Change is in Quintonil’s DNA. Both the space and décor have evolved into a much warmer, more elegant setting over the 13 years since they opened. Although everything maintains a fine dining ambiance—with attentive service, a curated wine selection, and expensive glassware—Quintonil somehow preserves a certain coolness, avoiding the hokey theatrics and stiffness that often plague upscale restaurants. Today’s seasonal menu (now $250 for 14 courses) leans towards showcasing seafood, vegetables, and insects like grasshoppers and escamoles, while still including room for tamales, tacos (like the taco placero featured in previous menus), and chichilo, a type of mole.

Former protégé of Pujol’s Olvera, chef Jorge Vallejo has come into his own at Quintonil, crafting edgy – and extraordinarily beautiful – dishes from cactus, heritage corn and escamoles (ant larvae – also known as Mexican caviar). His elegant, naturally lit restaurant in tree-filled Polanco is known for its urban garden – quintonil is a salad leaf of the amaranth family – with veg and herbs growing nearby so they can be picked and plated in a matter of minutes. Nopal cactus ceviche, fish in grasshopper adobo (marinade), turkey in cacao-shell-scented sauce and charred avocado tartare give some sense of the inspired indigeneity of his cooking.

With just a handful of staples and a rotating seasonal menu, you know what you get at Quintonil will be top-notch Mexican food. There are a few twists to the classics, such as a glazed pork chop served with Oaxacan segueza (corn mole) and apple pico de gallo, or tamales stuffed with duck meat and topped with black chichilo mole. If ordering off the seasonal menu, it’s best to split it with the whole table – you’ll have almost a dozen dishes to share between you.

Go for: A nine-course tasting menu that shines with indigenous ingredients. In the upscale neighbourhood of Polanca, the two-Michelin star restaurant is chef Jorge Vallejo and his wife Alejandra Flores’ creative take on Mexican cuisine with indigenous produce such as corn, beans, and chiles. The nine-course tasting menu that can be altered for vegans is steered by seasons, with a focus on vegetables and a smattering of meat.

Chef-owner Jorge Vallejo cut his teeth at Pujol before opening Quintonil (named after a wild green herb often found in milpas, a Mesoamerican crop-growing system) in 2012. Vallejo eschews fussiness to let the ingredients shine: smoked trout from nearby Zitácuaro or a salad of greens and herbs from the floating gardens of Xochimilco. A seasonal set menu is available, as well as the à la carte selections.

Quintonil combines its fine dining reputation with a very laid back atmosphere. Only a few blocks away from the upmarket Pujol, in Polanco, Quintonil serves food that is just as spectacular, but skips out on the need to book a table four months in advance. The menu changes every season so you can taste fresh Mexican produce when it’s at its peak.

Blond wood, greenish hues, and a back dining room cloaked in vines reflect the earthy modern Mexican menu that focuses on vegetables, mushrooms, roots, and herbs. The Polanco restaurant also operated an off-site garden that grows some of the produce used in the kitchen. There are the Pujol fans and then there are the Quintonil acolytes.

Make your reservation as soon as possible, and do not miss Quintonil. Bring your appetite because the tasting menu (which changes monthly) is the star of the show. If à la carte is your preference and the stone crab is on the menu, get the stone crab.

More than just a restaurant, Polanco's Quintonil is a gastronomic experience renowned for its ultra-modern Mexican cuisine with a traditional angle.

At the 2015 Latin America’s 50 Best Restaurant Awards, hosted in the city after two consecutive years in Lima, Peru, Quintonil nabbed Pujol’s crown as the top Mexican restaurant on the list. Both prepare elevated versions of traditional Mexican food like intense mole sauce (Pujol claims it’s mother sauce is more than two years old), tostadas, grilled meats and soups infused with traditional ingredients likes escamoles, chapulines, amaranth, maize, mamey and soursop. At Pujol, nothing is as it seems, at first– the chapulines are slivered and tucked into a salsa within an inflated tortilla encasing a molten poached egg, ants are powdered with baby corn, the amber mole sauce is silkier than any of the diner and home versions I’ve had.

Quintonil is another essential Polanco booking for diners who want the foodie experience of chef Jorge Vallejo’s à la carte tasting menu. Also ranked on the World’s 50 Best for several years now, Quintonil articulates the earthy flavours of Mexican cooking across locally sourced dishes such as adobos with grasshopper and beans, artichoke tamales and nixtamalized tomato braised in meat broth and vegetable reduction. Chef Vallejo previously worked over at Pujol, an influence you can see across the 10 tasting courses, though Quintonil showcases a more playful side to refined dining – as with the burnt corn ice cream – and an injection of warm hospitality from Vallejo’s wife who runs front of house.

In a city known for its world-class dining, Quintonil stands out not just for its two Michelin stars but for its unique approach to Mexican cuisine. Co-led by Chef Jorge Vallejo and Chef Alejandra Flores, Quintonil goes beyond traditional flavors by focusing on sustainability and locally sourced ingredients. What truly sets Quintonil apart is its dedication to showcasing Mexican biodiversity, with an emphasis on plant-based dishes and regional ingredients often overlooked by other fine-dining establishments.At Quintonil, you won’t just taste familiar Mexican staples—you’ll discover rare flavors, from indigenous herbs to underutilized vegetables, all elevated with modern culinary techniques.

Captivating contemporary Mexican cuisine is on show at this standout restaurant by chef Jorge Vallejo (Photo: Courtesy of Quintonil). Everyone is going to tell you to make a reservation at Quintonil, and you absolutely should; the restaurant serves one of the most enlightened and ultramodern tasting menus in region, and it should come as no surprise that it often earns itself a place on the World’s 50 Best Restaurants list. Chef Jorge Vallejo opened Quintoil in 2012 after he completed stints at Enrique Olvera’s Pujol and Rene Redzepi’s Noma; Vallejo’s wife, Alejandra Flores, runs the dining room while he mans the kitchen.

Quintonil, a restaurant in Mexico City that has been awarded two Michelin stars, is a culinary restaurant that skillfully integrates natural elements and innovative techniques in its dishes. Quintonil, under the leadership of Chef Jorge Vallejo, draws inspiration from the varied ecosystems of Mexico and employs locally procured ingredients to craft visually striking and flavorful cuisine. The menu of the restaurant showcases Mexico’s diverse range of ingredients, including unconventional options such as escamoles (ant larvae) and huitlacoche (corn fungus), which are prepared in inventive and delectable manners.

Located within the same upscale, tree-lined district of Polanco is Quintonil, run by young chef Jorge Vallejo, who happens to be an Olvera protégé. For gourmands enamoured by the farm-to-table movement, eating local is a breeze at this smartly appointed restaurant, which offers a menu that emphasises fresh, seasonal greens and produce grown in its nearby garden. In fact, Vallejo strives to keep the restaurant’s carbon footprint as minute as possible by working with small-scale suppliers, and it’s said that many ingredients travel just 30 metres to get to diners’ plates.

Not so at Chef Jorge Vallejo’s Quintonil, which represents the zenith of so-called cocina de autor (chef-driven cuisine). This is thoughtful, personal food that never sacrifices flavor for flash. Humble ingredients like cactus, squash and huauzontle greens are given equal treatment as delicacies like abalone and escamoles (queen ant larvae), which redefines what constitutes “fine dining.” The 150-label wine list features everything from top Valle de Guadalupe producers, back-vintage Bordeaux and cult favorites like Matthiasson and Château Musar.

Quintonil, PolancoThe restaurant has been around for a decade and is headed by a husband and wife duo, Jorge Vallejo and Alejandra Flores. Quintonil is currently No. 9 on The World’s 50 Best Restaurants and No. 8 on on Latin America’s Best Restaurants, and for good reason. They blend Mexican flavors and a contemporary style perfectly in dishes like smoked heirloom tomatoes, avocado, “quesillo” dressing with “chapulín”, Oaxacan herbsand Atocpan style “mole”, seasonal vegetables, sourdough bread,** which can be found on the a la carte menu.

Currently ranked 12th of the World’s 50 Best Restaurants, Quintonil is home to one of the city’s most exciting young chefs, Jorge Vallejo. Refreshingly unassuming and relaxed, Quintonil’s lofty spaces are warmed by wood-panelling and lush greenery, hinting at Vallejo’s passion for the freshest produce. Embark on a voyage into contemporary Mexican cuisine that starts with the signature Quintonil Cocktail, moving on to a sensational tasting menu that champions seasonal vegetables hand-picked from the restaurant’s local garden nearby.

Having spent time as Enrique Olvera’s chef de cuisine, chef Jorge Vallejo knows his way around elevated food experiences, but Quintonil sits in stark contrast to Pujol as an understated yet creative revelation. With an emphasis on the greens that grow in the restaurant’s garden, and a dining room overseen by Vallejo’s wife Alejandra Flores, the vibe here is reserved and intimate. Blond wood walls and a handful of tables line an interior space that opens onto a bright room covered in greens, giving it a garden feel.

Quintonil is entirely the opposite experience of my street food safari. The chef plucks produce from a garden 100 feet away from his Mexico City eatery, ensuring ingredients are of the freshest quality possible when they land on diners’ plates, and the 10-course tasting menu is known to include some of the country’s more shocking specialties like escamoles (ant larvae). I ask Vallejo what he sees as some of the most exciting trends underway in a city where ant larvae are considered as decadent as caviar.

Nestled in the upscale Polanco neighborhood, Quintonil has earned its place among Mexico’s culinary elite with two Michelin stars that celebrate Chef Jorge Vallejo’s innovative approach to Mexican cuisine. Named after an indigenous Mexican herb, Quintonil represents the perfect marriage between Mexico’s rich agricultural heritage and contemporary culinary techniques. Chef Vallejo, who like many of Mexico’s top chefs trained at Pujol, has created his own distinctive culinary identity.

They’re both in Polanco, the chef at Quintonil also worked at Pujol, and Pujol’s most famous dish (the mole madre that’s been cooking for a decade) was initially made to celebrate the one-year anniversary of Quintonil. There’s also a similar focus on local ingredients, with a rotating tasting menu for about $240 per person or the option to order things à la carte. If you can’t get a reservation for dinner, then come for one of the city's best lunches.

Isaac Newton 55, Polanco, Polanco IV Secc, Miguel Hidalgo, 11560 Ciudad de México, CDMX, Mexico with Chef Jorge Vallejo. Quintonil, in the posh Polanco neighborhood of Mexico City, has been included on the World’s 50 Best Restaurants list for Latin America every year since 2013 and is a must for food lovers. Chef Jorge Vallejo uses only the finest of local ingredients—and by local that includes the rooftop garden above the restaurant.

Owned by the same chef as Pujol, Quintonil emphasizes fresh, seasonal ingredients along with local herbs and grains from its own urban orchards. Quintonil is committed to reducing its carbon footprint and focuses on emitting low food/product waste. Quintonil has a great location next the Museum of Contemporary Art and the National Museum of Anthropology (two of Mexico City’s best museums and great places to work up an appetite).

When talking about Mexico City, it’s impossible not to mention its vibrant dining scene. Though the city has many award-winning restaurants, two of them get the spotlight as part of the World’s 50 Best list and top places to places to eat in Mexico City – Pujol and Quintonil. Dining at Pujol and/or Quintonil is one of the best things to do in Mexico City, as you can get a special look into the many flavors of the country.

Quintonil, a culinary gem in Mexico City, embodies the creative prowess of chef Jorge Vallejo and the warm hospitality of Alejandra Flores. Their innovative take on traditional Mexican cuisine, utilizing fresh, local ingredients, has garnered widespread acclaim. From spider crab in green mole to inventive dishes like cactus sorbet, each bite at Quintonil offers a journey through Mexico’s vibrant flavors.

Of course, Mexico City has some wonderful dining opportunities: Pujol (Polanco, one of the best), Tori Tori (Japanese, fantastic building), Biko (Polanco, Basque-Mexican fusion), Quintonil (Polanco, Modern Mexican home cooking), Sud777 (Modern Mexican classics), and many more. Mexico City is a true dinner’s paradise, and this time I wanted to try something fresh, Mexican, new (to me) yet real quality.

Chef Jorge Vallejo's of Quintonil's (San Pellegrino's #1 restaurant in Mexico in their Latin America list) new spot with executive chef Juan Cabrera (previously executive chef of the restaurant Tierra Mia in Guadalajara with experience working the kitchens of El Bulli, Le Cirque, Pujol, Quintonil, and El Cardenal). This is not your average fonda. This is one of the hottest restaurants in Mexico City.

Over Newton street in Polanco, a small greenhouse with the name “Quintonil” over your head will lead you to this big hall, divided into two sections. The first section is more formal, full of wood and big mirrors, while the second one is bigger, with a terrace and a casual feeling. Quintonil serves a tasting menu based on seasonal products, always taking care of traditional Mexican flavours.

If you have a bit of extra cash to splurge with, then long and extravagant meals at two of the world’s best restaurants are in order!. Chef Enrique Olvera’s restaurant Pujol (which you may know from Netflix’s Chef’s Table) and Chef Jorge Vallejo’s Quintonil are two of the very best restaurants in the world. In 2022, they were ranked 9th and 27th, respectively, on the World’s 50 Best List.

The Quintonil restaurant is situated in the posh district of Polanco, and is popular in the city as a gourmet’s delight. The restaurant was selected as one of the Latin America's 50 Best Restaurants, which serves fresh local food that is true to its Mexican roots. The restaurant has some special vegetable and fruit delicacies that are well known for their distinctive taste and flavour.

Quintonil, which sits on the No. 6 spot in Latin America's 50 Best Restaurants, and No. 12 in the World, is located in a tiny street in the Polanco neighborhood, serves modern Mexican cuisine in ala carte and tasting menu options. Charismatic chef Jorge Vallejo and his wife Alejandra Flores source the ingredients from their nearby garden, traveling just 30 meters to get to the table.

The most special meal of our trip was the incredible Quintonil in Polanco, which was recommended to me from a chef friend of mine. From the moment we walked in until we left, everything about this experience was incredible and truly unique. Using only the best local and organic produce, Quintonil’s tasting menu is a walk through some of Mexico’s classic dishes and unique ingredients.

Quintonil, a culinary gem in Mexico City, is celebrated for its modern interpretation of traditional Mexican flavors. Situated in the trendy Polanco neighborhood, it has become a favorite destination for both locals and visitors. Chef Jorge Vallejo brings an innovative approach to cooking, ensuring each dish offers a harmonious blend of flavors, textures, and stunning presentation.

The restaurant is known for its innovative approach to Mexican cuisine, incorporating traditional flavors and ingredients in creative and unexpected ways. The restaurant takes traditional Mexican flavors and puts a creative spin on them, so you can expect some seriously tasty and unique dishes. They’re all about using fresh, local ingredients, so the menu changes with the seasons.

A meal highlight from our trip to Mexico City was Quintonil (no. 9 on The World’s 50 Best restaurants 2022). It was so fun to see Mexican flavors we typically associate with casual food elevated to such a high level. We tried so many new ingredients, different types of bugs (which were surprisingly tasty), fruits, cactus, as well as local, sustainably-caught fish from Mexico.

Many tourists who visit Mexico City look for restaurants with classic Mexican cuisine, places like El Cardenal or Nico’s, or if they are less purist, contemporary Mexican like Maximo Bistrot or Quintonil. But visiting the capital doesn’t always have to mean tortillas and chiles, especially if you already live somewhere else in Mexico and already eat great Mexican food there.

Quintonil is an acclaimed restaurant in Mexico City, known for its modern take on Mexican cuisine. It's recognized as one of Mexico's top dining venues and is a fixture on "The World's 50 Best Restaurants" list. Opened in 2012 by Chef Jorge Vallejo and Alejandra Flores, the restaurant emphasizes fresh, local, and sustainable produce, much of it grown in its urban garden.

A gastronomic project led by Alejandra Flores and Jorge Vallejo, Quintonil has been included in The World’s Best 50 Restaurants since 2015. The menu reflects the flavors of Mexican ingredients with boundary-pushing cuisine featuring fresh, local ingredients. While there are a la carte options, the nine-course tasting menu stands out as an experience not to be missed.

Isaac Newton 55, Polanco, Polanco IV Secc, Miguel Hidalgo, 11560 Ciudad de México, CDMX, Mexico. Quintonil in Mexico City is led by Chef Jorge Vallejo and Alejandra Flores, who highlight Mexican ingredients with a personal touch. This two-Michelin-starred restaurant opened in 2012 and is currently among the top-ranked spots on The World’s 50 Best Restaurants list.

Quintonil is without a doubt one of the best dining experiences that you can have in Mexico City. It is without a doubt one of the best restaurants in Polanco and I highly recommend making a reservation here if you haven’t already. Quintonil may not rank as high as Pujol in the top 50 restaurants in the world, but in my opinion, the experience is simply better.

Another restaurant featured on the world’s best list, Quintonil is currently number 9 in the world and number 8 in Latin America. Their 10-course tasting menu features modern Mexican cuisine with fresh ingredients and can also be paired with an international selection of wine. If the 10-course menu seems too much for you, they also have an a la carte menu.

Quintonil celebra con ésta, su décima ocasión de aparición en el listado Latin America’s 50 Best Restaurants 2022. Aquí se retoman tenores que incorporan la frescura y el sabor gastronómico que fluye a cargo de una cocina del chef Jorge Vallejo. El nombre del restaurante inspira su nombre por la hierba verde mexicana que impregna sus platillos y bebidas.

At Quintonil, Jorge Vallejo, former sous-chef at Pujol, blends home cooking and modern Mexican with seasonal produce harvested from their urban garden. Star dishes include suckling pig and avocado tartare with delicacies like escamoles (ant larvae) and grasshoppers. Quintonil has consistently ranked alongside Pujol on the World’s 50 Best Restaurant List.

Restaurants like Azul Condesa, Quintonil and Pujol celebrate the spirit with smart collections, and great bottles are also stocked at bars like Felina, Licoreria Limantour, and Mexicano. Want something more outside the box?. There’s an agave spirits museum with an adjacent cantina called La Cantina del Museo, for a little education with your mezcal.

Landing on the scene with equal parts finesse and dynamism is Quintonil, helmed by the talented Chef Jorge Vallejo. Since its opening, this Polanco district gem has secured its position as one of Latin America’s top restaurants. It’s renowned for its fresh, green, and herb-based dishes that emphasize sustainability and support for local farming.

Located in the upper-class Polanco district, Quintonil has been rated one of The World’s 50 Best Restaurants for several years now. Go for the 10-course tasting menu showcasing Mexican cooking with a creative twist. Think dishes such as charred avocado tartare with ant larvae, roast chicken with macadamia nut mole and burnt corn ice-cream.

Quintonil: The winner for most serene dining experience goes to this restaurant, thanks to its airy space and expert waitstaff. As for the food itself: sublime isn't too hyberbolic a word. Crafted from ingredients from a handful small producers around Mexico City, it does wondrous things with shrimp tamales, beef mole and seafood pozole.

Quintonil: Opened by one of Pujol’s former chefs, Quintonil is as much of a delight as Pujol. The dishes showcase classic Mexican ingredients like avocado, huitlacoche, hoja de santa and local cheese. Dishes like avocado tartare, creamy rice, and mushrooms served with mole are rich and decadent, with each morsel melting on your tongue.

Quintonil regularly competes with Pujol for the first place as the best restaurant in Mexico and sometimes it beats it. Patrons have the option of ordering à la carte or choosing the ten-course tasting menu. The selection of ingredients by Jorge Vallejo, the chef, depends on the harvests of the season, so the menu changes constantly.

Quintonil is listed as number 9 on The World’s 50 Best Restaurant list and was an extraordinary experience. Named after a green herb, Quintonil offers a level of unimaginable creativity. Chef Jorge Vallejo worked at Noma and Pujol before opening Quintonil in 2012 with his wife, Alejandra Flores, who oversees hospitality and service.

The bar seats at Quintonil are reserved for the tasting menu, with front row seats to the kitchen action. Like Puyol, Quintonil (named from a green Mexican herb that you’ll find on all their food) is an institution in CDMX. The 10-course seasonal menu is a favorite, valued at only $225 with plates and dishes that change regularly.

You need reservations, not just for world-renowned Pujol or Quintonil, but for pretty much EVERYWHERE. And those reservations should be made, ideally, months in advance. One spot that I very much regret not being able to see because I lacked the foresight to book weeks in advance was Frida Kahlo and Diego Rivera’s home, Casa Azul.

Wow your special someone with a fancy night out at Quintonil. This gastronomical masterpiece has made it on the world’s 50 Best Restaurants List (24) and 50 Best Latin American Restaurants (11), making it well worth the price. Given their popularity and exclusivity, you’ll need to make a reservation at least two months in advance.

There’s no better way to start this list of the best Mexico City restaurants than with Quintonil. Google “best restaurants in mexico city” and Quintonil is guaranteed to be on every list. As of this writing, it’s number 8 on the list of the 50 Best Restaurants in Latin America and number 27 overall on the 50 Best global list.

Consistency in delivering exceptional food over the past then years awarded Quintonil the 9th position in the World’s 50 Best Restaurants. Helmed by Alejandra Flores and Jorge Vallejo, the fine dining restaurant aims to present Mexican flavors with a personal touch and is already one of Mexico City’s mandatory classics.

Listed as one of the world’s top 50 restaurants, Quintonil is contemporary Mexican cuisine to the Nth degree. Today’s top Mexican chefs like Quintonil’s chef Jorge Vallejo (a former Pujol chef—perhaps Mexico City’s most famous modern restaurant) are embracing their culture and elevating Mexican dishes like never before

Jorge Vallejo and Alejandra Flores are the wife-and-husband duo behind one of the city’s most iconic eateries. Chef Vallejo tends to the back of the house, while Flores tackles the front of house operation. The two met, fell in love, and began dating while working at Pujol, Enrique Olvera’s revolutionary restaurant.

Quintonil is the work of chef Jorge Vallejo and wife Alejandra Flores. The venue is situated in Mexico City’s upscale Polanco neighborhood, where guests embark on a foodie adventure that celebrates a mix of classic Mexican flavors and local luxury ingredients. Vallejo's take on avocado and escamoles is unparalleled.

This ritzy region is convenient to some of Mexico City’s coolest attractions, including the adjacent Museo Soumaya and three of the World’s 50 Best Restaurants: Pujol, Biko, and Quintonil. It’s polished and fancy and completely unmissable if you’re visiting the city. Here’s what to do the next time you’re in town.

I did share a full post on just Quintonil last weekend, be sure to check it out if you missed it. Here are is a handful of our favourites from that night and a snap of us!. Quintonil books up far in advance, so if you’re looking for a wonderful dining experience, book your reservation first, then your flights!

As previously stated, chef Jorge Vallejo is a former protégé of Enrique Olvera at Pujol. And while Quintonil temporarily leapfrogged ahead of Pujol on the World’s 50 Best list, Pujol has once again pulled ahead. Nevertheless, Quintonil has grown tremendously in the few short years that it’s been open.

Polanco is home to, not one, but TWO of the World’s 50 Best restaurants; Quintonil coming in at number 11 and Pujol, coming in at number 13. Taquerias that rival any of the best can also be found in Polanco, and plenty of other restaurants and pastry shops that are highly rated and recommended.

Chef Jorge Vallejo’s take on traditional Mexican cuisine is astounding. Regarded as one of the best restaurants in Latin America, the menu showcases traditional cuisine in a beautiful, contemporary style. Vallejo looks to Mexico’s small-scale producers for fresh and interesting ingredients.

Isaac Newton 55, Polanco, Polanco IV Secc, Miguel Hidalgo, 11560 | Website | @rest_quintonil. Our final night in Mexico City was concluded by dinner at Quintonil, a restaurant started by wife and husband Alejandra Flores and Jorge Vallejo. The food was colorful, light, and creative.

Mexico City’s culinary scene is among the city’s many highlights, and rightfully so. One of the most notable gastronomical attractions is Quintonil. Run by the dynamic duo Alejandro Bremont and Alejandra Flores, it has established its place among The World’s 50 Best Restaurants.

This ultra-modern restaurant makes use of all the flavors and ingredients of the local region, offering an experience you can't find anywhere else. The restaurant is upscale, but laid back, so you'll always feel comfortable even while getting out of your culinary comfort zone.

Quintonil offers a gastronomic journey through Mexico’s rich culinary heritage. Under the guidance of Chef Jorge Vallejo, the restaurant serves dishes that highlight the country’s diverse ingredients. Quintonil is conveniently located within walking distance of the W Hotel.

This gastronomical masterpiece has made it on the World’s 50 Best Restaurants List (24) and 50 Best Latin American Restaurants (11), making it well worth the price. Given their popularity and exclusivity, you’ll need to make a reservation at least two months in advance.

Also in the Polanco district of Mexico City, Quintonil was set up by husband and wife team Jorge Vallejo and Alejandra Flores who met whilst working at Pujol. Also pretty pricey their speciality and must-try dish is Salbute con cuitlacoche y polvo de chile..

Quintonil offers a culinary journey through Mexico’s rich biodiversity. You’ll find this gem tucked away in the upscale Polanco neighborhood of Mexico City. Chef Jorge Vallejo’s unique menu showcases indigenous ingredients in contemporary presentations.

It is the 27th member of the list of the 50 Best rRestaurants in the world. Chef Jorge Vallejo prints his experience in dishes that honor Mexico, its tradition and ingredients. Along with his wife, they make this place a space where you feel at home.

As a fine-dining food lover, Quintonil, named after the Mexican green herb, is a do-not-miss. On the 50 Best List in not only North America but the world year after year. While it’s expensive, we think it’s worth the price tag for a special occasion.

The list includes the Mexico City usual suspects (Pujol, Quintonil, etc) and also some off-the-beaten-path restaurants from Toluca, Cancun and Valle de Guadalupe. Check out all the Mexican ranked restaurants and how to book your reservation below.

I came to Quintonil the first time I visited Mexico City and the prixe-fixe lunch blew my mind. A journey through Mexican cuisine with beautiful plating. If you can’t get a table at Pujol, this is the second-best restaurant in the city.

The other two-star is Jorge Vallejo and Alejandra Flores’s Quintonil, where the tasting menu features plates like crab and blue corn tostada with pipian verde and crème fraîche sorbet with caviar and Melipona honey.

Ranked 7th best restaurant in the world, Quintonil in Polanco offers contemporary Mexican cuisine where chef Jorge Vallejo combines traditional flavours with modern techniques in an elegant yet approachable setting.

Isaac Newton 55, Polanco, Polanco IV Secc, Miguel Hidalgo, 11560, CDMX, Mexico. ©JuanSalvador/Shutterstock.com. Quintonil is a Condé Nast Traveler favorite, and has been raved about by Food & Wine Magazine.

For a luxurious dining experience, Quintonil serves delicious Mexican cuisine in an elegant setting. From homemade starters to diverse regional flavors, the skilled staff ensures an unforgettable evening.

Isaac Newton 55, Polanco, Polanco IV Secc, Miguel Hidalgo 11560. Quintonil is an award-winning spot with beautiful plates. They present gastronomical interpretations of traditional Mexican cuisine.

Obviously Mexico City’s most famous upscale dining – Pujol, Quintonil, Sud 777, and others – all have top notch wine lists and sommeliers to help you chose just the right glass for your meal.

Known as the second-best restaurant in Mexico City, Quintonil offers an outstanding 14-course prix-fixe menu. It's a two-star Michelin restaurant and is ranked seventh best in the world.

Chef Jorge Vallejo’s Quintonil is celebrated for its dedication to Mexican ingredients and culinary techniques, earning it two Michelin stars for its exquisite and thoughtful dishes.

Quintonil, a fine dining spot serving clever dishes made with native Mexican ingredients, also nabbed two stars. (🌱 Fun Fact: Quintonil is an herb native to southern Mexico.)

Quintonil, under Chef Jorge Vallejo’s guidance, offers an unassuming yet charming atmosphere in Polanco, diverging from nearby high-end eateries by providing an …

Isaac Newton 55, Polanco, Polanco IV Secc, Miguel Hidalgo, 11560 Ciudad de México, CDMX, Mexico. Schedule: Open ⋅ Closes 12AM. Telephone: +52 55 5280 2680

Isaac Newton 55, Polanco, Polanco IV Secc, Miguel Hidalgo, 11560 Ciudad de México, CDMX, Mexico. Schedule: Open ⋅ Closes 12AM. Telephone:+52 55 5280 2680

Given the bright punch of colour this soup had when served, I was surprised at its subtly but depth of “green” flavour.