Topolobampo

Name: Topolobampo
Address: 445 N Clark St, Chicago, IL, 60654, US
Telephone: (312) 661-1434
Price range: $$$$

Contemporary Mexican$$$$

Call Directions Website

445 N Clark St, Chicago, IL 60654
(312) 661-1434
Last verified: September 2026
Report an issue with this listing

Topolobampo dining room with brown leather banquette, white-clothed tables, green chairs and framed Mexican folk art

Veracruz: Mountains and Sea (Seasonal Tasting Menu — $165/person weekday, $185/person weekend, before drinks/tax/tip)

Crudo de Huachinango Encacahuatado
Dry-aged Gulf red snapper, pickled chipotle-peanut salsa, nixtamalized tomato, crispy yuca & chaya, finger lime, umami tomato water; a course in the fixed-price tasting menu
Huatape Verde de Jaiba
Maryland crabs in huatape broth (tomatillos, green chile, hoja santa, epazote), chochoyotes (masa dumplings), crunchy rooftop turnips; a course in the fixed-price tasting menu
Tamal de Huitlacoche
Huitlacoche-infused tamal de masa cocida, squash blossom crema with manzano chile, squash runners & blossoms, wild chanterelles, black truffle; a course in the fixed-price tasting menu
Jabalí, Mole de Xico
Smoky, slow-cooked Texas wild boar, mole de Xico (3 dried chiles, dried fruits, 6 nuts and seeds, sweet spices), tender eggplant, Tlacotalpan-style black beans; a course in the fixed-price tasting menu
Panna Cotta de Vanilla
Silky panna cotta flavored with Mexican vanilla, hibiscus veil, cashew nougats, Bayless garden nasturtiums and scented geranium; a course in the fixed-price tasting menu
Café, Elote, Chocolate
Crispy coffee meringue, fresh corn cake (torta de elote), fresh corn ice cream, coffee ice cream, candied cocoa nibs, chocolate shortbread, chocolate-coffee sauce; a course in the fixed-price tasting menu

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Tamales: Masa wrapped around or alongside a filling, enclosed in a corn husk, banana leaf or other wrapper and steamed. Fillings vary enormously by region and can include pork or chicken in chile sauce, cheese and rajas, beans, vegetables, fruit and sweet preparations. The singular Spanish form is tamal, although "tamale" is common in English. Tamales are sold individually and by the dozen and are particularly prominent during holidays and celebrations. On this menu as: Tamal de Huitlacoche.
Mole: Not one sauce but an enormous family of sauces built from combinations of chiles, spices, seeds, nuts, fruits, herbs and other ingredients. Some contain chocolate; many do not. Puebla is famous for mole poblano. Oaxaca is particularly celebrated for its variety of moles, including dark mole negro and green mole verde. Mole is commonly served with poultry or other meat, accompanied by rice and tortillas, but both recipes and uses vary widely. On this menu as: Jabalí, Mole de Xico.
Arroz, frijoles & sides: The supporting cast of a Mexican restaurant plate deserves its own vocabulary. Arroz rojo is rice cooked with tomato and seasonings. Frijoles refritos are cooked beans mashed and fried or reheated with fat. Despite the English translation "refried," the Spanish refritos does not mean they must literally be fried twice. Frijoles de la olla are whole beans served in their cooking broth. Frijoles charros are pinto beans cooked with ingredients that can include bacon, chorizo, tomato and chiles. Rajas are strips of roasted chile, commonly poblano. Nopales are cactus paddles. Elote means corn on the cob and on restaurant menus often refers to Mexican-style dressed corn. Esquites are corn kernels served in a cup with various seasonings and toppings. On this menu as: Café, Elote, Chocolate.

Topolobampo

Menu

Veracruz: Mountains and Sea (Seasonal Tasting Menu — $165/person weekday, $185/person weekend, before drinks/tax/tip)

How these dishes compare

Topolobampo on our other sites

More restaurants nearby