notes from the mexican kitchen

XOCO’S New Menu Has Us Falling in Love

Let's talk about fall. It's pretty much everyone's favorite month, right?  While XOCO loves the summer months and the abundant produce it brings, we too love autumn, when everyone seems to downshift into a slower, rhythm.  But you know who continues to work hard? Farmers. And they're supplying us with the best of the season, [...]
Taco Tuesday/

Brussels Sprouts in Escabeche: Great Recipe Risk, Great Culinary Reward


If there’s one thing we’re not afraid of here at #TacoTuesday HQ, it’s getting a little, um…weird? unusual? offbeat?…with our recipes. But, sometimes, with great recipe risks can come great culinary rewards. Such is the case with Brussels Sprouts in Escabeche, which makes for a headscratchingly delicious taco. Trust. Think of Mexican escabeches as a […]


And the Winners of the Frontera Scholarship Are…


    The team here at Frontera is thrilled to announce the recipients of this year’s Frontera Scholarship, which awards Mexican-American Chicago Public Schools students a full ride to Kendall College, the city’s premiere culinary and hospitality management school.  The winners are: Luis Lebron and Edwin Rosales, two promising, hardworking young men with bright futures. Those aren’t just platitudes: Luis […]


A Fiesta of Fall Favorites: Frontera’s Seasonal Menu


As we turn our collective attention to falling leaves and shorter days, the Frontera chefs are, once again, taking the very best of the season and making Mexican magic. Consider the abundance of autumn on our latest seasonal menu. Cortland apples in our guacamole. Pumpkin puree mixed right into masa for the ricotta tamal. The […]

Taco Tuesday/

Chilorio Tacos Are the Best Red Chile-Pork Dish You’ll Ever Make


I’m going to declare this chilorio one of the best red chile-pork dishes you’ll ever make. That’s bold, I know — considering our previous #TacoTuesday recipe for tinga poblana — but a home filled with the earthy, citrusy aroma of this northwestern Mexico classic is someplace I want to stay. We’ll start by making the red chile […]