notes from the mexican kitchen
RESTAURANTS/

Frontera’s New Seasonal Menu is Mexican Magic

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Seasonal summer touches are all over the new seasonal menu at Frontera Grill, and so is the Mexican inspiration. There they are in our new guacamole, packed with juicy strawberries and tropical, floral  habanero chiles; and again in the charred green tomatillo “milpero” salsa that tops our Garbanzo Bean Tlacoyos, a common snack in the […]

Taco Tuesday/

Shrimp a la Mexicana: Speedy, Special & Spicy

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OK, I know that speed is typically of the essence for weeknight dinners — that’s basically the impetus for this whole #TacoTuesday thing — so here’s one of the quickest recipes I know that manages to deliver incredibly great flavor. I’m talking about shrimp a la mexicana, that classically spicy preparation of finely chopped green chiles, ripe […]

Taco Tuesday/ Uncategorized/

These Mushroom Tacos with “Lazy-Ass” Salsa Aren’t Much Work

These grilled mushroom tacos are an unexpectedly delicious diversion from meat-centric, over-the-top fiesta food that typically arrives with summer barbecue season.) I’m thinking about the ribs and twice baked potatoes I’m making in a couple of weeks …) Now, before you click “delete,” let me tell you what we’re working with here. It’s anything but […]

RESTAURANTS/

XOCO Celebrates Summer Nights!

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Summer’s here and the time is right for XOCO in the streets! Our new seasonal menu includes the outrageously good Chicken Carnitas Torta made with smoked tomatillo-avocado-green garlic salsa, pickled red onion, chile güero, arugula and black beans.   The seasonal theme continues with our Local Asparagus Caldo, a bright, green broth filled with thinly sliced […]

FRONTERA FARMER FOUNDATION/

Dinner Like No Other Has a New Date!

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We’re changing things up a bit. Our annual Dinner Like No Other fundraiser is set for Sunday, Oct. 16, 2016 at Frontera Grill and Topolobampo. It’s a departure from our typical summertime bash, sure, but the new fall date gives us a little more time to make this year’s auction and dinner the best it’s ever been. […]