notes from the mexican kitchen
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Topolo’s new March dishes

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Winter Salad Lime dressed beets, grapefruit, avocado two ways, Baja Olive Oil, olive wood-smoked scallops, homemade carne seca (dried beef), serrano chile.
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Tortita Ahogada Pork belly 2 ways (wood grilled, lardo), homemade "porridge bread," spicy tomato arbol sauce, pickled rutabaga, Mexican oregano.
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Lamb in Mole de Calabaza Smoky, slow-cooked lamb "porchetta," pumpkin mole (ancho, tomato, spices, pepitas), roasted sunchokes, fingerlings.
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Winter Walleye Cured Lake Erie walleye, braised heirloom white beans with guajillo chile, spinach & clam, creamy Iriquois white corn fritter.
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Tropical Tastes Papaya sorbet, pumpkin “pudding” & tropical mamey, crunchy amaranth alegrías, warm local honey.
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Queso y Frutas Warm brioche bread pudding (infused with queso anejo), poached quince, queso anejo ice cream, Seedling Farm persimmon puree, hazelnut crumble.
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Peaches in Cream Goat milk crema mousse filled with Masumoto peach gelatin & Klug Farm raspberries. Buttery shortbread, Bayless Garden geranium natilla.

The kind words we’ve received about our Mexico City 1491 menu have inspired us to keep those dishes on the menu a little longer (they’ll be around until March 29th). But we couldn’t help adding a few new things here and there. Our winter salad (yes, it’s still winter here) pairs silky scallops with rich dollops of avocado and crispy shards of carne seca (dried beef); our new lamb dish makes good use of chef Andres’s lamb porchetta; and we’ve not one, not two but three new desserts on the menu, including one topped with a geranium from Rick’s garden—a subtle hint that spring might finally be on its way.

 

 

 

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