Ostiones: our oysters are raised by sustainable practices, shucked to order, and served with tomatillo-habanero mioneta, smoky chipotle-garlic salsa and fresh-cut limes; we always have a variety of hot sauces, should that appeal.(Ask your server about today's selection) Half dozen, $14. One dozen, $26

Trio, Trio, Trio: a sampling of Ceviche Fronterizo, Ceviche Yucateco and Ceviche de Atun "Chamoy." 16.00

Ceviche Fronterizo: lime-marinated Hawaiian blue marlin with tomatoes, olives, cilantro, jcama and green chile; served on crispy tostaditas. 12.50

Ceviche de Atun "Chamoy": sashimi-quality Hawaiian ahi tuna tossed with crunchy jicama and tangy, fruity, spicy red chile-apricot chamoy salsa. Almond crunch. 13.50

Ceviche Yucateco: steamed organic shrimp and calamari tossed with lime, orange, habanero, avocado, jcama and cilantro. 12.50

Marisquera de Lujo: Grand Seafood Platter: one dozen oysters with all their accompaniments,the classic Ceviche Fronterizo and Ceviche Playero. 44.00

Half-size Grand Platter.: 23.50

"Enchiladas" Potosinas: chile-spiked corn-masa turnovers filled with spicy homemade fresh cheese. All-green guacamole, crema drizzle, Tamazula hot sauce. 7.00

Crema de Calabaza y Camarones: silky roasted delicata soup with Florida Royal Red shrimp, homemade sour cream with dark pasilla chile, crispy epazote. 6.50

Tamal al Guajillo: banana leaf-wrapped tamal of fresh-ground corn masa with black beans and plantains. Guajillo chile sauce, homemade crema, queso anejo. 7.50

Sopes Rancheros: crispy corn masa boats with savory shredded beef, roasted tomatoes, avocado and homemade fresh cheese. 6.00

Ensalada Frontera: a mixture of young seasonal greens with wood-grilled onions, radishes, homemade fresh cheese and roasted-garlic dressing (balsamic vinegar, extra virgin olive oil). 6.00

Guacamole: fresh and chunky, served with tortilla chips. 7.50

Entremes Surtido: appetizer platter of cheesy quesadillas, crispy chicken taquitos with sour cream, tangy ceviche tostadas, crunchy jcama salad and guacamole; FOR TWO OR MORE ONLY. 7.50

Queso Fundido Clasico: Samuels artisanal Jack cheese with garlicky roasted peppers, homemade chorizo sausage and oregano. 6.00

Queso Fundido de Borrego: Otter Creek Farm organic cheddar melted with lamb "chicharron prensado," wood-grilled onions, salsa negra, cilantro. 6.50

Jicama Callejera: crunchy jcama, cucumber and pineapple with fresh lime and crushed guajillo chile. 4.50

Tostaditas: warm, just-made tortilla chips with two salsas: garlicky three-chile (cascabel, morita, guajillo) and roasted tomatillo with serrano and cilantro. 2.75

Flautas de Carnitas de Pato: crispy rolled tacos filled with duck carnitas and caramelized onions. Spicy tomato-arbol chile sauce, black-and-white sesame seeds, wild arugula. 8.00

Pollo en Su Jugo: wood-grilled Gunthorp chicken breast in rich bacon-and-morita chile chicken broth. Garlicky red beans, braised black kale, chicharron. 15.00

Milanesa de Puerco: crunchy-coated Maple Creek pork loin served with roasted tomato sauce, black beans and pickled red onions 15.00

Carne Asada a la Oaxaquena: Creekstone Natural Black Angus rib steak, marinated in spicy red chile and wood- grilled, served with black beans, sweet plantains with sour cream, and guacamole. 29.50

Pescado al Poblano: garlic-marinated fresh day-boat catch in roasted tomatillo-poblano sauce. Rustic mashed Yukon Gold potatoes, braised City Farm greens, corn esquites. 17.00

Tamal Azteca: layered "casserole" of homemade tortillas, roasted fall vegetables (Tracey's butternut, chayote, Nichols Farm turnips), Otter Creek organic cheddar, roasted tomatoes. 17.00

Pescado del Dia: fresh day-boat catch of the day. Market price.

Camarones en Crema de Calabaza: serrano-marinated grilled fresh Gulf shrimp in silky sauce of delicata, roasted garlic and poblanos. Classic Gulf-style white rice, "shoots" salad. 17.00

Tacos al Carbon: wood-grilled meat, poultry, fish or mushrooms sliced and served with roasted pepper rajas, two salsas, frijoles charros, guacamole and homemade tortillas. 15.00

Enchiladas de Mole Poblano: homemade tortillas rolled around Gunthorp free-range chicken, doused with Mexicos most famous mole; black beans. 14.75

"Enchiladas" Potosinas: chile-spiked corn-masa turnovers filled with spicy homemade fresh cheese. All-green guacamole, crema drizzle, Tamazula hot sauce. 15.75

Tamal Azteca: layered "casserole" of homemade tortillas, roasted fall vegetables (Tracey's butternut, chayote, Nichols Farm turnips), Otter Creek organic cheddar, roasted tomatoes. 14.00

Camarones en Crema de Calabaza: serrano-marinated grilled fresh Gulf shrimp in silky sauce of delicata, roasted garlic and poblanos. Classic Gulf-style white rice, "shoots" salad. 14.00

Quesadillas Capitalinas: Mexico City-style quesadillas (corn masa turnovers) stuffed with Samuels locally handcrafted Jack cheese and fresh epazote; guacamole to daub. 10.50

Taquitos de Pollo: crispy taquitos filled with chicken, black beans and poblanos, with homemade sour cream, salsa verde, aejo cheese and guacamole. 10.50

Tostada de Frijoles Negros: crisp tortillas topped with black beans, sour cream, avocado, tomato and fresh cheese;dressed romaine. 10.50 with chicken 13 13.00

Quesadillas Norteas: flour tortillas folded over Samuels artisanal melted Jack cheese and one of the following fillings. Served with black beans and young greens. 12.00

Sopa Azteca (our famous tortilla soup) can always be ordered from the Topolobampo menu:

Cazuela de Tinga: smoky Maple Creek pork shoulder braised with roasted tomatoes, chorizo and Spence Farm potatoes. Diced avocado, Tom's double-smoked bacon, queso fresco. 13.50

Frijoles Refritos: black beans fried with garlic, onion and epazote, topped with Mexican fresh cheese. 4.00

Frijoles Charros: pinto beans simmered with bacon, poblanos, tomato and cilantro. 4.00

Arroz a la Mexicana: traditional Mexican rice with a variety of flavors. Ask your server. 3.50

Arroz y Frijoles: black beans and Mexican rice. 6.00

Pure de Papas: rustic mashed potatoes. 4.25

Cebollitas Asadas: grilled green onions. 2.00

Platanos con Crema: sweet fried plantains with homemade sour cream and fresh cheese. 6.00

Verduras en Escabeche: homemade pickled jalapeos with carrots and cauliflower. 3.00

Salsa Habanera: all you can eat!very spicy roasted habanero salsa with garlic and lime. 2.75

Crema: thick and rich cultured cream, a little sour, homemade. 2.50