Huauzontles with Chiapas cheese
Newton 55, Polanco, Mexico City
+52 55 5280 2680
Chief reason to visit: A key feature is the restaurant’s urban orchard, where much of Quintonil’s ingredients are grown. Co-owner Jorge Vallejo highlights the value of fruit and vegetables through his cooking, with twists on traditional Mexican dishes including chilcayotes (squash) in homemade mole.
A few words on the chef: Vallejo’s CV includes a stint at Noma in Copenhagen, but it was his three-year training under Mexican chef Enrique Olvera that really shaped his philosophy on food. Vallejo runs the restaurant with his wife, Alejandra Flores, who oversees the front of house.
Menu decoder: The difficult-to-pronounce huauzontles are a green vegetable vaguely resembling broccoli. Vallejo serves them with cheese from Chiapas and nopal cactus snow.
Global fame: Quintonil made its debut on The World’s 50 Best Restaurants list in 2015 at No.35, rising to No.12 in 2016.
What else? Vallejo was so into food as a child that he would ask his father to buy him a roast chicken instead of toys for his birthday – then eat it all on his own.
Images: Fernando Gomez Carbajal