notes from the mexican kitchen
Chef's Travels/ FRONTERA NOW/

Chef’s Travelogue: A Tour of the Market in San Cristóbal de las Casas


Topolobampo culinary director Andres Padilla, Chef Rick Bayless and Deann Bayless recently returned from a trip to the Mexican state of Chiapas, the country’s southernmost state that will serve as inspiration for Toplobampo’s next menu. Here, Padilla shares his experience visiting San Cristóbal’s city market, with its hog butchers, pastry vendors and some of the […]

Mexican Weekend/

Let’s Beat Winter Together With This Red Chile Short Rib Soup


First, know that this “soup pot mole,” as the name translates directly from Spanish, isn’t an all-day affair like other moles. Instead, it’s a brothy soup—not a sauce—that can be finished in your slow cooker (or oven) in a matter of hours. Still, like Mexico’s most famous moles, this soup celebrates the deep flavors of […]


Auction Alert! Win an Epic James Beard Weekend Starring Rick Bayless


Each summer we throw a huge benefit dinner for our Frontera Farmer Foundation, which supports sustainable farms throughout the Midwest. It’s a night full of thrilling raffles, auctions and incredible food. This year, we’re getting the party started early with a special online auction featuring once-in-a-lifetime prizes. Bidding begins 8 a.m. Feb. 24 and ends […]


Deadline Looms for Frontera Farm Foundation Grants

lake breeze

Midwestern farmers are encouraged to apply for the Frontera Farm Foundation’s annual round of grant funding, which sends up to $12,000 to a handful of local farms serving the Chicago area. The deadline to apply for 2015 grants is March 1. Applicants will need to submit, via email or U.S. Postal Service, an application detailing […]

Mexican Weekend/

Confession: I Don’t Like Celery, But These Celery Root Pancakes are Actually Delicious


The first time I made these, it was for one of those “chef challenge” competitions: come up with a dish featuring celery root, something you can complete in 15 minutes using only 6 ingredients.  First, you have to understand that I don’t really like celery root (or celery, for that matter).  But I really like […]