notes from the mexican kitchen
FRONTERA NOW/ Mexican Weekend/

Roast Chayote, Make Tacos, Declare Victory


Look, we know the light, sweet flavor and juicy texture sometimes gives chayote a bad rap. But I’d contend that’s simply because home cooks don’t understand how to bring out the chayote’s most positive attributes. Here’s the tricks for this recipe: High-heat roasting and a few scoops of green chile adobo, that versatile, spicy, herby, […]


Herradura Tequila Dinner with Chef Rick Bayless

Herradura Tequila is hosting a special tequila dinner with Chef Rick Bayless to raise money for the Frontera Farmer Foundation. Join Chef Rick and Herradura for an intimate dinner with a four-course menu with four Herradura Tequila pairings. Ticket sales will benefit the Frontera Farmer Foundation, a 501 c(3) nonprofit organization, committed to promoting small, sustainable […]


Rare Mezcal Tasting in The Library at Topolobampo


Any trip to Oaxaca isn’t complete without visiting Mezcaloteca, the revered historians and purveyors of fine mezcal. Intimate and private, Mezcaloteca is the perfect backdrop to learn about the robust history of this dignified spirit. On March 21, Mezcaloteca’s Andrea Hagan heads north to lead an exclusive mezcal tasting at The Library at Topolobampo, home […]

Chef's Travels/

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 […]