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

My Latest Trip to Baja


Having just returned from a research trip to northern Baja after having been away for a couple of years, I am amazed at what has happened. Tijuana continues to evolve as a major place for great dining (if your image of Tijuana is still that ’80s hideousness that pandered to ugly American tourists, you won’t […]

FRONTERA NOW/ It's the season/

Thanksgiving Cooking: Pleasure, Not Panic


If you’re not armed with a plan, a clear vision of exactly what you’ll serve and when to prepare it, the prospect of holiday cooking quickly turns from heartwarming joy to pure panic. And that, in turn, leads to irritability, negative energy and possibly likely to inappropriately early cocktails. We’re here to help. Let’s start with the […]

Mexican Weekend/

Slow Cooked Satisfaction: Green Chile-Braised Beef with Potatoes and Caramelized Onions


Practically anything from my slow cooker sings with a soulfulness that engages anyone within range of its arresting aroma, and this green chile beef braise is all that with the volume cranked up. It’s meaty, spicy, sweet, herby, all fused through slow cooking into the flavor of a comforting embrace. Serve it in deep plates […]


Holiday Hours at Frontera Grill, Topolobampo and XOCO

This winter, Frontera Grill, Topolobampo, Xoco River North and Xoco Wicker Park will celebrate the holidays with special hours and two fabulous New Year’s Eve celebrations, complete with “Best of 2015” menus, champagne toasts and live mariachi music. We will also close our restaurants for some holidays. Scroll down for complete details. SPECIAL HOLIDAY HOURS Frontera Grill […]

Mexican Weekend/

Spaghetti Squash “Fideos” For Your Family


I’ve eaten those iconic Mexico City fideos secos for years and loved every last bite: toasted vermicelli pasta simmered with roasted tomatoes, smoky chipotle chile, chorizo sausage, plus dollops of crema, cubes of rich avocado and, oh yeah, that final punch of umami: Mexican añejo cheese. OK, so that’s not exactly an everyday dish. But when you replace the […]