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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 24 - May 19, 2012

Topolo Classics

  • Topolobampo – Topolo Classics
    Foie Gras con Platano Macho – 2008 Domaine Huet "Le Haut-Lieu" Vouvray Moelleux, Loire Valley, France
    Banana leaf-wrapped terrine of cured Belle Farms foie gras & ripe plantain, smoky salsa negra, brown-butter-toasted sourdough migas, caramelized cacao nibs, tangy arugula.
    Foie Gras con Platano Macho: Banana leaf-wrapped terrine of cured Belle Farms foie gras & ripe plantain, smoky salsa negra, brown-butter-toasted sourdough migas, caramelized cacao nibs, tangy arugula.   2008 Domaine Huet "Le Haut-Lieu" Vouvray Moelleux, Loire Valley, France
  • Topolobampo – Topolo Classics
    Tres Bocaditos Oaxaquenos – 2008 Leopardi Brut Rose, Penedes, Spain
    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, pickled radish pods).
    Tres Bocaditos Oaxaquenos: 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, pickled radish pods).
      2008 Leopardi Brut Rose, Penedes, Spain
  • Topolobampo – Topolo Classics
    Langosta Brava – 2010 Venica & Venica, Sauvignon Blanc "Ronco delle Mele" Collio, Friuli, Italy
    Maine lobster poached in lime-garlic butter, salsa huevona (hand-crushed spicy salsa of charred tomatoes, white onion, jalapeno), sweet corn tamales, grilled knob onions.
    Langosta Brava: Maine lobster poached in lime-garlic butter, salsa huevona (hand-crushed spicy salsa of charred tomatoes, white onion, jalapeno), sweet corn tamales, grilled knob onions.   2010 Venica & Venica, Sauvignon Blanc "Ronco delle Mele" Collio, Friuli, Italy
  • Carne Asada y Barbacoa en Mole Negro: Wood-grilled Premier Wagyu ribeye & slow-roasted Crawford Farm lamb in classic Oaxacan black mole (chilhuacle chiles & 28 other ingredients), corn husk-steamed chipil tamal, unctuous black beans, smoky green beans.   2007 Parmi "L'Infant de Porrera," Priorat, Spain
  • Topolobampo – Topolo Classics
    Platano con Crema – 2008 Oremus Late Harvest Tokaji Cuvee, Tokaj-Hegyalja, Hungary
    Moist Mexican vanilla layer cake with crema buttercream, warm plantain croquets, caramelized plantain ice cream , coriander crumble & whipped crema.
    Platano con Crema: Moist Mexican vanilla layer cake with crema buttercream, warm plantain croquets, caramelized plantain ice cream , coriander crumble & whipped crema.   2008 Oremus Late Harvest Tokaji Cuvee, Tokaj-Hegyalja, Hungary

Another Mexico: Astonishing Baja

  • Topolobampo – Another Mexico: Astonishing Baja
    Bocaditos de Baja – 2010 Huber Gruner Veltliner "Obere Steigen," Traisental, Austria
    Yellowtail ceviche verde (cilantro, parsley, serrano, nopal, yuzu), fresh-shucked "Fat Bastard" oyster (WA) (pickled pig's feet, chicharron, nori), cultured abalone (nutty, red-chile salsa macha)
    Bocaditos de Baja: Yellowtail ceviche verde (cilantro, parsley, serrano, nopal, yuzu), fresh-shucked "Fat Bastard" oyster (WA) (pickled pig's feet, chicharron, nori), cultured abalone (nutty, red-chile salsa macha)   2010 Huber Gruner Veltliner "Obere Steigen," Traisental, Austria
  • Topolobampo – Another Mexico: Astonishing Baja
    Sabores Clasicos, Creaciones Nuevas – 2010 Topolovino Albarino, Central Coast, California
    A modern take on two classic Baja flavors: Caesar Cardinis 1920's salad (little gem lettuce, classic dressing, crouton "foam") & street-style fish in tortillas (mahimahi steamed in fresh corn masa "tortilla," golden crunch, spicy arbol salsa, classic crema).
    Sabores Clasicos, Creaciones Nuevas: A modern take on two classic Baja flavors: Caesar Cardinis 1920's salad (little gem lettuce, classic dressing, crouton "foam") & street-style fish in tortillas (mahimahi steamed in fresh corn masa "tortilla," golden crunch, spicy arbol salsa, classic crema).   2010 Topolovino Albarino, Central Coast, California
  • Topolobampo – Another Mexico: Astonishing Baja
    Pescado y Mariscos en Mojo Verde – 2010 Venica & Venica, Sauvignon Blanc "Rondo delle Mele" Collio, Friuli, Italy
    Spicy, herb-marinated day-boat catch, charred baby octopus & beer-steamed West coast mussels, green garlic mojo de ajo (local green garlic, Baja olive oil), peas three ways (mint-scented puree, fresh, crunchy-crispy), Nichols Farm butterball potatoes, guero chile gems.
    Pescado y Mariscos en Mojo Verde: Spicy, herb-marinated day-boat catch, charred baby octopus & beer-steamed West coast mussels, green garlic mojo de ajo (local green garlic, Baja olive oil), peas three ways (mint-scented puree, fresh, crunchy-crispy), Nichols Farm butterball potatoes, guero chile gems.   2010 Venica & Venica, Sauvignon Blanc "Rondo delle Mele" Collio, Friuli, Italy
  • Topolobampo – Another Mexico: Astonishing Baja
    Borrego al Pasilla con Aceitunas – 2007 Parmi "L'Infant de Porrera," Priorat, Spain
    Rosemary-scented, roasted Elysian Fields lamb ribeye & lamb belly, dark pasilla chile sauce (black olives, red wine), creamy local asparagus, black lentils, red wine gelatinas, candied black olives.
    Borrego al Pasilla con Aceitunas: Rosemary-scented, roasted Elysian Fields lamb ribeye & lamb belly, dark pasilla chile sauce (black olives, red wine), creamy local asparagus, black lentils, red wine gelatinas, candied black olives.   2007 Parmi "L'Infant de Porrera," Priorat, Spain
  • Topolobampo – Another Mexico: Astonishing Baja
    Tres Leches con Duraznos – 2009 Heinz Eifel Silvaner Eiswein "Westhofener Bergkloster," Rheinhessen, Germany
    Olive oil tres leches cake, Masamoto peach compote, Baja olive oil ice cream, whipped homemade ricotta, gooey meringue.
    Tres Leches con Duraznos: Olive oil tres leches cake, Masamoto peach compote, Baja olive oil ice cream, whipped homemade ricotta, gooey meringue.   2009 Heinz Eifel Silvaner Eiswein "Westhofener Bergkloster," Rheinhessen, Germany

Persistent Flavors: PreColumbian Ingredients in a Modern Kitchen

  • Topolobampo – Persistent Flavors: PreColumbian Ingredients in a Modern Kitchen
    Camaron con Aguacate y Nopal – 2010 Topolovino Albarino, Central Coast, California
    Mazatlan blue shrimp "rollo" (shrimp, guero chiles, epazote); avocado mash, salt-cured nopales, rich shrimp broth, amaranth tostadas, chile-infused chia seeds.
    Camaron con Aguacate y Nopal: Mazatlan blue shrimp "rollo" (shrimp, guero chiles, epazote); avocado mash, salt-cured nopales, rich shrimp broth, amaranth tostadas, chile-infused chia seeds.   2010 Topolovino Albarino, Central Coast, California
  • Topolobampo – Persistent Flavors: PreColumbian Ingredients in a Modern Kitchen
    Lasana Autoctona de Huitlacoche – 2009 Francois Pinon "Cuvee Tradition" Vouvray, Loire Valley, France
    "Lasagna" of corn masa noodles, huitlacoche (inky corn mushroom), roasted white sweet potato & crunchy nixtamal in herby-green, fresh corn sauce (wild greens, serrano chile).
    Lasana Autoctona de Huitlacoche: "Lasagna" of corn masa noodles, huitlacoche (inky corn mushroom), roasted white sweet potato & crunchy nixtamal in herby-green, fresh corn sauce (wild greens, serrano chile).   2009 Francois Pinon "Cuvee Tradition" Vouvray, Loire Valley, France
  • Topolobampo – Persistent Flavors: PreColumbian Ingredients in a Modern Kitchen
    Trucha al Acuyo con Hongos – 2007 Panther Creek “Shea Vineyard” Pinot Noir, Yamhill-Carlton District, Willamette Valley, Oregon
    Hoja santa-crusted Rushing Waters trout in green pipián (tomatillo, poblanos, pepitas). Black Aztec corn “polenta” cakes with pumpkinseed butter, roasted wild & cultivated mushrooms, charales powder.
    Trucha al Acuyo con Hongos: Hoja santa-crusted Rushing Waters trout in green pipián (tomatillo, poblanos, pepitas). Black Aztec corn “polenta” cakes with pumpkinseed butter, roasted wild & cultivated mushrooms, charales powder.   2007 Panther Creek “Shea Vineyard” Pinot Noir, Yamhill-Carlton District, Willamette Valley, Oregon
  • Topolobampo – Persistent Flavors: PreColumbian Ingredients in a Modern Kitchen
    Javalí en Pipián Rojo de Nuez – 2009 Wind Gap Syrah "Griffins Lair Vineyard" Sonoma Coast, California
    Wood-grilled wild boar chop & braised boar shoulder in red pipián (pasilla, cacao, pecans). Braised quelites with homemade mezcal vinegar, pasilla-hominy compote, pecan tostada.
    Javalí en Pipián Rojo de Nuez: Wood-grilled wild boar chop & braised boar shoulder in red pipián (pasilla, cacao, pecans). Braised quelites with homemade mezcal vinegar, pasilla-hominy compote, pecan tostada.   2009 Wind Gap Syrah "Griffins Lair Vineyard" Sonoma Coast, California
  • Topolobampo – Persistent Flavors: PreColumbian Ingredients in a Modern Kitchen
    Pastel de Cacao y Mesquite – 2001 Felsina Vin Santo del Chianti Classico, Tuscany, Italy
    Warm, moist chocolate-mesquite cake, caramelized amaranth ice cream, avocado pudding, sweet tamal, alegría candy.
    Pastel de Cacao y Mesquite: Warm, moist chocolate-mesquite cake, caramelized amaranth ice cream, avocado pudding, sweet tamal, alegría candy.   2001 Felsina Vin Santo del Chianti Classico, Tuscany, Italy

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