Chef shared her recipe for Baja-style pinenut pipian with El Restaurante magazine. Now you can make this luscious sauce at home!
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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
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.
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.
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.
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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.