Topolobampo

Saturday night we ate at Topolobampo and it was spectacular! We had a 9:15pm reservation and we got seated around 9:30. We were still eating at 12:30AM! It was so FUN and so relaxing and just AHmazing food.


Sabana de Jitomates
thin, beautiful slices of locally grown heirloom tomatoes (some from our rooftop garden) with guajillo-sherry dressing. Nasturtium leaf, sweet corn jellies, Mexican gherkins and chile-tossed muskmelon.




Sopa de Flores de Calabaza
squash blossom soup with garlic-grilled summer squash, black bean "cubes," Oaxacan-style quesillo and Gulf Royal Red shrimp.

Baja-style fish "tacos"

mahimahi two ways (poblano seared, beer-battered), with fresh-made tortillas, homemade lime mayo, Tracey's pea tendril salad, pickled vegetables, avocado-tomatillo salsa, lime-Corona "air."

Elisian Fields lamb "ribeye" in dark pasilla chile sauce (infused with black garlic). Fava bean puree, chochoyotes (corn masa dumplings), herby Kickapoo green bean salad.

* this is my description- couldn't find Topolo's description:

Dessert- was a devils food cake with mint ice cream- it was just good! Yes, that's three pieces of watermelon.