Dinner at Topolobampo

Dinner at Topolobampo

with Beth Lang and Khoi Tran at Topolobampo on 24 May 2018
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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 food in a tasting menu format.

CHEF Rick Bayless
TASTING MENU Classics $110
2018 Michelin ⭐️
2018 OAD Top 100+ North American Restaurants, No 147

Mexican
rick bayless
7

Topolobampo

Books by Rick Bayless

Frontera Grill and Topolobampo awards

Topolobampo menu

Topolobampo menu

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

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

Hot cocoa, strawberry jelly, chocolate raspberry truffles

Topolobampo