Topolo’s New Menu: Oaxaca in the Time of Chocolate & Mole
Posted by Casey Cora
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.