The menu we didn't try at Topolobampo had an intriguing dish: honeycrisp apples, filled with a queso fondido made with crab, goat cheese, and poblano pepper. I tried to keep it simple: apples, crab, roasted poblano, and a simple chevre.
It didn't really work. The nice crisp Anjou helped, and it was nice enough to eat. But it's too rich, and not interesting enough, and the sweetness of the crab is hidden behind the sweetness of the apple.