Atomix x Quintonil menu


Quintonil

Mexico City, est. 2012

Alejandra Flores and Chef Jorge Vallejo are the leaders of the gastronomic project Quintonil. Working with regional producers and sourcing from the local gardens, Quintonil creates an indelible dining experience in a modern context that has earned global acclaim.

 

New York City, 2023

We welcome Chef Jorge and the team to New York City to present their personal and innovative expressions of Mexico’s flavors.

    1. Escamoles, gyeranjjim
      Escamoles are ant larvae, eaten since the prehispanic era. They are sauteed in garlic onion brown butter and served on top of gyeranjjim - steamed egg custard.

    2. Taro puff, nakji jeotgal
      Inside the fried taro puff, made with Golden Queen Rice, is nakji jeotgal (salt cured long arm octopus from Korea). It’s finished with freeze-dried raspberry.

    3. Grilled and fermented oyster mushrooms, salsa macha
      Oyster mushroom skewers are brushed with salsa macha, made milder than usual, to highlight the flavor of the mushrooms. It is finished with miso mayo.

    4. Chicatana ant chorizo
      Dry-aged for about two weeks, the chorizo is made with chicatana ants, oats, and pork. It is accompanied with black beans puree and confit onions.

    5. Gim bugak, mussel
      Gim bugak is filled with pinto bean puree and grilled mussel dressed with nutritional yeast.

    6. Aehobak Jeon
      Korean zucchini pancake is served with 5-year aged dubu jang.

 
 

WELCOME COCKTAIL - Parsnip, Gim, Meyer Lemon, Ayuuk

 

    • Cantaloupe

    • Tomatoes

    • Rice horchata

    • Horse mackerel from Japan

    • Garlic chive condiment

    • Kohlrabi

    • Dashima

    • Gamtae, lemon, thyme, alyssum flower

    • Sea bean granita

    • King crab from Norway

    • Green pipían

    • Blue corn tlayudas

    • Delfino cilantro, red oxalis

    • Abalone

    • Abalone liver glaze

    • Gochujang mole

    • Persimmon jangajji

    • White dashima

    • Charred beets

    • Scallop mole

    • Agave syrup glaze

    • Black cod

    • Pepitas foam

    • Whelk

    • Yeot gireum (malted barley)

    • Pine nuts

    • Presa-Iberico pork shoulder from Spain

    • Shishito pepper and raw milk mole

    • Plum jus

    • White beans

    • Bitter greens salad

    Served with :

    • Sweet potato tteok

    • Carrot “jeyuk-bokeeum”

    • Chestnut ssamjang

    • Makgeolli-fermented radish and turnip

    • Loquat compote

    • Crème fraîche ice cream

    • Feuilletine

    • Kristal Caviar

    • Hoja santa ice cream

    • Mole meringue

    • Mole chocolate

    • Perilla bugak

    • Black garlic

Jorge Vallejo

At Quintonil, Chef Jorge has developed a cuisine emphasizing Mexican ingredients and traditional techniques, transforming them into today’s context. Chef Jorge concentrates on product and flavor quality by working with regional producers who spark a positive impact on their communities and on the ecosystems where they live.