notes from the mexican kitchen
Kind Words/

The Chicago Tribune loves Cascabel!

  The critics are weighing in on Cascabel, and leading the pack is Chris Jones of the Chicago Tribune. Here’s a snippet: In Las Vegas or New York, “Cascabel” would have much competition. But in Chicago it remains quite the unique event. Despite the high-end food and concept, it avoids being pretentious and, unlike some similar […]

News!/

It’s finally here: The revival of Cascabel!

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It’s opening night for Cascabel (previews started a few nights ago), so if you’re looking for Rick, look no further than the Goodman Theater. He’ll be there every evening through August 31, starring in the show he co-created with Lookingglass Theatre. For those that didn’t see Cascabel the first time, this one-of-a-kind play is a beautiful love story […]

ModMex/ News!/

ModMex 2014: Bigger, better, a little boozier.

Today we announce ModMex 2014, a follow-up to last year’s (very successful) conference of the same name. This year, we’re tackling the same questions—What does Mexican food look like in 2014? Where is it going?—but we’re doing it with new minds. Chicago’s Curtis Duffy, chef/owner of Grace, will share his take on Mexican food; he’ll […]

News!/

Meet Bianca and Paola, our 2014 Frontera Scholarship recipients

There are two reasons why this is a banner year for the Frontera Scholarship, which is awarded to Chicago Public School students of Mexican American heritage to attend Kendall College School of Culinary Arts, Chicago’s premier culinary educational institution: 1. We’ve announced that starting in 2016, the scholarship will be awarded every year (it has previously been awarded […]

Lookbook/

Grilled corn and chocolate-cherry tarts: It’s Frontera in July!

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There are no words for how a chef feels when summer finally hits; there are only summery plates of joyful food. At Frontera right now that means elote two ways: one with red chile, the other with green, both with fresh queso. In other corners of the menu: Wild mushrooms braised with tomatoes and tomatillos, a tamale […]