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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 Lunch

April 24 - May 21, 2013

APPETIZERS TO SHARE

  • Grand Seafood Platter: one dozen oysters & their accompaniments, Ceviche Fronterizo & Coctel de Atun Tropical   $44 (Half size platter $23.50)
  • 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
  • Trio, Trio, Trio: Sampling of Ceviche Fronterizo, Ceviche Yucateco & Coctail de Atun Tropical.   $19.00
  • Ceviche Fronterizo: Lime-marinated Hawaiian albacore with tomatoes, olives, cilantro, green chile; on crispy tostaditas.   $14.00
  • Quesadillas de Huitlacoche y Hongos: just-made tortillas with organic Otter Creek cheddar, Nichols Farm huitlacoche, local woodland mushrooms. Herby roasted tomatillo salsa.   $14.00

FIRST COURSES

  • Coctel de Atún Tropical : sashimi-grade Hawaiian bigeye tuna, tomatillo guacamole, mango salsa.   $14.50
  • Aguachile de Camarón : sashimi-style Mazatlan blue shrimp with traditional spicy serrano chile lime juice, jícama, cucumber, red onion & micro-cilantro.   $14.00
  • Ceviche Yucateco: steamed Mexican blue shrimp & calamari, lime, orange, habanero, avocado, jicama, cucumber & cilantro. Crispy tortilla chips.   $13.50
  • Topolobampo – FIRST COURSES
    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.
      $14.50
  • Ensalada Clasica: Bayless Garden greens, La Nogalera walnut oil, fresh lime, toasted walnuts & chile threads.   $10.50
  • 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.   $14.50
  • Topolobampo – FIRST COURSES
    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.   $14.50
  • Sopa Azteca: dark broth flavored with pasilla chile. Grilled chicken, avocado, Meadow Valley hand-made Jack cheese, thick cream, crisp tortilla strips.   $8.50

MAIN COURSES

  • Borrego en Mole Negro: wood-grilled Crawford Farm lamb leg, classic Oaxacan black mole (chilhuacle chiles and 28 other ingredients), corn husk-steamed chipil tamal, unctuous black bean, smoky green beans.
      $23.00
  • Carne Asada "Brava": spicy habanero-marinated, wood-grilled Creekstone Natural ribeye, spicy salsa huevona (hand-crushed, grill-roasted tomatoes, jalapeños). Grilled knob onions, sweet corn tamal (topped with homemade sour cream & fresh cheese).   $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.   $23.00
  • Chilaquiles Verdes: crispy tortillas, roasted tomatillo sauce, frizzled egg, golden-crunchy onions, wilted spinach, crema, anejo cheese.   $14.00
  • Topolobampo – MAIN COURSES
    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.   $16.50
  • Ensalada de Tocino Fresco, Chile Güero y Cítricos : hoja santa-braised pork belly, Bayless Garden baby pak choi greens, güero chile crema, roasted fingerling potatoes, wild foraged citrus.   $18.00
  • 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.   $25.00
  • Lobina Pipián Verde de Ajonjolí : pan-roasted Long Island striped bass, green pipian of toasted sesame & 3 herbs (hoja santa, cilantro, epazote), Snug Haven spinach, roasted white sweet potato, braised black sesame.   $23.00

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