Amid the vibrant culinary scene of Mexico City, one name has consistently stood out for innovation, authenticity, and world-class dining: Jorge Vallejo. With his restaurant Quintonil, he has not only redefined modern Mexican cuisine but also secured its place on the global stage.
Holding the #3 spot on the prestigious World’s 50 Best Restaurants list says it all. A former protégé of Enrique Olvera (Pujol), Vallejo champions a culinary philosophy deeply rooted in Mexican tradition while confidently looking toward the future. His dishes tell stories—of regional ingredients, sustainability, and the rich cultural diversity of his homeland.
We interviewed the celebrated chef to talk about his culinary journey, the responsibility of being a global culinary ambassador, and the quiet yet powerful voice of modern Mexican cuisine.
Exclusive interview with Chef Jorge Vallejo, Quintonil – #3 of The World’s 50 Best Restaurants
Andreas Conrad: Quintonil is known for its modern take on Mexican cuisine, deeply rooted in regional identity. How do you balance culinary innovation with cultural authenticity?
Jorge Vallejo: For me, cultural authenticity is the most important thing. That’s where the entire philosophy of cuisine and service at Quintonil begins: to represent Mexican culture and tradition at its highest expression. From there come the questions: How do we transform that culture and tradition into something entirely our own at Quintonil? That’s where we work with innovation —distilling the purest essence of Mexican cuisine, from its ingredients to its stories— and transforming it into our own language.
Andreas Conrad: Sustainability plays a central role in your kitchen. How do you integrate ecological principles into the daily operations of a fine-dining restaurant without compromising on flavor or creativity?
Jorge Vallejo: Sustainability shouldn’t just be central to a kitchen like Quintonil’s—it should be at the heart of every kitchen run by someone who cares about their health and the future of the planet. In that sense, we strive to be coherent with the ingredients we use and how we use them. Sustainability goes beyond sourcing or traceability; it also involves how we treat our guests and our own team. Of course, it’s key to use seasonal ingredients that make sense within a context like Mexico’s—ingredients that are part of a social fabric—and never compromise on flavor. At the end of the day, we’re a restaurant that wants our diners to have a complete experience, filled with creativity and, above all, incredible flavor.
Andreas Conrad: Your success is closely tied to your collaboration with local producers. Can you share an example of how a regional ingredient served as the creative starting point for a new dish?
Jorge Vallejo: Absolutely. That’s at the heart of what we do at Quintonil: building a very close relationship with our producers, not just food producers, but also those we work with to create utensils and an intentionally crafted environment. When it comes to ingredients, we always seek the highest quality, because they are the starting point for a new dish. If we don’t have ingredients that excite us, it’s very hard to recreate a true sensory experience in a new plate.
Andreas Conrad: The global spotlight can easily distract from the essence of your craft. Amid achievements like the #3 ranking, how do you maintain a clear vision for Quintonil?
Jorge Vallejo: Rankings are important because they’re motivating, but they also place us in a position of great responsibility—towards our team members who believe in us, towards our guests who choose to celebrate a special moment with us, and towards ourselves, because these recognitions are the result of a remarkable collective effort.
This responsibility pushes us to stay committed to our craft, to our people, and it also gives us the opportunity to be ourselves. At the end of the day, people come to be surprised, to open themselves up, mind and spirit, to new experiences. That gives us the freedom to cook with complete creative liberty.
Andreas Conrad: Looking ahead – what continues to drive you as a chef? Despite all the accolades, is there still a culinary goal or challenge that excites you?
Jorge Vallejo: I consider myself a romantic when it comes to cooking. I like to think there’s still so much left to learn, and above all, many dreams to fulfill—both personally and professionally. Without a doubt, Quintonil is the greatest dream I’ve made real, a dream I share with Ale and with the entire team that works alongside us every day.
More information:
Quintonil, #3 Restaurant auf der Liste „The World’s 50 Best Restaurants“, Newton 55, Polanco, Mexiko-City, 11560
