Join the Topolo team on a journey through Mexico's wine country inspired by the chef's recent research trip to the region. Enjoy the unique lens of Mexican food, inspirations from Baja California's best restaurants an d, of course, the amazing wines. \n----------------------------------------------------------------------------------------------------------------------------\n\nAtùn Curado, Betabeles– Kombu cured bluefin tuna, roasted red an d yellow beets with chiltepín chiles, cucumelon, finger lime, avocado, nasturtium flower an d oil. \n \nBrocolí, Pipian Verde – Smoked broccoli an d broccolini, cheesy Bola roja cream, pinenut pipian (tomatillo, serrano, pinenuts, herbs), pinenut crunch, black truffle.\n \nRockot, Salsa Macha—Slow-grilled Baja ikejime rock fish, marinated Baja mussels, salsa macha (pasilla chile, garlic, sesame), herby mayo with rue, wine-braised fennel. \n \nCordero, Salsa Roja de Vino Tinto—lavender-marinated grilled Colorado grass-fed lamb an d sweetbreads, red wine-red chile sauce (guajillo, ancho), local baby carrots. \n \nQueso de Cabra, Aceite de Oliva, Miel Quemado—olive oil cake, whipped goat cheese, burnt honey crema, Bayless Garden honey infused with rosemary, apricot preserve, honey comb candy\n \nChocolate, Ajonjoli Negro, Masa Azul—steamed blue masa chocolate cake, black sesame ice cream, chocolate cremeux, bittersweet chocolate sauce (infused with homemade black bean miso), crunchy blue masa tuile. \n\nA Perfect Day in Mexico's Wine Country is happening from September 10th through November 1st, 2025. 🔖