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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 Dinner

April 24 - May 19, 2012

Marisqueria

  • Ostiones: Oysters shucked to order. Our oysters are raised by sustainable practices and served with tomatillo-habanero minoneta, 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, $15. One dozen, $30
  • Grand Seafood Platter: one dozen oysters & their accompaniments, Ceviche Fronterizo & Coctel de Atun Tropical   $44 (Half size platter $23.50)
  • Trio, Trio, Trio: Sampling of Ceviche Fronterizo, Ceviche Yucateco & Coctail de Atun Tropical.   $19.00
  • Coctel de Atun Tropical: Sashimi-grade Hawaiian yellowfin tuna, avocado-tomatillo guacamole, tangy mango-grapefruit salsa.   $14.50
  • Ceviche Fronterizo: Lime-marinated Hawaiian albacore with tomatoes, olives, cilantro, green chile; on crispy tostaditas.   $14.00
  • Ceviche Yucateco: Steamed Mexican blue shrimp & calamari, lime, orange, habanero, avocado, jcama & cilantro. Crispy tortilla chips.   $13.50
  • Ceviche Verde de Jurel: "Express" ceviche of fresh Pacific yellowtail, fresh cilantro & parsley, spicy serrano, nopal cactus, tangy-aromatic yuzu.   $14.00
  • Topolobampo – Marisqueria
    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)   $21.00
  • Topolobampo – Marisqueria
    Salpicon de Camarones
    Smoked shrimp, Nichols butterball potatoes & avocado in salsa negra mayo. Salmon bacon, micro arugula, ancho-infused dry Jack chicharron.
    Salpicon de Camarones: Smoked shrimp, Nichols butterball potatoes & avocado in salsa negra mayo. Salmon bacon, micro arugula, ancho-infused dry Jack chicharron.   $14.00

ENSALADAS & ENTRADAS

  • Sopa Azteca: Dark broth flavored with pasilla, with grilled chicken, avocado, Meadow Valley Farm hand-made Jack cheese, thick cream, crisp tortilla strips.   $9.00
  • Topolobampo – ENSALADAS & ENTRADAS
    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).   $13.50
  • Topolobampo – ENSALADAS & ENTRADAS
    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.   $18.00
  • Topolobampo – ENSALADAS & ENTRADAS
    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).
      $15.00
  • Topolobampo – ENSALADAS & ENTRADAS
    Gordita Inflada
    crispy puffed fresh-ground masa gordita, xonequi-style filling (black beans & braised greens), soft-poached Little Farm egg, unctuous queso anejo cream, salsa negra.
    Gordita Inflada: crispy puffed fresh-ground masa gordita, xonequi-style filling (black beans & braised greens), soft-poached Little Farm egg, unctuous queso anejo cream, salsa negra.   $14.00
  • Topolobampo – ENSALADAS & ENTRADAS
    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).   $15.00
  • Topolobampo – ENSALADAS & ENTRADAS
    Gordita Inflada
    crispy puffed fresh-ground masa gordita, xonequi-style filling (black beans & braised greens), soft-poached Little Farm egg, unctuous queso anejo cream, salsa negra.
    Gordita Inflada: crispy puffed fresh-ground masa gordita, xonequi-style filling (black beans & braised greens), soft-poached Little Farm egg, unctuous queso anejo cream, salsa negra.   $14.00
  • Topolobampo – ENSALADAS & ENTRADAS
    Ensalada Primaveral
    Bayless Garden organic greens, guajillo-rhubarb vinagreta, homemade almond ricotta, crispy quinoa, crunchy jicama, rhubarb-elderflower chips.
    Ensalada Primaveral: Bayless Garden organic greens, guajillo-rhubarb vinagreta, homemade almond ricotta, crispy quinoa, crunchy jicama, rhubarb-elderflower chips.   $12.00

PLATILLOS FUERTES

  • 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.   $45.00
  • Topolobampo – PLATILLOS FUERTES
    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.   $39.00
  • Pato en Pipián Rojo de Nuez: Gunthorp duck (breast, carnitas), red chile pipián (pasilla chiles, pecans, cacao), wild green “nuggets,”charred patty pan and tatume squash, corn masa crisp.   $34.00
  • Chile Relleno de Hongos Silvestres: flame-roasted New Mexico green chile, wild mushroom picadillo filling (chanterelles, toasted hazelnuts, golden raisins), polenta-style tamal with squash blossom, charred tomato salsa, homemade ricotta cream, tangy frisee.   $25.00
  • Topolobampo – PLATILLOS FUERTES
    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.   $39.00
  • Topolobampo – PLATILLOS FUERTES
    Pescado en Crema de Ajo Verde
    crispy-skin Alaskan arctic char, luscious green garlic crema (cauliflower, Mexican oregano), wild nettles (smoky habanero, achiote oil), crunchy chayote, orange-lime puree.
    Pescado en Crema de Ajo Verde: crispy-skin Alaskan arctic char, luscious green garlic crema (cauliflower, Mexican oregano), wild nettles (smoky habanero, achiote oil), crunchy chayote, orange-lime puree.   $34.00
  • Topolobampo – PLATILLOS FUERTES
    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.   $35.00
  • Topolobampo – PLATILLOS FUERTES
    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.   $35.00

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