The Make It Like a Man! crew enjoyed another tasting menu at Topolobampo, seven-time Beard award-winning, Top Chef master, and international icon Rick Bayless’ haute cuisine Michelin-starred Mexican restaurant in Chicago’s vibrant Near North neighborhood.

Just like the last time we had one of Topolobampo’s tastings, these aren’t just meals. They’re life-defining events.

Topolobampo is adjacent to Frontera Grill, Bayless’ more-accessible, very trendy, super-popular, more casual restaruant. The two share the same entrance. Once you check in and they see that you have a not-at-all-easy-to-get reservation at Topolobampo, they take you through a into a private, swanky, cozy bar where, as you enjoy a cocktail and several amuse-bouches, and one of the chefs comes out to talk with you about the menu.

I had a “Primavera Paloma:” Mijenta blanco tequila, Los Californias Citrico gin, Mommenpop Ruby Grapefruit citrus apéritif, fresh grapefruit & lime juice, hibiscus-infused agave. It was very easy to drink.

There were four amuse-bouces. The two that wowed me were a small volcanic rock cup of tortilla soup, and a small empanada. That sounds pretty ordinary, I realize, but they were both exquisite.

The chef explained to us that this tasting menu was the result that all the chefs took together to Tabasco, a state in southeatern Mexico.

Next, they invited us into the dining room, which is intimate and upscale, but at the same time cozy.

We’d elected to have both wine and agave pairings with each course, and I have to say, they were spectacular pairings.

I’ll tell you flat out that I’m not a wine guy, nor an agave guy. I’m a food guy. What I loved about both the wine and the agave was specifically how they paired with the foods. I sipped each one as it came to the table, just to check them out. Each of the wines was lovely on its own, although as I’m trying to say to you, I’d be way out of my depth in understanding or truly appreciating any of them per se. However, in alternating bites of food with sips of the wines, they become something utterly incredible.

Making food and wine pairings this exquisite has to be a gift.

The agave pairings were strikingly different from the wines, but had the same kind of nuance. The wines seemed to go with the food so easily, almost effortlessly. The agaves came from a completely different direction. They’re assertive, and you have to take them in tiny sips in order to pair them – at least that’s how I felt.

The pourings are generous. The rest of the Make It Like a Man! crew felt that they shouldn’t necessarily finish each of them. They paired them with the food, but didn’t finish them once the food was gone. I on the other hand will not let any good booze go undrunk, so I finished everything they set before me.

And I have to say, it was a lot.

The food was other-worldly.

The aguachile was stunning. It came with both a fork and a spoon. I recommend eating it with the fork. The broth was so intensely flavorful, that it seemed to me to be more of a condiment. Eating the dish with a fork allows you to get just the right amount of it onto each bite.

I would love to know how they make their tortillas. Three dishes came with tortillas, one made from blue corn, and the others from what I’m guessing would be white corn. They were so delicious. And their texture was magical. Many times, corn tortillas can be dry and/or hard to manipulate without them falling apart. These were not like that at all.

The cod was wrapped and cut into “coins.” They were laid in a sauce that I wanted to drink by the cupful. This dish was one of those that came with tortillas, which I used to sop up all that delcious sauce.

In between the cod and the pork, came a surprise dish: a crunchy beef filling that was served with a single blue-corn tortilla. It was fabulous.

The suckling pig was the star of the savory courses. As an option, you can order it with fois gras, which we did. I can’t even describe it effectively. It was outrageously good.

Next came what they referred to as “pre-dessert,” and now that I’m familiar with it, I’m going to insist that ever meal have a pre-dessert! It was amazing.

It rode a line between sweet and savory, the likes of which I’ve never experienced before.

Then came the spectacular final firework display: a chocolate goat-cheese cheesecake. Topolobampo makes their own chocolate with fermented beans that they get from Tabasco. This dessert was a celebration of chocolate unlike any other I’ve had. It was rich, but not heavy. It was as interesting texturally as it was in terms of taste.

Finally, they sent us home with two gifts: a packet of house-ground Mexican chocolate with directions to turn it into a cup of hot chocolate, and a brioche concha to go with it.

Now, this may seem crazy to include as part of a restaurant review, but while you’re there, make sure to use the restroom, because in order to get there, you have to walk through the kitchen. You definitely want to walk through the kitchen. Slowly. Drink it all in.

This was a gorgeous meal, and spectacular evening. The restaurant staff treated us beautifully and the food was just incredible.

Note that you must make a reservation in advance, and that it’s prepaid.

Topolobampo Review No. 2

Credit for images on this page: Make It Like a Man!, unless otherwise indicated. Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything. Make It Like a Man! has been ranked by Feedspot as #13 in the Top 30 Men’s Cooking Blogs!

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