notes from the mexican kitchen
Taco Tuesday/

Brussels Sprouts in Escabeche: Great Recipe Risk, Great Culinary Reward

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If there’s one thing we’re not afraid of here at #TacoTuesday HQ, it’s getting a little, um…weird? unusual? offbeat?…with our recipes. But, sometimes, with great recipe risks can come great culinary rewards. Such is the case with Brussels Sprouts in Escabeche, which makes for a headscratchingly delicious taco. Trust. Think of Mexican escabeches as a […]

FRONTERA NOW/

And the Winners of the Frontera Scholarship Are…

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    The team here at Frontera is thrilled to announce the recipients of this year’s Frontera Scholarship, which awards Mexican-American Chicago Public Schools students a full ride to Kendall College, the city’s premiere culinary and hospitality management school.  The winners are: Luis Lebron and Edwin Rosales, two promising, hardworking young men with bright futures. Those aren’t just platitudes: Luis […]

RESTAURANTS/

A Fiesta of Fall Favorites: Frontera’s Seasonal Menu

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As we turn our collective attention to falling leaves and shorter days, the Frontera chefs are, once again, taking the very best of the season and making Mexican magic. Consider the abundance of autumn on our latest seasonal menu. Cortland apples in our guacamole. Pumpkin puree mixed right into masa for the ricotta tamal. The […]