Topolo Goes on Spring Break
At this time of year, it’s no surprise that Cancun, Cabo and Puerto Vallarta lure northerners with their warmth, beautiful sand beaches and azure waters. While good food is abundant in all those seaside destinations, let us introduce you to the taste of some deliciously different coastal spots. From the steamy tropics of Chiapas where plantains are covered in the famous local cheese and simojovel chile to Tabasco’s mango groves where the world’s best chocolate grows alongside street vendor favorites, we are going to take you on an expedition of regional ingredients and cuisine. Strap in, kick off your shoes (metaphorically, of course), and get ready for Spring Break at Topolobampo.
Topolo Goes on Spring Break
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Ora King Salmon cured with fresh California bay laurel, flavors of minilla (tomato, jalapeño, olive, caper), olive-cured green almonds, flowers, herbs. Mandinga, Veracruz
tiny plantain dumplings, black beans with chile simojovel, Chiapas doble crema cheese, homemade crema, Bayless garden herbs. Tapachula, Chiapas
wood-grilled Crystal Blue prawns, pasilla-orange marinade (hint of house-ground chocolate), smoked trout roe, grilled jicama, tequila & butter-braised beauty heart radish. Yelapa, Jalisco
braised Iberico pork cheek & grilled presa, confit potatoes, azufrado beans with chorizo, homemade Huichol sauce. Punta Mita, Nayarit
pannacotta with allspice & rosita de cacao, Mexican mango, red currant chamoy, Tajin, green mango crunch. Frontera, Tabasco
coconut horchata shaved ice, coconut sorbet, piloncillo syrup, young coconut gelatinas, makrut lime leaf tapioca, candied almonds, puffed rice. Progreso, Yucatan
