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Seated at Topolobampo
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Amuse bouche: Totopos de jicama y pepino con guacamole
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Topolobampo
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1st Course: Tres Bocaditos Oaxaquenos: Three bites of Oaxaca - aged beef tenderloin tasajo (tlayuda, black beans); classic chorizo (Oaxacan pasilla salsa, quail egg); red chile pork loin cecina (avocado-tomatillo salsa, pickled ripe tomatillos, pickled ra
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Lucien Crochet 2008 Sancerre
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2nd Course: Pozole de Hongos, Mole Amarillo: Chanterelle and maitake mushroom pozole in Oaxacan yellow mole (guajillo chile, tomatillo, hoja santa), "oozy" quesillo cheese, meaty heirloom hominy, creamy field corn, crunchy popcorn, crispy tostadita.
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3rd Course: Mole Verde de Mariscos con Puerco: Roasted Baja bay scallops, Hog Island (SC) little neck clams and Gunthorp pork belly in Oaxacan green mole (tomatillo, roasted garlic, epazote, hoja santa, parsley), little corn masa dumplings, shaved fennel
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Tortillas de maiz
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4th Course: Langosta al Mojo Blanco y Negro: Mojo-poached Maine lobster, black & white garlic mojo, black & white rice, guajillo jewels, verdolagas.
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5th Course: "Taza" de Chocolate Oaxaqueno con Manchamanteles: A "cup" of layered frozen chocolate espumas (bittersweet, Oaxacan, turron, bubbly), toasted plantain brioche with cinnamon & sugar...and warm, fruity, chocolatey manchamanteles mole.
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Petits fours
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Topolobampo menu
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Dos Equis Lager Especial
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Guacamole, cucumber, and jicama
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Table at Topolobampo
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Tres Bocaditos Oaxaquenos: Three bites of Oaxaca - aged beef tenderloin tasajo (tlayuda, black beans); classic chorizo (Oaxacan pasilla salsa, quail egg); red chile pork loin cecina (avocado-tomatillo salsa, pickled ripe tomatillos, pickled radish pods).
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Marisqueria de Lujo: East coast razor clam ceviche with pomelo, key lime, tomatillo & habanero; Santa Barbara uni (sea urchin), tequila-infused cucumbers, sea beans, Galapagos tomato crema; seared Baja abalone, cascabel chile-avocado oil aioli, avocado, c
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Pulpo en Su Tinta: charred baby octopus, classic squid-ink sauce (roasted tomato, epazote, poblano), polenta-style tamal (herbs, green chile), Alaskan king crab salpicon.
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Ceviche Yucateco: Steamed Mexican blue shrimp & calamari, lime, orange, habanero, avocado, jcama & cilantro. Crispy tortilla chips.
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Horchata y ron
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Carne Asada y Barbacoa en Mole Negro: Seared Premier Wagyu ribeye & slow-roasted Crawford Farm lamb in classic Oaxacan black mole (chilhuacle chiles & 28 other ingredients), corn husk-steamed chipil tamal, unctuous black beans, smoky green beans.
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Langosta en Mojo de Ajo Silvestre: Maine lobster poached in butter with banana leaves, slow-cooked mojo of wild local ramps (Baja olive oil, roasted poblanos & rich lobster stock), sweet corn tamales, huauzontles (Mexican greens)
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4th Course: Cochinita Pibil: wood-oven suckling pig pibil, (achiote marinade, banana leaf wrap), slow-roasted suckling pig chop, creamy kohlrabi, black bean "pearls," green chile rajas, habanero-pickled red onion.
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5th Course: Coco, Limon y Ron: Coconut-rum espuma in dark chocolate "coconut" shell, silky coconut sorbet, Beck Grove lime, tender fresh coconut, crispy mature coconut, kaffir lime tapioca pearls.
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Flan de Camote Borracho: unctuous cinnamon & black pepper flan, Nichols Farm sweet potato espuma, Centenario anejo tequila caramel, candied Three Sisters Garden pecans, toasted tequila meringue, cilantro micros.
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Andrés Padilla and Rick Bayless
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Aguachile de Callos de Hacha y Pina: sashimi-style Viking Village scallops in spicy, refreshing aguachile (lime, serrano, mint, pineapple) with cucumber & jicama.
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Baja by the sea - yellowtail (toasted ancho, crispy capers, Baja olive oil, avocado), Hawaiian albacore tuna escabeche (white wine, güero chile, cava vinegar, fresh bay), Baja bay scallops (beef tendon, chile-fermented jícama)
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Piedra de Sol, 2011, Ensenada, Mexico
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Milbrandt Vineyards Pinot Gris, 2011, Columbia Valley, Washington
