Topolobampo

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Head to our feed for the full menu poster or go to topolochicago.com for our menu archive.

A new menu is here!

Let's explore.

Tickets available now: https://www.exploretock.com/topolobampo/

A new surprise. A new burst of flavor. A new one-of-a-kind creation from Sous Chef Jesus Maldonado. Don't miss it.

If you haven't yet experienced our full agave spirits pairing, there is no better time. A perfect compliment to the tacos of Mexico City, Spirits Director Julianna Arquilla has put together a lineup that will dazzle even the most educated mezcal drinker.

https://topolochicago.com/topolo-menus/mexico-city-taco-capital-of-the-world/

In Mexico City, tacos dorados—fried, rolled tacos—are everywhere, slathered with crema, queso fresco and salsa verde. This, the final course of our exploration of CDMX tacos, is definitely *not* one of those savory tacos dorados...

EL DORADO | crispy chocolate taco, champurrado semifreddo filling, salted chocolate caramel, cocoa nib crema, three kinds of cherries, pecan

https://www.exploretock.com/topolobampo/

As we endeavor to present a menu about tacos, it's only fitting that our featured cocktail fits the theme. Shoutout to our sister Bar Sótano for inspiration.

Tacos al Pastor | Montelobos espadín mezcal (infused with the flavors of homemade chorizo), caramelized pineapple, lime, achiote bitters

At El Visito the tacos al pastor are legendary -- carefully layered pork slices are piled high on a rotating spit called a trompo. All night the taqueros at El Visito carve meat by hand into flour tortillas, skillfully shaving off a bit of pineapple for each taco. It really is a sight to behold.

Chef Jennifer Enyart has made this iconic al pastor taco into a sweet, savory, and cheesy delight with roasty jackfruit, sweet salsa, and a jack cheese tuile on homemade flour tortillas.

Book your chance to savor this delicious taco on Tock: https://www.exploretock.com/topolobampo/

LA GRINGA | charred jack fruit-apple al pastor, homemade flour tortilla, samuel’s artisan cheese, tangy-sweet pineapple-tomatillo salsa, crispy jack cheese.

Hand-chosen by Spirits Director Julianna Arquilla, these three exceptional agave spirits are the agave teams all-stars on the Topolobampo Premium Pairing list. Check out the full list on our website: https://topolochicago.com/topolo-menus/mexico-city-taco-capital-of-the-world/

At a smoky fire on a corner in Del Valle sits a maestro taquero, slowly ember-roasting huge bones until the marrow turns butter-soft. We won't reveal his name, but we can say that his bone marrow tacos (served with fresh grilled beef and chorizo) can be found next to a Del Valle taqueria serving everyday campechana tacos.

https://www.exploretock.com/topolobampo/

El Asado, El Campechano • grilled A5 Wagyu, slow-cooked brisket suadero, homemade chorizo, smoky bone marrow, arbol chile salsa with peanuts & sesame, charred rooftop baby turnips. Tricolor tortillas (yellow, blue & beet red).

You may not be able to visit our wine cellar, but down below the Topolo dining room Sommelier Jill Gubesch has collected some of the most renowned wines in the world. Alongside famous wines from burgundy, bourdeaux, montalcino, and alsace (to name a few), new vintages unlike anything you've have ever seen also line our shelves. True to form, ours is one of the best collections of Mexican wines in the world, and we are so grateful to all of the adventurous, dedicated, and most of all, masterful winemakers in Mexico providing us with perfect pairings for our dishes. If you're looking to explore something new, ask your server! No Topolo experience is complete without a wine or spirit from Mexico. Salud!

https://www.exploretock.com/topolobampo/

If you keep a keen eye or know where to go in CDMX you can find tacos de canasta: smaller, delicate, oil-dipped, tacos served steamed from a basket. At Los Especiales, thousands of these style tacos are sold daily as snacks, full meals, mid-day treats -- we are very excited to bring you our play on these petite tacos: Al V***r.

https://www.exploretock.com/topolobampo/

Al V***r • duck carnitas, ayocote beans & chile passado, enveloped in chile-bathed tortillas, steamed in banana leaves. Duck prosciutto, chile ancho escabeche.

At El Güero and La Hortaliza in Mexico City, the cooks make a variety of dishes that abuelas all over the country make daily to feed their families -- love in a cazuela. Now at Topolobampo.

El Guisado • wild-harvested chanterelle mushrooms, local squash blossoms, black truffle, squash blossom-green chile crema, braised chicharrón, Bayless Garden sorrel. Nopal tortillas.

It's time to take a trip to Mexico City: Taco Capital of the World. To kick off our journey, we give you El Zarandeado, inspired by the Sinaloan restaurant Zanaya's roast butterflied fish zarandeado. This style of wood-fire cooking is forever one of our favorites, and it felt only fitting to begin at the beginning, with the perfect fish taco.

https://www.exploretock.com/topolobampo/

El Zarandeado – wood-grilled walleye (roasted garlic, ancho & guajillo, soy, Worcestershire), Alaskan king crab salpicón (cilantro, garlic, lime), sea beans, grilled nopales, tomatillo-avocado salsa. Heriloom blue corn tortillas.

Earlier this year the Topolo team (who have eaten tacos all over Mexico) devoted a concentrated 12 hours in Mexico City to tracking down 13 off-the-tourist-track taquerias and eating 35 of their specialties. After many days of careful digestion, recipe testing, and further research, we are very proud to bring you a menu not just *of* tacos but *about* tacos. See you soon Chicago!

https://www.exploretock.com/topolobampo/

Without tortillas, there is no taco.

Come experience our newest menu -- Mexico City: Taco Capital of the World

Running now until September 7th.

https://www.exploretock.com/topolobampo/

~Course Six of A Chef's Guide to Puebla~ Candy Street Mess • Broken crisp meringue, dulce de leche mousse, strawberries two ways (sorbet, macerated), polvorones, puffed amaranth alegrías, añejo tequila gelatinas.

When the fifth and sixth course of our tasting menu appear, Chef Jennifer Enyart is in charge. She has the unique responsibility of transitioning every guest's experience from savory to sweet, and she does so every time with grace, delicacy, and an inviting wink. Pastry is no easy feat, and we are lucky to have a chef that makes it look easy-- especially when it comes to thinking up new dishes-- who knew tacos dorados could be made into a dessert? Chef Jennifer did. She's got some pretty special surprises upcoming, so be sure to say hello the next time you dine with us, and if you're extra nice, she must just slip you a treat.

Our 2024 Art Menu may have ended, but the story of our art collection has not! Stay tuned and get excited for the official release of the 'Frontera Art' book with captions by the curator team at the National Museum of Mexican Art and Chef Rick Bayless, available online soon.

How could we not be inspired by these heaping baskets of chiles in the Puebla market?

~Course Five of A Chef's Guide to Puebla~
Torta de Elote, Sorbet de Manchamanteles • Puebla’s famous fresh corn cake, sorbet of manchamanteles mole (ancho chile, sesame, sunflower, a host of fruits & spices), corn tuile, ancho-candied pineapple, tangerine lace marigold.

https://www.exploretock.com/topolobampo/

The '96 bulls got nothing on our starting lineup -- left to right: Sous Chef Jesus 'Slim' Maldonado, Chef de Cuisine Meagan O'Connor, Pastry Chef Jennifer Jones Enyart

~Course Four of A Chef's Guide to Puebla~
Faisán en Mole Poblano • MacFarlane Farm pheasant two ways (grilled, braised), classic mole poblano (4 chiles, nuts & seeds, fruits, spices, chocolate), camote with ramp mojo, black maitakes.

https://www.exploretock.com/topolobampo/

Did you know that Chiles en Nogada, the stuffed chiles covered in cream sauce and pomegranate seeds, served on Mexican Independence Day, is said to have been invented in Puebla? We can't wait to share with you our take on this iconic dish... we hope to see you soon for the Chef's Guide to Puebla.
https://www.exploretock.com/topolobampo/

Our Chef's Guide to Puebla extends well beyond food. We brought home a Puebla-inspired Old Fashioned to help you set the tone for the journey to the city known as the birthplace of Mole Poblano.

~Course Three of A Chef's Guide to Puebla~
Salmon, Pipian Verde • slow-roasted TK arctic char, black pepper-pepita crust, Pueblan green pipian (tomatillo, pumpkinseed, celery root, sweet spices, purple epazote, serrano chile), smoked leeks, chicharron.

https://www.exploretock.com/topolobampo/

Behind the line, on the floor, in the test kitchen, or even out in the garden -- those are all the places you'll find Chef de Cuisine Meagan O'Connor. Chef Meagan is our fearless leader day in and day out, managing the Chef team every single night at Topolobampo.

Did you know that amidst all the other things that she does, Chef is the creative force behind every elaborate allergy substitution, no matter how last minute?

The next time you join us, be sure to say hello! And if you're really looking to impress, be sure to ask Chef about her exceptional collection of earrings...

Puebla is steeped in many different culinary traditions, and one is the making of jamoncillo. We got to work with master candy makers to learn about the art of crafting the perfect, two-toned jamoncillo, which is a caramel-like, fudgy pumpkin seed candy, when we were visiting in April.

~Course Two of A Chef's Guide to Puebla~

Tamal Colado, Huitlacoche, Crema Poblana • velvety sour dough-style tamal, roasted poblano crema, local huitlacoche, garlicky wild greens, Chilean winter truffle, favas.

https://www.exploretock.com/topolobampo/

Training the next generation of chefs is an important part of our mission at Topolobampo. Chef de Cuisine Meagan O'Connor spends a lot of time mentoring our interns from the Impact Culinary Training Program, teaching them the ins and outs of working on a Michelin-starred line. These young chefs will work with us to hone skills they can't practice in a classroom before going off to work in kitchens all over Chicago. Next time you're in Topolo, be sure to say hello!