notes from the mexican kitchen
FRONTERA NOW/

“Smiles, Delicious Food” and Mole: It’s November at Frontera

It’s been quite a month, hasn’t it? Let’s all take a brief pause and think about what brings us joy. Here at Frontera, that means looking out toward our local farms, toward Mexico,  and doing our very best to bring the two together. We think we’ve done just that on our latest menu. Everything on […]

Taco Tuesday/

The Thanksgiving Leftovers You’re Looking For

So, you’ve made it through another Thanksgiving holiday (perhaps including a share of awkward forced pleasantries) and it’s time, finally and gloriously, to fix up your very own plate of leftovers. Now, I’m not, well, necessarily saying you should just pile whatever’s lingering in the fridge onto a warm tortilla and call it lunch.Oh, okay, […]

Taco Tuesday/

Seasonal Splendor: Squash Tacos with Salsa Macha

We here at #TacoTuesday HQ care about your valuable time. That’s why we’re enlisting perhaps my favorite secret weapon, the microwave, for this super-seasonal recipe of squash tacos with salsa macha. By steaming the squash in the microwave — and then browning it in a pan with delicious brown butter — we’re eliminating loads of time otherwise […]

RESTAURANTS/

Hola, Fonda Frontera

We heard you, Wicker Park. We’re leaving the Xoco Bistro name behind and evolving into Fonda Frontera, our Mexico City-inspired neighborhood restaurant. “Like the fondas in Mexico City — those homey places serving classic, local food — ours is warm and comfortable, and embodies the essence of Frontera: Mexican spirit, local heart,” said Chef Rick Bayless. [...]
Taco Tuesday/

“Emergency” Black Bean Tacos: A Near-Instant Cure for the Hangry

It happens all the time — there’s seemingly nothing in the pantry to cobble together any kind of dinner. At least in the time I know I have before I pass out from hunger. Allow me to introduce you to the “emergency taco,” long a secret weapon in our restaurant kitchens. Basically, we’re folding black beans […]