Video: Quintonil Contemporary Mexican Cuisine Rooted in Traditions

A meal highlight from our trip to Mexico City was Quintonil. Chef Jorge Vallejo’s restaurant is currently no. 24 on The World’s 50 Best restaurants (2019). It was so fun to see Mexican flavors we typically associate with casual food elevated to such a high level. We tried so many new ingredients, different types of bugs (which were surprisingly tasty), fruits, cactus, as well as local fish from Mexico, sustainably caught in Veracruz. Highlights from the autumn tasting menu included the charred mamey tartare, the catch of the day cooked barbacoa style, the Atocpan-style mole, and the panucho with braised oxtail. On the beverage side, we enjoyed a bottle of Gut Oggau Theodora, and we also found our favorite mezcal of our entire trip here – Quiéreme Mucho, from a small producer in Oaxaca.

Note: This video was filmed in 2019, before the pandemic.

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QUINTONIL

Address & Contact Information
Av. Isaac Newton 55, Polanco IV Secc, Miguel Hidalgo, Ciudad de México, Mexico
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Jorge Vallejo is the chef and owner of restaurant Quintonil in Mexico City.
Jorge Vallejo is the chef and owner of restaurant Quintonil in Mexico City.
Welcome home! Tortillas, cheese, beans with chicharrones, and green salsa with Chicatana ants.
Welcome home! Tortillas, cheese, beans with chicharrones, and green salsa with Chicatana ants.
Cactus ceviche.
Cactus ceviche.
Moné (puffed blue corn tortilla) garnished with uni from Baja California.
Moné (puffed blue corn tortilla) garnished with uni from Baja California.
The moné was stuffed with mushroom ceviche, plantain foam, and Hoja Santa.
The moné was stuffed with mushroom ceviche, plantain foam, and Hoja Santa.
Cured amberjack and trout in yuzu aguachile, infused oil of flowers, horseradish, and oyster emulsion.
Cured amberjack and trout in yuzu aguachile, infused oil of flowers, horseradish, and oyster emulsion.
Catch of the day, “lobina” (bass) ribs, cooked barbacoa style (in agave leaves) in a grasshopper adobo with bean salsa.
Catch of the day, “lobina” (bass) ribs, cooked barbacoa style (in agave leaves) in a grasshopper adobo with bean salsa.
Atocpan style mole, mushrooms, and emulsion of butter and "pitiona."
Atocpan style mole, mushrooms, and emulsion of butter and “pitiona.”
Pork broth with Hoja Santa and zucchini blossom.
Pork broth with Hoja Santa and zucchini blossom.
Roasted cabbage, scallops, and artichoke cream with chile ancho.
Roasted cabbage, scallops, and artichoke cream with chile ancho.
Mexican duck cooked Peking style.
Mexican duck cooked Peking style.
Duck, caramelized onions, eggplant purée, pico de gallo, and a sauce from dried chiles, bone marrow, and cocopaches.
Duck, caramelized onions, eggplant purée, pico de gallo, and a sauce from dried chiles, bone marrow, and cocopaches.
Panucho with braised oxtail in a black "recado" sauce from oven-baked onions and fried almond purée.
Panucho with braised oxtail in a black “recado” sauce from oven-baked onions and fried almond purée.

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