Authentic Mexican: Tales from the Road
For nearly five years back in the ‘80s, Deann and I crisscrossed Mexico (mostly by bus), exploring the vastly different regional cuisines, getting to know market vendors, fonda cooks, small family-owned restaurants.
Making our way through every state in the Republic, we encountered generous people who shared their traditions, the unique flavors of their heritage. We wrote it all up in our first book, “Authentic Mexican: regional cooking from the heart of Mexico.”
Those tales from the road have inspired the Topolo team in creating this menu in celebration of the book’s 40th anniversary.
Authentic Mexican: Tales from the Road
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Yucatan sausage of dry-aged snapper, Hudson Canyon scallops & achiote. Chiltomate (roasted tomato, habanero, garlic, sour orange), avocado mash, smoked jicama
Salad of homemade panela cheese, marinated wild matsutake mushrooms, grilled nopal & güero chiles, truffle-infused salsa verde, creamy ricotta
Wood-grilled Crystal Blue prawn & Iberico pork secreto, rich red pozole (ancho, guajillo, pozole corn), crunchy garnishes
Roasted Rohan duck breast (cured with cacao), Oaxacan black mole, Oaxacan duck tamal (heirloom corn, whipped foie gras), avocado-leaf black beans, Bayless garden herbs
Mamey cheesecake, mamey glaze, black pepper whipped cream
Crispy chocolate buñuelo de viento, fudgy chocolate mesquite cake, mole poblano-chocolate crema, calabaza en tacha, mole chocolate sauce