notes from the mexican kitchen

Tickets to the 2014 Dinner Like No Other are now on sale!

Tickets to our annual Dinner Like No Other—a fundraiser for our Frontera Farmer Foundation—are now being sold. If you’re new to the Dinner Like No Other, here are two things you need to know: 1. It’s a once-in-a-lifetime opportunity to experience food that Rick and his chefs have never made before—and will never make again. […]


Frontera Grill and Topolobampo to serve on Sunday and Monday during the NRA

This only happens once or twice a year: On Sunday May 18th and Monday May 19th, Frontera Grill and Topolobampo will open for dinner. Normally closed on those nights, we’re staying open to serve everybody coming into town for the National Restaurant Association Show. (Non-NRA folks are welcome to dine with us those nights, too!) For […]


The Ultimate Cinco de Mayo Party Planner

Cinco de Mayo6

Real talk about Cinco de Mayo: This year, it’s on a Monday. Which means that, really, you’ll probably celebrate Cinco de Mayo on Cuatro de Mayo, or Tres de Mayo. No problem. The day you celebrate Cinco de Mayo is not important; it’s what you cook that matters. On that front, we have some ideas: Our […]

Travel Guides/

Slideshow: Rick in Mexico City


I’ve loved Mexico City since I was 14 years old.  Never been there that my heart didn¹t beat a little faster (and not just because it’s at nearly 8,000 feet!).  I love the pace, the stew-pot of culture from high to low, from traditional to modern.  I love the serendipity that floats in and out of every visitor’s experience, […]


Mango guacamole and oyster mushroom tamals—it’s Frontera’s new spring menu!

Camote Cake / Super moist cake of local carrot & Mexican white sweet potato, cream cheese frosting, Xtabentun-cream cheese ice cream, coconut cookie crumble.

Mangos show up a couple times in Frontera’s spring menu: There’s mango in the guacamole (don’t dismiss the power of fruit in guacamole, people) and mango sorbet in the sopa de frutas. But mangos aren’t the only signs of spring: We’ve got fiddlehead ferns in our chicken fideos, shrimp in a herb-packed adobo and carrots in […]