Topolobampo, Chicago

Photographs from my meal in United states, Chicago at Topolobampo  on September 24, 2011.

Lucien Crochet 2008 Sancerre

2nd Course: Pozole de Hongos, Mole Amarillo: Chanterelle and maitake mushroom pozole in Oaxacan yellow mole (guajillo chile, tomatillo, hoja santa),

3rd Course: Mole Verde de Mariscos con Puerco: Roasted Baja bay scallops, Hog Island (SC) little neck clams and Gunthorp pork belly in Oaxacan green mole (tomatillo, roasted garlic,)

Tortillas de maiz

4th Course: Langosta al Mojo Blanco y Negro: Mojo-poached Maine lobster, black & white garlic mojo, black & white rice, guajillo jewels, verdolagas.

5th Course: "Taza" de Chocolate Oaxaqueno con Manchamanteles: A "cup" of layered frozen chocolate espumas (bittersweet, Oaxacan, turron, bubbly)

Petits fours