notes from the mexican kitchen
Mexican Weekend/

This apple guacamole is full of fall


If you’ve ever gone apple picking, you know how it feels to come home with bushels upon bushels of apples, only to wonder: What am I going to do with all of these? After all, a person can only make so many apple pies. That’s where this Apple-Fennel Guacamole comes in. It’s a modern guac packed with […]


Duck with salsa macha and PB&J Tres Leches: It’s Frontera in November

Frontera November 2014 180x135

Frontera’s menus always beckon with Mexico’s most alluring flavors. But this month, we went over the top. Check out that duck bathed in a nutty, spicy, sweet salsa macha. Check out that striped bass, which has been marinated in jalapeño and paired with mole almendrado. And have you noted the seasonal guacamole? Toasted pecans. Morita chiles. Grilled […]


Topolo unveils Mexico City, 1941

1941 Luxurious 180x135

The newest Perfect 7 menu at Topolobampo is the latest to reach into the past for inspiration. But this time, it’s a shorter trip. Instead of reaching to, say, Mexico City circa 1671, we head to Mexico City, 1941. Here you’ll find a lot of dishes that are now classics— fideos, mole de olla, pan de […]


Xoco’s Real Deal Tacos Al Pastor

That chill in the air…the whiff of smoke…it can only mean one thing: it’s Tacos Al Pastor season at Xoco! Every Wednesday night starting at 5PM, at Xoco River North AND Xoco Wicker Park, our chefs layer sustainably raised, red chile-marinated pork on a spit, building a trompo, that turns in front of charcoal-fire.  The trompo’s funnel shape means […]

Mexican Weekend/

So buttery it’s scary: Rick’s Pan de Muerto

red_180x135Logo copy

These are the days of Halloween and Day of the Dead, and both of those things mean one thing: It’s time to make Pan de Muerto. Our pan de muerto (a.k.a. Day of the Dead bread) is rich with butter and eggs, sprinkled lightly with sugar and made into individual rolls decorated with decadent crossbones. It’s addictive whether eaten […]