Topolobampo
In Chicago , Food & Beverages June 24, 2018
Topolobampo, open since 1989, currently offers three different tasting menus, allowing each guest at the table to choose the menu they want. A great option for upscale, approachable modern Mexican in a tasting menu format.
CHEF Rick Bayless
Compressed tomatillo, mint, ancho tamarind, pineapple and Posole verde, cabbage, radish Sopa Azteca – Dark broth (infused with pasilla chile), wood-grilled chicken, avocado, Meadow Valley Farm hand-made Jack cheese, cultured cream, masa crisp Black Soft Shell Crab, Chiltomate – Crunchy East Coast softshell crab (infused with inky recado negro), white bean purée, spicy chiltomate (roasted tomatoes, habanero chile), lime-cured knob onions, flowers Guajillo Chilaquiles, Bola Roja Cheese – Crispy tortillas, sauce of red guajillo chile & smoky moritas, crema infused with our aged Bola Roja goat cheese, local spinach, black beans Carne Asada – Wood-grilled Imperial Wagyu, inky mole negro (chilhuacle chiles and 28 other ingredients), melted ramp & rice soubise, grilled fiddlehead ferns, roasted king trumpet mushrooms, rice chicharrón Crepas, Cajeta, Black Raspberry – Crispy thin buttered crepas, goat milk cajeta, honied homemade ricotta, black raspberry compote with lime and black pepper, black raspberry sorbet, buttered crepa powder
Info
Topolobampo | 445 N Clark St, Chicago IL | 312 661 1434
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Tags: mexican , rick bayless
