Jorge Vallejo, chef of the renowned Quintonil restaurant in Mexico City, along with his wife and partner, opened the restaurant with the mission of conveying Mexican culinary traditions. For Vallejo, each dish at Quintonil tells a life story that he seeks to interpret and transform through his cooking.
Vallejo finds inspiration in his travels, particularly in popular Mexican food like tacos, which he transforms into unique culinary experiences. Beyond aesthetics, Quintonil aims to move diners, as experienced by Geraldine Rodríguez, the restaurant's sous-chef, when she saw her father moved to tears by a dish.
Vallejo's philosophy focuses on connecting people with the land and ingredients through Mexican cuisine. Quintonil's recipes incorporate traditional ingredients like huauzontles, an ancestral dish of the Aztecs, as well as insects that have been part of Mexican gastronomy since ancient times.
Quintonil has positioned itself as one of the best restaurants in the world, recognized both nationally and internationally. Despite having a high cost per person, the aim is for customers to feel at home while tasting the dishes offered. The excellence in each dish is the result of a meticulous and detailed process in ingredient selection.
The presence of popular food on such a sophisticated menu is a challenge that Vallejo has managed to overcome, thereby moving customers with dishes that evoke deep memories and emotions. The story of Quintonil, which started as a modest eatery, has evolved to become a reference of high Mexican cuisine that seeks to elevate local ingredients and culinary traditions.
Through each dish, Vallejo tries to showcase the best of Mexico and its culinary roots. The mix of pre-Hispanic ingredients, innovative culinary techniques, and a deep connection with the land and its traditions make Quintonil a unique and emotional place for all those seeking to experience Mexico's gastronomic richness.
