Topolobampo
Topolobampo has the narrow focus and conviviality of a French Bistro on a cold Paris evening. Last night we dined to the myriad tastes and smells that are the essence of the Ric Bayless experience – nuanced Mexican cuisine, perhaps as it has never been or imagined. It is a dining destination of inspired chaos and cacophony of movement.
Tasting menus can often be the refuge of failed imagination, but those designed by Bayless are complex and build upon wines perfectly matched. It is in their sauces that Bayless reaches the pinnacle of his art – complex and always surprising. This is not your childhood memory of a Mexican restaurant.
Chipotle Peanut Salsa for Grilled Vegetables
Makes about 2 cups
Ingredients
1 pound (6 to 8 medium) tomatillos, husked and rinsed
1/3 to 1/2 ounce (3 to 5) dried red chipotle chiles (aka moritas), stemmed
1 small white onion, sliced 1/4-inch thick
4 garlic cloves, peeled
1/4 cup roasted peanuts
1 tablespoon Worcestershire sauce or soy sauce
Salt
About 1 teaspoon sugar (optional)
Directions
1. Toast and roast. Roast the tomatillos on a rimmed baking sheet about 4 inches below a very hot broiler until soft and blackened in spots, about 5 minutes per side. Cool, then scrape into a blender jar.
Meanwhile, heat a small (6-inch) ungreased skillet over medium, toast the chipotle, stirring until very aromatic, about a minute. Scoop into a small bowl, cover with hot tap water and soak for about 30 minutes, stirring from time to time to ensure even rehydration.
Turn the oven down to 425 degrees. Spread the onion and garlic on another baking sheet, slide into the oven and roast for about 15 minutes, stirring every few minutes until the onions are golden—they’ll look a little wilted with a touch of char on some of the edges. The garlic should feel soft and be browned in spots. Cool.
2. Finish the salsa. Drain the chiles and scrape them into the blender jar along with the tomatillos, peanuts, worcestershire or soy sauce and 3/4 cup water. Pick out the garlic from the onions and add it to the blender. (If all this is too much for your blender, blend in 2 batches.) Blend until nearly smooth. Roughly chop the onion, add it to the blender and pulse a few times until you’ve got as chunky (or smooth) a salsa as you like. Stir in enough additional water to give the salsa an easily spoonable consistency. Taste and season with salt, usually about 1 teaspoon, and the optional sugar. Serve with your favorite grilled vegetables.
445 North Clark Street, Chicago, IL 60654
Phone: 312-661-1434, ax: 312-661-1830
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