dinner at Topalobombohttp://www.rickbayless.com/menu/layout?id=4
I had a mescal margeritta and then a mixture of two beers, a red rye beer and a lambic beer
sopa de panceta
sopa azteca (yeah, I know, two seperate soups, but I couldn't decide and my wife was having a 5 course tasting menu, so I had to have at least 3 courses)
and porco en clemole - good, but I was expecting the pork to be more carmalized. the pork itself was very good, and the sauce was very good, the sides excellent. but if the pork had been more carmalized I would have enjoyed it more. I almost took the duck, and now I wish I had
Delica "Tropical": coconut-lime pudding cake, Spence Farm wild-harvested paw paw ice (related to tropical cherimoya), young coconut ribbons.
and some very nice coffee
my wife had the 5 course tasting menu, with the wine pairings
something that I can't remember
: tender Viking Village sea scallop cocktail with blood orange juice & ancho chiles, crunchy jicama & grilled onions.
Tacos de Huitlacoche, Caldo de Jitomate: crispy rolled tacos filled with Three Sister's Garden huitlacoche (corn mushroom). Roasted tomato broth, crunchy pickled vegetables, avocado, Bayless Garden microgreens
Borrego en Salsa de Chile Guajillo y Pera: Crawford Farm lamb in pear-infused red chile sauce. Potato-apple tortitas (studded with Neuske's bacon), grilled frisee-mache salad with smoky Oaxacan pasilla dressing.
Platanos con Crema": Luscious vanilla sour cream layer cake with golden ripe plantains. Roasted banana ice cream, coriander crumble. (Wine pairing: 2005 Jorge Ordonez & Co. #2 "Victoria" Malaga, Spain)
very good meal. I think it might be the most I ahve ever spent on a meal that wasn't for business, but I am not sure, it might be number two. but a very good meal. not for every day, but we made reservations 4 months ago.