notes from the mexican kitchen
FRONTERA FARMER FOUNDATION/

Bid on Our Online Auction, Win Amazing Prizes and Help Midwest Family Farmers

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Starting today, you can help us celebrate the delicious craft (and ensure the livelihoods) of hardworking Midwestern family farmers by participating in our online auction to benefit our Frontera Farmer Foundation. Here’s the link to the auction page. We have some truly amazing prizes up for auction, including a private cooking demo for 14 hosted by […]

FRONTERA FARMER FOUNDATION/

FoodTank Says We’re Cooking Change Outside the Kitchen

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We’re in great company. FoodTank, a website that advocates for “environmentally, socially, and economically sustainable ways of alleviating hunger, obesity, and poverty,” has credited Rick Bayless and the Frontera Farmer Foundation as one of 24 chefs who are affecting change within the food system. And wouldn’t you know it, right now the Frontera Farmer Foundation is […]

Mexican Weekend/

Picnic-Perfect Napa Cabbage Salad Tacos

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Typically, I like to populate our Mexican Weekend feature with recipes requiring just a little extra effort, like, say, grill-roasted ancho pork shoulder, seared scallops in tomatillo-olive sauce or red chile short rib soup. But we’re throwing that formula out the window this weekend. This weekend, it’s all about simplicity. We’ll find it in this unexpected, […]

FRONTERA NOW/

Rick to Demo ‘More Mexican Everyday’ at Printer’s Row Lit Fest

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Each year, the Chicago Tribune’s “Printers Row Lit Fest” takes over a portion of Downtown and fills it with celebrated authors and the fans who appreciate them. We are once again proud to be part of the festivities. Rick’s demo takes place 12:45-1:15 p.m. Saturday at the Good Eating Stage, where he will prepare a […]

Mexican Weekend/

Ease into Summer with an Approachable, Adaptable Yellow Mole

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We all know that making mole can be an all-day (or even all-weekend) affair. This isn’t that mole.  No, this Oaxacan yellow mole is the everyday sort, one that can be served with a lot of stuff—I’m thinking vegetables or chicken—you may already have in your pantry and fridge. What’s more, it’s infinitely adaptable. For example, I’ve swapped out the traditional hoja […]