Topolo At Home: Plating Instructions

Until we can welcome all of you back to our beloved Topolobampo, we’re inviting you to welcome Topolo into your kitchen and dining room.

"Topolo at Home" is a series of five courses from our Michelin-starred dining room, winner of the 2017 James Beard Outstanding Restaurant in America award.

Everything comes fully prepared; this video shows you how to warm and arrange each course for a memorable meal in the cozy confines of your own home.

In Chicago? Order now for prepaid pickup: https://www.exploretock.com/topolobampo

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Amuse Bouche: flaky empanadas filled with red-chile plantains, served with salsa of roasted tomatillos, avocado, green chile and cilantro.

Express Ceviche with Fall Flavors: Baja yellowtail, fall ceviche broth (fresh lime, apple cider, roasted chile de agua) with mezcal-infused apples, cider jewels, tomatillo, salt-cured nopales, jícama, Bayless Garden micro herbs.

Savory Flan, Manchamanteles Mole: white sweet potato flan, sweet-savory manchamanteles (ancho chile, chestnuts, pineapple, pumpkin spices), grilled purple sweet potato, black truffle, tangerine lace microgreens.

Ribeye, Black Mole: Grilled Creekstone Natural prime ribeye steak, Oaxacan black mole (33 ingredients), Oaxacan black beans with avocado leaf, nut-crusted eggplant, roasted maitake mushrooms, amaranth microgreens.

Chocolate Crepe Cake, Cajeta: 13-layer crepe cake sandwiched with Mexican chocolate mousse, homemade cajeta (goats milk caramel), pears poached with BroVo chocolate liqueur, bittersweet chocolate tuile, toasted almonds.

After-dinner mignardise: Mezcal-infused chocolate troubles and concord grape ate (pâte a fruit).

Видео Topolo At Home: Plating Instructions канала Rick Bayless