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Quintonil es uno de los mejores restaurantes mexicanos del mundo según la lista de los 50 mejores restaurantes del planeta, publicada por la revista británica Restaurant, quien en su edición de 2016 lo colocó en la posición número 12, por encima de Pujol (lugar 25) y Biko (43). La propuesta de Quintonil, a cargo de Jorge Vallejo, su chef ...
Constant creativity: Quintonil is the setting for chef Jorge Vallejo’s boundary-pushing Mexican cuisine and his wife Alejandra Flores’ exceptional hospitality. Focused on fresh, local ingredients and traditional Mexican flavours and techniques weaved into modern preparations, it is fast becoming a classic.
Opened in 2012 by husband-and-wife team Jorge Vallejo and Alejandra Flores, Quintonil takes its title from the green Mexican herb that features in some of its dishes and drinks. It also reflects the team’s commitment to sourcing the best produce from small producers and their own urban garden, ensuring the freshest, most flavourful ingredients on the plate.
Quintonil is the name of a green Mexican herb which features in some of the dishes and cocktails, and pretty much sums up this restaurant: fresh, authentic and brimming with flavour. Chef Jorge Vallejo’s menu is based on local produce and showcases the best of Mexico.
25 de oct. de 2016 · Download recipes and watch the full series at http://www.ciaprochef.com/WCA/MexicoCity/Chef Jorge Vallejo is chef-owner of Quintonil, which opened in 2012 an...
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- The Culinary Institute of America
27 de sept. de 2015 · Actualmente, Jorge Vallejo es uno de los chefs más importantes de México. Su restaurante Quintonil ,el cual fundó junto a su esposa Alejandra Flores en 2012, se encuentra ubicado en el lugar número seis de Latinoamérica, según la revista especializada Restaurant. Vallejo estudió Administración y Artes Culinarias en el Centro Culinario ...
This book reunites all of Quintonil’s experience throughout the nine years of work of Alejandra Flores and Jorge Vallejo, creators of this project, which has been able to position itself at the center of the most interesting gastronomical proposals, and that has contributed in the transformation of the culinary landscape in Mexico.
