It’s all about freshness and flavour at Jorge Vallejo’s hotspot. Quintonil takes its name from a green Mexican herb that permeates both the dishes and the drinks. The tasting menu’s courses change with the seasons, but diners can expect the likes of Moorish crab with green pípian sauce, sunflower seeds and blue corn toast, or rocket marinaded in rice pasta with Veracruz sauce and parsley. It would be a mistake not to stay for dessert: the strained mango with toasted rice and seaweed is the perfect way to end this Mexican feast of flavours.
While Quintonil was closed in 2020, Vallejo and his team participated in the project Comidas Solidarias, buying ingredients from farming families in and around Mexico City and helping transform them into meals for hospital patients and vulnerable families.