notes from the mexican kitchen
FRONTERA FARMER FOUNDATION/ FRONTERA NOW/

Auction Alert! Win an Epic James Beard Weekend Starring Rick Bayless

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Each summer we throw a huge benefit dinner for our Frontera Farmer Foundation, which supports sustainable farms throughout the Midwest. It’s a night full of thrilling raffles, auctions and incredible food. This year, we’re getting the party started early with a special online auction featuring once-in-a-lifetime prizes. Bidding begins 8 a.m. Feb. 24 and ends […]

FRONTERA FARMER FOUNDATION/

Deadline Looms for Frontera Farm Foundation Grants

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Midwestern farmers are encouraged to apply for the Frontera Farm Foundation’s annual round of grant funding, which sends up to $12,000 to a handful of local farms serving the Chicago area. The deadline to apply for 2015 grants is March 1. Applicants will need to submit, via email or U.S. Postal Service, an application detailing […]

Mexican Weekend/

Confession: I Don’t Like Celery, But These Celery Root Pancakes are Actually Delicious

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The first time I made these, it was for one of those “chef challenge” competitions: come up with a dish featuring celery root, something you can complete in 15 minutes using only 6 ingredients.  First, you have to understand that I don’t really like celery root (or celery, for that matter).  But I really like […]

Mexican Weekend/

Slow Cooker Simplicity

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Twenty-five years ago, the first time I spent any appreciable time in Puebla, I fell in love with crusty submarine-like tortas filled with spicy, chipotle-smoky shredded pork layered with the local fresh cheese and intensely flavored avocados. The same crowd-pleasing filling is welcome in soft tacos, too, as you might imagine. Or just served on […]

Mexican Weekend/

San Valentín with Love and a Little Spice

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Staying in for Valentine’s Day?  Well, I’ve got a simple, savory suggestion that’s guaranteed to knock the socks off that someone special.  (Take that however you want.) First, it’s quick-cooking, golden-seared scallops.  I like sea scallops from the East Coast (we use those amazing Viking Village scallops at Frontera and Topolobampo) or the ones from […]