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 15.00

Trio, Trio, Trio: a sampling of Ceviche Fronterizo, Ceviche Yucateco and Coctel de Atun Tropical. 17.00

Marisquera de Lujo: Grand Seafood Platter: one dozen oysters with all their accompaniments,the classic Ceviche Fronterizo and Coctel Atun Tropical. 44.00 (Half-size grand platter. 23.50) 44.00

Half-size Grand Platter.: 23.50

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

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

Coctel de Atun Tropical: sashimi-grade Hawaiian yellowfin tuna cocktail with chunky avocado-tomatillo guacamole and tangy mango-grapefruit salsa. 13.50

Caldo de Camaron: shrimp soup (Atlantic Royal Red shrimp, dried shrimp) with red guajillo chile, lobster stock, epazote. Crispy potato, Nichols Farm sweet corn. 6.00

Huarache de Puerco: crispy oval masa cakes topped with black beans, crispy Gunthorp pork belly, salsa verde, Mexican avocado, watercress. 8.00

Flautas de Carnitas: crispy rolled tacos filled with Maple Creek Farm pork carnitas and caramelized onions. Avocado-tomatillo salsa, frisee-watercress salad. 7.50

Sopes Rancheros: crispy corn masa boats with savory shredded beef, roasted tomatoes, avocado and homemade fresh cheese. 7.50

Ensalada Frontera: romaine, arugula, radish, grilled knob onion with garlic-lime dressing. Mexican aged queso anejo cheese, crispy tortilla angel hair, cilantro. 6.00

Guacamole: fresh and chunky, served with tortilla chips. 8.00

Entremes Surtido: appetizer platter of cheesy quesadillas, crispy chicken taquitos with sour cream, tangy ceviche tostadas, crunchy jicama salad and guacamole; FOR TWO OR MORE ONLY. PRICE IS PER PERSON. 8.00

Tamal de Rajas: corn-husk-steamed fresh-ground corn masa tamal filled with roasted poblanos and caramelized white onion. Roasted tomato sauce, sour cream, smoked queso fresco. 7.00

Queso Fundido Clasico: Samuels artisanal Jack cheese with garlicky roasted peppers, homemade chorizo sausage and oregano. 7.00

Queso Fundido "Estilo Volcan": Otter Creek Farm organic cheddar melted with red chile-marinated grilled skirt steak, salsa roja, grilled knob onions, crispy tostadas. 7.50

Jicama Callejera: crunchy jicama, 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

Pollo al Guajillo con Hongos: adobo-marinated Gunthorp chicken, cooked over the coals, in red guajillo chile sauce with shiitake and oyster mushrooms. Queso anejo mashed potatoes, braised wild greens (quelites), grilled wild chanterelle mushrooms. 17.00

Pato en Pipian Rojo: wood-grilled, red chile-rubbed Gunthorp duck breast in red pipian (mulato and pasilla chiles, toasted Iroquois white corn). Avocado leaf-flavored tamal, grilled summer squash. 17.50

Puerco Ticuleno: crispy, golden Maple Creek pork loin with roasted tomato-habanero sauce, black beans, smoked ham hock, plantains, peas. 17.00

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

Halibut con Gazpacho Blanco: adobo-marinated Alaskan halibut in mango-infused "white gazpacho" (cucumber, almond, morita chile, sherry vinegar). Wild arugula-avocado salad, classic white rice. 18.00

Callos de Hacha Enfrijolados: adobo-and-mezcal-marinated Viking Village scallops with savory chipotle-black bean sauce. Plantain-studded red chile rice, crispy onions, cilantro. 19.00

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

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 de Verduras: fresh-made corn tortillas rolled around braised kale, ricotta cheese and chiles toreados, doused with tangy roasted tomatillo sauce. Wild arugula and queso anejo. 15.75

Cazuela de Pollo en Pipian Blanco: grilled Gunthorp chicken breast and local summer squash simmered in white pipian (toasted Iroquois white corn, tomatillo, green chile, garlic). Seared fresh corn esquites. 13.50

Tamal Azteca: homemade tortillas layered with local roasted summer vegetables (kale, summer squash, sweet corn), poblano cream, black beans, squash blossoms. 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 Ahumado: crispy taquitos filled with smoked chicken, black beans and poblanos. Homemade sour cream, salsa verde, anejo cheese, 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 Nortenas: flour tortillas folded over Samuels artisanal melted Jack cheese and one of the following fillings. Served with black beans and young greens. 13.00

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

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 jalapenos 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