Topolobampo

06/26/2026

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)

06/22/2026

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.

06/17/2026

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

06/16/2026

06/12/2026

Book your reservation today!

06/11/2026

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.

06/09/2026

Topolo oysters ready to go!

06/03/2026

We could watch the tortilla station forever and ever. ☁️