notes from the mexican kitchen

Behind The Scenes of Topolo’s New Art Menu


Browse all seven courses of our new art menu—and the artworks that inspired them—in the slideshow above. Six weeks ago, Rick gathered the Topolo chefs around the big wood table in our library. “This is going to be absolutely the most difficult thing in the world,” he told them. “You’re taking an emotional reaction and turning it […]

It's the season/

Introducing Farmers Market Mexican, our new web series!

Today we’re psyched to release the first four episodes of our new web series, Farmers Market Mexican. As you’ve probably guessed by now, this series is all about cooking in the moment, with foods from local farmers, and through a Mexican lens. We’ll be releasing these throughout the summer and fall. But for now, we’re […]


Xoco Revolution, a collaboration with Revolution Brewing

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You might recall that earlier this month we held an event at Xoco where we tasted Revolution Beers and some special menu items that we made to pair along with them. Perhaps you even at that event. No? Well don’t worry—we’ve got you covered. Those beers—and the food that pairs with them—comprise our new seasonal […]


Chicken fideos and hoja santa tres leches: It’s Frontera’s May menu!


There’s so much #want on Frontera’s new menu. An incomplete list: Those crispy, bacon-stuffed tortitas that come with the pork. The duck carnitas stuffed in the tamal. VANILLA-POACHED RHUBARB We repeat: The above list is incomplete. But scroll through the photos above and you’ll soon have a long list of your own.


How to reserve a table—and find Rick—during the NRA show.

This weekend, the restaurant world descends on Chicago for the National Restaurant Association Show. And as in years past, we’ve expanded our hours to be ready: Both Frontera Grill and Topolobampo will be open for dinner on Sunday May 18th and Monday May 19. (To reserve a table for those nights, call us at 312-661-1434.) If […]