notes from the mexican kitchen
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VIDEO: Inside the night of food and sound with Rick and Glenn Kotche

A few weeks ago Rick teamed with Wilco drummer Glenn Kotche for a unique evening of food, cocktails and sound. The event—a fundraiser for the Frontera Farmer Foundation—was one of those nights you just can’t replicate. But check out these videos and for a minute or two, you’ll feel like you were there.

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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 […]

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

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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 […]

Lookbook/

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 […]

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

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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 […]