Topolobampo

 pre-appetizer soup

 Ceviche Trio: (left to right)

(1) steamed Mexican blue shrimp & calamari, lime, orange, habanero, avocado, jicama, cucumber & cilantro

(2) sashimi-grade Hawaiian bigeye tuna, tomatillo guacamole, mango salsa

(3) lime-marinated Hawaiian albacore with tomatoes, olives, cilantro, green chile

Merluza en Chileatole Verde: herb-poached Alaskan black cod, green chileatole (poblano & serrano chiles, three kinds of corn, epazote), roasted corn "polenta," grilled nopal cactus, "fossilized" epazote

Carne Asada en Mole Negro: wood-roasted 28-day-aged prime ribeye in classic Oaxacan black mole (chilhuacle & 28 other ingredients), chipil tamal, black beans, smoky green beans

Crepas con Cajeta, Platano y Chocolate: warm, buttery crepes filled with ripe plantain & bittersweet chocolate, cajeta (goats milk caramel), caramelized plantain ice cream, toasted meringue, whole wheat crumble

post-dessert treats

Topolobampo, Chicago IL