Quintonil

Modern Mexican · Mexico City · Michelin Two Stars · Chef Jorge Vallejo

Michelin two stars. W50B #3, Best in North America 2025. Chef Jorge Vallejo & Alejandra Flores. Produce-centric Mexican cuisine with seasonal focus.

Newton 55, Polanco IV Secc, Miguel Hidalgo, 11560 Mexico City, Mexico City

Menu

Wines

• Piamonte, Italia, 2021 / (480)
• Piamonte, Italia, 2021 / (480)
• Madera 5Cabernet Sauvignon, Sangiovese, 2022/ (1725)
• Norte 32, TezianoCabernet Sauvignon, 2018/ (2494)
• Syrah, 2021/ (2383)
• Cabernet Sauvignon, Sangiovese, 2022/ (1725)
• Cabernet Sauvignon, 2018/ (2494)
• Mexican Wine Pairing (2600) — Wine pairing showcasing Mexican wines selected to complement each course.
• Patara Marani Vineyard (3582)
• Vini Rari cuvée de Emile (2563)

Cocktails

• Lysegron Sparkling Tea Company / (423)
• Lysegron Sparkling Tea Company / (423)
• Casta de Vinos, Lote UnicoCabernet Franc, 2019/ (2163)
• Madera (5)
• Toronja, mango y coco Espresso betabel / (185)
• Liquid Horizons (Wines of the World) (2800)
• Mexican Wines (2600)
• Terroir & Rarities (7000)
• Puerta del Lobo (1944)
• RG MX Naranja (1620)

Dishes

• Pescadilla de atún (10 g), hongos lactofermentados y chintextle de chapulín
• Tostada de mejillones (20 g) y mole de mar, reducción de cebolla y chipotle
• Escamoles (15 g) capeados, caldillo de jitomate y guajillo
• Lechugas de Tepotzotlán, sikil pak, queso cuadro y bushi de apionabo (20 g)
• Kampachi en aguachile a la veracruzana, sal de alcaparra y verduras en escabeche (20 g)
• Trucha steelhead (40 g) de Baja California, adobo de chicatana, hongos maitake en escabeche de higuera
• Tamal de cerdo al pibil (10 g) y crema de elote tierno
• Rib eye (40 g) en su jugo, pico de gallo y frijol pinto de Sinaloa
• Pato rostizado (40 g) con mole manchamanteles de coco y reducción de betabel
• Helado de miel de abeja melipona, mermelada de papaya y lavanda, caviar (5 g)

Tasting Menu

• Vinos mexicanos (3140)
• Horizontes líquidos (3380)
• Terroir & Rarezas (8450)
• Maridaje sin alcohol (2175)
• Tasting Menu (5900) — Multi-course tasting menu by Chef Jorge Vallejo. March 2026 menu includes courses from tuna pescadilla with escamoles, kampachi aguachile, steelhead trout, cactus paddle sorbet, pibil pork tamal, choice of rib eye or roasted duck, and Mexican desserts. Adjustable for vegan, pescatarian, and lacto-ovo vegetarian diets.

Phone: +52 55 5280 2680

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