Mamey, crumble from clove
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Quintonil, Mexico City (Nov 2016)
#cityfoodsters_mexicocity
#cityfoodsters_quintonil
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Mamey, crumble from clove
_
Quintonil, Mexico City (Nov 2016)
#cityfoodsters_mexicocity
#cityfoodsters_quintonil
Strawberry sorbet with marshmallow, different textures of berries, chamomile | Cactus sorbet with corn leaf ashes
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Quintonil, Mexico City (Nov 2016)
#cityfoodsters_mexicocity
#cityfoodsters_quintonil
Turkey, stock of cacao leaves, purée of turnip, carrots, salsify
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Quintonil, Mexico City (Nov 2016)
#cityfoodsters_mexicocity
#cityfoodsters_quintonil
Tuna with an orange glaze, purée from burnt acorn, purée from rutabaga
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Quintonil, Mexico City (Nov 2016)
#cityfoodsters_mexicocity
#cityfoodsters_quintonil
Fried tortilla with cuitlacoche
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Quintonil, Mexico City (Nov 2016)
#cityfoodsters_mexicocity
#cityfoodsters_quintonil
Avocado tartare with escamoles
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Quintonil, Mexico City (Nov 2016)
#cityfoodsters_mexicocity
#cityfoodsters_quintonil
Shrimp broth made with corn
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Quintonil, Mexico City (Nov 2016)
#cityfoodsters_mexicocity
#cityfoodsters_quintonil
Squash blossom stuffed with shrimp, shrimp mayonnaise, cauliflower purée
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Quintonil, Mexico City (Nov 2016)
#cityfoodsters_mexicocity
#cityfoodsters_quintonil
Cactus ceviche accompanied with orange juice mixed with beet
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Quintonil, Mexico City (Nov 2016)
#cityfoodsters_mexicocity
#cityfoodsters_quintonil
Homemade tortillas, black beans, red sauce | Frozen mango ceviche
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Quintonil, Mexico City (Nov 2016)
#cityfoodsters_mexicocity
#cityfoodsters_quintonil
Revisiting QUINTONIL, by Chef Jorge Vallejo, after 3 years. It was one of our favorite meals in Mexico back then and currently #22 on the World's 50 Best Restaurants list. The food was incredibly well executed with bright and complex flavors. The focus is on vegetables and greens, with many of the ingredients picked and served from their nearby garden.
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Quintonil, Mexico City (Nov 2016)
#cityfoodsters_mexicocity
#cityfoodsters_quintonil
