Topo

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The newest edition to downtown Gilbert is nicely squeezed in between Bergie’s Coffee and Joe’s Real BBQ. Topo is a small walk-up food stall with a huge gopher on the roof (Topo means gopher or mole in Spanish). Leave it to owner Joe Johnston to add a little something fun, unique but weird to the growing downtown Gilbert area. This place draws you in like many of the weird roadside attractions do if you were driving on the Route 66 in northern AZ. What I like most is its very simple menu – burrito, beverage and ice cream. What else do you need in life? You can order a regular burrito (chicken or pork) or have it loco style with elote corn, fritos chips, tomatillo cream and hot sauce. They offer a small bowl of elote for a side. For dessert, they have vanilla or prickly pear ice cream cones that you can dip in chocolate, lime or prickly pear. That’s it – very quick and simple. I came on opening day and it took about 15 min waiting in line to order my food (I’m sure that will decrease over time). Food came out in a few minutes. Joe Johnston greeted people in line and offered us gopher stickers. The kitchen space is small and systems-based. I noticed they weigh every burrito that is made before they serve them. There are a few tables off to the side, but most people use the larger picnic tables next to Joe’s BBQ. This place is unique and fun and opens late. They should get quite a good crowd that just want a quick bite to eat.

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Joe Johnston greets guests on opening day

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Topo Loco

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Elote

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Lime Dipped Pickly Pear Ice Cream

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Prickly Pear Dipped Vanilla Ice Cream

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Topo Menu, Reviews, Photos, Location and Info - Zomato

Meatballs with Peas

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Ingredients

MEATBALLS

  • 1/2 pound ground beef chuck
  • 1/2 pound ground pork
  • 3 tablespoons golden raisins, soaked in hot water and drained
  • 1 large egg, beaten
  • 1/2 cup minced onion
  • 2 tablespoons dry bread crumbs
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped parsley
  • 1 tablespoon water
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup dry white wine

SAUCE

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup minced onion
  • 1 garlic clove, minced
  • One 16-ounce can chopped tomatoes
  • 1 teaspoon dried oregano
  • 1 1/2 cups frozen peas, thawed
  • Salt and freshly ground pepper

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Step 1

Preheat the broiler. In a bowl, mix the chuck, pork, raisins, egg, onion, bread crumbs, cheese, thyme, parsley, water, salt and pepper with your hands. Form the mixture into 24 meatballs.

 

Step 2

Spread the oil on a baking sheet; add the meatballs and broil 3 inches from the heat for 7 minutes, rolling a few times, until lightly browned. Turn the oven to 400°. Bake for 5 minutes, then transfer the meatballs to a baking dish and add the wine.

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Step 3

In a saucepan, heat the oil. Add the onion and garlic and cook over moderate heat for 5 minutes. Add the tomatoes and oregano and cook for 5 minutes. Add the peas and cook 5 minutes, until thickened. Season with salt and pepper.

 

Step 4

Pour the sauce over the meatballs and bake for 30 minutes, until the sauce is bubbling. Let rest for 10 minutes, then serve.

 

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