Latest news with #AlejandraFlores
Jordan Times
31-07-2025
- Jordan Times
Tale of love, passion behind Mexico's 'boundary-pushing' Quintonil
MEXICO CITY — Behind the growing international success of a Mexican restaurant named one of world's best is a love story between two gourmets with a passion for blending traditional and contemporary flavors. Quintonil, which opened in 2012 in the upscale Mexico City neighbourhood of Polanco, already boasted two Michelin stars. Now it is also ranked number three by the Michelin Guide's British rival, "The World's 50 Best Restaurants", which praised its "boundary-pushing" cuisine. "Focused on fresh, local ingredients and traditional Mexican flavours and techniques weaved into modern preparations, it is fast becoming a classic," it said. Named after an aromatic plant from the southern state of Oaxaca, Quintonil stands behind only Maido in Lima and Asador Etxebarri in Spain in the list. At the reception, Alejandra Flores -- one half of the charismatic couple behind Quintonil -- gives a taste of the hospitality and kindness for which Mexicans are known. "I truly believe in the saying, 'He who does not live to serve does not serve to live,'" she said. Service "must be a dance" or even an "embrace", added Flores, who studied hospitality management in Switzerland. Intimate, not ostentatious In the two small dining rooms, next to a counter seating area that opens onto the kitchen, around a dozen tables receive customers from around the world. It is in this setting -- more intimate than ostentatious -- that Quintonil has gradually gained global recognition, much like Mexico City, which is attracting an increasing number of visitors from the United States and Europe. Understated, like his restaurant, head chef Jorge Vallejo used to work on cruise ships before returning to Mexico City where he joined another renowned restaurant, Pujol. It was there that he met Flores, his wife. Located a few streets away, Pujol has long been the benchmark for new Mexican gastronomy. In 2022, "The World's 50 Best Restaurants" ranked chef Enrique Olvera's establishment fifth, while Quintonil was in ninth place. The student has since overtaken his teacher, but feels a debt of gratitude: Pujol's elevation of Mexican cuisine to another level has inspired others, Vallejo said. "Twenty years ago, people knew very little about what Mexican gastronomy really is as we know it today," he added. Today, more foreigners are familiar with a diverse cuisine that ranges from street tacos to fine dining, in both cases using local products such as corn and tomatoes. 'Close to my heart' Quintonil combines seasonal ingredients -- in July it was asparagus, carrots, and mushrooms -- with traditional Mexican staples, such as mole, a sauce made with spices and cocoa. "Right now, a dish that's close to my heart is vegetable mole. We prepare it with asparagus," enthused Vallejo, happy that his discovery allows for a lighter sauce. Quintonil's ingredients are "98 per cent Mexican," including the wines. The exceptions are caviar, one type of fish, and olive oil, said Vallejo, who favours local sources. "I have a good friend whose family grows white beans" in the north-western state of Sinaloa, he said. Quintonil has mastered the art of blending traditional Mexican flavors with contemporary cuisine, according to the "50 Best" list, citing the example of "tamales of duck pibil with elote cream", a corn-based sauce. The award has been decided since 2002 by more than a thousand "culinary experts", including chefs, specialist journalists and restaurant owners. While French chefs question its legitimacy, accusing it of opacity, in the case of Quintonil the verdict seems unanimous. According to the Michelin Guide, Quintonil's tasting menu is "constantly evolving" with "delights such as crab and shards of blue corn tostada arranged with a vivid pipian verde enhanced with untraditional elements like galangal, lemongrass and makrut lime". Quintonil's cuisine "is an enticing melding of excellent local product, impressive execution, and great creativity to produce refined compositions", it said.
The Sun
31-07-2025
- The Sun
Quintonil: Mexico's boundary-pushing culinary love story
MEXICO CITY: Behind the global acclaim of Quintonil, ranked third in 'The World's 50 Best Restaurants,' lies a love story between two gourmets passionate about redefining Mexican cuisine. Named after an aromatic Oaxacan plant, the restaurant merges traditional flavors with modern techniques, earning praise for its 'boundary-pushing' dishes. Alejandra Flores, co-founder of Quintonil, embodies Mexican hospitality, describing service as 'a dance' or even 'an embrace.' The intimate dining space, far from ostentatious, reflects the understated elegance that has drawn international diners to Mexico City. Head chef Jorge Vallejo, formerly of Pujol, credits his mentor Enrique Olvera for elevating Mexican gastronomy. 'Twenty years ago, people knew very little about what Mexican cuisine really is,' Vallejo said. Today, Quintonil showcases Mexico's diverse culinary heritage, from street tacos to refined dishes like vegetable mole with asparagus. With 98% of ingredients sourced locally, Quintonil highlights seasonal produce alongside staples like corn and tomatoes. Vallejo's dedication to local suppliers includes white beans from Sinaloa, reinforcing the restaurant's commitment to authenticity. The Michelin Guide praises Quintonil's 'constantly evolving' tasting menu, featuring innovative pairings like crab with blue corn tostada and pipian verde infused with galangal and lemongrass. The restaurant's success, according to critics, lies in its 'enticing melding of local product, execution, and creativity.' - AFP
France 24
31-07-2025
- France 24
Tale of love, passion behind Mexico's 'boundary-pushing' Quintonil
Quintonil, which opened in 2012 in the upscale Mexico City neighborhood of Polanco, already boasted two Michelin stars. Now it is also ranked number three by the Michelin Guide's British rival, "The World's 50 Best Restaurants," which praised its "boundary-pushing" cuisine. "Focused on fresh, local ingredients and traditional Mexican flavors and techniques weaved into modern preparations, it is fast becoming a classic," it said. Named after an aromatic plant from the southern state of Oaxaca, Quintonil stands behind only Maido in Lima and Asador Etxebarri in Spain in the list. At the reception, Alejandra Flores -- one half of the charismatic couple behind Quintonil -- gives a taste of the hospitality and kindness for which Mexicans are known. "I truly believe in the saying, 'He who does not live to serve does not serve to live,'" she said. Service "must be a dance" or even an "embrace," added Flores, who studied hospitality management in Switzerland. Intimate, not ostentatious In the two small dining rooms, next to a counter seating area that opens onto the kitchen, around a dozen tables receive customers from around the world. It is in this setting -- more intimate than ostentatious -- that Quintonil has gradually gained global recognition, much like Mexico City, which is attracting an increasing number of visitors from the United States and Europe. Understated, like his restaurant, head chef Jorge Vallejo used to work on cruise ships before returning to Mexico City where he joined another renowned restaurant, Pujol. It was there that he met Flores, his wife. Located a few streets away, Pujol has long been the benchmark for new Mexican gastronomy. In 2022, "The World's 50 Best Restaurants" ranked chef Enrique Olvera's establishment fifth, while Quintonil was in ninth place. The student has since overtaken his teacher, but feels a debt of gratitude: Pujol's elevation of Mexican cuisine to another level has inspired others, Vallejo said. "Twenty years ago, people knew very little about what Mexican gastronomy really is as we know it today," he added. Today, more foreigners are familiar with a diverse cuisine that ranges from street tacos to fine dining, in both cases using local products such as corn and tomatoes. 'Close to my heart' Quintonil combines seasonal ingredients -- in July it was asparagus, carrots, and mushrooms -- with traditional Mexican staples, such as mole, a sauce made with spices and cocoa. "Right now, a dish that's close to my heart is vegetable mole. We prepare it with asparagus," enthused Vallejo, happy that his discovery allows for a lighter sauce. Quintonil's ingredients are "98 percent Mexican," including the wines. The exceptions are caviar, one type of fish, and olive oil, said Vallejo, who favors local sources. "I have a good friend whose family grows white beans" in the northwestern state of Sinaloa, he said. Quintonil has mastered the art of blending traditional Mexican flavors with contemporary cuisine, according to the "50 Best" list, citing the example of "tamales of duck pibil with elote cream," a corn-based sauce. The award has been decided since 2002 by more than a thousand "culinary experts," including chefs, specialist journalists and restaurant owners. While French chefs question its legitimacy, accusing it of opacity, in the case of Quintonil the verdict seems unanimous. According to the Michelin Guide, Quintonil's tasting menu is "constantly evolving" with "delights such as crab and shards of blue corn tostada arranged with a vivid pipian verde enhanced with untraditional elements like galangal, lemongrass, and makrut lime." Quintonil's cuisine "is an enticing melding of excellent local product, impressive execution, and great creativity to produce refined compositions," it said.
Yahoo
31-07-2025
- Yahoo
Tale of love, passion behind Mexico's 'boundary-pushing' Quintonil
Behind the growing international success of a Mexican restaurant named one of world's best is a love story between two gourmets with a passion for blending traditional and contemporary flavors. Quintonil, which opened in 2012 in the upscale Mexico City neighborhood of Polanco, already boasted two Michelin stars. Now it is also ranked number three by the Michelin Guide's British rival, "The World's 50 Best Restaurants," which praised its "boundary-pushing" cuisine. "Focused on fresh, local ingredients and traditional Mexican flavors and techniques weaved into modern preparations, it is fast becoming a classic," it said. Named after an aromatic plant from the southern state of Oaxaca, Quintonil stands behind only Maido in Lima and Asador Etxebarri in Spain in the list. At the reception, Alejandra Flores -- one half of the charismatic couple behind Quintonil -- gives a taste of the hospitality and kindness for which Mexicans are known. "I truly believe in the saying, 'He who does not live to serve does not serve to live,'" she said. Service "must be a dance" or even an "embrace," added Flores, who studied hospitality management in Switzerland. - Intimate, not ostentatious - In the two small dining rooms, next to a counter seating area that opens onto the kitchen, around a dozen tables receive customers from around the world. It is in this setting -- more intimate than ostentatious -- that Quintonil has gradually gained global recognition, much like Mexico City, which is attracting an increasing number of visitors from the United States and Europe. Understated, like his restaurant, head chef Jorge Vallejo used to work on cruise ships before returning to Mexico City where he joined another renowned restaurant, Pujol. It was there that he met Flores, his wife. Located a few streets away, Pujol has long been the benchmark for new Mexican gastronomy. In 2022, "The World's 50 Best Restaurants" ranked chef Enrique Olvera's establishment fifth, while Quintonil was in ninth place. The student has since overtaken his teacher, but feels a debt of gratitude: Pujol's elevation of Mexican cuisine to another level has inspired others, Vallejo said. "Twenty years ago, people knew very little about what Mexican gastronomy really is as we know it today," he added. Today, more foreigners are familiar with a diverse cuisine that ranges from street tacos to fine dining, in both cases using local products such as corn and tomatoes. - 'Close to my heart' - Quintonil combines seasonal ingredients -- in July it was asparagus, carrots, and mushrooms -- with traditional Mexican staples, such as mole, a sauce made with spices and cocoa. "Right now, a dish that's close to my heart is vegetable mole. We prepare it with asparagus," enthused Vallejo, happy that his discovery allows for a lighter sauce. Quintonil's ingredients are "98 percent Mexican," including the wines. The exceptions are caviar, one type of fish, and olive oil, said Vallejo, who favors local sources. "I have a good friend whose family grows white beans" in the northwestern state of Sinaloa, he said. Quintonil has mastered the art of blending traditional Mexican flavors with contemporary cuisine, according to the "50 Best" list, citing the example of "tamales of duck pibil with elote cream," a corn-based sauce. The award has been decided since 2002 by more than a thousand "culinary experts," including chefs, specialist journalists and restaurant owners. While French chefs question its legitimacy, accusing it of opacity, in the case of Quintonil the verdict seems unanimous. According to the Michelin Guide, Quintonil's tasting menu is "constantly evolving" with "delights such as crab and shards of blue corn tostada arranged with a vivid pipian verde enhanced with untraditional elements like galangal, lemongrass, and makrut lime." Quintonil's cuisine "is an enticing melding of excellent local product, impressive execution, and great creativity to produce refined compositions," it said. st/dr/st
Los Angeles Times
14-06-2025
- Politics
- Los Angeles Times
Why they protest: Voices from the downtown L.A. ICE demonstrations
During a week of protest, Los Angeles is the center stage of the national immigration debate, with pundits on both sides characterizing the fight through the lens of their respective viewpoints. Not everyone is pleased with the actions — there has been vandalism, destruction and injuries — isolated yet striking moments that have at times overshadowed peaceful demonstrations. But for many out in the demonstrations, there was a message that they wanted to be heard. During these demonstrations, Los Angeles Times reporters on the ground have interviewed protesters and asked them why they're demonstrating. Here's what they had to say: Alejandra Flores attended a protest in front of Westin LAX Friday with her daughter and her mother, who had recently become a U.S. citizen. Maritza Perez Huerta attended her first protest this week. She couldn't make it out to protests a couple of years ago because she was younger and her mother was afraid. Priscilla Ramos spent her first day of protesting in front of the Metropolitan Detention Center this week, where Marines were expected to arrive. Cynthia Guardano was born in the United States in a mixed-status family. She was downtown demonstrating on Friday. Jason Petty, a 46-year-old musician from Boyle Heights, told The Times he went to a rally because 'this is our community — immigration is us.' Petty, a former ninth-grade history teacher, said he was born and raised in Los Angeles and was here during the 1992 riots. He is Black, and his grandmother lived in Watts during the 1965 Watts riots. His father was a Black Panther. Petty said he has a daughter in fourth grade and that immigration agents recently came to the neighborhood near her school. He said he has had to have difficult conversations with her, assuring her she's safe, and why it was important to go to the rally. Outside City Hall in Santa Ana this week, Alicia Rojas observed a protest from afar. The Colombian native had her amnesty application denied as a child. Now a U.S. citizen, Rojas grew up during the era of Proposition 187 and remembered all the racism against people like her at the time. Michelle Hernandez, 19, marched at the federal building with a Mexican flag draped over her shoulders. A daughter of Mexican immigrants, she said she had been worried about family members and friends during the ICE raids. Franchesca Olivas drove two hours alone from Hemet to attend the anti-ICE demonstration this week outside the Metropolitan Detention Center in downtown Los Angeles. She was carrying an upside-down American flag attached to the Mexican flag because she's half-white and half-Mexican. Aaron Fontan, 24, said he also has participated in Black Lives Matter protests and felt familiar police pushback and militance this time around. However, he felt that not as many people are willing to show up to anti-ICE protests. Beyond the protests, some civic leaders have also voiced their opposition to the escalation in immigration enforcement. Los Angeles Unified School District Supt. Alberto Carvalho, the son of immigrants, has been outspoken about his mission to protect students: Service Employees International Union California President David Huerta was injured and detained while documenting an immigration enforcement raid in downtown L.A. last week. Times staff writers Christopher Buchanan and Annie Goodykoontz contributed to this report.
