notes from the mexican kitchen
Lookbook/

Chicken fideos and hoja santa tres leches: It’s Frontera’s May menu!

Slide background
Crunchy Vegetable Escabeche Salad Klug Farm asparagus, roasted poblano chile, chayote & carrot in escabeche (Baja olive oil, sherry vinegar, garlic), jamaica-pickled knob onions, house-made duck prosciutto, little gem lettuce.
Slide background
Spring Green Guacamole Michoacan avocados, roasted tomatillo, poblano chile, Bayless garden garlic chives, house-made fresh cheese.
Slide background
Spicy Bacon Queso Fundido Otter Creek organic cheddar, Greg’s jowl bacon, chiles toreados, queso añejo
Slide background
Duck Carnitas Tamal Banana leaf-steamed fresh-ground corn masa, Gunthorp duck carnitas, apricot mole (ancho, pasilla, sweet spices), apricot-mango salsa. Tangy arugula.
Slide background
Pork & Beans in Black Mole Gunthorp pork shoulder braised in Oaxacan black mole (pasilla, mulato, tomato, tomatillo, peanuts, almonds, plantains & 13 other ingredients), Rancho Gordo ayocote beans, cilantro.
Slide background
"Drunken" Goat Enchiladas Red chile-braised Pleasant Meadows goat, mezcal-infused pasilla chile “borracha” sauce, aged Mexican cheese, grilled green onions.
Slide background
Duck in Xico Mole Grilled red chile Gunthorp duck breast, Veracruz’s famous mole de Xico (mulato & pasilla chiles, dried fruit, plantain, almonds, pecans, pinenuts), red chile-sweet potato mash, crispy beet ribbons.
Slide background

Florida Pompano in Smoky Mushroom Crema Red chile-marinated grilled Florida pompano, mushroom crema, spinach, garlicky roasted potatoes, smoked golden enoki mushrooms.

Slide background

Pork Loin in Almond Green Mole Garlic-marinated grill-roasted Gunthorp pork loin, green mole almendrado, crispy corn tortitas with bacon & almonds, grilled local asparagus.

Slide background

Flan X2 Creamy triple chocolate flan (70%, Oaxacan, Xoco nibs) & traditional Mexican vanilla flan. Chocolate sauce, candied almonds.

Slide background

Sopa de Frutas Vanilla-poached local rhubarb, jamaica sorbet, sparkling Meyer lemon “broth” with Nichols Farm honey.

Slide background

Tamarind-Orange Tart Tamarind-orange mousse, Cointreau whipped cream, tamarind caramel, candied pine nuts.

Slide background

Springtime Tres Leches Cake Hoja santa-scented tres leches cake, white chocolate-Xtabentun
ice cream, toasty-gooey meringue, shortbread crumble.

There’s so much #want on Frontera’s new menu. An incomplete list:

  • Those crispy, bacon-stuffed tortitas that come with the pork.
  • The duck carnitas stuffed in the tamal.
  • VANILLA-POACHED RHUBARB

We repeat: The above list is incomplete. But scroll through the photos above and you’ll soon have a long list of your own.

Pinterest

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>