Tell me what it was like to eat at Quintonil?
Did you start with the chileatole de huitacloche? This corn fungus, grey in colour and earthy in flavour, with chillies and Mexican herbs? And have you tried the grilled pickled mussels tostada, with mole de mar? What a good idea. How did it taste? I want to know everything.
What did you think of the dish with very thin slices of butternut, bright yellow in colour, with a certain acidity and spiciness that contrasted with the creaminess and sweetness of the horchata rice? It must be wonderful.
And the tuna with aguachile de brassicas? And the spider crab with blue corn tostadas? And the pibil duck tamal with young corn cream?
Oh, the food of Mexico! And Jorge Vallejo sure knows how to make us love it!
And what about all the insects?
The Chapulín (corn locust), the Jumil (shield bugs), the Cocopache (a type of cockroach) and the Chicatana ant? And the escamoles (ant larvae)? A feast, no?
Tell me about it! Is it really good?
And afterwards? Did you have the arroz a la tombada with sea urchin, lobster and chilhuacle rojo, those medium-hot chillies with a delicate, smoky flavour from Oaxaca? Lucky you!
And isn’t the mole chichilo negro mind-blowing? With perfectly cooked rib eye and a quenelle of pico de gallo.
Don’t tell me you finished with the cactus paddle sorbet, tangy and sweet!
I’m told that it’s hard not to be taken in by this country and this culture, so fertile, so rich and so welcoming, after eating at Quintonil.
Tell me all about it, is it really like that? I want to know.
Well... words fail me, you just have to go and see for yourself.
I definitely want to return.