LOCATION: Topolobampo is located on Clark Street, just south of Illinois Avenue, in Chicago’s River North neighborhood. Valet parking is available.
ADDRESS: 445 North Clark Street – Chicago, IL 60654
HOURS: Wednesday & Thursday: First seating at 6:00 pm, Final seating at 8:30 pm
Friday & Saturday: First seating at 5:30 pm, Final seating at 9:00 pm
CURRENT MENU Mexico City: Taco Capital of the World
SERVICE CHARGE  Learn more about our Service Charge here

Topolobampo immerses you in the flavors of a story.

Sometimes a story of people and places, a time now distant, or even works of art that offer a glimpse into the uniqueness of Mexican life. Every story is deeply rooted in Mexico, and so is the food, though rarely does it resemble what you’d find in a traditional Mexican kitchen. Topolo presents Mexican cuisine through a contemporary, fine-dining lens, while bringing vibrant excitement and adventure that is sure to enchant even the most experienced culinary travelers.

The narrative of our tasting menu—which changes every seven or eight weeks—has garnered many accolades: the nation’s Outstanding Restaurant at the Beard Awards (2017), a Michelin star, highest ranking from the Chicago Tribune and Chicago Magazine, Award of Excellence from Wine Spectator, Best New Restaurant from Esquire Magazine, Outstanding Service nominee from Beard.

And under the guidance of veteran Chef de Cuisine Meagan O’Connor and Pastry Chef Jennifer Enyart, both of whom have accompanied Chef Rick Bayless for decades as he has learned from cooks all over Mexico, Topolo’s food has never been better.


• A Note on the Menu from Chef Rick Bayless

The starting point: Pretty much every dish Mexican cooks know how to make—from simple seafood to wild game in a complex mole—can be scooped into a tortilla and eaten out of hand.  And those tortillas, though made mostly of corn, can be nearly as wide ranging as the fillings.  All of which means that tacos are probably more varied and special that you may have imagined.

Early one day in the beginning of 2024, the Topolo team (who have eaten tacos all over Mexico) devoted a concentrated 12 hours in Mexico City to tracking down 13 off-the-tourist-track taquerias and eating 35 of their specialties.  It is from that legendary CDMX taco crawl that this menu has grown.

In Mexico, tacos come in a dozen or so categories, some of which you’ll recognize (tacos de carne asada, perhaps), while others (like tacos de guisados or a la plancha) may be new to you. As you adventure through Mexico City with us, we’ll ensure you get to meet some new friends.


El Zarandeado wood-grilled walleye (roasted garlic, ancho & guajillo, soy, Worcestershire), Alaskan king crab salpicón (cilantro, garlic, lime), sea beans, grilled nopales, tomatillo-avocado salsa. Heriloom blue corn tortillas.

El Guisado wild-harvested chanterelle mushrooms, local squash blossoms, black truffle, squash blossom-green chile crema, braised chicharrón, Bayless Garden sorrel.  Nopal tortillas.

Al Vapor duck carnitas, ayocote beans & chile passado, enveloped in chile-bathed tortillas, steamed in banana leaves.  Duck prosciutto, chile ancho escabeche.

El Asado, El Campechano grilled A5 Wagyu, slow-cooked brisket suadero, homemade chorizo, smoky bone marrow, arbol chile salsa with peanuts & sesame, charred rooftop baby turnips. Tricolor tortillas (yellow, blue & beet red).

La Gringa charred jack fruit-apple al pastor, homemade flour tortillas, Samuel’s artisan cheese, tangy-sweet pineapple-tomatillo salsa, crispy Jack cheese.

El Dorado crispy chocolate taco, champurrado semifreddo filling, salted chocolate caramel, cocoa nib crema, three kinds of cherries, pecans.



A perfect pairing for every dish.

To enjoy Topolobampo’s beverage pairings, you don’t have to be a wine or agave spirits connoisseur—though we love it when you are! Each one of our dishes has been meticulously partnered with both a wine and agave spirit, culminating in an elegant dance between food and drink.

Our wine program is led by the ever-passionate, award-winning Jill Gubesch. For 16 years Jill has filled our cellar with unique wines (we have one of the largest lists of Mexican wines in the United States). Jill has also blended special bottlings with some of the top winemakers in Mexico’s Valle de Guadalupe exclusively for Topolobampo, and she hosts many of that area’s craftsmen for remarkable winemaker dinners where sommelier, vintner and guests get to talk all things Mexican wine.  

Our ever-evolving agave spirits program is co-directed by Julianna Arquilla and Lanie Bayless, who are masterfully crafting cocktails and continuously growing our collection of mezcal, tequila, raicilla, sotol and bacanora into one that is beyond reproach. Even when there are only a few bottles in the whole world, it’s likely that we have it (or had it).

Julianna, Lanie and Jill are leading the pack in presenting Mexico’s presence as the home to many master distillers and vintners. We invite you to pre-book a pairing package or simply ask your server which of our offerings will make your night even more special.



Outstanding Restaurant Award James Beard Foundation
One Star Michelin Guide
Outstanding Service nominee James Beard Foundation
Outstanding Restaurant nominee James Beard Foundation
Good Food 100
Best New Restaurant Esquire
4 Stars Chicago Magazine
4 Stars Chicago Tribune
Award of Excellence Wine Spectator



For a more intimate Topolo experience for your group, consider Topolo’s private dining room, The Library. We can accommodate up to 30 guests for magical multi-course meals. It’s just one of our three private event rooms at our Clark Street restaurants. For more information see

Rick and Deann Bayless, PROPRIETORS | Zach Steen, CULINARY DIRECTOR
Meagan O’Connor, CHEF DE CUISINE  | Jennifer Enyart, PASTRY CHEF
Lanie Bayless, GENERAL MANAGER | José Gonzalez, MANAGER
Jill Gubesh, WINE DIRECTOR | Julianna Arquilla, SPIRITS DIRECTOR




445 North Clark Street
Chicago, IL 60654