

In the kitchen, Chef Jorge Vallejo prepares modern, light dishes that focus on superior ingredients and pronounced flavours. Jorge studied Culinary Arts and Administration at the Centro Culinario de México. He gained experience on board of several cruise ships and worked at Restaurante Diana at Mexico City’s St. Regis Hotel, Noma in Copenhagen, and, of course, Pujol, where he was sous-chef. Together with his wife Alejandra Flores, Chef Jorge opened Quintonil restaurant in 2012.

Contrary to Pujol, which is more traditional and authentic, Quintonil is a truly contemporary Mexican restaurant, where you will be able to taste exciting ingredients like cactus and escamoles, in modern preparations and a contemporary setting. Sustainability is an important aspect of the restaurant’s philosophy, which is translated in the fact that most of the ingredients are sourced near the restaurant.

The tasting menu (around 11 servings) with beverage pairing is recommended to get a clear picture of the chef’s philosophy. Highlights from our menu included the cactus ceviche with beetroot and tangerine, paired with an excellent cocktail of beet juice and mescal, and the seafood serving ‘Vuelva a la Vida’, which combined ear shell clams with beef tongue and a delicious sauce of noisette spices and butter. Another must try dish is the preparation with Escamoles. Escamoles, sometimes called Mexican caviar, are the edible larvae and pupae of two ants species from Mexico. They have a buttery, nutty taste and are delicious when well prepared. During our visit, the chef combined them with a tartare of avocado and herb chips.

Service at the restaurant is laid-back and oriented to an international audience. It is warm and pleasant, but there still is margin to improve to make the experience really world-class.

Restaurant Quintonil is one of Mexico’s most exciting restaurants. Chef Jorge Vallejo (ex-Pujol) prepares modern, creative dishes with traditional Mexican ingredients such as cactus and escamoles. His approach is contemporary and inventive, making Quintonil one of the pioneering restaurants of the modern Mexican kitchen.

Written by Sven