How to book Quintonil

Quintonil opened in Mexico City in 2012 and is run by chef Jorge Vallejo and his wife, Alejandra Flores, who leads the dining room and operations¹. Before opening it, Flores was director of operations and later commercial director at Enrique Olvera's restaurant group¹. Vallejo set out to cook with Mexican ingredients and traditional techniques in a modern way, and works closely with regional producers¹.

The restaurant serves a seasonal tasting menu, which can be adapted for vegan, pescatarian and vegetarian diets, though not for guests who avoid corn, chili or onion¹. Insects such as escamoles, chicatana ants and cocopaches appear on it, and Vallejo has said guests have "wept over a tamale"³. Dishes named by The World's 50 Best include duck pibil tamales with elote cream and braised oxtail in black recado, and many ingredients come from an urban garden about 30 metres from the kitchen². The Michelin Guide awards it two stars⁴.

The main room has two parts, a small entrance area and a bright space hung with Mexican art, and a separate counter facing the open kitchen serves a shorter menu with insect tacos². The AP counted 11 tables and a menu of 4,950 pesos per person in 2025³. Quintonil was ranked No. 3 on The World's 50 Best Restaurants 2025 and named the best restaurant in North America that year².