Modern Mexican cuisine, rooted in culture, driven by purpose

As we move into the final stretch of our World’s 50 Best Restaurants 2025 countdown, No.3 takes us to Mexico City — and to a restaurant that isn’t just representing a country, but redefining how its food is seen globally.

Welcome to Quintonil.

Led by Chef Jorge Vallejo, Quintonil has quietly become one of the most respected restaurants in the world — not through noise or theatrics, but through clarity, consistency, and deep respect for its roots.

A restaurant built on identity

Opened in 2012 by Jorge Vallejo and his wife Alejandra Flores, Quintonil started life as a relatively simple concept — focused on hospitality, quality ingredients, and a personal approach to Mexican cuisine

Over time, it evolved into one of the most important restaurants in global gastronomy, now holding:

  • No.3 in the World’s 50 Best Restaurants 2025
  • The Best Restaurant in North America 2025
  • Two Michelin stars

But what makes Quintonil stand out isn’t just the accolades — it’s the clarity of its identity.

The philosophy: Mexican, first and always

At its core, Quintonil is about one thing:

Expressing Mexican cuisine at its highest level — without losing its soul.

Around 98% of the ingredients used are Mexican, with a strong focus on native produce, herbs, and traditional techniques

The menu is constantly evolving, but always rooted in:

  • Local sourcing
  • Seasonality
  • Regional diversity
  • Respect for tradition

This isn’t Mexican food adapted to fine dining.
It’s fine dining built from Mexican food.

The food: refined, but never disconnected

The tasting menu at Quintonil is a journey — but not a theatrical one.

It’s thoughtful, precise, and quietly confident.

Dishes might include:

  • Duck pibil tamales with sweetcorn cream
  • Prickly pear sorbets
  • Seafood with traditional moles
  • Native ingredients like escamoles (ant larvae), cactus, or rare herbs

Every dish is designed to highlight true flavour first, rather than technique for the sake of it.

There’s no overcomplication — just balance, depth, and purpose.

The chef: Jorge Vallejo

Behind Quintonil is Jorge Vallejo, one of the leading voices in modern Mexican cuisine.

His background includes:

  • Training in Mexico City
  • Experience at global kitchens like Noma
  • Time at Pujol, one of Mexico’s most influential restaurants

But what defines Vallejo isn’t just his CV — it’s his perspective.

He’s focused on:

  • Representing Mexican culture authentically
  • Supporting local producers and communities
  • Building a sustainable, ingredient-led kitchen

As he puts it, the goal is to take tradition and transform it without losing its meaning

Sustainability and sourcing

Quintonil doesn’t just talk about sustainability — it builds its entire model around it.

Produce is:

  • Grown in its own urban garden
  • Sourced from farmers and suppliers across Mexico
  • Selected based on impact and quality, not just availability

This approach allows the kitchen to stay close to its ingredients — both physically and philosophically.

It’s not just about where food comes from.
It’s about how it’s treated, respected, and presented.

The experience: understated, but powerful

Unlike some of the other restaurants in the top 10, Quintonil doesn’t rely on spectacle.

The space is:

  • Light, open, and welcoming
  • Built around an open kitchen
  • Designed to feel connected rather than intimidating

Service, led by Alejandra Flores, is just as important as the food — creating an experience that feels personal, not performative.

There’s a clear sense that everything is there for a reason — and nothing is there just for show.

Why Quintonil matters

At No.3 in the world, Quintonil represents something incredibly important in modern hospitality.

It proves that:

  • You don’t need theatrics to lead the industry
  • Local ingredients can define global excellence
  • Cultural identity can be a strength, not a limitation

In many ways, Quintonil has helped reshape how people view Mexican cuisine — moving it beyond stereotypes and into the same global conversation as the most celebrated culinary traditions in the world.

The bigger picture

As we approach the top of the list, Quintonil stands out not for being the loudest — but for being one of the most grounded and intentional.

Some restaurants innovate through spectacle.
Some through technique.

Quintonil does it through clarity.

At No.3 in 2025, it’s not just one of the best restaurants in the world — it’s one of the most important.