notes from the mexican kitchen
FRONTERA NOW/ Taco Tuesday/

A Whole Lotta Ricotta (and Poblano and Kale)


It’s not everyday that you can describe a taco as “refreshing,” but this is #TacoTuesday and anything can happen. See, this filling of fresh ricotta, poblanos and blanched greens not only makes for an easy weeknight dinner, it also offers interesting, unexpected flavors and textures. Scoop the cool filling into a warm tortilla, top with […]


Frontera’s New Menu: Mexico City Inspiration


“After suffering the doldrums of the Chicago winter, we finally have something green coming out of the ground,” said Chef de Cuisine Richard James, admiring the garlicky goodness of the new grilled chicken in local ramp mojo dish before him. “We usually get really excited around here when ramps are available.” And how. It’s not […]


About Last Night – #JBFA After Party at Leña Brava


So Topolobampo didn’t win the James Beard Foundation Award for Outstanding Service. (Always the bridesmaid and all that…) But our team did win at having a great time at the ceremony and throwing an epic after party at Leña Brava. Here’s a look at some of the action from social media. To everyone who came out […]

Taco Tuesday/

Slow-Cooker Carnitas for Cinco De Mayo


Seems everyone’s always asking what dishes to make for holidays and special occasions. Though it’s close to impossible to narrow it to a manageable list, I can say with certainty that this week’s Taco Tuesday recipe for slow cooker pork carnitas is perfect for any big celebration, including that big Cinco de Mayo fiesta you’re […]

Taco Tuesday/

Taco Tuesday: Speedy, Special Shrimp Tacos with Green Chile Adobo


We’re all looking for speedy ways to get weeknight dinner on the table, and for me these skillet shrimp tacos hit the trifecta: Fast, easy and so incredibly tasty. (Btw, they’re also special enough to serve to company!) The secret weapon? Green chile adobo. Make this herby, spicy seasoning sauce now (it comes together in minutes) […]