Known for his authentic Mexican regional cuisine, Beany and I couldn’t wait to get our faces into the deliciousness for brunch on Saturday. I recommend you get your game-face on early; Mr. Bayless doesn’t take reservations; so we stood in line with the rest of the Bayless fanatics; but oh my, worth the wait!
First (of course) a cocktail. It was brunch and all, so it only seemed fair that I have a Champagne…..Margarita. Let me repeat that:
It was the mother ship calling me home.
After I finished crying happy tears over the Champagne Margarita, we ordered some appetizers to share.
Their amuse bouche of spicy roasted corn arrived when we were seated. We ordered the Guacamole: “Fresh and chunky, with just-made tortilla chips and two salsas” and finally the Topolobampo Tortilla Soup. Top-o-the what?
This was basically my dream in brunch form. Fresh, warm, salty, crisp tortilla chips with creamy, spicy guacamole. Tortilla chips are my kryptonite (along with good-smelling men and champagne). The soup was the perfect salty brothiness with huge chunks of avocado covered with the crisp tortilla chips. So.darn.good.
After sharing the soup and devouring the chips/guacamole; I was running out of room for an entrée. I wanted something on the smallish side, so I opted for this crazy deliciousness.
This was a decadent blend of mushrooms in a rich, smooth sauce. I loved dipping the tortilla chips into this…are you seeing a trend? It was positively fantastic. Anyone who says you need meat at every meal needs to try this awesomeness.
While I was envisioning ways of smuggling the rest of my meal home; Beany enjoyed this deliciousness;“Enchiladas de Mole Poblano: Homemade tortillas rolled around Gunthorp free-range chicken, doused with Mexicos most famous mole. Black beans.”
We rolled ourselves out into Chicago for massages and shopping.
If you think we were too stuffed to have a fantastic dinner later, you would be wrong.