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Quintonil (Mexico City - Mexico) · HMB SB 110 Mibrasa Charcoal oven


The gastronomic project at Quintonil, lead by Alejandra Flores and chef Jorge Vallejo, seeks to develop a cuisine that would emphasize Mexican ingredients and traditional techniques to transform them into today’s context. Jorge Vallejo concentrates on the quality and flavours of his products by working closely with regional producers.


Since 2015, Quintonil has celebrated being part of The 50 Best World’s Restaurants, where they are currently in 24th position and 11th in Latin America’s 50 Best Restaurants.


"In the Quintonil kitchen, we found Mibrasa gives us the opportunity to bring us closer to those ancestral techniques in a more modern way. With equipment like the Mibrasa oven, it becomes more practical and straightforward to operate in a restaurant service.”




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