notes from the mexican kitchen
Mexican Weekend/

The Only Thanksgiving Leftover Dish You Need


This version of Shepherd’s Pie hits the Thanksgiving leftover trifecta: It (obviously) uses leftovers, feeds a big crowd and can basically be made in one pan. Oh, and it’s really good. We made a couple big batches of it in the Frontera test kitchens and let’s just say they didn’t last long, with chefs and staffers stopping by for big forkfuls and […]

Chef's Travels/ FRONTERA NOW/

My Latest Trip to Baja


Having just returned from a research trip to northern Baja after having been away for a couple of years, I am amazed at what has happened. Tijuana continues to evolve as a major place for great dining (if your image of Tijuana is still that ’80s hideousness that pandered to ugly American tourists, you won’t […]

FRONTERA NOW/ It's the season/

Thanksgiving Cooking: Pleasure, Not Panic


If you’re not armed with a plan, a clear vision of exactly what you’ll serve and when to prepare it, the prospect of holiday cooking quickly turns from heartwarming joy to pure panic. And that, in turn, leads to irritability, negative energy and possibly likely to inappropriately early cocktails. We’re here to help. Let’s start with the […]