Jack staged at Quintonil in Mexico City to discover the deep cultural roots intertwined with Mexican cuisine.
Chef Jorge Vallejo has immense pride in Mexican ingredients and producers, and the food at Quintonil reflects this. At Quintonil, although Mexican ingredients form the foundation of the menu, the team skillfully incorporates elements from Japanese and New Nordic cuisine. This results in dishes that maintain a distinct Mexican essence, but with a novel twist.
During my time at Quintonil, I got to move around quite a lot. The back-of-house is divided into two kitchens, service and production. On my first day, I was paired with Vania, an incredibly talented chef de partie who ran the cold section in the service kitchen. Upon arriving, I was initially intimidated by the language barrier. Although I had a few semesters of Spanish in college, I was struggling to speak the language. I was relieved to learn Vania spoke English. As Vania guided me through the process of setting up the station, we bonded over our shared memories of staging at Amass restaurant in Copenhagen.
I was immediately impressed by the chefs working at Quintonil. The kitchen functions seamlessly, with the cooks operating on intuition and working with remarkable efficiency. On the cold side, we were responsible for a crab dish served with pipian verde, a green salsa made with pumpkin seeds and kefir lime, as well as mushrooms grilled and marinated in salsa macha and lime juice. Visually stunning and bursting with nuanced flavors, the dishes were a treat for the senses. Although the service shifts were fast-paced and thrilling, the thoughtful coordination among the staff made them appear seamless.
Having seen all the completed dishes in the service kitchen, I was excited to experience the production kitchen and work with the rest of the kitchen team.
There are three sections in the production kitchen: cold, hot, and pastry. Each section works closely and coordinates throughout the shift to finish the necessary prep. Each day, at 9 a.m., the produce delivery would be dropped off from the morning market run. All the chefs in the prep kitchen would work together to check in and process the day’s delivery. Following the completion of the prep tasks, they would effortlessly shift gears to tidy up the kitchen before proceeding with the next set of tasks.
The produce was always fresh, and it felt like every day, I would stumble upon an ingredient I had never worked with before. Among the many ingredients, a few that caught my attention were huazontle, pipicha, and totomoxtle.
I learned to make several types of salsa using different dry and fresh chilis, and I frequently got to roll the freshly milled masa into tortillas for that day’s service. At Quintonil, the restaurant utilizes nearly all of the produce on the day it is received, procuring only what is required for that day. By doing so, the establishment is acutely attuned to the season's trends and market availability.
Throughout my time in Mexico City, I developed a deep appreciation for the food and the culture behind it. The chefs in Mexico City take so much pride in their work, and it was an honor to be a welcomed guest in such an inspiring city. After two months, my speaking improved dramatically and I am excited to continue practicing my Spanish.
As I endeavored to practice and learn about the restaurant, cuisine, and language, I am immensely grateful to every member of the Quintonil team for their guidance, patience, and support.
Following my time at Quintonil and in Mexico City, I look forward to applying what I learned to my food practices and career. Mexico City's vibrant energy revitalized my love for food and cooking, inspiring me to infuse the same passion and intention into my culinary creations. While there are certainly recipes and techniques that I am eager to apply to my culinary endeavors in Colorado or Montana, what I value most is the opportunity to collaborate with Chef Jorge Vallejo and his team.
Overall, I learned a lot about Mexican cuisine and treating ingredients with respect. I am immensely grateful to Ment’or for the opportunity. I left Mexico feeling energized, inspired, and excited to cook. The culinary scene in Mexico City is diverse and unique, setting it apart from anything I have encountered before.
