notes from the mexican kitchen
Mexican Weekend/

Greens, Beans and Hugs From Your Mexican Abuelita

180x135HOME

This edition of Mexican Weekend isn’t about celebration food. It’s about old-fashioned food. Comfort food. Peasant food, some might be tempted to call it. I’m talking about tried-and-true greens and beans and making them amazingly satisfying with a red chile sauce made from the bright, earthy flavors of dried guajillo chiles and garlic. Spoon the mixture […]

FRONTERA NOW/

A Sad Day in Mexico

In Mexico yesterday turned out to be a very sad day–some would say a day of immeasurable cruelty. A judge overturned the 2013 ban on growing GMO corn, in the country that gave us corn, that offers us more corn diversity than anywhere on the planet. What do we have to look forward to now? […]

Mexican Weekend/

This Skillet Dessert Recipe Really is a Piece of Cake

Lightblue_180x135Logo

If you’re anything like me, you don’t want to keep rich desserts sitting on the kitchen counter. (I just eat them, one little bite at a time until there’s nothing left!) But this simple upside-down cake is a different story altogether. It’s made with muffin batter and height-of-season peaches perfumed with lime zest , and […]

Mexican Weekend/

Let’s Make Beer-Can Chicken (Yes, Really)

180x135HOME

Sneer if you want, but beer can chicken is really just great way of roasting a bird. (See, the can becomes the support over which you slide the cavity of the chicken so it can roast upright — ideal for even roasting.) We’re going to liven up the recipe with a glaze for the chicken that […]

Chef's Travels/

A Photo Album From Our Staff Trip in the Yucatán

033yuca180x135
When we depart for Frontera's annual staff trip to Mexico , we know we're in for a whirlwind of food and culture. We always return to Chicago full of energy, and our chefs at Frontera Grill, Topolobampo and XOCO create insanely great menus inspired by our annual destination. This year, we traveled to the Yucatán Peninsula, [...]