 ANCIENT ABUNDANCE Tangy hearts of palm, tropical black zapote, chunky pecan crema, ripe papaya, toasted chanterelle mushroom dust, aromatic nanche, sour prickly pear  CRAB CHILEATOLE Corn masa-thickened braise (sweet corn, serrano, epazote, king crab), avocado and sea beans, uni-egg yolk emulsion, spirulina "sea foam"  FOREST ADVENTURE Pudding-style corn masa tamal (pumkinseed oil, epazote), dry-roasted shiitake and morel mushrooms, roasted red poblano-pumpkinseed sauce, wood-grilled chayote  LANGOSTINOS, BIRTH OF MOLE Grilled pacific langostinos, sunflower seed-guajillo chile "molito," sunchoke cocunit crema, roasted sunchokes, tiny purslane  VENISON, GUAXMOLE Hawks Tail Ranch venison, guaxmole (guaje-thickened sauce of ancho & Oaxacan pasilla chile, tomatillo, avocado leaf), camotes (white and orange sweet potato, two ways), salt-cured nopales  ANCIENT INTERLUDE Mamey-pinenut sorbet, prickly pear (three colors, three ways), papaya, amaranth-jamaica crisp  CHOCOLATE FROM THE TROPICS Bitter chocolate-mesquite bean cake, two sorbets (coconut-palm sugar & avocado-pineapple), hoja santa nicuatole, black zapote sauce, coconut-chocolate fudge, amaranth "alegría" |
In 1492 the first Europeans set foot on New World soil and changed the course of history. They brought guns and horses, new languages and diseases, and, of course, a host of ingredients that quickly found their way into the kitchen.
Before their arrival, indigenous ingredients had been woven into unique flavors for millennia. Made entirely from Pre-Columbian ingredients, Topolo’s latest menu reflects what Mexico may have tasted like, before it became “Mexico.”
Amazingly, some of modern-day Mexico’s most common ingredients are not indigenous to the new world: No domesticated animals to speak of—certainly no pigs, chickens or cattle—which also eliminates hen eggs, dairy and lard. No wheat or refined sugar, either.
So what did they cook?
Abundance from a complex agricultural system that produced beans, corn, squash, tomatoes, tomatillos, avocados, amaranth, chia and myriad tropical fruits. Wild hunted game and fish; wild foraged greens and herbs. And, of course, the New World’s most famous ingredients — chile, chocolate and vanilla.
We think you’ll be surprised and delighted by the complexity and brilliance of this ancient kitchen.
