Topolobampo

The culinary reflections of our trip to Guadalajara begin with the taqueria, El Profe Jimenez.

Amongst the flavors and options of a traditional taqueria, El Profe Jimenez greeted the team with an unexpected speciality: a crispy-fried taco that’s “destroyed”, meaning broken, before being sauced.

From this delightful and distinctive experience we present Course One: Taco Destruido

Taco Destruido — Crispy yellow corn masa (smoked black cod & potato filling), shattered & sauced with roasted tomatoes & cascabel chiles, cured Ora King salmon, avocado, smoked trout roe, snap peas, and rooftop bok choy.

We’re jumping right into the middle of Guadalajara: The Taco Menu, with Course Three.

Inspired by Alejandro Fernandez, a taco grand master, who has been making perfect cabeza tacos for crowds for the last 45 years from his three-wheel taco cart he calls Tacos de Mundo. 

Topolobampo has developed our own rendition of his genius: Taco de Cabeza — Wagyu tongue ‘n’ cheek, ember roasted onion, spicy arbol salsa, herby salsa verde, shiso. Accompanied by beautifully painted tortialls.

Topolobampo will be closed July 4th and 5th. Enjoy celebrating with your friends and family. Be safe!

A few BTS moments of ‘Exploring Tequila Country’ before the menu closes:

1. Gorgeous detail of our Japanese A-5 Wagyu
2. Chef Rick balancing beans for the perfect photo of Carne en Su Jugo
3. Ramps on the grill, getting prepped for avocado-ramp mash
4. Close up shot of Pitaya, Coco Tierno, Maiz
5. Transition moment for plating Tostada de Atun
6. PEONIES (self explanatory)
7. Tortillas being prepped for dinner…(a favorite space to remember to pause and breathe)

Our team traveled to Guadalajara and Tequila, soaking up knowledge and sipping unique pours from agave spirits producers, small-batch artisan raicilla makers, family-run tequila businesses—all crafting spirits with respect for the land and product. In contrast to our exploration of street food and taco culture, we indulged in longer, fine dining meals with beverage pairings to get a feel for how chefs in Guadalajara are expressing local ingredients and food culture in formats similar to Topolobampo. These trips are an incredible education AND also a lot of fun. We take eating and drinking seriously, but not ourselves.