We travel far and wide through Mexico’s diverse countryside to acquaint ourselves with incredible flavors, to bring those flavors home to Topolobampo. For this menu, we’re celebrating the specialties of lesser-known destinations.
- Manzanilla in the tiny West Coast state of Colima is a destination for smoked tuna and marlin and for seafood cocktails and aguachiles.
- People flock to the market in Pátzcuaro, Michoacán, for chileatole featuring the beautifully herby fresh anise.
- In Valladolid, out in the Yucatan, halfway between Cancun and Mérida, they make “pibil” dishes from classic pork and chicken to vegetables—all cooked slowly with achiote in banana leaves.
- Zacatecas, at the gateway to deserty northern Mexico, is known for classic goat birria served with salsa verde, pickled chiles and bayo beans.
- Along the steamy lowlands of Tabasco, where Mexico narrows before rising to the impenetrable mountains that separate mainland from Yucatan, some of the best cacao in the world is raised.
- In Celaya, Guanajuato, the abundant local goats milk is transformed into Mexico’s most famous caramely cajeta.
These are the treasures that await you at our newest tasting menu experience.
