Quintonil.

Named after an edible green native to Oaxaca, Quintonil is the Polanco-based project of chef Jorge Vallejo and Alejandra Flores. Since 2012, the kitchen has operated on a philosophy that is nearly entirely Mexican, sourcing high-altitude greens from Xochimilco, pork from Michoacán, and beef from Durango. While the technical precision reflects Vallejo’s time at Noma and Pujol, the flavor profile remains grounded in the country’s pantry, utilizing staples like cactus, chicatana ants, and heirloom beans in sophisticated ways. The space is split between a lively main dining room and a kitchen counter where guests can watch the assembly of signature dishes like duck pibil tamales or crab with green pipián. It is a rigorous yet approachable exploration of the nation’s diverse geography, proving that luxury can be built from the soil up.