notes from the mexican kitchen
FRONTERA NOW/

Topolo’s New Menu Pays Homage to Mexico’s Groundbreaking Women Chefs & Culinary Doyens

Mexican cuisine has been nourished and guarded by countless generations of women.  Aside from the men who’d mastered barbacoa, carnitasand certain street foods, women presided over the restaurants, women’ who’d mastered the cuisine, women who’d earned the title of mayora.  

Topolobampo’s new tasting menu pays homage to those women and the women who celebrated their legacy in their books and restaurants.

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Carmen Ramirez Degollado (El Bajío) Minilla de Jaiba – peekytoe crab minilla (tomato, ancho, chipotle, white wine), avocado mousse, fried capers, pickled jalapeños, black pepper tostadas.

Marta Chapa, Marta Ortiz (Authors, Restaurante Dulce Patria) Mixiote de Verduras – lion’s mane mushrooms, white sweet potato, nopales, purple cauliflower, epazote—all cooked in parchment with black truffle-tomatillo cream.

Zarela Martinez (Author, TV Host, Restaurant Zarela) Salmon, Veracruz Black Beans – slow-cooked salmon (avocado leaf), silky black bean sauce (serrano seco), yuca dumplings, salmon chicharrón.

Josefina Velázquez de Leon (Authored 100 cookbooks, 1940s Television-Radio Host) Pato en Chichilo Rojo – Rohan duck (crispy-skin breast, leg “carnitas”), red chichilo (chilhuacle rojo, guajillo ancho, lots of herbs and spices, corn masa), chewy beets, spiced beet puree.

Alicia d’Angeli (Author, Restaurante Tajín) Espuma de Sotol – Sotol “panna cotta,” candied kumquat, epazote crumble, preserved xoconostle (sour prickly pear).

Diana Kennedy (Researcher/Author) Chocolate tamal, pineapple-plantain crema, coconut sorbet, candied hibiscus, cacao nibs, crusty masa tuile.

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