Jorge Vallejo’s restaurant is the first Mexican establishment to earn two Michelin stars, alongside Enrique Olvera of the renowned Pujol. This historic achievement highlights the true values of the country's gastronomy and some of its iconic ingredients (like insects).
The news
Mexico made its debut on the international gastronomic scene with the first edition of the Michelin Guide dedicated to the Central American country, gathering over a hundred chefs and drawing global media attention. Jorge Vallejo was celebrated with great joy, surpassing expectations as his restaurant Quintonil, co-founded with Alejandra Flores, earned two Michelin stars. These were the only two stars awarded in the country, alongside Enrique Olvera’s renowned Pujol. According to the Michelin Guide, these are the two establishments worth the journey.
"This is the success of the country, the industry, and a nation that wants to grow. It belongs to everyone," Vallejo commented, later giving an extensive interview to Siete Canibales. "There’s always room for improvement, but at this moment we’re at the top. I have a team I'm deeply proud of and thankful for. We share values, the same life philosophy, and a passion for what we do, striving to execute it to the best of our abilities. For me, this is already a great achievement."
The growth spanned 12 years of constant self-criticism. Although the recognition was exhilarating and unquestionable—since the visit was perfectly anonymous, carried out by inspectors who might have been Mexican or not—Vallejo remains grounded: "While every chef dreams of one, two, or three Michelin stars, it has never been the goal of our work. At Quintonil, the driving force is welcoming customers and greeting friends, making awards a mere consequence of what we do daily. They can say you're the chef the world was waiting for, but if customers aren't moved by what you do, no award makes sense. For me, the greatest recognition is the feedback and comments we receive, both the positive ones and those that lead to improvements."
The responsibility is immense, especially towards foreigners, as the restaurant has the duty to represent Mexico. "We consider ourselves ambassadors of national gastronomy, its flavors, ingredients, and traditions. We want people to fall in love with our country. Fortunately, we also have local regulars who visit once a month or every two weeks. We prioritize them because they are like family; we treat them as members of the Quintonil family. Our goal is always to make people happy, to showcase our gastronomy, and to teach visitors from abroad that we enjoy eating products like insects, which we call the festival of entomophagy, because they are delicious and part of our heritage (read our complete review with a detailed account of this and other dishes here, ed.). Now we will work hard to consolidate the results achieved and continue doing what we love: working as a team."
