notes from the mexican kitchen
It's the season/

Red poblanos are here; cook ‘em while you can.

Red Poblano570x315

                  It takes a while for poblanos to turn red—you have to keep them on the vine and resist picking them when they’re green. But when the red ones show up, watch out: Here at Frontera we go a little crazy with them, in the restaurants, in […]

Lookbook/

Mexican Tradition, Midwestern Bounty at XOCO

The Xoco chefs delivered deliciousness beyond my expectations on their  latest seasonal menu: Mexican Tradition, Midwestern Bounty.  The theme this month is closely related to the work we do all year at Xoco:  the magical act of honoring the deep traditions of Mexican cooking while allowing nontraditional native Midwest ingredients to shine.  Here, at the end of […]

ModMex/

Liveblogging ModMex 2014

9:35am Good morning from Kendall College, where the second annual ModMex conference has just kicked off with coffee, granola—and a passion fruit-tequila-chamomile cocktail. We’ve got some amazing chefs who have flown in from New York and Mexico City for this event (and a few that have walked over from Chicago’s Randolph Street), and together with Rick […]

Farmers Market Mexican/

Farmers Market Mexican is back!

Remember when we launched a new web series called Farmers Market Mexican? And promised that we’d be back in late summer with all-new episodes? We weren’t kidding: Behold four new installments, each one extremely timely and extremely delicious. In these short cooking classes, Rick tackles four staples of late summer/early fall markets: Red Pimento Peppers, which […]

Lookbook/

Frontera in the fall: Bacon, apples and chiles.

Apple Cake Cazuela

Is it summer still? Is it fall? These are tricky questions, and the new dishes on Frontera’s menu don’t offer easy answers. Summer squash abounds on this menu, whether fried in the Crispy Vegetable Milanesa or slipped alongside the Striped Bass in Pipian Negro. Yet other dishes suggest that it’s autumn: the Apple Cake Cazuela, the […]