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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.
09/09/2026
Red snapper is one of the most iconic fish from Mexico’s gulf coast. Course One offers a blending of land and sea that transports you across cultures. From the African Diaspora settlement, Veracruz was brought peanuts, yuca and many other ingredients that have now become essential in the cuisine of this state.
Crudo de Huachinango Encacahuatado — dry-aged Gulf red snapper, pickled chipotle-peanut salsa, nixtamalized tomato, crispy yuca & chaya, finger lime, and umami tomato water.
09/03/2026
Ensuring your wild boar has the perfect amount of crisp.
09/02/2026
Signified by its richness: containing three dried chiles and dried fruit, Mole de Xico is the most famous mole reigning from Veracruz. Veracruz carries a bounty of agricultural fertility and extensive biodiversity. Not only does one find true jabalís in Mexico (they are pecaris), but relatives of the original pigs brought by the Spaniards, wild boars, commonly grace these lands as well.
Course Four presents Jabalí, Mole de Xico — smoky, slow-cooked Texas wild boar, mole de Xico (3 dried chiles, dried fruits, 6 nuts and seeds, sweet spices), smoky-tender eggplant, and Tlacotalpan-style black beans.
08/29/2026
Let’s get started on a sweet note, with Course 5!
Vanilla, is the most famous and loved ingredient from the lands of Veracruz. The richness of the pannacotta is perfectly paired with tangy jamaica, crunchy nougats (made with Bayless garden honey) and herbs (nasturtium and scented geranium from our garden.
Panna Cotta de Vanilla – silky panna cotta flavored with Mexican vanilla, hibiscus veil, almond nougats, Bayless garden nasturtiums and scented geranium.
08/28/2026
We’ve arrived to Veracruz — first christened as Villa Rica de la Vera Cruz by Hernon Cortez in 1519.
During his exploration, locals guided him through these lands, finding that were home to riches such as: tropical fish, squash, vanilla, hoja santa, epazote, tomatillos and various other flavors you might recognize in this menu. But on this next journey, we invite you to adopt a lens of wonder and the beginner’s eye — experience these flavors as though it were for the first time, similar to that of Cortez and his troops.
Reflect: Is there a specific bite where you knew you reached the mountaintop vs. the depths of the sea?
08/26/2026
Our new menu is launching this week! Based on these clues, can you guess where we’re heading next?
08/21/2026
Adíos, Guadalajara! It’s been a pleasure.
08/18/2026
We’re in the final stretch of Guadalajara: The Taco Menu… get your taste in before it’s too late!
08/14/2026
The first half of the year gave us gorgeous arrangements, per usual — thanks, Fabi! 🌹
08/05/2026
*Crispy* is a famous food element in Guadalajara — tacos, tostadas, and flautas.
To finish, menu, we present Course Six: crispy masa flauta, cajeta mousse filling, crema de rancho, crumbled peanut mazapan, banana pudding, and chocolate-sesame “salsa macha”.
08/03/2026
Taco Planchado for one, please!
07/29/2026
Just this past Monday a few of our chefs and team members took an exciting trip to CH Distillery to visit the Malort family!
Special thank you to Chef Zach and Charles (aka The Boy), for pulling out unique infusions, limited bottles and exceptional R&D batches. Having the opportunity to learn about one of Chicago’s staples from the individuals who put their hands on every label was an unforgettable moment and consumption of knowledge.
Our Chefs even brought a bottle of Yahualica Chile infused Malort coming from all the way from Jalisco, just for the fam!
Photo collection by Chef Ryan Berger
07/28/2026
The fabrics of our passions, skills, and sometimes hobbies can often be weaved into the intricacies of our everyday lives. One special, and often overlooked, aspect of taking a research journey with your team is critical documentation — and from our various methods for documenting (journals, photos & videos, voice diary, day-by-day flavor or recipe log, etc.), comes reflection and creation.
As you know, the elements that we curate to you from Topolobampo’s research trips, extend far past your plate.
Here is a BTS perspective into moments of inspiration and rough sketches of our current menu’s artwork. The dream isn’t executed without the TEAM.
Artwork by: Allison Scott, Culinary Assistant and Test Kitchen Director
Address
445 N Clark Street
Chicago, IL
60654
To reach the Mexican restaurant at N Clark Street in Chicago, those traveling by public transportation can take the train or bus to Clark and Lake station. From there, walk north on Clark Street until you reach your destination. Alternatively, for those driving to the restaurant, you can park in the nearby parking lot and walk a few blocks north on Clark Street until you arrive at your destination.
Opening Hours
| Wednesday |
5:30pm - 9:30pm |
| Thursday |
5:30pm - 9:30pm |
| Friday |
5:30pm - 10:30pm |
| Saturday |
5:30pm - 10:30pm |
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What people say
Mexican restaurants are known for their bold flavors, vibrant colors, and festive atmosphere. Topolobampo, located on N Clark Street in Chicago, takes all of these elements to the next level with its contemporary take on Mexican cuisine. As the elegant sister restaurant to Rick Bayless's Frontera Grill, Topolobampo offers a more refined dining experience while still staying true to its roots.
One of the standout features of Topolobampo is its unique approach to menu offerings. Instead of traditional appetizers and entrees, diners can choose from three distinct tasting menus curated by the chef. The five-course "classic" and "seasonal" options offer a taste of Topolo's signature dishes, while the seven-course "Perfect 7" tasting menu is a true showcase of the restaurant's culinary prowess.
But it's not just about the food at Topolobampo - the ambiance is equally impressive. The sleek and classy decor creates an intimate setting that feels both sophisticated and welcoming. And with impeccable service from knowledgeable staff members, diners are sure to have a memorable experience from start to finish.
Overall, Topolobampo is a must-visit destination for anyone looking for an elevated Mexican dining experience in Chicago. With its daring flavors, innovative menu offerings, and elegant atmosphere, it's no wonder this restaurant has been a staple in the city for over 30 years.
