QuintonilEscamoles in guajillo‑tomato brothLacto‑fermented escamoles bathed in a guajillo‑tomato caldillo—earthy, silky, and rooted in pre‑Hispanic traditionWhat people saidBe the first to tell people about this dish.A real review, tied to a real visit.Write a reviewCheck in first📝Reviews are tied to a real visit — that’s how we keep them honest.Check in nowNot here right now
