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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 Dessert

April 24 - May 19, 2012

Desserts

  • Topolobampo – Desserts
    Flan de Camote Borracho
    unctuous cinnamon & black pepper flan, Nichols Farm sweet potato espuma, Centenario anejo tequila caramel, candied Three Sisters Garden pecans, toasted tequila meringue, cilantro micros.
    Flan de Camote Borracho: unctuous cinnamon & black pepper flan, Nichols Farm sweet potato espuma, Centenario anejo tequila caramel, candied Three Sisters Garden pecans, toasted tequila meringue, cilantro micros.   $11.00
  • Topolobampo – Desserts
    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.   $11.00
  • Topolobampo – Desserts
    Tartaleta de Rubarbo
    warm, flaky-crust pie of vanilla-scented Klug Farm rhubarb with crunchy black sesame streusel, Bayless Garden hoja santa crema, black sesame ice cream, shaved raw rhubarb.
    Tartaleta de Rubarbo: warm, flaky-crust pie of vanilla-scented Klug Farm rhubarb with crunchy black sesame streusel, Bayless Garden hoja santa crema, black sesame ice cream, shaved raw rhubarb.   $11.00
  • Topolobampo – Desserts
    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.   $11.00
  • Topolobampo – Desserts
    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
  • Topolobampo – Desserts
    Crepas con Cajeta y Pera – $11.00
    buttery-crispy crepa, homemade goat’s milk caramel, poached Seedling Farm pear, velvety ice cream infused with queso anejo & black pepper.
    Crepas con Cajeta y Pera: buttery-crispy crepa, homemade goat’s milk caramel, poached Seedling Farm pear, velvety ice cream infused with queso anejo & black pepper.   $11.00
  • Helados Caseros: Homemade ice creams: Fraise des bois (wild strawberry) with Torres brandy; Oaxacan chocolate with Founders porter beer.   $9.00

Coffee, Organic Tea, Oaxacan Chocolate

  • Frontera Blend from Intelligentsia Coffee: Organic Brazilian beans offer a creamy mouth feel and soft acidity, beautifully balanced by dry fruit from Colombian coffee.   $2.50
  • Press Pot "Coffee with a Cause": 100% organic beans from La Perla de Oaxaca, roasted locally by Intelligentsia. (Abundant creamy Swiss milk chocolate surrounds lemondrop candy acidity with a tiny edging of fresh blackberries).   $4.75
  • Rishi Organic Tea: Emerald Lily Green, Jasmine Pearl, Iron Goddess of Mercy Oolong, Earl Grey, Yunnan Golden Buds Black, Wild Tree Pu-erh, Peppermint Rooibos, Chamomile Medley, Tangerine Ginger.   $3.50
  • Espresso/Cappuccino: Intelligentsia Black Cat Espresso 3, Double 4, Cappuccino (double.)   $4.50
  • Cafe de Olla: Spice, fruity sweet coffee.   $2.50
  • Frothy Mexican Hot Chocolate: Rustic Oaxacan dark-roas chocolate, steamed with hot milk.  
  • Cafe Playa: Kahlua, golden Arette anejo tequila, steaming americano (espresso, hot water) whipped cream, dusting of Mexican chocolate.   $8.00
  • Chocolate Cappuccino: Intelligentisa Black Cat espresso & Oaxacan chocolate steamed with hot milk   $5.50
  • Chocolate Mezcalero: Del Maguey crema de mezcal in steaming Oaxacan chocolate with a dash of cinnamon.   $9.00

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