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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 23 - May 18, 2013

MEXICAN RAW BAR

  • Ostiones: oysters shucked to order. Tomatillo-habanero "minoneta," smoky chipotle-garlic salsa & fresh-cut limes. (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)
  • Ceviche Yucateco: steamed Mexican blue shrimp & calamari, lime, orange, habanero, avocado, jicama, cucumber & cilantro. Crispy tortilla chips.   $13.50
  • Coctel de Atún Tropical : sashimi-grade Hawaiian bigeye tuna, tomatillo guacamole, mango salsa.   $14.50
  • Ceviche Fronterizo: Lime-marinated Hawaiian albacore with tomatoes, olives, cilantro, green chile; on crispy tostaditas.   $14.00
  • Trio, Trio, Trio: Sampling of Ceviche Fronterizo, Ceviche Yucateco & Coctail de Atun Tropical.   $19.00
  • Topolobampo – MEXICAN RAW BAR
    Tostada de Erizo
    flaky masa “tostada” of Santa Barbara sea urchin, PEI mussels, tomato-fennel salsa with hoja santa & Baja olive oil.
    Tostada de Erizo: flaky masa “tostada” of Santa Barbara sea urchin, PEI mussels, tomato-fennel salsa with hoja santa & Baja olive oil.   $17.00
  • Aguachile de Camarón : sashimi-style Mazatlan blue shrimp with traditional spicy serrano chile lime juice, jícama, cucumber, red onion & micro-cilantro.   $14.00
  • Callos de Hacha con Guajillo : lime-marinated Viking Village scallops, guajillo chile-lime dressing, crunchy jícama, Mexican mango, grilled local ramps, Three Sisters peashoots.   $14.00
  • Ceviche Verde: “Express” ceviche of Ora King salmon, lime, yuzu, 3-herb salsa verde (epazote, cilantro, parsley), salt-cured nopal pearls.   $15.00

SALADS & APPETIZERS

  • “Taco” de Ceviche de Jurel : classic Baja yellowtail ceviche, American paddlefish caviar, beet “tortilla,” salsa of tangy jamaica & Oaxacan pasilla chile.   $15.00
  • Topolobampo – SALADS & APPETIZERS
    Mogo Mogo
    golden sweet plantain around beef short rib “wedding stew;” homemade fresh cheese & its whey, spiced pineapple dust.
    Mogo Mogo : golden sweet plantain around beef short rib “wedding stew;” homemade fresh cheese & its whey, spiced pineapple dust.   $15.00
  • Ensalada Clasica: Bayless Garden greens, La Nogalera walnut oil, fresh lime, toasted walnuts & chile threads.   $11.00
  • Esquites Primaverales : preserved Nichols Farm field corn, guajillo chile, creamy black garlic, shaved cincho cheese, early season nettles & lovage, pickled king trumpet mushrooms, rich corn broth.   $15.00
  • Topolobampo – SALADS & APPETIZERS
    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).
    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 – SALADS & APPETIZERS
    Chicharrón Callejero
    saffron-infused chicharrón de harina, tangy roulade of pickled pigs feet, homemade arbol hot sauce, dry Jack cheese, airy avocado, arugula flowers.
    Chicharrón Callejero : saffron-infused chicharrón de harina, tangy roulade of pickled pigs feet, homemade arbol hot sauce, dry Jack cheese, airy avocado, arugula flowers.   $15.00
  • Topolobampo – SALADS & APPETIZERS
    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.
      $15.00
  • Sopa Azteca: dark broth flavored with pasilla chile. Grilled chicken, avocado, Meadow Valley hand-made Jack cheese, thick cream, crisp tortilla strips.   $9.00

ENTREES

  • Carne Asada en Mole Negro: wood-roasted 28-day-aged prime ribeye in classic Oaxacan black mole (chilhuacle chiles & 28 other ingredients), corn husk-steamed chipil tamal, black beans, smoky green beans.   $49.00
  • Guasmole de Borrego : Crawford Farm lamb leg, guasmole of guajillo chile, tomatillo & fresh guaje seeds; creamy chayote budín, baby kale, lime-pickled red onions.   $35.00
  • Topolobampo – ENTREES
    Chayote en Mole Verde
    braised chayote in aroma of acorn squash, herby green pumpkinseed mole, creamy pumpkinseed tamal, yogurt-infused chayote pearls.
    Chayote en Mole Verde: braised chayote in aroma of acorn squash, herby green pumpkinseed mole, creamy pumpkinseed tamal, yogurt-infused chayote pearls.   $25.00
  • Pollo en Mole de Tamarindo : slow-roasted roulade of Gunthorp heritage rock hen, tangy tamarind mole, salt-roasted Spence Farm dazoc potatoes, Bayless garden winter bok choy, caramelized sesame.   $34.00
  • Merluza en Chileatole Verde : herb-poached Alaskan black cod, green chileatole (poblano & serrano chiles, three kinds of corn, epazote), roasted corn “polenta,” grilled nopal cactus, “fossilized” epazote.   $38.00
  • Topolobampo – ENTREES
    Torta Ahogada
    “drowned torta” of slow-cooked carnitas, artisan bolillo, two kinds of heirloom beans, spicy tomato sauce, mustard microgreens.
    Torta Ahogada : “drowned torta” of slow-cooked carnitas, artisan bolillo, two kinds of heirloom beans, spicy tomato sauce, mustard microgreens.   $37.00
  • Halibut y Langosta, Pipian Verde de Ajonjoli: 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.   $39.00
  • Topolobampo – ENTREES
    Barbacoa de Pulpo
    smoky, slow-cooked octopus & Viking Village scallops (guajillo & ancho chile, avocado leaf), airy black beans, masita (creamy tamal infused with rich braising juices), smooth avocado, micro cilantro.
    Barbacoa de Pulpo : smoky, slow-cooked octopus & Viking Village scallops (guajillo & ancho chile, avocado leaf), airy black beans, masita (creamy tamal infused with rich braising juices), smooth avocado, micro cilantro.  

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