July 15 – August 9, 2003
A menu inspired by our 2003 staff trip to Michoacan
As we reach the peak of the growing season, every dish is all about the bounty of local ingredients. Heirloom tomatoes, spicy green chiles, and sweet tomatillos, to name a few.
Tracey Vowell, Managing Chef
ENTREMESES
Aguacate Sin Parar - luscious molded avocado cream (infused with roasted garlic and herbs, topped with quail eggs and American spoonfish caviar) with avocado-poblano-jícama salad, tangy arugula and a zesty avocado-tomatillo drizzle. 9.75
Camarones en Chile Negro - aromatic crispy fresh shrimp in a pool of robust pasilla chile broth studded with favas, organic peas and cactus. 9.50
Salmón Curtido, Salsa de Chile Manzano - thin-sliced home-cured wild Alaskan salmon drizzled with creamy manzano chile salsa, sprinkled with olive-parsley confetti. 9.50
Uchepos Clásicos - fresh corn tamales (steamed in corn husks), nestled into braised wild greens and drizzled with spicy arbol chile salsa and homemade thick cream. 9.50
Churipo de Lujo - red-chile brisket soup studded with grilled zucchini, Napa cabbage and crispy beef. 8.50
Sopa Azteca - dark broth flavored with pasilla chile, garnished with grilled chicken, avocado, melting cheese, thick cream and crisp tortilla strips. 8.50
Ensalada Topolobampo - Topolo salad of young organic greens with cilantro, garlic croutons and dry Jack cheese, in lime-serrano dressing. 8.50
PLATILLOS FUERTES
Carnitas de Chuleta - lime-marinated, slow-cooked Maple Creek pork chop carnitas with heirloom tomato salsa, all-green guacamole and crispy potato cakes. 28.50
Pollito a la Plaza - Pátzcuaro-style Swan Creek rock hen with red-chile enchiladas, seared potatoes and carrots, crunchy garnishes (tangy Napa cabbage, pickled jalapeños, crispy onions and cilantro), homemade fresh cheese and a drizzle of thick cream. 28.50
Conejo en Salsa de Huitlacoche - Gunthorp Farm rabbit (braised leg, herb-roasted loin) in roasted tomatillo sauce infused with earthy huitlacoche (corn mushroom) and smoky morita chiles; served with classic Mexican white pilaf and garlicky braised greens. 28
Birria de Chivo Estilo Apatzingan - slow-roasted Swan Creek Boer goat marinated with guajillo chiles, roasted tomatoes and orange; served with rich pan juices, runner beans and ribbon salad. 28.50
Corundas Rellenas - classic Michoacan triangular tamales filled with homemade herby fresh cheese and served with chilaca chile cream, roasted peppers, oyster mushrooms and greens. 20
Trucha Empapelada - garlicky, herby, chile-infused Rushing Waters rainbow trout roasted in parchment paper with fingerling potatoes, thin-sliced patty pans, shiitake mushrooms and flatleaf parsley; served with spicy "chilaquil batido" salsa. 28.50
Callos de Hacha en Mole Verde Michoacano - pan-seared, diver-caught sea scallops in Michoacan-style green mole (tomatillos, sesame, pepitas, serrano, herbs) with green chile rice, grilled summer squash and garlic chives. 28.50
CHEF’S TASTING DINNER:
5 courses for $70
(with 5 perfectly matched wines, add $35)
Our goal is to serve you seasonal sustainably raised vegetables, meat and poultry; fish from sustainable fisheries. We support local, artisanal farmers.
Classic Mexican dishes vary from mild to spicy. We always have spicy condiments for you to add if you wish.
TOPOLOBAMPO
445 North Clark • Chicago, Illinois
312-661-1434
Rick and Deann Bayless, proprietors
Carlos Alferez, managing partner
Tracey Vowell, chef
Richard James and Brian Enyart,
managing sous chefs
Mark Segura and Rubén Beltran,
sous chefs
Cigar, pipes and cellular phones in bar only, please
18% gratuity added to parties of 6 or more
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