Topolobampo (Chicago, IL)

Topolobampo is the up-scale restaurant by Chef Rick Bayless, right next to the more casual Frontera Grill. Topolobampo is known for its 5-course tasting menu, which changes every month.

Patita de Puerco, Chorizo, Erizo: Crispy nugget of homemade chorizo and pig's feet, unctuous slow-poached egg, creamy tequila-infused sea urchin sauce. Dollop of smoked paddlefish roe.

Ancas de Rana en Salsa de Frijol Negro: Lake Okeechobee frog legs with chipotle-black bean sauce and creamy polenta-style tamal infused with red guajillo chile. Nichols Farm snap peas, crispy potato ring, Bayless Garden microgreens.

Tamal de Huitlacoche, Espuma de Flores: Super-tender sweet corn-huitlacoche tamal with froth sauce of Bayless Garden squash blossoms, Oaxacan quesillo cheese and poblano chile. Summer squash confetti, epazote, huitlacoche dust.

Cachetes de Halibut en Verde: Garlicky, pan-roasted Alaskan halibut cheeks in herby Tabasco-style "verde" sauce (peas, garlic chives, cilantro, parsley). Yellow fava bean mash, pickled pasilla chiles, River Valley Ranch shiitake mushrooms.

"Ribeye" en Mole Negro: Creekstone Natural seared ribeye with Oaxacan black mole (3 chiles plus 25 other ingredients). Black bean tamalon, wood-grilled green beans, tangy jamaica jewels.

Tartaleta de Chocolate con Cajeta: Crispy custard tart of creamy Mexican chocolate and uncuous cajeta (goat milk caramel). Toasted marshmallows, graham cracker "gravel," goat cheese ice cream and height-of-season local blackberries.

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