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Chef Jorge Vallejo spent time in the kitchen at Pujol before he and wife Alejandra Flores opened Quintonil, giving the former boss a run for his money. Their place, too, has become a fixture on “Fifty Best” lists, and is changing how people understand Mexican food. Taking its name from a weed that not long ago “decent” Mexicans wouldn’t dream of eating, Quintonil seeks to rescue and preserve discarded Mexican ingredients—particularly heirloom vegetable and herbal varieties—as part of the progressive, sustainable eating program it so elegantly advocates. Menus change seasonally but a recent bill of fare included an avocado tartare with ant-eggs and quelite-herb chips, chilacayote squash in mole with basil, and a rich, chocolate and pinole-flour parfait. A tasting menu of Neronian proportions is also available.
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Newton No. 55, Polanco, Polanco IV Secc, 11560 Miguel Hidalgo, CDMX, Mexico
+52 55 5280 1660
Mon - Sat 1pm - 5pm, 6:30pm - 10:30pm
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