notes from the mexican kitchen
FRONTERA NOW/

Topolo’s New Menu: Oaxaca in the Time of Chocolate & Mole

During the fall, all eyes are on Oaxaca.  

The field’s south of town bloom with millions of marigolds.  The chocolate grinders and mole wizards fill markets to the brim.  Folks everywhere are tidying their houses for company, arranging keepsakes on beautiful altars to honor the ancestors.  

The cemeteries are transformed by thousands of candles and endless floral bursts of every color and texture.  Every altar displays chocolate and special breads to share with returning family.  Every kitchen is saturated with moles in a variety of earthy hues.  During the fall, there is good reason for all eyes to be Oaxaca.

The Topolobampo team is proud to announce our latest six-course tasting menu, Oaxaca in the Time of Chocolate and Mole. Add on wine and mezcal pairings for the complete experience.

Responsibly distanced seatings take place Tuesday through Saturday in our test kitchen/cookbook library. We follow the most rigorous safety guidelines, including filtering the air with HEPA Merv-13 filters. Reservations here.

Aguachile Otoñal • Baja kampachi (yellowtail), mezcal-cured apples and tomatillos, jícama, salt-cured nopales, cider jewels, autumn aguachile broth (cider, lime, chile de agua)
Flan de Camote, Manchamanteles, Trufa • white sweet potato flan, sweet-savory mole manchamanteles (ancho chile, chestnuts, pineapple, pumpkin spices), grilled purple sweet potato, black truffle
Pescado en Mole Amarillo • hoja santa-wrapped Lake Superior walleye, yellow mole (yellow tomatillos, guajillo chile, hoja santa), crispy maitake mushrooms, charred chayote, bronze fennel
Pato en Mole Negro • crispy-skin Moulard duck breast, homemade black mole (33 ingredients), Bayless Garden eggplant with mole crunch, rich black beans with avocado leaf, roasted local huitlacoche, black currant splash
Peras, Cacao, Higos • Brovo-poached pears, cacao sorbet, preserved local figs, cacao tea
Pan de Muerto, Calabaza en Tacha • Warm Day of the Dead bread, mole coloradito ice cream, local pumpkin braised in raw sugar and spices, calabaza en tacha crema, pomegranate, marigold

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