Quintonil

"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 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

"Change is in Quintonil’s DNA. Both the space and décor have evolved into a much warmer, more elegant setting over the 13 years since they opened. Although everything maintains a fine dining ambiance—with attentive service, a curated wine selection, and expensive glassware—Quintonil somehow preserves a certain coolness, avoiding the hokey theatrics and stiffness that often plague upscale restaurants. Today’s seasonal menu (now $250 for 14 courses) leans towards showcasing seafood, vegetables, and insects like grasshoppers and escamoles, while still including room for tamales, tacos (like the taco placero featured in previous menus), and chichilo, a type of mole. Getting a table means you’ll have to book at least a month in advance, so use this place for closing a deal or celebrations." - mariana camacho

"A restaurant in Mexico City known for its Paloma Negra cocktail made with activated charcoal." - Annick Weber

"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

"Michelin calls out the contemporary cuisine helmed by husband-and-wife team chef Jorge Vallejo and Alejandra Flores for its elegance, refined creativity, and incorporation of local and untraditional ingredients, noting the crab in pipián verde, a traditional Mexican sauce made with pureed greens and seeds, was a favorite dish among inspectors during their research." - Katherine Alex Beaven