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Located in Mexico City’s Polanco district, under leadership from Jorge Vallejo in the kitchen and Alejandra Flores in the dining room, Quintonil proposes clarity of flavor alongside contemporary Mexican technique, from the platform of a restaurant that perfectly integrates the cuisine/service dynamic. It is Mexico’s gastronomic tradition, updated, and coupled with a special insistence on sustainability.





Quintonil uses only fresh, seasonal ingredients. As such, recipes, menu selections and prices may vary due to market dynamics. We regret any inconvenience.

About US

Jorge Vallejo

Alejandra Flores

Family Quintonil


Newton 55, Polanco, CDMX


Monday to Saturday
13:00 a 16:00
18:30 a 22:00


Quintonil is a tobacco-free environment

Not recommended for children
under 12.

esp / eng

5280 2680
5280 1660
5280 0254
5282 0724
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Alejandra Flores

(b. Mexico City, 1982)

Earned a bachelor’s degree in Restaurant Management from the Centro de Estudios Superiores de San Ángel (cessa). When she finished the traveled to Switzerland to undertake a master’s degree in Hospitality-Focused-Business Administration, with a major in marketing, at the Les Roches School.

Back in Mexico, Flores joined the team at Pujol in December of 2006, where she was Director of Operations and Grupo Enrique Olvera Commercial Director for four years.

Alongside her husband Chef Jorge Vallejo, Alejandra opened Quintonil restaurant in March 2012. She oversees all management and services functions there.

The couple had their first child, a daughter, in 2016 and since then Alejandra has balanced life as a mother with her work in the restaurant.

Flores’s experience in the restaurant world has allowed her to maintain effective communication between the kitchen and the dining room at Quintonil, as a way of creating a warm, friendly space that defines and reinforces its chef’s proposals.

Jorge Vallejo

(b. Mexico City, 1981)

Studied Culinary Arts and Administration at the Centro Culinario de México (Ambrosía). In 2004, he set sail with Princess Cruises and worked on voyages around the world. On his return to Mexico, he joined the team at Pujol and then served as Corporate Chef at Grupo Habita, where he oversaw kitchens at the Hotel Condesa DF, Hotel Habita and Hotel Distrito Capital. In 2010, he became Executive Chef at Restaurante Diana at Mexico City’s St. Regis Hotel, a position he left for a stint at Noma, in Copenhagen.

Vallejo and his wife Alejandra Flores opened Quintonil restaurant in 2012.

In 2014, alongside Chefs Mauro Colagreco (Mirazur; Menton, France) and Virgilio Martínez (Restaurante Central, Lima), Vallejo launched the initiative known as Orígenes, to re-encounter and preserve culinary products, techniques and customs that survive in small Latin American communities. Since then, the chefs have journeyed to small towns throughout the Americas to research and share experiences.

Quintonil made debut on British Restaurant magazine’s “World’s Fifty Best Restaurants” list at number 35 in 2015 and bumped up to 12th place in 2016, making it the list’s highest-ranking Mexican restaurant to date.

Vallejo has been the recipient of numerous prizes and recognitions. He was named one of the world’s “Rising Stars” (FOUR Magazine, 2014); Chef of the Year (GQ Hombres del Año awards, 2015) and got the Premio Millesime México al Mejor Restaurante in 2015. Quién magazine included him among its list of personalities that are transforming Mexico (2015). He was a guest at the dinner organized by Best Chef—a group that promotes new global gastronomic talents—for the 100 best chefs in the world, in Lyon, in 2015. And in 2016 he was added to the list of Mexico’s 300 most influential leaders.

Familia Quintonil
Ulises Juvera
Wilton Nava