Best Thing We Ate
Best Thing We Ate: Torta Hamburguesa at Topolobampo
By Sarah Freeman
November 14, 2013
Photo by: Arthur Mullen / Chef Andres Padilla
Anyone familiar with our recent bashing of brunch knows we’re lunch’s number one cheerleader. That is why we are happy to welcome Topolobampo’s new lunch menu. It features a revamped selection of upscale Mexican dishes such as ceviche, wood-grilled quesadillas and carne asada in Rick Bayless’ famous Oaxacan black mole sauce as well as sharable appetizers and rich desserts.
New to the restaurant is the "Topolo in 60" option, which allows diners to experience a three-course lunch with optional wine pairings in under an hour. Guests choose from a starter of soup, salad or ceviche followed by either carne asada, Atlantic stripped bass in yellow mole or enfrijoladas followed by dessert for $25.
Look to the bottom of the menu for one of the new lunch standout items - the Torta de Hamburguesa. This burger was inspired by classic queso fundido, which is served with a side of chips or bread. This hand-held version is served on the same bread used next door at XOCO. The patty is a blend of house-ground rib-eye and shortrib and is topped with roasted poblanos and chorizo. The star is the queso sauce made with Otter Creek organic cheddar with a bit of masa for texture.
This burger is one of those things that you eat and then return to the office to gloat about the incredible flavorful beef served on a crusty bun covered in rich cheese sauce, which is probably still covering your hands like evidence in a delicious, yet messy, crime. Food envy accomplished.
445 N. Clark St.; 312-661-1434