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Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.


From the Kitchen of Chef Rick Bayless

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Topolobampo Chefs Tasting

April 23 - May 18, 2013

Topolo Classics

  • Esquites on the Edge of Spring: Preserved Nichols Farm field corn, guajillo chile, creamy black garlic, shaved cincho cheese, early season nettles & lovage, pickled king trumpet mushrooms, rich corn broth.
      2008 Domaine Des Baumard “Clos du Papillon” Savennières, Loire Valley, France
  • Three Bites of Oaxaca: Aged beef tenderloin tasajo (black beans); classic chorizo (Oaxacan pasilla salsa, quail egg); red chile pork loin cecina (avocado-tomatillo salsa, pickled tomatillos). On homemade corn tortillas.   2009 Leopardi Brut Rose, Penedes, Spain
  • Topolobampo – Topolo Classics
    Halibut & Lobster, Green Sesame Pipian – 2010 J. Palacios Mencia "Petalos" Bierzo, Spain
    Pan-roasted wild Alaskan halibut, Maine lobster "torchon," green pipian of toasted sesame & 3 herbs (hoja santa, cilantro, epazote), Snug Haven spinach, roasted white sweet potato, braised black sesame.
    Halibut & Lobster, Green Sesame Pipian: Pan-roasted wild Alaskan halibut, Maine lobster "torchon," green pipian of toasted sesame & 3 herbs (hoja santa, cilantro, epazote), Snug Haven spinach, roasted white sweet potato, braised black sesame.   2010 J. Palacios Mencia "Petalos" Bierzo, Spain
  • Topolobampo – Topolo Classics
    Wood-Grilled Ribeye & Foie Gras in Mole Negro – 2006 Benegas Lynch Meritage Libertad Vineyards Mendoza, Argentina
    Wood-grilled 28-day-aged prime ribeye & seared foie gras in classic Oaxacan black mole (chilhuacle chiles & 28 other ingredients), corn husk-steamed chipil tamal, unctuous black beans, smoky green beans.
    Wood-Grilled Ribeye & Foie Gras in Mole Negro: Wood-grilled 28-day-aged prime ribeye & seared foie gras in classic Oaxacan black mole (chilhuacle chiles & 28 other ingredients), corn husk-steamed chipil tamal, unctuous black beans, smoky green beans.   2006 Benegas Lynch Meritage Libertad Vineyards Mendoza, Argentina
  • Topolobampo – Topolo Classics
    Chocolate, Oaxaca – 2010 Susana Balbo Late Harvest Torrontés, Mendoza, Argentina
    Warm chocolate mesquite cakes, Mexican vanilla bean ice cream (infused with aromatic rosita de cacao), sweet masa pudding (nicuatole), toasted almond, cocoa nibs, masa crisps.
    Chocolate, Oaxaca: Warm chocolate mesquite cakes, Mexican vanilla bean ice cream (infused with aromatic rosita de cacao), sweet masa pudding (nicuatole), toasted almond, cocoa nibs, masa crisps.   2010 Susana Balbo Late Harvest Torrontés, Mendoza, Argentina

Streetfood Flavors

  • Topolobampo – Streetfood Flavors
    Street-Style Chicharrón – 2009 Monte del Frá “Cà del Magro” Custoza Superiore, Veneto, Italy
    Saffron-infused chicharrón de harina, tangy roulade of pickled pigs feet, homemade arbol hot sauce, dry Jack cheese, airy avocado, arugula flowers.
    Street-Style Chicharrón: Saffron-infused chicharrón de harina, tangy roulade of pickled pigs feet, homemade arbol hot sauce, dry Jack cheese, airy avocado, arugula flowers.
      2009 Monte del Frá “Cà del Magro” Custoza Superiore, Veneto, Italy
  • Topolobampo – Streetfood Flavors
    Chalupitas – 2010 Vinícola Fraternidad “Nuva” Valle de Guadalupe, Baja, Mexico
    Tender little steamed tortillas, smoky chipotle sauce, alubia beans in Mexican cincho cheese, Bayless garden greens, parsley oil.
    Chalupitas : Tender little steamed tortillas, smoky chipotle sauce, alubia beans in Mexican cincho cheese, Bayless garden greens, parsley oil.
      2010 Vinícola Fraternidad “Nuva” Valle de Guadalupe, Baja, Mexico
  • Topolobampo – Streetfood Flavors
    Black Cod in Green Chileatole – 2010 J. Palacios Mencia “Pétalos” Bierzo, Spain
    Herb-poached Alaskan black cod, green chiletole (poblano & serrano chile, three kinds of corn, epazote), roasted corn “polenta,” grilled nopal cactus, “fossilized” epazote.
    Black Cod in Green Chileatole: Herb-poached Alaskan black cod, green chiletole (poblano & serrano chile, three kinds of corn, epazote), roasted corn “polenta,” grilled nopal cactus, “fossilized” epazote.
      2010 J. Palacios Mencia “Pétalos” Bierzo, Spain
  • Topolobampo – Streetfood Flavors
    “Drowned” Torta – 2010 Topolovino Syrah, Edna Valley, California
    “Drowned Torta” of slow-cooked carnitas, artisan bolillo, two kinds of heirloom beans, spicy tomato sauce, mustard microgreens .
    “Drowned” Torta : “Drowned Torta” of slow-cooked carnitas, artisan bolillo, two kinds of heirloom beans, spicy tomato sauce, mustard microgreens .
      2010 Topolovino Syrah, Edna Valley, California
  • Topolobampo – Streetfood Flavors
    Cookies & Ice Cream – 2003 OremusTokaji Aszú, Tokaji,Hungary
    Tortita de Santa Clara (shortbread with pumpkinseed jamoncillo), beso de angel ice cream (three berries, walnuts), poached rhubarb.
    Cookies & Ice Cream: Tortita de Santa Clara (shortbread with pumpkinseed jamoncillo), beso de angel ice cream (three berries, walnuts), poached rhubarb.
      2003 OremusTokaji Aszú, Tokaji,Hungary

The Modern Oaxacan Kitchen

  • Topolobampo – The Modern Oaxacan Kitchen
    Yellowtail Ceviche “Taco” – 2009 Monte del Frá “Cà del Magro” Custoza Superiore, Veneto, Italy
    Classic Baja yellowtail ceviche, American paddlefish caviar, beet “tortilla,” salsa of tangy jamaica & Oaxacan pasilla chile.
    Yellowtail Ceviche “Taco”: Classic Baja yellowtail ceviche, American paddlefish caviar, beet “tortilla,” salsa of tangy jamaica & Oaxacan pasilla chile.   2009 Monte del Frá “Cà del Magro” Custoza Superiore, Veneto, Italy
  • Topolobampo – The Modern Oaxacan Kitchen
    Octopus Barbacoa – 2008 Avignonesi Vino Nobile di Montepulciano, Tuscany, Italy
    Smoky, slow-cooked octopus (guajillo & ancho chile, avocado leaf), airy black beans, masita (creamy tamal infused with rich braising juices), smooth avocado, micro cilantro.
    Octopus Barbacoa : Smoky, slow-cooked octopus (guajillo & ancho chile, avocado leaf), airy black beans, masita (creamy tamal infused with rich braising juices), smooth avocado, micro cilantro.
      2008 Avignonesi Vino Nobile di Montepulciano, Tuscany, Italy
  • Topolobampo – The Modern Oaxacan Kitchen
    Goat in Guasmole – 2008 Bodegas Mauro, Vino de la Tierra de Castilla y León, Spain
    Kilgus Boer goat two ways (seared medallions, slow-cook braise), guasmole of guajillo chile, tomatillo & fresh guaje seeds; creamy chayote budín, baby kale, lime-pickled red onions.
    Goat in Guasmole: Kilgus Boer goat two ways (seared medallions, slow-cook braise), guasmole of guajillo chile, tomatillo & fresh guaje seeds; creamy chayote budín, baby kale, lime-pickled red onions.
      2008 Bodegas Mauro, Vino de la Tierra de Castilla y León, Spain
  • Topolobampo – The Modern Oaxacan Kitchen
    Creamy Peanuts, Boozy Caramel, Spicy Bananas – 1998 Niepoort Colheita, Douro Valley, Portugal
    Frozen peanut “mousse,” tequila-spiked butter caramel, baby bananas infused with salsa negra, raw sugar-shaved ice.
    Creamy Peanuts, Boozy Caramel, Spicy Bananas: Frozen peanut “mousse,” tequila-spiked butter caramel, baby bananas infused with salsa negra, raw sugar-shaved ice.
      1998 Niepoort Colheita, Douro Valley, Portugal

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