Topolobampo

10/01/2026

We asked our chefs to give us poses according to each course of the current menu. Flawless ex*****on.

Which is your favorite?

____________________
Left to right:
Chef Ryan - Sous Chef
Chef Jesus - Sous Chef | Private Events Chef
Chef Bianca - Pastry Chef
Chef Meagan - Chef de Cuisine

09/30/2026

Thank you Time Out Chicago for including us and ranking Topolobampo at the top of your 22 best Mexican Restaurants in Chicago! We are honored to be placed amongst so many talented teams.

09/29/2026

Is it time for my close-up?

09/25/2026

09/23/2026

Corn, as many of us know, is the foundation of Mexican cuisine. In this dish, we’ve chosen not only to showcase the complexity of corn, but also Veracruz’s world renowned coffee and native chocolate. Three highly prized ingredients — one perfect dessert.

Café, Elote, Chocolate – crispy coffee meringue, fresh corn cake (torta de elote), fresh corn ice cream, coffee ice cream, candied cocoa nibs, chocolate shortbread, and chocolate-coffee sauce.

09/23/2026

Corn, as many of us know, is the foundation of Mexican cuisine. In this dish, we’ve chosen not only to showcase the complexity of corn, but also Veracruz’s world renowned coffee and native chocolate. Three highly prized ingredients — one perfect dessert.

Café, Elote, Chocolate – crispy coffee meringue, fresh corn cake (torta de elote), fresh corn ice cream, coffee ice cream, candied cocoa nibs, chocolate shortbread, and chocolate-coffee sauce.

09/22/2026

Thank you RG|MX and all of our fabulous diners for attending this past Sunday’s W**e Dinner! The service was splendid and the kitchen was on fire, with a swift four course meal. Each course was perfectly paired alongside a RG|MX w**e, selected by our very own Jill G, and the flavors sang mellifluous melodies to all that experienced them.

This was indeed an unforgettable evening highlighted by refinement, balance and harmony, and sophisticated synergy.

09/16/2026

Chile en Nogada: Topolo edition.

We celebrate with a petite bite that packs in all the traditional flavors, using all the best local ingredients.

¡Viva México!

09/15/2026

Snapper sits in the dry-ager as it awaits this week’s service.

See you there.

09/10/2026

Huatape is an iconic dish from Veracruz, usually a weaving together crab with a rich, velvety broth thickened with corn masa. For Course Two, we feature a green chile rendition that celebrates hoja santa and epazote.

Huatape Verde de Jaiba – Gulf blue crabs in huatape broth (tomatillos, green chile, hoja santa, epazote), chochoyotes (masa dumplings), and crunchy rooftop turnips.