It seems like just last week that we were still immersed in Mexico City, 1491. Actually, it was just last week. But as of Tuesday night, we’ve jumped ahead 200 years to our new menu: Mexico City, 1671. Turns out a lot can change in 200 years. By the 1670s, the indigenous culture that we […]
Every year, Chicago Magazine selects a few leaders of sustainability and bestows upon them a Green Award. This year, that class includes Rick, who was singled out for his dedication to local foods, his drive to create farmers markets and his commitment to helping small farmers.
We fully support you delving deep into our new Yucatan dishes, especially since they won’t be around forever. But tread lightly. Start with the smoked chicken-citrus salad. Or the pork-and-black bean caldo. You could dive right into the sort of hummuslike sikil pak, or the shrimp torta, but be warned: Those suckers are hot.
On this episode of The Feed, its all about Japan. Steve Dolinsky shares some of his tastes and impressions from this fascinating country. Chefs Rick Bayless and Takashi Yagihashi make some delicious sweet potato dishes in 15 minutes or less. Then Steve talks Ginjo, Daiginjo and Nigori sake with Monica Samuels, National Sake Sales Manager […]
What can we say? We’re realists here at Frontera. So when it came time to name our new beet-carrot-pea shoots salad, we didn’t call it our “Spring Salad”—we called it our “Almost Spring Salad.” Because, trust us, we’ve lived in this city for a long time—the snow could come back at any second. Elsewhere on […]