Lookbook

Category Archives: Lookbook

Topolo in the Fall: Crispy pork jowl and a pumpkinseed tamal

TopoloBlog

Topolo’s new menu items incorporate a little bit of the past, a little bit of the future. The Pre-Columbian Tamal? That’s the past. This dish—developed for ModMex—was built using pre-Columbian restrictions, so the fat comes from pumpkinseeds, not lard. But that’s not to say there’s no pork on this menu. Please click through the slideshow above until […]

Mexican Tradition, Midwestern Bounty at XOCO

The Xoco chefs delivered deliciousness beyond my expectations on their  latest seasonal menu: Mexican Tradition, Midwestern Bounty.  The theme this month is closely related to the work we do all year at Xoco:  the magical act of honoring the deep traditions of Mexican cooking while allowing nontraditional native Midwest ingredients to shine.  Here, at the end of […]

Frontera in the fall: Bacon, apples and chiles.

Apple Cake Cazuela

Is it summer still? Is it fall? These are tricky questions, and the new dishes on Frontera’s menu don’t offer easy answers. Summer squash abounds on this menu, whether fried in the Crispy Vegetable Milanesa or slipped alongside the Striped Bass in Pipian Negro. Yet other dishes suggest that it’s autumn: the Apple Cake Cazuela, the […]

Topolo brings it for late summer

First course

Check this: Late summer eats are everywhere in Topolo’s newest dishes. We’ve got baby tomatoes paired with creamy sikil pak (it’s sort of like hummus—you’ll love it). There’s sweet corn paired with Italian cucumbers and prawns. There’s eggplant and baby fennel (and more corn!) in our black cod dish. And we’ve got chocolate. Because chocolate is so good it’s seasonless. So…see you […]

XOCO: A Walk in the Park

Late summer is a beautiful time of year.  Every evening the north-facing patio at XOCO is bathed in golden hues as the sun sets on the west side.  We have started featuring agua frescas made with melon:  cantaloupe, honeydew, and my favorite, agua de sandia, made with delicious heirloom watermelon from Nichols Farm.  The chefs […]