Fodor's Expert Review Quintonil
Mexico has enjoyed something of a gastronomic revolution in recent years, with younger chefs moving away from international influences toward embracing regional and indigenous ingredients and techniques. Certainly, only recently would one of the city's best fine-dining establishments be named after amaranth greens, as is Quintonil. Chef-owner Jorge Vallejo eschews fussiness to let ingredients shine: trout from nearby Zitácuaro in corn leaves with wild mushrooms; a salad of greens and herbs is dressed with an emulsion of their stems. The discreet, refined restaurant is Mexican down to the soap in the bathrooms.
Mexico City, Quintana Roo 11560, Mexico