Topolobampo, a James Beard Award-winning contemporary Mexican restaurant in Chicago, helmed by chef Rick Bayless, rotates its menu on a quarterly basis, drawing inspiration from artwork, a specific region, a season or a time period. The latest menu is a pre-Columbian spread, the fifth of its kind.
The ingredients Topolobampo chefs can use are limited to only those that could have been found in Mexico before 1492, when the first Europeans landed in the New World, bringing a multitude of flavors new to the cuisine of that time. See how Topolobampo transforms pre-Columbian ingredients.
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