Topolobampo Frontera Grill

445 N Clark St, Chicago IL 60610 fronterakitchens.com (312) 661-1434

Cuisines and Dishes at Topolobampo Frontera Grill:

Mexican

Menu for Topolobampo Frontera Grill

Topolo Classics

Mochomos
Crunchy threads of beef brisket, made from braised tallgrass grass-fed brisket, with crispy onion strings, garlicky guacamole, spicy salsa roja, cilantro tortillas for wrapping
Tlalpollo
Wild and cultivated mushrooms, slow-cooked in a sealed pot with epazote, hoja santa, homemade suckling pig ham, heirloom alubia blanca with gunthorp bacon, roasted baby beets, pickled garlic scapes
Langosta al Mojo Blanco y Negro
Mojo-poached maine lobster, black & white garlic mojo, black & white rice, guajillo jewels, verdolagas
Borrego en Mole Negro
Pan-roasted elysian fields lamb loin, classic oaxacan black mole, chilhuacle chiles and 28 other ingredients, layered market vegetable budin, marrow-braised radishes, black bean tamalon
Tamal de Coco con Duraznos
Delicate steamed coconut tamal cake, lemongrass-poached, peaches, coconut sorbet, peach gummy candies, coconut bubbles

Persistent Flavors

Camaron con Aguacate y Nopal
Cool, tender sea of cortez blue shrimp, sweet-rich shrimp broth, buttery avocado, spicy salt-cured nopal cactus, chia caviar, crunchy amaranth crisp, emerald spirulina dust
Ravioli Autoctona de Huitlacoche
Free-form ravioli of melt-in-mouth corn masa noodles, huitlacoche, inky corn mushroom, velvety sweet corn-chipotle sauce, camote two ways, purslane salad, plantain vinegar, pumpkinseed oil, pitiona
Trucha al Acuyo con Hongos
Rushing waters rainbow trout, wrapped in herby hoja santa, filled with wild mushrooms, roasted tomatillo-pumpkinseed sauce infused with poblano chile, aztec black corn polenta
Javali en Pipian Rojo de Nuez
Texas wild boar, roasted chop, slow-cooked shoulder, red chile pipian, pasilla chiles, pecans, cacao, wild green-pinenut nuggets, charred patty pan and tatume squash, corn masa crisp
Pastelito de Cacao y Mesquite
Tender little cake of fresh-ground tabasco chocolate and nutty mesquite bean flour, caramelized amaranth alegria sorbet, sweet avocado pudding, rosita de cacao crema, crunchy cocoa nibs

Oaxaca

Tres Bocaditos Oaxaquenos
Three bites of oaxaca - aged beef tenderloin tasajo, tlayuda, black beans, classic chorizo, oaxacan pasilla salsa, quail egg, red chile pork loin cecina, avocado-tomatillo salsa, pickled ripe tomatillos, pickled radish pods
Pozole de Hongos, Mole Amarillo
Chanterelle and maitake mushroom pozole in oaxacan yellow mole, guajillo chile, tomatillo, hoja santa, oozy quesillo cheese, meaty heirloom hominy, creamy field corn, crunchy popcorn, crispy tostadita
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, epazote, hoja santa, parsley, little corn masa dumplings, shaved fennel bulb plus its fronds and flowers
Carne Asada y Barbacoa en Chichilo
Seared premier wagyu ribeye and slow-cooked crawford Farm lamb barbacoa in chichilo mole, dark chiles, almonds, raisins, tomato, garlic, avocado leaf, spices, corn husk-steamed chipil tamal, pickly vegetables chayote, green beans, guero chiles, unctuous black beans
Taza de Chocolate Oaxaqueno con Manchamanteles
A cup of layered frozen chocolate espumas, bittersweet, oaxacan, turron, bubbly, toasted plantain brioche with cinnamon & sugar and warm, fruity, chocolatey manchamanteles mole

Desserts

Pastelito de Cacao y Mesquite $11.00
Tender little cake of fresh-ground tabasco chocolate and nutty mesquite bean flour, caramelized amaranth alegria sorbet, sweet avocado pudding, rosita de cacao crema, crunchy cocoa nibs
Taza de Chocolate Oaxaqueno con Manchamanteles $11.00
A cup of layered frozen chocolate espumas, bittersweet, oaxacan, turron, bubbly, toasted plantain brioche with cinnamon & sugar and warm, fruity, chocolatey manchamanteles mole
Tamal de Coco con Duraznos $11.00
Delicate steamed coconut tamal cake, lemongrass-poached, peaches, coconut sorbet, peach gummy candies, coconut bubbles
Mil Hojas Tumbadas $11.00
Flakey pastry, tequila & orange-poached seedling farm honeycrisp apples, fresh-pressed cider caramel, crunchy oat streusel, cinnamon-toasted ice cream
Ante de Higos $11.00
Roasted figs, buttery poundcake with three infusions, klug farm grapes, mexican vanilla, toasted almond, vanilla bean crema, gooey meringue, candied almonds
Crepas con Cajeta y Ciruela $11.00
Warm, buttery crepes with homemade goat's milk caramel, dried and fresh seedling farm plums, dried plum-armagnac ice cream, toasted hazelnuts
Helados Caseros $9.00
Homemade ice creams: fraise des bois, wild strawberry, with torres brandy, oaxacan chocolate with founders porter beer

Coffee, Organic Tea, Oaxacan Chocolate

Frontera Blend from Intelligentsia Coffee $2.50
Organic brazilian beans offer a creamy mouth feel and soft acidity, beautifully balanced by dry fruit from colombian coffee
Press Pot Coffee with a Cause - Direct Trade $4.75
100% Organic beans from yeni navan-michiza, oaxaca, roasted locally by intelligentsia. Floral and honey notes with lingering cocoa and hazelnut finish
Rishi Organic Tea $3.50
Emerald lily green, jasmine pearl, Iron goddess of mercy oolong, earl grey, yunnan golden buds black, wild tree pu-erh, peppermint rooibos, chamomile medley, tangerine ginger
Espresso or Cappuccino $4.50
Intelligentsia black cat espresso 3, double 4, cappuccino, double
Cafe de Olla $2.50
Spice, fruity sweet coffee
Frothy Mexican Hot Chocolate $4.00
Rustic oaxacan dark-roas chocolate, steamed with hot milk
Cafe Playa $8.00
Kahlua, golden arette anejo tequila, steaming americano, espresso, hot water, whipped cream, dusting of mexican chocolate
Chocolate Cappuccino $5.50
Intelligentisa black cat espresso & oaxacan chocolate steamed with hot milk
Chocolate Mezcalero $9.00
Del maguey crema de mezcal in steaming oaxacan chocolate with a dash of cinnamon

Menu for Topolobampo Frontera Grill provided by Allmenus.com

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Reviews for Topolobampo Frontera Grill

Ratings and Reviews for Topolobampo Frontera Grill

May 12 2012

Dennis L. via Yelp

I have been wanting to try Topolobampo for quite a while, and I finally had the opportunity to pay a visit on a business lunch. We started out with the...read more
May 07 2012

Kim V. via Yelp

You definitely need a reservation to start with -- I made mine MONTHS in advance. It was hot as hell inside, so it definitely had that Mexico feel. Ha!...read more
May 04 2012

Danmo H. via Yelp

A genuine gastronomic adventure! Though I was excited to dine here after watching Chef Bayless on PBS and later on Top Chef, I had my doubts about whether...read more
Nov 05 2008

golito via Citysearch

The food just seemed OK. The ceviche was mushy and pretty nasty (our fault for ordering ceviche in Chicago). The rest of the foo...read more
Aug 15 2008

StreeterJean via Citysearch

The worst service we've had in a long time, and we dine out a lot. We made reservations for us and our out-of-town guests weeks i...read more
Jun 16 2008

Southernfoody via Citysearch

I'm rather stunned that this restaurant gets all the hype it's getting. I agree with many reviews of the food being over-spiced--...read more

From Citysearch

This is some of the best Mexican food you'll ever have. Frontera's menu features excellent traditional fare, from chilis rellenos and enchiladas to six kinds of tacos. For more adventurous, upscale dining, try Topolobampo. Start with the tortilla soup, a heady ambrosia of dark broth with chicken, avocado and cheese. At lunch, don't miss the salad sampler, with marinated, shredded cactus that's spiked with habanero chili. Both spaces have a hip, colorful vibe: Frontera is more casual and less expensive, with a lively bar scene and a rowdier crowd. Nestled in back, Topolobampo is refined with bright paintings, blue-velvet curtains and a brick-tile floor, giving it a sophisticated south-of-the-border feel. Service in both rooms is smart, friendly and professional.

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