notes from the mexican kitchen
RESTAURANTS/

Presenting the 2017 “Art Menu”at Topolobampo

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That Misunderstanding Smoky tomato cocktail with mezcal. Tender octopus, king crab, shrimp, cucumber
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Surprise Package Tortilla pillow, spring vegetables, roasted poblano-ramp crema, farm egg
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Bliss of the Inner Fire Slow-cooked Atlantic tilefish, salsa macha (pasilla chile, pine nuts, Baja olive oil, Szechuan peppercorn) caramelized onion with black pepper, local morel mushrooms
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Unimagined Memories Braised short rib, time-honored red chile sauce, potato (sweet, white). Enchilada or creamy rice, depending on your upbringing
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The Odyssey Squab three ways, Oaxacan black mole, seared foie gras. (Beans, nettles, plantains, almonds.)
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Unexpected Prizes Ice cream, chocolate, spiced chocolate peanut butter cream
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Starburst Pistachio, guava, lemon, chocolate, cherry, kafir lime, prickly pear. And whipped cream on top of the tart

I think we can all agree: Food can make us feel good. It can make us feel comforted, too. Or nostalgic. Or giddy with pleasure and desire. Or even a little uncertain. Sometimes I feel surprised, even shocked, by what I taste. Art can evoke feelings, too, of course, whether it’s in the form of a novel, a movie, a song or a painting.

Tonight, I and the Topolo chefs invite you to taste the dishes we’ve created to evoke familiar feelings — betrayal, anticipation, euphoria, triumph, wonder, exuberance. Then reflect on paintings and lithographs we’ve chosen from our highly lauded collection of Mexican masters. We think you’ll be pleased with the resonance.

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