notes from the mexican kitchen

Now at Topolobampo: The Yucatán Tasting Menu

Mexico’s Yucatán is the land of contrasts. There are the inspiring aisles of Valladolid’s market full of native ingredients sold by folks whose ancestry is deeply rooted in the jungle-y terrain. Just miles away are world-class chefs like Jonatan Gomez Luna at Le Chique spinning modernist creations… yet infusing them with the ancient Mayan charred chile seasoning paste called recado negro.

There’s the classic banana leaf-wrapped suckling pig from a wood-fired pit in Yachuná and the impossibly thin marquesitas on the square in Mérida, sweet and savory and made before your eyes. The Yucatán inspires a sense of wonder, and it’s inspired our latest seven-course “story” menu.

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