notes from the mexican kitchen
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Frontera’s late-March menu is all about spring…almost.

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Woodland Mushroom Enchiladas Enchiladas of just-made heirloom-corn tortillas, mushrooms (shiitake & oyster) and goat cheese, grilled onions & epazote covered in pasilla sauce, queso añejo & crispy epazote.
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Bacon-Tomatillo Guacamole Michoacan avcoados, roasted tomatillos & poblanos, crispy Gunthorp bacon, grilled onion, añejo cheese
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Smoked Pork Queso Fundido Otter Creek organic cheddar, spicy salsa negra-glazed smoked pork skirt steak, añejo cheese, grilled white onions.
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Enchiladas a la Plaza Red chile-seared fresh-made tortillas, tangy Napa cabbage, spicy mix of potatoes, carrots, shiitake mushrooms & huitlacoche. House-made fresh cheese.
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Flank Steak Huarache Crispy oval masa cake topped with black beans, wood-grilled flank steak, spicy salsa huevona (hand-crushed, grill-roasted tomatoes & jalapeños), cincho cheese, cilantro.

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Frontera Chili Grill-seared pork simmered with ancho chile, garlic, Tocayo, spices & corn masa. Red beans, dry Jack cheese.
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Smoked Chicken-Black Mole Tamal Banana leaf-steamed tamal of fresh-ground corn masa, smoked chicken, sweet plantain & sesame seeds. Oaxacan black mole, plantain-almond salsa.
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Shrimp a la Mexicana Grilled, garlic-marinated shrimp, seared salsa Mexicana (aka pico de gallo), roasted poblano, caramelized onion, classic white rice, crispy onions
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Sopas de Fruta Klug Farm raspberry sorbet, fresh kiwi and herb-infused cucumber, sparkling peach "broth" with Bayless Garden lemon geranium.
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Capirotada de Vigilia Traditional Lenten "pudding" of toasted bread, dark sugar, spiced wine and butter. Añejo cheese ice cream, red wine-glazed fruit.

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Piloncillo Cream Tart Kalona Dairy cream tart infused with raw sugar & spices, 3 Sisters Garden oat streusel, honey-coriander papaya "en tacha," buttermilk-lime ice cream.

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Dúo de Flanes Traditional Mexican vanilla flan and creamy orange-almond flan, candied almonds with star anise.

What can we say? We’re realists here at Frontera. So when it came time to name our new beet-carrot-pea shoots salad, we didn’t call it our “Spring Salad”—we called it our “Almost Spring Salad.” Because, trust us, we’ve lived in this city for a long time—the snow could come back at any second.

Elsewhere on the new Frontera menu we’ve got some stuff that’s downright celebratory: Bacon-studded tlacoyos stuffed with plantains; enchiladas stuffed with red-chile braised goat; fresh fish cloaked in Oaxacan green mole.

And over on the dessert menu: a “Spring Sopa de Fruta.”

(Pastry chefs are usually the more optimistic ones.)

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