notes from the mexican kitchen
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Say Hola to Bar Sótano

We’ve got some news. Rick & Deann Bayless, along with the Frontera Group’s beverage director (and their daughter) Lanie Bayless, will soon open an agave-focused, late night cocktail bar in the basement—in the sótano—of Frontera Grill. Technically located at 443 N. Clark St., Bar Sótano will be accessible by a century-old freight elevator located in […]

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Baja Uncorked: A Special Wine Dinner at Leña Brava

        Baja Uncorked is bringing its show on the road. First stop? Chicago. Leña Brava and Rick Bayless will host to this one-of-a-kind dinner featuring the prominent winemakers in Mexico’s emerging Valle de Guadalupe region. Ticket price includes welcome cocktail and four-course dinner with world-class wine pairings. Featured guests include Phil Gregory of Vena Cava, Lourdes […]

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Tickets on Sale! Dinner Like No Other 2018

Tickets for our annual “Dinner Like No Other” are on sale right now, and we can think of no tastier way to support Midwest family farms. The event takes place Sunday, Oct. 14 at Frontera Grill and Topolobampo. GET TICKETS The Frontera team is once again pulling out all the stops to make this an […]

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Train the Next Generation of Chicago Cooks

          We’re seeking the right person to lead The Culinary Core Institute, a culinary job training program founded by Chef Rick Bayless and hosted at The Hatchery, a food and beverage business incubator on Chicago’s West Side. The ideal candidate will thrive while: • Teaching the basics of the professional kitchen […]

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Now at Topolobampo: The Yucatán Tasting Menu

Mexico’s Yucatán is the land of contrasts. There are the inspiring aisles of Valladolid’s market full of native ingredients sold by folks whose ancestry is deeply rooted in the jungle-y terrain. Just miles away are world-class chefs like Jonatan Gomez Luna at Le Chique spinning modernist creations… yet infusing them with the ancient Mayan charred chile seasoning [...]