notes from the mexican kitchen
Taco Tuesday/

Persimmons and Pork? It’s Happening on #TacoTuesday

tt_pork-persimmons_180x135

 For me, persimmons are one of those under-the-radar wonders of the fall harvest. Mild, beguiling sweet, they’re a staple on the late-fall dessert menus of our Chicago restaurants. Here, though, we’re taking a turn for the savory — I think you’ll find them a fun, fruity compliment to the smoky butterflied pork. When shopping for […]

FRONTERA NOW/

“Smiles, Delicious Food” and Mole: It’s November at Frontera

enchiladas180x135

It’s been quite a month, hasn’t it? Let’s all take a brief pause and think about what brings us joy. Here at Frontera, that means looking out toward our local farms, toward Mexico,  and doing our very best to bring the two together. We think we’ve done just that on our latest menu. Everything on […]

Taco Tuesday/

The Thanksgiving Leftovers You’re Looking For

tt_thanksgivingleftover_180x135

So, you’ve made it through another Thanksgiving holiday (perhaps including a share of awkward forced pleasantries) and it’s time, finally and gloriously, to fix up your very own plate of leftovers. Now, I’m not, well, necessarily saying you should just pile whatever’s lingering in the fridge onto a warm tortilla and call it lunch.Oh, okay, […]