Quintonil
The Story
Jorge Vallejo, the chef behind Quintonil, trained at the Culinary Institute of America and worked under renowned chefs before returning to Mexico to explore his culinary roots. His obsession with corn and its many forms defines his work, leading him to create dishes that celebrate the grain in all its glory. A pivotal moment in the restaurant's history was its inclusion in the World's 50 Best Restaurants list, which brought international attention to Vallejo's innovative take on Mexican cuisine. Beyond technical skill, Vallejo's cooking is meaningful because it tells the story of Mexico's rich culinary heritage and its ongoing evolution.
About Quintonil
Upon entering Quintonil, the air is filled with the earthy scent of corn and chilies, mingling with the faint aroma of wood smoke. The space, with its rustic wooden tables and soft lighting, feels both intimate and expansive. The culinary philosophy of Jorge Vallejo, the chef behind Quintonil, revolves around the idea of 'milpa', a traditional Mexican farming system that involves the cultivation of corn, beans, and squash together. This concept not only defines the menu but also the way ingredients are sourced and prepared. The menu at Quintonil is a journey through Mexico, with each course presenting a different region or ingredient in a modern yet respectful way. The tasting experience is a blend of tradition and innovation, with dishes like the huitlacoche risotto and the chapulines taco showcasing Vallejo's mastery of flavor and texture. The room itself is a testament to the chef's philosophy, with a design that echoes the natural elements of Mexico. The service is attentive yet unobtrusive, allowing diners to focus on the food and the stories it tells. Leaving Quintonil, one is left with a deep appreciation for Mexican cuisine and the passion of its people. This is a place where the past and present of Mexican cooking converge, offering a dining experience that is both educational and exhilarating.
The Atmosphere
- — The space is warm and inviting, with natural light filtering through large windows and a design that incorporates traditional Mexican elements.
- — The service is personalized and knowledgeable, with staff providing insights into the dishes and the stories behind them.
- — After the meal, diners are left with a sense of connection to the land and culture of Mexico, and a desire to return.
Signature Dishes
Huilacuche Risotto
A creamy risotto made with huitlacoche, a type of corn fungus, served with a side of crispy corn and a drizzle of chili oil. The dish showcases the earthy, umami flavors of huitlacoche, elevated by the creamy texture of the risotto.
Chapulines Taco
A taco filled with roasted grasshoppers, served with a side of guacamole and a squeeze of lime. The dish highlights the unique flavors and textures of chapulines, a traditional Mexican ingredient, presented in a modern and accessible way.
Tlacoyos with Mole
A traditional Mexican dish of flat, oval-shaped corn cakes filled with beans and topped with a rich, complex mole sauce. The dish is a celebration of Mexican street food, elevated to a fine dining experience with careful attention to detail and flavor balance.
Gallery
Why Quintonil?
- 1The use of traditional Mexican farming techniques, such as 'milpa', to source ingredients.
- 2The focus on lesser-known Mexican ingredients, like huitlacoche and chapulines.
- 3The incorporation of Mexican regional flavors and techniques into a modern fine dining experience.
- 4The personal touch of Chef Jorge Vallejo, who often interacts with diners to share the stories behind the dishes.
- 5The commitment to sustainability and local sourcing, with a farm-to-table approach that supports Mexican farmers.
When to Visit
Insider Tips
Ask for a tour of the kitchen garden to see where some of the ingredients are grown.
Request the chef's favorite dish, which may not be on the regular menu.
Pair the meal with the house selection of Mexican wines for an authentic experience.
Frequently Asked Questions
How do I get a reservation at Quintonil?
Reservations can be made online through the restaurant's website or by phone. It is recommended to book at least two months in advance due to high demand.
How much does a meal at Quintonil cost?
The tasting menu ranges from $150 to $200 per person, not including drinks. Wine pairings are available for an additional cost.
What is the dress code at Quintonil?
Smart casual attire is recommended for dining at Quintonil.
How long does a meal at Quintonil take?
A meal at Quintonil typically consists of 8-10 courses and lasts around 3 hours.
Does Quintonil accommodate dietary restrictions?
While the tasting menu format may limit some dietary accommodations, the kitchen will do their best to work with guests' needs. It is recommended to inform the restaurant of any restrictions when making a reservation.
Is Quintonil good for a special occasion?
Yes, Quintonil is an excellent choice for special occasions, offering a unique and memorable dining experience.
What makes Quintonil worth the price?
Quintonil offers a rare opportunity to experience modern Mexican cuisine at its finest, with a focus on traditional ingredients and techniques, presented in a beautiful and intimate setting.
Is there a bar or lounge area at Quintonil?
Yes, Quintonil has a bar area where guests can enjoy a selection of Mexican cocktails and wines before or after their meal.
$$$
per person (tasting menu)
4,231 reviews
How to Book
To secure a table at Quintonil, it is recommended to book at least two months in advance. Reservations can be made online or by phone, and it is advisable to join the waitlist in case of cancellations. For the best experience, request a table in the main dining room, which offers a more intimate setting. Arriving for the earlier seating can also increase your chances of getting a preferred table.
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