Incredible experience at Quintonil in CDMX (No. 9 on the 50 Best list)
1. Butternut squash and tomato salad – very thinly sliced squash that melted in the mouth paired with very sweet tomatoes. Refreshing appetizer course.
2. Aged kampachi and corn – lightly ceviched kampachi in the most flavorful aguachile with a hint of wasabi.
3. Charred avocado tartare with escamoles – one of the best dishes of the night. The escamoles (ant larvae) provided a cottage cheese-like flavor that contrasted perfectly with the charred avocado. We were fortunate to go when they were in season. Unfortunately, the people at the table next to us were unable to eat many of the dishes due to the insects.
4. Tamal – the most tender tamal I’ve ever eaten with melt in the mouth pibil. The corn cream on top was a revelation (reminded me on the corn meringue at Cosmé in NYC).
5. Entomophagy festival – DIY taco course. Some of the dishes had insects which provided a wonderful flavor and texture. They suggested constructing one taco with the grilled green beans, cauliflower cream and striped bass with chapulin adobo. The other taco was with the remaining dishes which included chicatana ant chorizo, salsa roja made with jumiles (stink bugs), confit onions etc.
6. Braised oxtail panucho – a modern take on a traditional dish from the Yucatan. Had no idea oxtail could be this flavorful.
7. Cactus paddle sorbet – nice pallete cleanser. Tart, vegetal and refreshing.
8. Melipona bee honey ice cream served on top of physalis – ice cream was the star and of course, can’t go wrong with caviar (provided a nice umami contrast).
9. Mexican cornbread served atop passionfruit in a rompope sauce – Seemed like a play on tres leches but with a delicate corn flavor running through. Delicious way to end the meal.
by erdosbaconator