notes from the mexican kitchen
Mexican Weekend/

Sunday is for Sopa Azteca

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There are thick, pureed soups, soups that are like winter blanket—you just want to wrap yourself in them when it starts snowing outside. And then there’s tortilla soup—sopa Azteca, if you want to be authentic about it. A beautiful broth enriched with chiles, poured over chicken, topped with crunchy tortilla strips and finished with crema. It’s […]


The Frontera-Arami Mash-up: It happens October 12


On Sunday, October 12, Frontera and Arami are joining together to create a one-night-only Mexican-Japanese pop-up. The fun part (well, one of the fun parts): It’s something of a family affair. The lead chefs behind the event are Lisa Despres, Topolo’s sous chef, and her husband, Fred Despres, who is the chef at Arami. What does a […]


XOCO: Fall into Flavor

As a young man, working with then-partner Art Garfunkel, Paul Simon wrote, “And the leaves that are green turn to brown, and they wither in the wind, and they crumble in your hand.”  To the chagrin of us leafpeepers, he jumped right over the best part where the leaves that are green turn blazing yellow, orange […]


Topolo in the Fall: Crispy pork jowl and a pumpkinseed tamal


Topolo’s new menu items incorporate a little bit of the past, a little bit of the future. The Pre-Columbian Tamal? That’s the past. This dish—developed for ModMex—was built using pre-Columbian restrictions, so the fat comes from pumpkinseeds, not lard. But that’s not to say there’s no pork on this menu. Please click through the slideshow above until […]

It's the season/

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

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                  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 […]