Topolobampo

06/03/2026

We could watch the tortilla station forever and ever. ☁️

05/27/2026

Warning: bacon rings may cause sudden happiness and uncontrollable cravings!

05/20/2026

One of the most favored and recognized beef entrees, Carne en su Jugo, is traditionally prepared with tomatillos, chopped beef, beans, and crisp bacon. Our interpretation elevates this classic dish, with the addition of bone marrow for depth and savoriness and an exceptional celebration of tender Japanese A5 wagyu.

Course Four: Carne en su Jugo – Japanese A-5 Wagyu, beefy braise of tomatillo bone marrow, mantequilla beans, and crispy local bacon.

05/15/2026

“Months of scouting and research are poured into our staff trips to Mexico. This spring, the Topolobampo team set its sights on Guadalajara, efficiently zigzagging through neighborhoods, tasting as many tacos as we could. We tucked in for succulent birria and consommé, sitting between morning commuters in fancy suits and construction workers. We found a bustling morning taco culture, many of our favorite stalls closing early because they sold completely out.

Eating so many tacos is a labor of love, but we make stops along the way for culture and digestion: pausing at a grand church or a storied tavern for a drink. Then there are the other food stops: an impromptu cheese tasting at the market, spicy tortas ahogadas calling our name, candy hawked along the stop and go traffic we’re stuck in, a stall of freshly fried potato chips to snack on during the journey to the next stop on our taco crawl. 

Tacos de cabeza, guisados, al v***r, more birria, lengua, tripa, barbacoa. A deep dive of the street food scene from morning to late night: shared and reverently discussed and hotly debated and tasted with every salsa, every condiment. This wild culinary experience inspires the team to bring the flavors and taste memories of Guadalajara back to Chicago.”

Photo collection and synopsis from: Allison Scott, Test Kitchen Director & Culinary Assistant

05/12/2026

Pitayas, the jewel-toned fruit of the organ cactus, are one of Jalisco’s most coveted early-summer treats. Delicate floral notes and cool, juicy sweetness, balanced by earthy depth offer an irresistible complexity that capture the freshness of the season in each bite. Pitaya’s distinctive flavor is just one of the many reasons it’s such a highly prized fruit.

Pitaya, Coco Tierno, Maiz – delicate lime-tamal pudding cake, pitaya cactus fruit sorbet, creamy coconut pudding, tender young coconut.

05/05/2026

Jalisco may be widely regarded as the home of tequila, but zarandeado is what truly sets its seafood apart. This distinctive technique centers on a bold, deeply seasoned marinade and a method unlike any other. The seafood of choice is “flipped” over an open flame (which is the very essence of what zarandeado is), absorbing smoke and heat in layers, offering a hands-on fire-driven process of perfection.

Course 3 presents Pulpo Zarandeado — wood-grilled Spanish octopus, zarandeado (guajillo, garlic, soy, ginger, Huichol hot sauce), grilled fiddlehead ferns, spring salad, and a velvety cascabel-sunflower seed salsa.

05/01/2026

Along Mexico’s northwestern coast, smoked marlin and tuna are staples, often turned into a rich spread for tostadas. Here at Topolobampo, that tradition is layered with delicately cured tuna and the bold spark of Yahualica chiles (Jalisco’s prized take on árbol) blended into a salsa macha mayo, all served on a crisped tortilla raspada with its signature scraped texture.

We present Course One: Tostada de Atun — crispy tortilla raspada, tuna 2 ways (smoked belly, kombu-cured loin), avocado-ramp mash, salsa macha mayo (yahualica chile), pickled ramps.

04/29/2026

In early 2026, the Topolo team had the incredible opportunity to travel through Mexico’s renowned tequila country on a hands-on research trip. From touring agave fields and meeting local producers to learning about the culinary culture of the region, the experience offered a deeper understanding of the craftsmanship and culture in this region of Mexico. Inspired by the people they met and the traditions they witnessed, the team is excited to bring those flavors, stories, and authentic experiences back to share with you.

Taste Tequila Country through June.

04/22/2026

We’ve started our goodbye countdown for the mouthwatering Yucatán: Earth, Smoke, & Fire menu. Last chances to get a taste..

04/10/2026

Teamwork makes the Topolobampo dream work.

04/07/2026

Chef Jen takes us on a stroll along ‘marquesitas lane’.

04/01/2026

On the line w/ Chef Meagan and Aguachile Negro.

03/24/2026

Tascalate is a drink of the Yucatán and Chiapas that combines corn, achiote, and chocolate; all of which are woven intricately throughout this dish. The plate also features Ataulfo mangoes, which uniquely, is the only fruit in Mexico to have its own denomination of origin. This cascade of fruit is complemented by our in-house ground chocolate using beans from Tabasco.

Sabores de Tascalate — Steamed chocolate masa cake, tascalate ice cream (achiote, chocolate, corn), beautiful fruit (Honey Manila mango, apricot, Honey tangerine, xtabentun honey liqueur).

03/19/2026

Marquesitas, a crispy pastry made to order by street vendors, were once only available from a single square in Merida (the capital city). With its availability now spreading all across Mexico, it has adopted the moniker as the most famous sweet from the Yucatán.

Classic flavors of Edam cheese and cajeta are rolled into the pastry as they are removed from their hot plates. More commonly today, you can find a variety of flavors such as Nutella, jam, and bananas.

Sueño de Marquesitas — crispy shards of marquesita pastry, Edam cheese ice cream, homemade goats milk cajeta, Mexican guava two ways (fresh, candied), with almond crunch.

03/18/2026

Traditionally prepared with suckling pig and cooked, wrapped in banana leaves, in a pit in the ground, Cochinita Pibil comes in hot as Yucatán’s most famous dish. It’s marinated with recado rojo, the most popular seasoning paste in the Yucatán, and served with pickled red onions and habanero to add sparkle to the slow-cooked deliciousness.

Though most people make it today with full-grown pigs, we (traditionalists that we are) use suckling pig from Gunthorp Farms.

03/13/2026

Course 3 of Yucatán: Earth, Smoke, and Fire, showcases the rich palate of flavors that make up recado blanco — the most used of the spice blends in Yucatán.

Comparable to a smooth vinaigrette with sweet spices, this dish features Escabeche. Famous from Valladolid, Escabeche is one of the classic sauces of the Yucatán; a region, also, once regarded as the region of wild game.

We celebrate these elements of tradition and environmental sustenance with Codorníz Alcaparrado.

Codorníz Alcaparrado — wood-grilled Texas Cross quail, toasted almond “picadillo” filling, caper escabeche (caramelized onions, recado blanco, sherry vinegar, xcatic chiles), and white bean mash.

03/12/2026

When you guys grabbed every reservation every day in Topolobampo during Restaurant Week, we listened! We have replaced some of Topolo’s lounge tables with dining tables so we can offer you a shorter, less expensive menu for times when you’re looking for beauty of Michelin-starred dining, but it’s not the moment for a pull-out-all-the-stops celebration. When you reserve on Tock, book the Lounge Menu, if this shorter experience appeals.

03/10/2026

Papadzules are a dish so ancient that every featured ingredient was in Mexico before the Spaniards arrived in 1519. Traditionally, they are prepared similar to enchiladas with a filling of hard boiled egg, pumpkinseed sauce, and tomato-habanero sauce.

Our version offers a bit of a twist, introducing wild morel mushrooms — making course two nutty, earthy and rich.

Papadzules de Hongo — Heirloom corn tortilla, garlicky morels, pumpkinseed-epazote crema, spicy roasted tomato sauce, cured egg yolk, and black truffle.

03/06/2026

Course One: Aguachile Negro — charred Michoacán avocado & miso-cured hearts of palm, black aguachile broth (black recado, Jugo Maggi, homemade black bean miso, chiltepín), charred hasselback jicama, sour orange-infused cucumber, and seagrapes.

03/04/2026

Yucatán: Earth, Smoke and Fire

02/26/2026

Saying our final goodbyes this weekend, to this delectable menu. You will be missed.

02/24/2026

Last days to get a taste of King Mole Negro. Inaction may breed deep remorse.

02/18/2026

02/14/2026

We pride ourselves on the fluidity and precision of our tasting menu…are you surprised by our answers? What do you think?

02/14/2026

It’s Valentine’s weekend and we had to ask our teams some hard hitting questions on love. Leave your non-negotiable ingredients below!!