Phenomenal meal at Quintonil — felt like it was a really exploration of Mexican cuisine in a unique and fun way!
It’s my 3rd time visiting, but really feel like the dishes have become a bit more refined and precise over the past few visits, had some old classics like the caviar and creme fraiche ice cream with stingless bee honey, but also a few new dishes like their duck pibil tamal (photo 7).
That first photo is the blue corn and king crab tostada dish and it’s amazing, light, refreshing, with a touch of spice and a great way to kick off the meal.
But of course, the entomophagy festival is their piece de resistance as it’s an exploration of insects (a super vital ingredient in Mexican cuisine) from grasshoppers to ant eggs to flying ants used in a bunch of different ways and served with tortillas.
Overall it’s a lovely meal, Jorge and Ale are two of the nicest people you’ll meet and it’s a super great representation of Mexican cuisine 🙂 Also, the fact that they’re able to put all this together in such a tight space is remarkable hahah
by Ligiers
6 Comments
That looks great. Others have posted about Quintonil here before but the plaiting didn’t look nearly as tight and intricate.
These photos are really nicely shot. Did you just use your phone?
The menu looks similar to what I had back in February, with some key changes, where I also had a great experience. I’d love to visit again.
I am there a week from today, SO excited!!!
What differentiates a restaurant like this from something higher in the list? I’ve been to SingleThread #47 (I think?) and many plates look similar from a presentation perspective which makes me wonder how much better can the actual food be? Or is it the combination of flavors that differentiates a higher ranked versus lower rank?
Anyone got a reservation for this coming weekend and got room for one more ?!? Worth a shot haha.
Incredible kitchen. Really fun to sit at the kitchen bar to watch their intricate choreography.