At Quintonil ($$$$), our food critics consistently recommend: Postres de Maiz, Verdolagas con Camaron, Caldo Tlalpeno. Postres de Maiz scores 97.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Three corn desserts: sorbet, tamale, and a masa pudding. Each explores a different corn variety.
"Quintonil's postres de maiz — three corn desserts: sorbet, tamale, and masa pudding exploring different corn varieties — is the dessert sequence that represents everything this kitchen is doing at the…"
Purslane and wild shrimp — a weed most cooks ignore turned into something brilliant. Foraged daily.
"Vallejo sees things in ingredients that other chefs discard. This weed is everywhere in Mexican markets — his version costs $40 and is worth it."
Ancient Mexican broth with chipotle, epazote, and chickpeas. The house version adds smoked duck.
"The broth base is ancient. The smoked duck addition is the one moment of chef ego in the dish — and it improves it."
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