Quintonil

Duck tamal with mole manchamanteles

A modern duck‑filled tamal elevated by a coconut‑infused mole manchamanteles—rich, nostalgic, and refined

Escamoles in guajillo‑tomato broth

Lacto‑fermented escamoles bathed in a guajillo‑tomato caldillo—earthy, silky, and rooted in pre‑Hispanic tradition

Kampachi aguachile with caper salt and pickled vegetables

Delicate kampachi in a Veracruz‑style aguachile, brightened with caper salt and escabeche—refreshing and precise

Tostada of mussels with seafood mole

Crisp mussel tostada paired with a rich seafood mole—a playful, layered bite that balances texture and depth

Honey‑lavender ice cream with papaya and caviar

Creamy melipona honey ice cream scented with lavender, paired with papaya jam and a touch of caviar—sweet, floral, and briny