notes from the mexican kitchen
FRONTERA FARMER FOUNDATION/

Announcing the 2016 Frontera Farmer Foundation Grant Winners!

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The renovation of a dilapidated hog barn, the creation of a mobile goat milking parlor and the purchase of a supercharged egg washing machine are just a few of the projects that will be funded in 2016 with grant money from the Frontera Farmer Foundation, a nonprofit started by Rick and Deann Bayless and the staffs […]

FRONTERA NOW/

Have a Rare Sunday Funday at Frontera (and Monday Too)

  It’s rare that we’re open on Sundays or Mondays. But for basically one weekend only each year, Frontera and Topolo stay open to accommodate the throngs of visitors attending the big National Restaurant Association trade show in Chicago. It’s a great crowd. This year, the restaurants will be open for dinner only on Sunday, […]

Taco Tuesday/

The People Have Spoken: It’s Veggie Tacos for #TacoTuesday

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Homey. Simple. Satisfying. (And nutritious, too, though don’t let that throw you.) I can think of about a million more words for these tacos with Swiss chard and caramelized onions inspired by something I ate at the huge Friday market years ago in Toluca.  There, they’ll serve you wholesome tacos de quelites (a green we […]

Taco Tuesday/

Tacos Árabes: A Frontera Favorite for Taco Tuesday

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You’re likely familiar with tacos al pastor, that glorious taco filling of red chile pork and pineapple roasted on a vertical spit. Well, tacos árabes is just as delicious.  Think of it as pastor’s lesser-known cousin, heralding from the city of Puebla. While tacos al pastor gets that remarkable red chile marinade, tacos árabes are […]

Taco Tuesday/

Taco Tuesday: Sriracha-Glazed Turnips to Blow Your Mind

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Look, there’s no reason why this recipe should work. In fact, I can’t even justify why you should ever even put Sriracha-glazed turnips with blue cheese and bacon in a tortilla. Except that—who knows why?—it’s just plain crave-able. Weird, but crave-able. And yes, you’re right, there’s nothing at all traditional about it. But I’m here to […]