The Stars Align on January 28th. resy.com/cities/chicago…

Need a last-minute gift? Culinary Director Zach Steen thinks you should get the official Topolobampo hoodie.

Feliz Navidad and Happy Holidays to all! We are closed on the 24th and 25th, but we will be back to welcome you and your family in for a post-Christmas feast of seven moles on the 26th.

Our Christmas celebrations may have ended, but the feast continues at Topolobampo until New Year's Eve! Don't miss this celebratory tasting menu before our story changes in 2025. Book your seats now: exploretock.com/topolobampo/

We are open on Sunday and Monday for you to experience the last days of The Feast of the Seven Moles, now running until Dec. 31st.

Six menus, two research trips, one Michelin star, and a lot of fun. Thank you all for a beautiful 2024 -- Happy New Year!

It's time for a little vacation. See you on January 8th for Topolo: The Eras Tour. Tickets available now on TOCK. exploretock.com/topolobampo/

MARISCOS EN ESCABECHE, LA CAESAR | Portuguese sardines and Bar Harbor mussels in escabeche (olive oil, champagne vinegar, caramelized onion, sweet spices, Bayless Garden garlic), Caesar Cardini’s classic salad.

We've come a long way since we first opened in 1989, but if you look closely, you can see that some things have never changed. And why should they?

FIDEOS AL CHIPOTLE | toasted fideo noodles, ayamole (butternut-chipotle crema), roasted celery root, rutabaga simmered with sweet spices, black truffle.

CORDONIZ EN BBQ | wood-grilled quail, Hickory House barbecue sauce, mantequilla bean mash (chile pasado, Greg’s fresh-rendered pork fat), braised Brussels with cider vinegar.

BORREGO AL PASILLA | grilled Momi lamb rack, pasilla chile sauce infused with red wine, crispy lambsweetbreads, añejo cheese potato pave, chewy black olives.

Getting excited for a romantic Valentine's Day...

BESO DE OAXACA | inspired by Oaxaca’s Helados Chagüita. Carrot-pineapple spice cake, white cheddar-carrot salad, roasted carrot sorbet with coconut, pineapple and allspice.

There are no wrong answers when plating course six... go for it!

PASTEL DE CREPAS CON CHOCOLATE | 25-layer chocolate mousse-crepe cake, dark chocolate sauce, whipped cream with cocoa nibs, hibiscus-poached Klug Farm cherries.

Book your trip now at exploretock.com/topolobampo/ SALMON, SABORES A MINILLA | Ora King Salmon cured with fresh California bay laurel, flavors of minilla (tomato, jalapeño, olive, caper), olive-cured green almonds, flowers, herbs. Mandinga, Veracruz

Feast your way through the Valle de Guadalupe.

A guide through the lush wines and adventurous bites of the Valle de Guadalupe.

A perfect bite to celebrate Mexico's Independence! Shhhhh, an extra special course only this week at Topolobampo.