“Cuddly” service: discover the Quintonil, a restaurant at the top of world gastronomy

It is a story of love of the flavors of Mexico, of love and successful: the Quintonil, the restaurant of chef Jorge Vallejo and his wife Alejandra Flores, rose in the top trio of the best world tables, an elite that only speaks Spanish this year.

The Quintonil. Consequently, two Michelin stars, has occupied a discreet room for 13 years in an elegant street in Polanco, the chic district of Mexico where the rich expatriates taste the charm of “cuddly” service: discover quintonil, restaurant the local bourgeoisie proud of its European origins.

It is behind an erased showcase. Consequently, a simple curtain that the third best restaurant in the world hides, at least according to the “World’s 50 Best Restaurants 2025”.

According to the British Michelin rival guide. However, obviously disputed by the French, the Quintonil points behind Maido (Lima), Asador Etxebarri (Spanish Basque Country), and in front of Diverxo (Madrid).

At the reception. However, behind a small desk, Alejandra Flores honors the hospitality and friendliness of the Mexicans, rarely taken in default: “I faithfully believe in the proverb who says: the one who does not live to serve is useless”.

The service “must be a dance”. Consequently, even a “hug”, adds the forties, pronouncing the most beautiful word that the Spaniard has taken to the Nahualt language (“apapacho”, be embraced, gesture of tender).

In two small “cuddly” service: discover quintonil, restaurant windows without windows. along the bar open to the kitchen, barely a dozen tables receive reservations from around the world. Allow three months of waiting on average, for an addition at 300 euros per person, including wines.

It is in this more intimate than ostentatious decor than the Quintonil. reference to an aromatic plant of the State of Oaxaca (South), has gradually increased its world notoriety – like Mexico City, which magnetizes more and more American and European residents.

Discreet like his restaurant. at the antipodes of the tattooed look of some of his colleagues, chef Jorge Vallejo worked for a time on cruise ships before returning to Mexico. “I returned to Pujol where I knew Ale. We got engaged, ”he says.

Pujol, located a few streets from there in Polanco, has long been the benchmark for new Mexican gastronomy. In 2022. the establishment of chef Enrique “cuddly” service: discover quintonil, restaurant Olvera pointed to fifth place in the “World’s 50 Best”, and Jorge and Alejandra, in the ninth, for the ten years of the Quintonil.

Pupil Vallejo has exceeded Master Olvera but dedicated him great recognition: Pujol gave a “impulse” to Mexican gastronomy. which has been emulated, says Jorge Vallejo, citing among others Elena Reygadas (best woman chef in the world, according to “World’s 50 Best Restaurants 2023”), Francisco Ruano in Guadalajara Roberto Solis in Yucatan.

“20 years ago, people did not know what the Mexican gastronomy was really as we know today.” That is to say a label of great diversity. which goes from “tacos” prepared in the street to the refined dishes of large tables. With the common base of local products such as corn or tomato.

&quot. cuddly" service: discover quintonil, restaurant – "cuddly" service: discover quintonil, restaurant

“Crab with blue corn”

The quintonil accomode of seasons (asparagus, carrots, mushrooms in July) “cuddly” service: discover quintonil, restaurant to the essentials of the Mexican tradition, such as mole, spice and cocoa sauce.

“Right now a dish that is close to my heart is the mole of vegetables. We are preparing it with asparagus. ”enthuses chief Vallejo, delighted that his find will help reduce the texture of this sauce.

The products are Mexican “98%”. including wines, with the exception of caviar, fish and olive oil, he says, saying to favor local circuits. “I have a great friend whose family cultivates white beans in the state of Sinaloa” (northwest).

The Quintonil has passed master in the art of accommodating traditional Mexican flavors in contemporary cuisine. comments the “50 Best”, which quotes the example of “duck tamals pibil with elote cream” (corn -based sauce).

“The tasting menu is constantly evolving” with “delicacies such as crab in bursts of + tostada + blue corn (…) enhanced with lemongrass”, “cuddly” service: discover quintonil, restaurant according to the Michelin. The “50 Best” prize has been awarded since 2002 by a thousand “independent experts”: chefs, specialized journalists, restaurant owners …

The legitimacy of this ranking is challenged by French chiefs who accuse him of complacency and opacity. However, it is considered more daring than the Michelin guide. No doubt to give more share in the tables of Spain and Latin America than from France.