Rick Bayless sure knows pig

Sorry I haven't written in a while. It's been hard with the move to CHICAGO!!! I've definitely been trying to get my bearings straight and enjoy the city, even if it's 0 degrees out.

On Tuesday, I had a great lunch with my foodie friend Addie who was in town for a conference. It was a last minute get together for lunch, but she already had the reservations. I definitely couldn't turn down trying the Rick Bayless restaurant, Topolobampo. This place definitely kicked butt. The ceviche was yummy and so was the ginormous "grand seafood platter." The Marisquera de Lujo included a dozen oysters (3 different types) and 2 types of ceviche (Ceviche Fronterizo and Ceviche Playero). For entrees, we shared the Pato en Salsita de Cacahuate and the Cuatro Cositas Oaxaqueas. The Duck was good but the suckling pig was better. To be exact, it was to die for. The corn tamales were sweet, light, and fluffy. The pork was also the same texture in being light and fluffy. I never thought I could love pork that was shaped like a big square, but it was delish!

You'll definitely have to try this joint if you're in town.