Fodor's Expert Review Quintonil

Chef-owner Jorge Vallejo cut his teeth at Pujol before opening Quintonil (named after a wild green herb often found in milpas, a Mesoamerican crop-growing system) in 2012. Vallejo eschews fussiness to let the ingredients shine: smoked trout from nearby Zitácuaro or a salad of greens and herbs from the floating gardens of Xochimilco. A seasonal set menu is available, as well as the à la carte selections. The discreet, refined restaurant is locally focused all the way up to the rooftop garden.