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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 23 - May 18, 2013

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

Desserts

  • Topolobampo – Desserts
    Pan con Chocolate
    warm, savory olive oil cake (laced with Pedro Ximénez sherry), bittersweet chocolate ganache, Baja olive oil ice cream, salt & pepper.
    Pan con Chocolate : warm, savory olive oil cake (laced with Pedro Ximénez sherry), bittersweet chocolate ganache, Baja olive oil ice cream, salt & pepper.   $12.00
  • Coconut Tres Leches : vanilla cake infused with coconut “three milks,” tropical fruit (passion fruit, pineapple, prickly pear), coconut sorbet, lime-marinated honey Manila mangoes & gooey coconut pudding.   $12.00
  • Topolobampo – Desserts
    Galletitas y Helado
    tortita de Santa Clara (shortbread with pumpkinseed jamoncillo), beso de angel ice cream (three berries, pinenuts, walnuts), poached rhubarb.
    Galletitas y Helado : tortita de Santa Clara (shortbread with pumpkinseed jamoncillo), beso de angel ice cream (three berries, pinenuts, walnuts), poached rhubarb.   $12.00
  • Topolobampo – Desserts
    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.   $12.00
  • Topolobampo – Desserts
    Cacahuates Cremosos, Caramelo Borracho, Plátanos Picositos
    frozen peanut “mousse,” tequila-spiked butter caramel, baby bananas infused with salsa negra, raw sugar-shaved ice.
    Cacahuates Cremosos, Caramelo Borracho, Plátanos Picositos : frozen peanut “mousse,” tequila-spiked butter caramel, baby bananas infused with salsa negra, raw sugar-shaved ice.   $12.00
  • Topolobampo – Desserts
    Crepas con Cajeta, Plátano y Chocolate – $11.00
    warm, buttery crepes filled with ripe plantain & bittersweet chocolate, cajeta (goats milk caramel), caramelized plantain ice cream, toasted meringue, Spence Farm whole wheat crumble.
    Crepas con Cajeta, Plátano y Chocolate: warm, buttery crepes filled with ripe plantain & bittersweet chocolate, cajeta (goats milk caramel), caramelized plantain ice cream, toasted meringue, Spence Farm whole wheat crumble.   $12.00
  • Helados Caseros: Homemade ice creams: Baja olive oil; Choconuez (Mexican chocolate with toasted pecans); Coconut sorbet.   $5.00 each

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