Some meals are memorable because of a single unforgettable dish. Others stand out because of the entire experience—the setting, the pacing, the people you share them with, and the feeling that you are somewhere truly special.
Our dinner at Quintonil in Mexico City was one of those experiences.
Three years after our first visit to Mexico City, we returned for a long weekend with friends. This time, our trip looked very different. We weren’t trying to see everything or check off a list of must-visit attractions. Instead, we slowed down and let ourselves enjoy the city—leisurely mornings, long conversations, neighborhood walks, and, of course, incredible food.
Our friend, who grew up in Mexico, organized much of the trip, including one very special reservation: dinner at Quintonil. On a previous trip they had all eaten here and raved about the experience. It was one of the few activities on this trip that had been planned well in advance.
Located in the Polanco neighborhood, the restaurant has earned international recognition for its creative approach to Mexican cuisine, highlighting native ingredients and traditional flavors through a contemporary lens. It’s been on the World’s 50 Best Restaurants list since 2015 and has two Michelin stars. Was it worth the hype? We were looking forward to finding out.
From our Airbnb it was about a 40-minute walk. Our friend, who was leading the way, actually walked right past it. The unassuming doorway, marked only by its name above the entrance, which, when not lit up, blended almost seamlessly into the streetscape. Once inside, the five of us were shown to a small seating area near the host stand. Shelves displayed a variety of tastefully branded merchandise. The intimate space reinforced our first impression that Quintonil was surprisingly understated for a restaurant of its reputation.
When our table was ready, however, a second doorway revealed an entirely different space. The main dining room opened into a soaring, high-ceilinged room that felt far larger than we had expected from the street. Two large round tables occupied one side of the room, while an open kitchen and chef’s counter provided a front-row view of the culinary team at work.
The dining room struck a balance between sophistication and comfort. Warm wood tones and subtle green hues gave the space a relaxed feel, while the bright lighting allowed us to fully appreciate the presentation of each course. Unlike many fine-dining restaurants, there were no white tablecloths or hushed formalities. The atmosphere felt welcoming rather than intimidating.
There was another detail that immediately stood out: we were never handed a menu.
Aside from a brief explanation of the evening’s format, we arrived at the table with little idea of what we would be eating. Each course was introduced as it arrived, allowing the meal to unfold as a series of surprises. It was only at the end of the meal that we were presented with a printed copy of the tasting menu.
Wild Mushroom Chileatole
Cachuazintle corn, ayocote bean
The meal began with a warm, earthy chileatole that immediately grounded the evening in Mexican tradition. We drank straight from the bowl and used a small wooden spoon to scoop out the corn and beans from the bottom.
A Trio of Small Bites
Tuna Pescadilla
Lacto-fermented mushrooms, chintextle de chapulín
Mussel Tostada
Mole de mar, charred onion reduction, chipotle
Fried Escamoles
Tomato caldillo, guajillo
This trio of bites also introduced one of Quintonil’s hallmarks: incorporating edible insects into its cuisine. Rather than being presented as a novelty, they were thoughtfully woven into the dishes, highlighting ingredients that have been part of Mexican gastronomy since pre-Hispanic times. The chintextle de chapulín (a seasoning made with grasshoppers) added depth to the tuna, while the escamoles—often called “Mexican caviar”—offered a delicate, buttery flavor that was far more subtle than we expected.
Vuelve a la vida
Kampachi, Mar Azul oyster, caviar
An updated version of the classic seafood cocktail.
Lettuces from Tepotzotlán
Sikil pak, Cuadro cheese, celeriac bushi
One of my favorites. Our server mentioned tongue-in-cheek that as a representation of Chapultepec Park the dressing even had the same color as the lake in the park. I would not drink the water in the park, but this I would happily consume many times over.
Steelhead Trout from Baja California
Adobe de chicatana, seasonal mushrooms pickled in fig leaf
One of the evening’s most intriguing dishes paired Baja California steelhead trout with an adobo made from chicatanas—seasonal flying leafcutter ants prized in Mexican cuisine for their rich, nutty flavor.
Cactus Paddle Sorbet
About 90 minutes into the meal, a cactus paddle sorbet offered a refreshing pause between courses, a subtle signal that the tasting menu was about to move into its next act.
Pibil Pork Tamal
Young corn cream
A standout dish that elevated the humble tamal. I would have happily licked every last trace of the creamy sauce from the bowl.
Roasted Duck
Coconut cream manchamanteles mole, beet reduction
Rib Eye en su sugo
Guacachile, bean jus
This was the only point during the tasting menu where we were given a choice of entrées. I ordered the duck while Chris chose the rib eye, and halfway through we swapped plates so we could each experience both.
I don’t normally order duck because I often find it served rarer than I prefer. Quintonil’s version, however, was cooked perfectly for my taste—tender, flavorful, and beautifully complemented by the coconut cream manchamanteles mole. The rib eye was equally impressive, making it difficult to choose a favorite.
Melipona Bee Honey Ice Cream
papaya, lavender marmalade
Three hours into our meal, we reached the dessert courses. The Melipona bee (stingless and native to Mexico) honey ice cream was memorable—not because it was overly sweet, but because of its incredible texture. It was smooth and creamy, closer to crème fraîche than traditional ice cream, with the honey adding a subtle richness that paired beautifully with the cubes of dried papaya and lavender marmalade.
Mexican Cornbread
Rompope de nixtamal, vanilla from Chichicaxtle, passion fruit
When I took my first bite of the Melipona bee honey ice cream, I thought I had just eaten one of the best desserts I’d ever had. Then I tried the Mexican cornbread covered with rompope—a traditional Mexican eggnog—and nearly changed my mind immediately. The combination of the warm, familiar flavors of cornbread with the richness of the rompope was incredible. This was, without question, my favorite dessert of the evening.
Dulces Mexicanos
We were presented with an assortment of sweets to finish the meal: a mamey tart, passion fruit pâtes de fruit, and chocolate. In my opinion there was nothing particularly noteworthy about any of these. I would have happily ended with the cornbread dessert.
Our reservation was for 6:30 p.m., and shortly after we sat down, the first course began arriving. By the time our assortment of dulces mexicanos appeared at 10:30, we had spent nearly four hours exploring the flavors, ingredients, and traditions that make Mexican cuisine so unique. We finally left around 11 p.m.—a 4.5-hour journey through food, culture, and conversation.
Was it worth it? Absolutely.
Would I go again? Probably not. Not because the experience wasn’t exceptional, but because I tend to think of fine dining tasting menus as something to be experienced once. The magic comes from the anticipation, the surprise of each course, and the feeling of being taken on a culinary journey. Once you’ve had that experience, I find the memory of it is often just as valuable as repeating it.
What impressed me most about Quintonil was its deep focus on Mexican ingredients and culinary traditions, including many that may not be familiar even to Mexicans outside their regions of origin. From chicatanas and escamoles to native corn, beans, herbs, and honey, each course told a story about Mexico’s incredible biodiversity and culinary heritage.
In that way, the experience reminded me of our meal at Central in Lima, where the tasting menu felt less like a series of dishes and more like a journey through the landscape and culture of Peru. Quintonil offered a similar experience—a journey through Mexico, one ingredient and one story at a time.
It was one of those meals that goes beyond simply being memorable. It gave us a deeper appreciation for the place we were visiting and was the perfect way to celebrate our return to Mexico City.
Featured image courtesy of City Foodsters