notes from the mexican kitchen
Mexican Weekend/

5 ingredients, endless compliments


Very few people go through the holidays without entertaining at least once. Probably twice. Three times? It’s not unheard of. It’s enough to make a normally composed person lose their, well, composure. But don’t start biting your nails just yet: This recipe for salsa-baked goat cheese is your salvation. It’s got a total of just […]


It’s #GivingTuesday, and we want to give you a book.

It’s #GivingTuesday, a day of charitable contributions, and here at Frontera, that means one thing: It’s a great day to give to the Frontera Farmer Foundation, our non-profit that awards grants to small, Midwestern farmers. But since this is a day about giving, we thought we’d do some giving, too. So: Donate $100 or more […]

Mexican Weekend/

Thanksgiving just got a little more calm


Stuffing, potatoes, turkey, pie. The traditional Thanksgiving lineup doesn’t leave a lot of room for soup. But that doesn’t mean you shouldn’t try to fit it in. A first course of soup can be a moment of calm before you unleash the crowd to the buffet. And in that moment of calm, you can give thanks. […]


Special Holiday Hours at Topolo, Frontera and Xoco

This winter, Frontera Grill, Topolobampo, Xoco River North and Xoco Wicker Park will celebrate the holidays with special hours and two fabulous New Year’s Eve celebrations. We will also close our restaurants for some holidays. Scroll down for complete details. SPECIAL HOLIDAY HOURS Frontera Grill and Topolobampo will open for rare Sunday and Monday night dinner […]

Mexican Weekend/

Let the sun(choke) in


The sunchoke—also known as a Jerusalem artichoke—is sort of having a moment right now. And this recipe is a good indication as to why. When you roast this tuber to a golden-brown, it becomes sweet and earthy and tender. Finished with our addictive roasted garlic mojo, the sunchoke becomes a side dish that can steal the show […]