Mexico City | Behind the Chef’s Counter: Quintonil
Quintonil | Mexico City
Mexico City is one of those places where deciding where you want to eat turns into a full-blown existential crisis. How does one choose between following the hypnotic swirl of al pastor on a spit or the sizzle of a street-side quesadilla? Or should you surrender to the elegance of one of the many fine dining spots where chefs are transforming local ingredients into works of art?
The pressure is real.
The sheer volume of deliciousness is both a blessing and a curse. The truth of the matter is, deciding where you want to eat isn’t about narrowing down your options. It’s about admitting to yourself you’ll never win. In fact, after chatting with locals and other tourists, your list will grow exponentially. I know mine has. But honestly, isn’t that the most delicious kind of defeat?
Even though I’ve put forth a valiant effort, I’ve learned you can’t possibly try everything in one trip, and you shouldn’t try. Not unless stretch pants are the aesthetic you’re striving for.
Now let’s talk about the fine dining scene in Mexico City. It’s nothing short of extraordinary.
As of 2025, Mexico City boasts seven Michelin-starred restaurants:
Two Michelin Stars: Pujol and Quintonil
One Michelin Star: Em, Esquina Comun, Rosetta, Sud 777, and Taqueria El Calida de Leon.
*Bold indicates I’ve dined there*
During my last trip, I had the pleasure of dining at Quintonil, and it was truly one of the most outstanding meals I’ve had in 2025.
Quintonil | Mexico City
Fine dining in Mexico City reaches its crescendo at Quintonil, where dinner feels less like a meal and more like a carefully choreographed performance. The hum of the open kitchen, the vivid colors of each dish, and the rhythm of service combine to create what I like to think of as a culinary theater. One that captivates both the palate and the imagination.
Repeatedly honored among the World’s 50 Best Restaurants, Quintonil stands as a testament to the ingenuity of modern Mexican cuisine, weaving tradition and innovation into every single bite. When it comes
The Masterminds Behind It All
Chef Jorge Vallejo invites you to explore Mexican cuisine from a fresh perspective. His path to founding Quintonil is as complex and layered as one of his signature dishes. He started his career cooking on cruise ships and honed his skills under Chef Enrique Olvera at Pujol.
He didn’t stop there.
Chef Vallejo also spent time at Copenhagen’s Noma, one of the world’s most acclaimed kitchens, before returning to Mexico City. In 2012, Vallejo and his wife, Alejandra Flores, opened Quintonil. But what they created was more than just a restaurant. It became a stage where tradition and innovation come together in the kitchen, showcasing the depth and creativity of modern Mexican cooking. Chef Vallejo’s dishes feel both comfortingly familiar and excitingly bold, capturing the heart and soul of Mexico in every bite.
Quintonil | Mexico City
Things to Know Before You Go
If dining at Quintonil is on your restaurant bucket list, here are a few things that you need to know before you go.
Reservations | Book in advance, way in advance. Guests have the option to sit at the kitchen counter or in the main dining room. If you want a front row seat to this culinary performance, I’d recommend booking the kitchen counter. It’s such a treat.
Reservations require a deposit and are considered non-refundable, similar to a ticket to a sporting event. The deposit is applied to your final check.
Reservations can be made HERE.
Quintonil | Chileatole + Huitlacoche + Mexican Herbs
Tariffs | All good things come with a price. Along with Quintonil’s tasting menu, the restaurant offers various beverage pairings for guests. Prices are listed below and are subject to change.
Tasting Menu | $5,100 MXN
Liquid Horizons Pairing | $2,800 MXN
Mexican Wine Pairing | $2,600 MXN
Terroir & Rarities Pairing | $7,000 MXN
Non-alcoholic Pairing | $1,800 MXN
I chose the Mexican Wine Pairing because I haven’t been exposed to much Mexican wine. It proved to be not only an educational but also a delicious decision.
Quintonil | Huitlacoche
Dining Duration | If you’re looking to make a reservation at a cocktail bar after dinner, allow at least three hours for your dining experience. Our reservations were at 5:30 p.m., and after chatting with the staff and snapping a few photos, we didn’t depart until after 8:30 p.m.
Quintonil | Aged Kampachi Pescadilla + Lacto-Fermented Mushrooms + Chintexle de Chapulín
Plantain Buñuelo + Escamoles + Cream Infused With Melipona Bee Honey
The Dining Experience
For many people, the idea of dining at a restaurant like Quintonil can seem a little intimidating. With its reputation as one of the world’s best and a tasting menu where most diners might not recognize all the ingredients, it’s easy to assume that the experience feels like an exclusive club for culinary insiders or a place reserved only for special occasions.
To me, life is meant to be savored. Each day is a celebration in its own right, and every meal is an occasion worth toasting to, no matter how big or small.
Quintonil | Mussel Tostada + Mole de Mar
Quintonil defies any preconceived expectations you may have as you walk through the door.
The atmosphere is refined, yet welcoming, and there’s an unspoken warmth and kindness that puts you at ease from the moment you are seated. The staff invites each guest to taste, explore, and connect with Mexico’s flavors and heritage in a fresh and approachable way. Not to mention, they are more than willing to answer any questions you may have along the way.
Quintonil | Melon & Tomato Salad + Rice Horchata + Pumpkin Seeds
The service strikes a balance between polished and personal; you never feel rushed, yet every course arrives with thoughtful timing.
Quintonil | Pipián Veerde + Sunflower Seeds + Makrut Lime + Thai Basil + Blue Corn Tostadas + Zucchini Salad
Bring Your Sense Of Adventure
Once you are seated and have the opportunity to take in the incredible surroundings, the staff will come by and ask to discuss drink pairings, confirm dietary restrictions, and chat about how adventurous you want this dining experience to be. i.e., do you wish to partake in insects this evening? Typically, my initial reaction is absolutely not, but I decided to go against my gut and opt for the full adventure. Chef Vallejo seamlessly incorporated ingredients like escamoles (ant larvae), thasus gigas (giant mesquite bug), and chapulines (grasshoppers) into elegant modern dishes that surprise and delight even the most seasoned and daring diners. This is far from being an episode of Fear Factor. In fact, these elements add unique textures and earthy, nutty flavors that connect these contemporary dishes to Mexico’s ancient traditions.
Quintonil | Gordita de Yuca + Aged Cheese From Ocosingo, Chiapas + Chicharrón de Wagyu + Chicatana Ant + Suero Costeño + Lemon Balm Mojo
If I am being completely transparent, I had no idea which dishes had them and which didn’t until it was shared afterwards.
Quintonil | All Of The Insects We Had Thus Far
Quintonil | Smoked Biological Trout From Baja, California + Adobo de Cocopache + Hen Of The Woods Mushrooms Pickled In Fig Leaf
All Things Beverages
As I mentioned earlier, Quintonil offers a variety of beverage pairing options with the tasting menu.
Liquid Horizons Pairing | $2,800 MXN
Mexican Wine Pairing | $2,600 MXN
Terroir & Rarities Pairing | $7,000 MXN
Non-alcoholic Pairing | $1,800 MXN
One of the most memorable parts of dining at Quintonil is the thoughtful pairing that accompanies each course. I selected the Mexican Wine pairing and found it refreshing that the sommelier highlighted the country’s dynamic and rapidly evolving wine scene, rather than defaulting to Old World bottles common in many high-end restaurants. Regions like Baja California’s Valle de Guadalupe, Querétaro, and Sinaloa were showcased throughout the evening. Each pour felt intentional, elevating the story of the plate in front of you. It was much of a celebration of Mexican terroir as its cuisine.
Quintonil | The View From The Chef’s Counter
Quintonil | Cactus Paddle Sorbet
Quintonil | The View From The Chef’s Counter
The Quintonil Philosophy
Chef Vallejo and his wife have built a restaurant that goes above and beyond typical fine dining. It’s a place that is rooted in a deep respect for Mexico’s ingredients, traditions, and the ecosystems that sustain them. In short, Quintonil is a thoughtful exploration of how modern gastronomy can preserve cultural identity while promoting environmental responsibility.
Quintonil | Pibil Duck Tamal + Young Corn Cream
The menu changes with the seasons and is guided by local harvests and regional product availability. While many items come from local producers, herbs, greens, and some vegetables are sourced directly from Quintonil’s urban garden, just a few blocks away.
Quintonil | The View From The Chef’s Counter
Would I Return To Quintonil?
My restaurant list for Mexico City keeps growing each week. Even though I try not to revisit places on trips, Quintonil is definitely one I’d go back to. Yes, it’s a splurge, but it’s totally worth it. It’s one of those dining experiences that stays with you long after the last bite. From the first sip of local wine to the final taste of dessert, diners can feel completely immersed in something special and uniquely Mexican. The flavors are bold, yet balanced, the atmosphere is warm and inviting, and the staff are genuinely passionate about what they do.
Quintonil | Aged Rib Eye From Tequisquiapan + Huitlacoche Garum + Mole de Broccolini + Asparagus + Summer Leaves
If you visit Quintonil, I’d love to hear about your experience in the comments below! I can only hope it’s as enjoyable for others as it was for me.
Quintonil | Coconut Sorbet + Plankton + Caviar
Quintonil | Mexican Cornbread + Rompope de Nixtamal + Vanilla from Chichicaxtle + Passion Fruit
Until Next Time!
