Quintonil
Chef Jorge Vallejo's seasonal kitchen using foraged and heirloom ingredients. Michelin-adjacent prestige, relentless focus on Mexican terroir.
This listing was written by Foodtree and has not yet been confirmed by the restaurant.
Dishes
Postres de Maiz
Dessert
Three corn desserts: sorbet, tamale, and a masa pudding. Each explores a different corn variety.
Caldo Tlalpeno
Starter
Ancient Mexican broth with chipotle, epazote, and chickpeas. The house version adds smoked duck.
Verdolagas con Camaron
Main
Purslane and wild shrimp — a weed most cooks ignore turned into something brilliant. Foraged daily.