We travelled to Mexico City this winter for the primary purpose of diving into its food and cocktail culture. I chose several dining and drinking spots based on recommendations from friends, travel books, World’s Best lists, and my own research. I chose Quintonil for our eighth anniversary dinner on February 23, 2024.

Quintonil is located in the chic Polanco neighborhood of sprawling Mexico City, an area full of gorgeous restaurants, bars, shopping, and architecture. The space here is modern, minimalist, and comfy enough for a long meal. Service was extremely good, probably some of the best I’ve had in the world. We definitely wanted cocktails, but also a wine pairing, and they managed to meld all of our requests together seamlessly. Uniquely, at the end of service when they brought out a copy of the menu, as well as a detailed booklet about the insects that we ate that evening (yup!), they also brought out our time sheet for all of the courses we had throughout the evening, which is something I’ve never seen, or received following a set-course menu meal.

This was an incredible meal with lots of surprises for us! I’ll point out some of the highlights here, but overall, everything was quite spectacular. The menu focuses on the natural, local, and ancient foodways of Mexico, and if it wasn’t spectacular, it was a unique experience which I’m not sure could be replicated quite as well anywhere else.

We started off with some smaller bites, which began with a deeply flavorful chileatole, or Mexican corn soup, followed by a butternut squash and tomato salad. Rounding out the first courses was aged kampachi with grasshopper chintextle or smoked chili paste. I enjoyed a mezcal cocktail as well as a rose from Argentinian Patagonia for these first few courses. The wine pairings were really dynamite!

Next was the pibil duck tamal with young corn cream. This was easily the most incredibly delightful thing I have ever eaten – to the point that I was teary eyed while enjoying this course. Honestly, the duck was so tender and the combination with the corn cream was beyond delicious. I have no words to express how tasty this course was, but I can say that this is the first time I’ve ever had tears in my eyes over food. Divine! This course was paired with a Sangiovese Grosso from Valle de Guadalupe in Mexico, which was a perfect pairing.

I had no idea that we were about to eat a whole bunch of bugs after this amazing course! Quintonil calls the next course its “Entomophagy Festival” where typical, elevated Mexican fare is further enhanced with insects of various types.

I enjoyed the chorizo with crunchy ants, as well as the striped bass with grasshopper adobo. I did not love the mucous- textured ceviche of vegetables, and could’ve really passed on the avocado tartare with escamoles – or larvae (maggots! yuck!). I tried to be as open-minded as possible about the insects and larvae, but some of it was just a bit much for me. That’s not to say that you shouldn’t try it! It was definitely presented amazingly, and was an experience I will never forget!

Following the festival, we were served an extremely tender and flavorful oxtail braise which we ate like a taco. This was paired with a deeply fruity, but balanced Chilean red wine blend of Cabernet Sauvignon and Cabernet Franc. Seriously awesome wine.

There were several desserts, including a palate-cleansing cactus sorbet, followed by creme fraiche and honey creamy goodness topped with caviar.

I loved the Mexican cornbread with eggnog and the colorful panna cotta tartelette too.

Our experience at Quintonil was second to none, and I fully expect it to receive at least a Michelin star or two this summer when they are announced in Mexico for the first time! The care used with the ingredients – even the weird ones – is obvious, and is an experience none would likely forget in a lifetime. From the divinely inspired duck tamal, all the way to the delicate panna cotta, each course was unique and exciting. Do not hesitate to book dinner here for a special occasion!

** As of May 14, 2024, Quintonil received TWO Michelin stars! Felicitaciones!