Topolobampo

Topolobampo The elegant sister restaurant to Rick Bayless's Frontera Grill.
(1956)

Ensuring your wild boar has the perfect amount of crisp.
09/03/2026

Ensuring your wild boar has the perfect amount of crisp.

Signified by its richness: containing three dried chiles and dried fruit, Mole de Xico is the most famous mole reigning ...
09/02/2026

Signified by its richness: containing three dried chiles and dried fruit, Mole de Xico is the most famous mole reigning from Veracruz. Veracruz carries a bounty of agricultural fertility and extensive biodiversity. Not only does one find true jabalís in Mexico (they are pecaris), but relatives of the original pigs brought by the Spaniards, wild boars, commonly grace these lands as well.

Course Four presents Jabalí, Mole de Xico — smoky, slow-cooked Texas wild boar, mole de Xico (3 dried chiles, dried fruits, 6 nuts and seeds, sweet spices), smoky-tender eggplant, and Tlacotalpan-style black beans.

Let’s get started on a sweet note, with Course 5!Vanilla, is the most famous and loved ingredient from the lands of Vera...
08/29/2026

Let’s get started on a sweet note, with Course 5!

Vanilla, is the most famous and loved ingredient from the lands of Veracruz. The richness of the pannacotta is perfectly paired with tangy jamaica, crunchy nougats (made with Bayless garden honey) and herbs (nasturtium and scented geranium from our garden.

Panna Cotta de Vanilla – silky panna cotta flavored with Mexican vanilla, hibiscus veil, almond nougats, Bayless garden nasturtiums and scented geranium.

We’ve arrived to Veracruz — first christened as Villa Rica de la Vera Cruz by Hernon Cortez in 1519.During his explorati...
08/28/2026

We’ve arrived to Veracruz — first christened as Villa Rica de la Vera Cruz by Hernon Cortez in 1519.

During his exploration, locals guided him through these lands, finding that were home to riches such as: tropical fish, squash, vanilla, hoja santa, epazote, tomatillos and various other flavors you might recognize in this menu. But on this next journey, we invite you to adopt a lens of wonder and the beginner’s eye — experience these flavors as though it were for the first time, similar to that of Cortez and his troops.

Reflect: Is there a specific bite where you knew you reached the mountaintop vs. the depths of the sea?

Our new menu is launching this week! Based on these clues, can you guess where we’re heading next?
08/26/2026

Our new menu is launching this week! Based on these clues, can you guess where we’re heading next?

08/21/2026

Adíos, Guadalajara! It’s been a pleasure.

08/18/2026

We’re in the final stretch of Guadalajara: The Taco Menu… get your taste in before it’s too late!

The first half of the year gave us gorgeous arrangements, per usual — thanks, Fabi! 🌹
08/14/2026

The first half of the year gave us gorgeous arrangements, per usual — thanks, Fabi! 🌹

*Crispy* is a famous food element in Guadalajara — tacos, tostadas, and flautas. To finish, menu, we present Course Six:...
08/05/2026

*Crispy* is a famous food element in Guadalajara — tacos, tostadas, and flautas.

To finish, menu, we present Course Six: crispy masa flauta, cajeta mousse filling, crema de rancho, crumbled peanut mazapan, banana pudding, and chocolate-sesame “salsa macha”.

08/03/2026

Taco Planchado for one, please!

Just this past Monday a few of our chefs and team members took an exciting trip to CH Distillery to visit the Malort fam...
07/29/2026

Just this past Monday a few of our chefs and team members took an exciting trip to CH Distillery to visit the Malort family!
Special thank you to Chef Zach and Charles (aka The Boy), for pulling out unique infusions, limited bottles and exceptional R&D batches. Having the opportunity to learn about one of Chicago’s staples from the individuals who put their hands on every label was an unforgettable moment and consumption of knowledge.
Our Chefs even brought a bottle of Yahualica Chile infused Malort coming from all the way from Jalisco, just for the fam!

Photo collection by Chef Ryan Berger

The fabrics of our passions, skills, and sometimes hobbies can often be weaved into the intricacies of our everyday live...
07/28/2026

The fabrics of our passions, skills, and sometimes hobbies can often be weaved into the intricacies of our everyday lives. One special, and often overlooked, aspect of taking a research journey with your team is critical documentation — and from our various methods for documenting (journals, photos & videos, voice diary, day-by-day flavor or recipe log, etc.), comes reflection and creation.

As you know, the elements that we curate to you from Topolobampo’s research trips, extend far past your plate.

Here is a BTS perspective into moments of inspiration and rough sketches of our current menu’s artwork. The dream isn’t executed without the TEAM.

Artwork by: Allison Scott, Culinary Assistant and Test Kitchen Director

Address

445 N Clark Street
Chicago, IL
60654

Opening Hours

Wednesday 5:30pm - 9:30pm
Thursday 5:30pm - 9:30pm
Friday 5:30pm - 10:30pm
Saturday 5:30pm - 10:30pm

Telephone

(312) 661-1434

Website

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