Topolobampo Menu

$$Mexican, Fine dining

445 N Clark St, Chicago, IL 60654

The Seven Moles Of Oaxaca Appetizers To Share More Starters Main Courses

The Seven Moles Of Oaxaca
- Salmon, Flavors Of Estofado Almendrado
  Cured ora king salmon velvety cool blend of estofado almendrado(almonds, tomato, coriander, cinnamon, black pepper, clove), pickled green chile, olive-cured green almonds. - chef zach steen "white label". Sec, reims, champagne, france nv
  $43.00
- Pozole Mixteco
  Grilled florida pink shrimp, tender pozole com with mixteco red mole (ancho & guajillo chiles, pecans & sesame, sweet spices, pork stock), pozole garnishes. Chef matt miller adobe guadalupe, "kerubiel" valle de guadalupe, bc, mexico 2015
  $43.00
- Black Mole Lamb
  Roasted 45-day dry aged mccormack ranch lamb loin, black mole (chilhuacle chiles and 28 other ingredients),lamb fat black beans, ayocotes, beets (roasted & chewy). Chef meagan o'connor robert biale vineyards, "black chicken" zinfandel, napa valley, california 2017
  $43.00
- Coloradito Mole, Peanut Cake, Sweet Potato Flan
  Tender peanut cake (white sweet potato-chocolate frosting caramel sweet potato flan, sweet-chocolatey coloradito mole, purple sweet potatoes 2 ways. -chef elissa narow warre's, “quinta da cavadinha" vintage porto, v.n. Gaia, portugal 2001
  $43.00
Appetizers To Share
- Classic Frontera Guacamole
  Mashed michoacán avocados, cilantro, lime, green chile, tomato. Just-made tortilla chips.
  $9.75
- Seafood Platter
  Dozen oysters, traditional accompaniments, classic ceviche, tropical tuna cocktail
  $60.00
- Oysters
  Shucked to order, chipotle salsa negra, tomatillo-habanero "miñoneta," limes.
  $22.00
More Starters
- Sopa Azteca
  Dark broth (infused with pasilla chile), wood-grilled chicken, avocado, meadow valley farm jack cheese, crema, masa crisp.
  $10.50
- Classic Salad
  Bayless greens, walnut oil, lime, toasted walnuts, chile threads.
  $10.50
- Taco De Hongos En Mole Chichilo
  Just-made blue com tortilla, roasted maitake mushrooms & red kuri squash, chichilo (dark chiles, nuts, savory spices), pickled chiles de agua & knob onions.
  $13.00
- Creamy Red Chile Fideos
  Toasted vermicelli noodles simmered with red chile crema (guajillo chile, sweet potato, homemade crema, garlic), pigs ears two ways (tender and crunchy), sage.
  $13.00
Main Courses
- Tinga Tostadas
  Grill-roasted gunthorp chicken breast in tinga poblana (roasted tomatoes, smoky-spicy chipotle, caramelized onions), bayless garden greens, homemade fresh cheese crispy chorizo & crema.
  $18.00
- Chilaquiles
  Crispy tortillas, oaxacan pasilla-tomatillo salsa, roasted seasonal vegetables, frizzled egg, house-made crema & queso fresco, avocado & frisée salad.
  $17.00
- Wood-Grilled Quesadillas
  Wheat-flour tortilla, salsas, bayless garden greens filling choices: huitlacoche, woodland mushrooms, corn, salsa negra. • braised shortrib, charred tomato "salsa huevona" • smoked gunthorp pork loin, homemade chorizo, crispy bacon bits, poblano chile, mashed pinto beans.
  $18.00
- Pescado A La Talla
  Adobo-marinaded, crispy-skin pacifico striped bass, tepary beans, yellow tomatillo-avocado salsa, red chile mayo, huacatay
  $23.00
- Sea Scallop "Poc Chuc"
  Hudson canyon sea scallops (sour orange & habanero marinade), charred tomatoes & avocado, ember-roasted onions, rooftop pak choi, black bean-habanero sauce.
  $25.00
- Carne Asada
  Choose your preparation: •wood-grilled creekstone farms ribeye, spicy salsa huevona, sweet corn tamal with homemade crema & fresh cheese, grilled knob onions. •wood-grilled creekstone farms ribeye, inky mole negro (chilhuacle chiles and 28 other ingredients), roasted beets, grilled green beans, beef tendon chicharrón.
  $29.50