The Chicago Tribune dropped by Topolobampo to strive our Mexico City, 1491 menu, they usually had some pretty nice things to say about it. The mere proven fact that we’d put collectively a tasting menu with pre-Columbian elements is “as appealing in its boldness as it is in its scholarship,” Phil Vettel writes. He goes on to jot down that “if the challenge is dealing with what has been taken away, the triumph is enjoying that which remains.”
Vettel calls our king crab soup “lovely,” and in relation to our slow-cooked rabbit he says “I could eat this stuff all day.” He calls our venison “triumphant” and notes that “from the premier-cru Champagne that accompanies the ceviche to the concluding vin santo with the chocolate cake, every [wine pairing] is spot on.” And he’s particularly effusive in regards to the desserts.
“What pastry chef Jennifer Jones is doing for dessert — absent sugar, flour and butter — is nothing short of alchemy,” he writes. He calls the chocolate cake with coconut espuma “astonishing,” and goes on to make a plea: “I can only hope that it remains on the regular menu for a long time to come.”
We’ll see what we will do, Phil. In the meantime, thanks for the sort phrases!
