An amazing dining experience at Quintonil in Mexico City — currently ranked #3 on the World’s 50 Best Restaurants list 🌎🍴.
My absolute favorite was the Chichilo negro with rib eye, pico de gallo with huitlacoche, and charred vegetables — rich, earthy, and perfectly balanced. 🥩🔥 Second place goes to the Blue fin tuna aguachile with wasabi ice cream, pickled watermelon radish, mustard leaves — a refreshing and bold explosion of flavors. 🐟🌱 And not to forget the aged kampachi pescadilla with lacto-fermented mushrooms and chintextle de chapulín — a creative appetizer that set the stage beautifully. 🌮🍄🐜
Quintonil is a masterclass in modern Mexican cuisine and artistry. 🇲🇽✨
SEPTEMBER 2025
Chileatole with wild mushrooms, mexican herbs
Aged kampachi pescadilla, lacto-fermented mushrooms, and chintextle de chapulín
Plantain buñuelo with escamoles, cream infused with Melipona bee honey
Mussel tostada with mole de mar
Lime pickled tomatoes, jicama and fennel kimchi
Blue fin tuna, aguachile de brassicas, wasabi ice cream, pickled watermelon radish, mustard leaves
Gordita de yuca and aged cheese from Ocosingo, Chiapas, chicharrón de wagyu
and chicatana ant, suero costeño and lemon balm mojo
Smoked biological trout from Baja California, adobo de cocopache, hen of the woods mushrooms pickled in fig leaf
Cactus paddle sorbet
Pibil pork tamal, young corn cream
Chichilo negro, rib eye, pico de gallo with huitlacoche and charred vegetables
Coconut sorbet with plankton and caviar
Mexican cornbread with rompope de nixtamal, vanilla from Chichicaxtle,
Veracruz, passion fruit
Dulces mexicanos
Mexican Wine Pairing
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