notes from the mexican kitchen
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Meet Bianca and Paola, our 2014 Frontera Scholarship recipients

There are two reasons why this is a banner year for the Frontera Scholarship, which is awarded to Chicago Public School students of Mexican American heritage to attend Kendall College School of Culinary Arts, Chicago’s premier culinary educational institution: 1. We’ve announced that starting in 2016, the scholarship will be awarded every year (it has previously been awarded […]

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Grilled corn and chocolate-cherry tarts: It’s Frontera in July!

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There are no words for how a chef feels when summer finally hits; there are only summery plates of joyful food. At Frontera right now that means elote two ways: one with red chile, the other with green, both with fresh queso. In other corners of the menu: Wild mushrooms braised with tomatoes and tomatillos, a tamale […]

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XOCO’s Summer in the Garden

Summer is a beautiful, comfortable season in Chicago: at Xoco, summer is delicious!  This month the chefs have been inspired by the height-of-summer produce coming in from local farms and what is growing in our gardens at home.  The Caldo de Calabacitas is a remarkably light creamy squash soup with grilled Gunthorp chicken.  When one […]