Quintonil Mexico City

Awards

MICHELIN Guide

Two stars restaurant, 2026

All Michelin stars in Mexico City All Michelin stars in Mexico All 2 stars Michelin in Mexico City All 2 stars Michelin in Mexico

OAD

North American Restaurants 2026, 35

All OAD North American in Mexico City All OAD North American in Mexico

The World’s

50 Best

World`s 50 Best Restaurants 2024, #7

All World`s 50 Best in Mexico City All World`s 50 Best in Mexico

Latin Americas's 50 Best Restaurants 2024, #12

All Latin Americas's 50 Best in Mexico City All Latin Americas's 50 Best in Mexico

Elite Collection

Elite Collection Top 100 2019, #78

All Elite Collection Top 100 in Mexico City All Elite Collection Top 100 in Mexico

La Liste

La Liste, #116

All La Liste in Mexico City All La Liste in Mexico

Restaurant Ranking

Restaurant Ranking 2024, #1109, PRO #17.33, USER #0.00

All Restaurant Ranking in Mexico City All Restaurant Ranking in Mexico

Eatinerary's

Eatinerary's Locals Short List

Eatinerary's Locals Short List in Mexico City Eatinerary's Locals Short List in Mexico

Chef

Jorge Vallejo

Cuisine

Mexican, Contemporary, Modern Mexican

• 2026
• 2025
• 2024
• 2019
• 2017

Dinner at QUINTONIL

on 15 Feb 2026

by Takefumi Hamada

Quintonil | Mexico City, Mexico

Dinner at Quintonil

on 15 Jan 2026

by Lesley Chesterman

Simply amazing dinner yesterday at @rest_quintonil in Mexico City. Owned by the husband-and-wife team Chef Jorge Vallejo and dining room manager Alejandra Flores, this two-Michelin-starred restaurant, #3 on the World’s 50 Best list, serves a compelling tasting menu based on Mexican ingredients and traditional dishes executed with impeccable modern cooking techniques. A truly impressive meal not only for the food but the service and especially the wine service by sommelier... More

Simply amazing dinner yesterday at @rest_quintonil in Mexico City. Owned by the husband-and-wife team Chef Jorge Vallejo and dining room manager Alejandra Flores, this two-Michelin-starred restaurant, #3 on the World’s 50 Best list, serves a compelling tasting menu based on Mexican ingredients and traditional dishes executed with impeccable modern cooking techniques. A truly impressive meal not only for the food but the service and especially the wine service by sommelier Tomas Carreira. An inspiring meal made with flawless execution. Go to enjoy the art, expertise and professionalism of this dynamic team.
Menu on last slide. Picture of Jorge Vallejo and Alejandra Flores in there too. Lovely, lovely people. ❤️ Less

Dinner at QUINTONIL

on 18 Nov 2025

by Yves Silvain

Our Mexico @rest_quintonil ✨

- Rib eye, chichilo negro, huitlacoche -
- Cactus paddle sorbet -
- Coconut, plankton, physalis, caviar -
- Cornbread, vanilla, passion fruit, rompope -

As always an Foodtastic Experience by @jorgevallejo 🙏🥰

Dinner at QUINTONIL

on 16 Nov 2025

by Yves Silvain

Our Mexico @rest_quintonil ✨

- Aged kampachi pescadilla -
- Plantain buñuelo with escamoles -
- Mussel tostada with mole de mar -
- Lime pickled tomatoes, jicama, fennel kimchi -
- Stone crab, pipian verde, makrut lime -

As always Foodtastic Experience by @jorgevallejo 🙏❤️

Dinner at QUINTONIL

on 11 Apr 2025

by Jhonatan Cano

•
📍 @rest_quintonil 🌟🌟
👨‍🍳 @jorgevallejo
#[instagram]️⃣ N.7 @theworlds50best
•
🌰 tejate (Oaxacan beverage) with pataxte theobroma, mamey & dates

🌮 kampachi taco, fermented mushroom & almonds
🐛 fritter of ‘escamoles’ larvae & agave honey cream

🐚 mussels tart with seafood mole

🎃 butternut squash & tomato salad, rice horchata & pumpkin seeds

🌽 ‘pepian’ made from sunflower seeds, lime, basil, blue corn tostada &... More

•
📍 @rest_quintonil 🌟🌟
👨‍🍳 @jorgevallejo
#[instagram]️⃣ N.7 @theworlds50best
•
🌰 tejate (Oaxacan beverage) with pataxte theobroma, mamey & dates

🌮 kampachi taco, fermented mushroom & almonds
🐛 fritter of ‘escamoles’ larvae & agave honey cream

🐚 mussels tart with seafood mole

🎃 butternut squash & tomato salad, rice horchata & pumpkin seeds

🌽 ‘pepian’ made from sunflower seeds, lime, basil, blue corn tostada & zucchini

🐚 scallops ceviche with capers & lettuces

🐟 ‘sope’ of grilled tuna belly, chapulin grasshopper adobo & chicatana ants

🌵 snow of prickly pear cactus

🫔 pork tamal with corn cream

🐷 roasted pig with ‘manchamanteles’ mole, beets & apples

🥩 aged ribeye with huitlacoche garum & broccoli mole

🥥 coconut sorbet with plankton, passion fruit & caviar

🌽 corn bread with nixtamal rompope, vanilla & passion fruit

🍫 #welovemignardises Less

Dinner at QUINTONIL

on 22 Dec 2024

by João Wengorovius

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... More

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. Less

Dinner at QUINTONIL

on 08 Dec 2024

by Yves Silvain

Mexican perfection @rest_quintonil

- Grilled tuna collar, sake lees, coconut foam, arroz -
- Entomophagy festival -
- Cactus paddle sorbet -
- Melipona honey, physalis, crème fraiche ice cream -

Foodtastic experience by @jorgevallejo ✨

Dinner at QUINTONIL

on 07 Dec 2024

by Yves Silvain

Mexican perfection @rest_quintonil

- Chileatole, huitlacoche, mexican herbs, chillies -
- Butternut squash, tomato salad, rice horchata -
- Blue fin tuna, wasabi ice cream, watermelon radish -
- Spider crab, sunflower seeds, makrut lime, blue corn -
- Mussels, mole de mar, tostada, charred onion -
- Red lobster, orange gastric, cauliflower, plankton -

Foodtastic experience by @jorgevallejo ✨

7 / 10

Dinner at Quintonil

on 22 Jan 2019

by Gerhard Huber

Two years ago, in January 2016, I have been to Quintonil. At this point I thought it was at the beginning too much tomatillos and then too much mole.
However, Jorge Vallejo, the Chef/Owner really raised his game. The Winter Menu has no resemblance to his former cooking.
The flavours are well combined but not too strong. His techniques is so much more refined, he loves to use Nixtamalization which has certainly great health benefits but creates a structure which is not to everybody's liking.
A... More

Two years ago, in January 2016, I have been to Quintonil. At this point I thought it was at the beginning too much tomatillos and then too much mole.
However, Jorge Vallejo, the Chef/Owner really raised his game. The Winter Menu has no resemblance to his former cooking.
The flavours are well combined but not too strong. His techniques is so much more refined, he loves to use Nixtamalization which has certainly great health benefits but creates a structure which is not to everybody's liking.
A wonderful dinner with the most generous host.

Less

Dinner at QUINTONIL

on 18 Nov 2017

by Alfons Weber

Dinner at QUINTONIL

on 19 Apr 2017

by Jason Wang

Mamey, crumble from clove
_
Quintonil, Mexico City (Nov 2016)
#cityfoodsters_mexicocity
#cityfoodsters_quintonil