Perhaps the most amazing thing about Topolobampo, the Michelin-starred Mexican restaurant in Chicago owned by Rick Bayless, is its wine list.
Mexican food has never been easy to pair with wine, but Bayless has developed a list that works beautifully with his menu.
Chicago magazine recently asked Bayless to name the most versatile ingredient in Mexican cooking.
“There is always one ingredient that I have on my pantry shelf at home: canned chipotles,” he revealed. “They can spice things up. Use them in a marinade. A salad dressing.”
And, yes, there are wines that stand up to and complement that spice. Just check the Topolobampo wine list: http://www.rickbayless.com/menu/
