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Topolobampo
Topolobampo
445 N Clark St- Btwn W Hubbard & W Illinois StChicago, IL 60610
312 661-1434
| Lunch Menu | ||
| Entremeses | ||
| Esquites Estilo Pujol Tracey's just-picked sweet corn, fresh field corn and slow-simmered nixtamal in rich broth with Dungeness crab and traditional street stall garnishes: àrbol chile, queso fresco and creamy mayonnaise |
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| Sopa de Flores Bayless Garden squash blossom soup with wood-roasted poblanos, sweet corn and roasted garlic, served cappuccino style; crispy quesadillas of black beans, epazote and Samuel's Jack cheese |
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| Uchepos de Gratinados huitlacoche-filled fresh corn tamales on a bed of Three Sisters Garden verdolagas, baked under a blanket of Anaheim chile cream and two cheeses; served with ground cherry-serrano chile salad |
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| Ensalada de Chayote crunchy shredded chayote salad with smoky Oaxacan pasilla chiles, shreds of Oaxacan string cheese, sun-dried tomatoes and cilantro |
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| Ensalada Topolobampo Caesar salad of young organic lettuces with cilantro, garlic croutons and dry Jack cheese, in lime dressing |
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| Ensalada De Pato Y Mango smoked Gunthorp duck salad with honey manila mango, Tracey's sunflower shoots, Oaxacan string cheese and toasted pecans in spicy Oaxacan pasilla dressing |
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| Sopa Azteca dark broth flavored with pasilla chile, with grilled chicken, avocado, Meadow Valley Farm hand-made Jack cheese, thick cream and crisp tortilla strips. |
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| Marisqueria | ||
| All MasiquerÕa seafood is sustainably raised or caught | ||
| Ostiones our oysters are shucked to order and served with tomatillo-habanero miñoneta, smoky chipotle-garlic salsa and fresh-cut limes; we always have a variety of hot sauces, should that appeal (Ask your server for today's selection) |
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| Ceviche Fronterizo lime-marinated Alaskan True Cod with vine-ripe tomatoes, olives, cilantro and green chile; served on crispy tostaditas |
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| Ceviche Yucateco steamed organic shrimp and calamari tossed with lime, orange, habanero, avocado and cilantro; served with crispy tortilla chips |
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| Vuelve a la Vida the classic seaside cocktail: steamed organic shrimp and lime-marinated Alaskan True Cod in Tamazula-sparked homemade cocktail sauce with avocado |
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| Trio, Trio, Trio small portions of Ceviche Fronterizo, Ceviche Yucateco and Seaside Cocktail |
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| Platiollos Fuertes | ||
| Pollito en Estofado Almendrado Gunthorp rock hen in the classic Oaxacan sauce of almonds, roasted tomatoes, capers and sweet spices; with garlicky City Farm black kale, red-chile rice and toasted ancho chile |
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| Puerco en Manchamanteles grill-roasted Maple Creek Farm pork loin in nutty red-chile sauce studded with plantains, pineapple and homemade chorizo; almond-crusted plantain tortas and Blue Skies wood-grilled French green beans |
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| Pescado en Mole Amarillo pan-seared Alaskan sablefish in a pool of hoja santa-infused Oaxacan yellow mole with steamed Prince Edward Island mussels, roasted fennel, Matt's wild ñon the vineî tomatoes and rustic mashed kohlrabi |
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| Mixiote de Hongos wild and woodland mushrooms (chanterelle, maitake, shiitake, oyster) braised with slow-cooked garlic mojo and guajillo chile, then baked in parchment packages with roasted chayote, carrots and epazote-flecked chochoyotes (corn masa dumplings); limey frisée-watercress salad. |
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| Camarones al Pasilla Oaxaqueño pan-seared fresh Gulf shrimp with a mezcal-laced sauce of roasted Happy Valley tomatoes and smoky-spicy chiles; beet chilaquiles, wild arugula salad and heirloom cherry tomatoes |
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| Pato en Guasmole Gunthorp duck breast with guasmole (Pueblan mole of roasted tomatillos and guaje seeds), bacon-studded sweet potato torta and cava-dressed Bayless Garden spicy greens |
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| Chilaquiles De Guajillo Y Frijol Negro torta of shiitake-filled chilaquiles (crispy tortillas simmered in red guajillo chile) served with black bean sauce, homemade crema, crispy white onion and cilantro |
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| ChicharrÑn De Queso rolled crispy cheese wafer (ñchicharron-styleî) filled with young salad greens (creamy lime-cilantro dressing) and grilled chicken salad (avocado, roasted poblanos, marinated tomatoes and lime) |
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| Cuatro Cositas Oaxaqueñas Oaxacan sampler: empanada with chicken and yellow mole; grilled Oaxacan chorizo; roasted chayote salad with lime and green chile; roasted Maple Creek Farm pork loin with red mole. |
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| Classic Mexican dishes vary from mild to spicy. We always have spicy condiments for you to add if you wish. Our goal is to serve you seasonal sustainably raised vegetables, meat and poultry; fish from sustainable fisheries. We support local, artisanal farmers | ||
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| Dinner | ||
| Chef's Tasting Dinner | ||
| Uchepos Gratinados fresh corn tamales on a bed of verdolagas, baked under a cap of Anaheim chile cream. 2004 Franùois Pinon Cuvée Tradition Vouvray, Loire Valley, France | ||
| Sopa De Verdolagas creamy verdolagas soup with rich ham hock broth, smoked chicken, roasted güero chiles, wood-grilled oyster mushrooms and crispy tortillas.2004 Nora Da Neve Albariño, RÕas Baixas, Galicia, Spain | ||
| Langosta Al Pasilla Oaxaqueño Maine lobster with a mescal-laced sauce of tomatoes and smoky-spicy chiles. 2003 Isole e Olena Chianti Classico, Tuscany, Italy | ||
| Puerco En Manchamanteles pork loin in nutty red-chile sauce with plantains, pineapple and homemade chorizo. 2003 Ridge Geyserville, Sonoma County, California | ||
| Best-of-the-day-dessert Sampler moist chocolate cake layered with fresh blackberry mermelada, old-fashioned crispy rosette with Mick's first Gala apples and raspberry swirl ice cream, blueberry-lime ice infused with tequila. 1999 G&M Machmer Bechtheimer Rosengarte Gewürztraminer Eiswein, Rheinhessen, Germany | ||
| ChefÍs Tasting $75.00 With 5 perfectly matched wines, add $45.00 | ||
| Mexican Raw Bar | ||
| all MasiquerÕa Seafood Is Sustainably Raised or Caught | ||
| Ostiones our oysters are shucked to order and served with tomatillo-habanero ñmiñoneta,î smoky chipotle-garlic salsa and fresh-cut limes; we always have a variety of hot sauces, should that appeal. Half dozen (Ask your server for today's selection) |
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| Tostaditas De SalmÑn Curtido crispy tostaditas of red-cured Alaskan sockeye salmon (scented with orange) with spicy homemade fresh cheese, summer fruit salsa (Mick's Michigan blackberries, red onion, cilantro, lime) and crispy salmon bac |
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| Pulpo Otoñal salad of tender baby octopus with Spring Valley diva cucumbers, herby hoja santa, fall melons (Avarro and musk) and smoky sesame-morita chile dressing |
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| Ceviche Fronterizo lime-marinated Alaskan True Cod with vine-ripe tomatoes, olives, cilantro and green chile; served on crispy tostaditas |
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| Vuelve a La Vida seaside cocktail of shrimp, ceviche, fresh-shucked oysters and avocado in limey, Tamazula-sparked cocktail sauce |
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| Trio, Trio, Trio a sampling of Ceviche Fronterizo, Ceviche Yucateco and Seaside Cocktail of shrimp and lime-marinated cod |
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| Ceviche Yucateco steamed organic shrimp and calamari tossed with lime, orange, habanero, avocado and cilantro. |
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| Entremeses | ||
| Esquites Estilo Pujol Tracey's just-picked sweet corn, fresh field corn and slow-simmered nixtamal in rich broth with Dungeness crab and traditional street stall garnishes: àrbol chile, queso fresco and creamy mayonnaise |
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|
| Sopa De Flores Bayless Garden squash blossom soup with wood-roasted poblanos, sweet corn and roasted garlic, served cappuccino style; crispy quesadillas of black beans, epazote and Samuel's Jack cheese. |
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| Ensalada Topolobampo Topolo salad of young organic greens with cilantro, garlic croutons and dry Jack cheese, in creamy lime-serrano dressing |
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| Uchepos Gratinados huitlacoche-filled fresh corn tamales on a bed of Three Sisters Garden verdolagas, baked under a blanket of Anaheim chile cream and two cheeses; served with ground cherry-serrano chile salad |
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| Ensalada De Pato Y Mango smoked Gunthorp duck salad with honey manila mango, Tracey's sunflower shoots, Oaxacan string cheese and toasted pecans in spicy Oaxacan pasilla dressing |
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| Sopa Azteca dark broth flavored with pasilla, garnished with grilled chicken, avocado, Meadow Valley Farm hand-made Jack cheese, thick cream and crisp tortilla strips |
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| Platillos Fuertes | ||
| Borrego En Mole Negro adobo-marinated, roasted Crawford Farm lamb in classic Oaxacan black mole (made from chilhuacle chiles and 28 other ingredients) with epazote-flavored black bean tamalÑn and pickly chayote- jalapeño salad |
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| Pato En Guasmole Gunthorp duck breast with guasmole (Pueblan mole of roasted tomatillos and guaje seeds), bacon-studded sweet potato torta and cava-dressed Bayless Garden spicy greens |
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| Pollito En Estofado Almendrado Gunthorp rock hen in the classic Oaxacan sauce of almonds, roasted tomatoes, capers and sweet spices; with garlicky City Farm black kale, red-chile rice and toasted ancho chile. |
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| Puerco En Manchamanteles grill-roasted Maple Creek Farm pork loin in nutty red-chile sauce studded with plantains, pineapple and homemade chorizo; almond-crusted plantain tortas and Blue Skies wood-grilled French green beans |
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| Langosta Al Pasilla Oaxaqueño pan-roasted Maine lobster with a mezcal-laced sauce of roasted organic Happy Valley tomatoes and smoky-spicy chiles; beet chilaquiles, wild arugula salad and heirloom cherry tomatoes |
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| Pescado Gratinado day-boat catch gratinéed under a creamy blanket perfumed with cilantro and serrano chile; set in a pool of classic herby Oaxacan green mole with white beans, green rice and roasted summer vegetables |
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| Pescado En Mole Amarillo pan-seared Alaskan sablefish in a pool of hoja santa-infused Oaxacan yellow mole with steamed Prince Edward Island mussels, roasted fennel, Matt's Wild on the vine tomatoes and rustic mashed kohlrabi |
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| Mixiote De Hongos wild and woodland mushrooms (chanterelle, maitake, shiitake, oyster) braised with slow-cooked garlic mojo and guajillo chile, then baked in parchment packages with roasted chayote, carrots and epazote-flecked chochoyotes (corn masa dumplings); limey frisée-watercress salad. |
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| Kids menu - Entremeses | ||
| A Little Bowl of Guacamole with Chips |
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| Chips and Salsa |
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| Frontera's mixed Green Salad with fresh cheese |
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| JÕcama Slices with lime to squeeze on |
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| Golden Mexico City-style Quesadillas stuffed with Chihuahua cheese; with black beans or pintos |
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| Crispy Taquitos filled with Chicken topped with homemade sour cream and Mexican cheese; served with black beans or pintos |
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| Tortilla Soup with chicken, avocado, fresh cheese and sour cream |
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| Griddle-baked Cheese Quesadillas served with black beans or pintos |
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| Enchiladas De Pollo chicken enchiladas with tomato sauce, melted cheese and Mexican rice |
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| Lanie Bayless suggests that you ask if there are mashed potatoes on the menu | ||
Cross Streets:
Btwn W Hubbard & W Illinois StHours:
Lunch Tue: 11:45am-2pm Wed-Fri: 11:30am-2pm Dinner Tue-Thu: 5:30pm-9:30pm Fri--Sat: 5:30pm-10:30pmNeighborhood:
DowntownPhone:
312-661-1434Location(s)
- Topolobampo
- 445 N Clark St
- Chicago, IL, 60610
- United States
