Topolobampo Menu
Welcome to Topolobampo, an exquisite dining experience nestled in the heart of Chicago at 445 N Clark St. This Mexican culinary gem is known for its innovative approach to traditional flavors, crafting dishes that blend nostalgia with contemporary techniques. Reservations are highly recommended to fully indulge in its dynamic atmosphere, where thoughtful service meets vibrant cuisine.
The menu showcases remarkable options such as the Kampachi Melon Aguachile, featuring sashimi-quality fish in a zesty broth, and the sumptuous Delicias Del Verano with butter-poached king crab. Each dish tells a story, enriched by fresh herbs sourced from their rooftop garden.
Customer sentiments reflect a deep emotional connection to the food, marking it as a memorable dining adventure. With an extensive selection of margaritas and a robust wine pairing to enhance your meal, Topolobampo is not just a restaurant, but a celebration of the rich culinary heritage of Mexico.
Topolo
KampachiMelon Aguachile
Seedling farms sashimiquality kampachi jack fish tangyspicy broth lime juice, jamaica, chiletepin chile melon three ways compressed, pickled rind, jeweled, and herbs from our roof top
Delicias Del Verano
Three sisters garden butterpoached alaskan king crab, sourdough style sweet com tamal, woodgrilled fresh chiles, squash blossom crema, nasturtium leaves and flowers
Salmon Poc Chuc
Nichols farm smoky, buttery ora king salmon crispy skin, planchacharred tomatoes knob onions, habanerolaced black bean sauce.
Duck, Mole Poblano
Bayless garden seared moulard duck breast mexicos most famous mole, roasted eggplant, huitlacoche inky com mushroom, amaranth
Apricot, Mole Negro
Ellis family farms apricot sorbet sweetsavory oaxacan black mole chilhuacle chiles and 28 other ingredients, molescented crispy meringue
Crepas Con Cajeta
Klug farms delicate cinnamon crepes sandwiched with bittersweet chocolate mousse and warm cajeta goats milk caramel drizzle dark plums, buttermilk sherbet, graham cracker crunch
Salmon, Flavors Of Estofado Almendrado
Cured ora king salmon velvety cool blend of estofado almendradoalmonds, tomato, coriander, cinnamon, black pepper, clove, pickled green chile, olivecured green almonds. chef zach steen white label. Sec, reims, champagne, france nv
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
Black Mole Lamb
Roasted 45day dry aged mccormack ranch lamb loin, black mole chilhuacle chiles and 28 other ingredients,lamb fat black beans, ayocotes, beets roasted chewy. Chef meagan oconnor robert biale vineyards, black chicken zinfandel, napa valley, california 2017
Coloradito Mole, Peanut Cake, Sweet Potato Flan
Tender peanut cake white sweet potatochocolate frosting caramel sweet potato flan, sweetchocolatey coloradito mole, purple sweet potatoes 2 ways. chef elissa narow warres, quinta da cavadinha vintage porto, v.n. Gaia, portugal 2001
The Seven Moles Of Oaxaca
Appetizers To Share
Classic Frontera Guacamole
Mashed michoacan avocados, cilantro, lime, green chile, tomato. Justmade tortilla chips.
Seafood Platter
Dozen oysters, traditional accompaniments, classic ceviche, tropical tuna cocktail
Oysters
Shucked to order, chipotle salsa negra, tomatillohabanero minoneta, limes.
Sopa Azteca
Dark broth infused with pasilla chile, woodgrilled chicken, avocado, meadow valley farm jack cheese, crema, masa crisp.
Classic Salad
Bayless greens, walnut oil, lime, toasted walnuts, chile threads.
Taco De Hongos En Mole Chichilo
Justmade blue com tortilla, roasted maitake mushrooms red kuri squash, chichilo dark chiles, nuts, savory spices, pickled chiles de agua knob onions.
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.
More Starters
Main Courses
Tinga Tostadas
Grillroasted gunthorp chicken breast in tinga poblana roasted tomatoes, smokyspicy chipotle, caramelized onions, bayless garden greens, homemade fresh cheese crispy chorizo crema.
Chilaquiles
Crispy tortillas, oaxacan pasillatomatillo salsa, roasted seasonal vegetables, frizzled egg, housemade crema queso fresco, avocado frisee salad.
WoodGrilled Quesadillas
Wheatflour 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.
Pescado A La Talla
Adobomarinaded, crispyskin pacifico striped bass, tepary beans, yellow tomatilloavocado salsa, red chile mayo, huacatay
Sea Scallop Poc Chuc
Hudson canyon sea scallops sour orange habanero marinade, charred tomatoes avocado, emberroasted onions, rooftop pak choi, black beanhabanero sauce.
Carne Asada
Choose your preparation woodgrilled creekstone farms ribeye, spicy salsa huevona, sweet corn tamal with homemade crema fresh cheese, grilled knob onions. woodgrilled creekstone farms ribeye, inky mole negro chilhuacle chiles and 28 other ingredients, roasted beets, grilled green beans, beef tendon chicharron.
Splurge Margarita
Don julio 1942, grand marnier 100, fresh lime, agave syrup.
Topolo Margarita
Espolon reposado, royal combier, housemade limonada, shaken tableside.
Champagne Margarita
Milagro blanco, cointreau, fresh lime, sparked with taittinger la francaise champagne.
Blue Agave Margarita
Milagro blanco tequila, cointreau, fresh lime, shaken tableside.
Mezcal Margarita
Wahaka joven espadin mezcal, grand marnier, peychaud bitters, housemade limonada.
Paloma Oaxaquena
Wahaka mezcal infused with guero chile coriander, fresh grapefruit, limonada, honey, grapefruit bitters.
