Topolobampo

I had visited Chef Rick Bayless’ Topolobampo for lunch before, but this was my first time having dinner at his iconic restaurant. I was excited to finally get a chance to try the tasting menu here, as this type of cuisine in this format was a new experience.

Here are photos from my dinner on September 26, 2015:

“Oysters on the Coast” - Shigoku oysters, homemade chamoy (guajillo, apricot, lime), tomatillo-mexcal raspado, sal de guzano

“Taco Corridor” - Wood-grilled ribeye tasajo, pork chorizo, Fermin Iberico smoked pork loin, avocado-chile de agua salsa, grilled knob onions, charred tlayudas, cucumber, radish

“Caldo de Piedra” - "Stone soup" of wild mushrooms, ayocote beans, local squash, Oaxacan dumplings, black garlic broth

“Fish a la Talla” - Wood-grilled walleye, red chili adobo, chipotle-garlic mayo, fresh tomato-arbol sauce, warmed romaine, radishes, butter, lime

“Estofado de Boda” - Gilded slow-cooked shortrib, estafado de boda (ancho and guajillo chile, three fruits, tomoato, sweet spices), custardy plantain, turnip espuma, charred pineapple

“Frozen Hillside” - Sorbet of prickly pear cactus and lime, sweetened tomatillo water, Honey Crisp apple salsa

“Mole Dulce” - Spiced buttercream, Oaxacan chocolate ice cream, red mole

I really enjoyed dinner at Topolobampo and how it provided an different experience and perspective into Mexican/Central American cuisine than I think most people are exposed to. I think the next decade will be a big one for this type of food becoming more prevalent on the world stage.

 

Topolobampo
445 N Clark Street
Chicago, IL 60654
312.661.1434
www.rickbayless.com