Topolobampo

A few BTS moments of ‘Exploring Tequila Country’ before the menu closes:

1. Gorgeous detail of our Japanese A-5 Wagyu
2. Chef Rick balancing beans for the perfect photo of Carne en Su Jugo
3. Ramps on the grill, getting prepped for avocado-ramp mash
4. Close up shot of Pitaya, Coco Tierno, Maiz
5. Transition moment for plating Tostada de Atun
6. PEONIES (self explanatory)
7. Tortillas being prepped for dinner…(a favorite space to remember to pause and breathe)

Our team traveled to Guadalajara and Tequila, soaking up knowledge and sipping unique pours from agave spirits producers, small-batch artisan raicilla makers, family-run tequila businesses—all crafting spirits with respect for the land and product. In contrast to our exploration of street food and taco culture, we indulged in longer, fine dining meals with beverage pairings to get a feel for how chefs in Guadalajara are expressing local ingredients and food culture in formats similar to Topolobampo. These trips are an incredible education AND also a lot of fun. We take eating and drinking seriously, but not ourselves.

Rick Bayless goes to the wine room to grace your table with a bottle…what are you hoping he brings back? 🍷

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Sabores de Maguey Rostisado - Plantain blondie torte, roasted sweet potato sherbet infused with roasted agave heart, dulce de leche, roasted pineapple and brown butter pecans.

Call me, dreamy.

Topolo oysters ready to go!