chocolate-chevre cheesecake, allspice-leaf ice cream, roasted strawberries, cacao fruit gastrique, crunchy cocao-nib tuile, house-ground chocolate sauce. butter-basted plantain “gift” with homemade fresco cheese, nata & sweetened crema.slow-roasted suckling pig basted with a sofrito of ancho & pasilla chiles, achiote & sesame rich black beans (star anise, roasted tomato), queso doble crema.banana-leaf-cured California black cod slow-cooked in herby hoja santa with chilies, tomatoes & sweet plantain green pipian (pumpkin seeds, tomatillo, roasted güero chiles, herbs).rustic tortilla of three heirloom corn masas, spring filling (local greens, buttery morels, lion’s mane mushroom longaniza, quesillo cheese), salsa of cascabel chiles & milpero tomatillos.mosaic of young octopus & sashimi-grade shrimp, avocado, cucumber, charred knob onions & black aguachile “broth” (charred onion & serrano, lime).The narrative of our tasting menu-which changes every seven or eight weeks-has garnered many accolades: the nation’s Outstanding Restaurant at the Beard Awards (2017), a Michelin star, highest ranking from the Chicago Tribune and Chicago Magazine, Award of Excellence from Wine Spectator, Best New Restaurant from Esquire Magazine, Outstanding Service nominee from Beard.Īnd under the guidance of veteran Chef de Cuisine Meagan O’Connor and Pastry Chef Jennifer Melendrez, both of whom have accompanied Chef Rick Bayless for decades as he has learned from cooks all over Mexico, Topolo’s food has never been better. Topolo presents Mexican cuisine through a contemporary, fine-dining lens, while bringing vibrant excitement and adventure that is sure to enchant even the most experienced culinary travelers. Sometimes a story of people and places, a time now distant, or even works of art that offer a glimpse into the uniqueness of Mexican life. Every story is deeply rooted in Mexico, and so is the food, though rarely does it resemble what you’d find in a traditional Mexican kitchen. Topolobampo immerses you in the flavors of a story.
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