notes from the mexican kitchen
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Topolo in the Fall: Crispy pork jowl and a pumpkinseed tamal

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Topolo’s new menu items incorporate a little bit of the past, a little bit of the future. The Pre-Columbian Tamal? That’s the past. This dish—developed for ModMex—was built using pre-Columbian restrictions, so the fat comes from pumpkinseeds, not lard. But that’s not to say there’s no pork on this menu. Please click through the slideshow above until […]

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Red poblanos are here; cook ‘em while you can.

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                  It takes a while for poblanos to turn red—you have to keep them on the vine and resist picking them when they’re green. But when the red ones show up, watch out: Here at Frontera we go a little crazy with them, in the restaurants, in […]

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Mexican Tradition, Midwestern Bounty at XOCO

The Xoco chefs delivered deliciousness beyond my expectations on their  latest seasonal menu: Mexican Tradition, Midwestern Bounty.  The theme this month is closely related to the work we do all year at Xoco:  the magical act of honoring the deep traditions of Mexican cooking while allowing nontraditional native Midwest ingredients to shine.  Here, at the end of […]