"Quintonil and Pujol are inherently intertwined: They’re both in Polanco, the chef at Quintonil also worked at Pujol, and Pujol’s most famous dish—the mole madre that’s been cooking since 2013—was initially made to celebrate the one-year anniversary of Quintonil. There’s also a similar focus on local ingredients and beautiful presentations, with a rotating tasting menu for about $240 per person or the option to order things like king crab in pipián verde or and an assortment of insect-based dishes à la carte. If you can’t get a reservation for dinner, then come for one of the best lunches in this city. Or any city." - guillaume guevara
Andrew Reiner