notes from the mexican kitchen
Lookbook/

Grilled corn and chocolate-cherry tarts: It’s Frontera in July!

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Habanero Guacamole Michoacan avocados, fresh green habanero chiles, grilled knob onions, roasted garlic, sour orange, Bayless garden hoja santa.
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MUSHROOM AND POTATO HUARACHE Crispy oval masa & potato cakes topped with guajillo-flavored black beans, garlicky mushrooms, dry Jack chicharrón, limey local arugula.
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GOAT CHEESE TAMAL Fresh corn masa tamales, Prairie Fruits goat cheese (infused with avocado leaf), cheese broth, cilantro, Nichols Farm sunflower shoots.
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PORK IN RECADO NEGRO for making little soft tacos Pork shoulder, smoked ham hocks, Rancho Gordo runner beans, chayote, pickled red onions, homemade crema.
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SMOKED MAHI ENCHILADAS Smoked Florida mahi, local sweet corn & caramelized leeks doused in silky squash blossom cream.
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WILD MUSHROOM MIXOTES Enoki, maitake, brown beech & king oyster mushrooms braised in parchment with tomatoes, tomatillos, caramelized onions, garlic and red beans.
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GRILL-ROASTED CORN From Nichols Farm. Serrano mayo, cilantro & fresh cheese OR homemade sour cream, guajillo chile & añejo cheese.
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MAHI IN GREEN PEANUT MOLE Grilled fresh Florida mahi, green peanut mole (poblanos, tomatillos, peanuts, sweet spices), herby green rice, Nick’s kale two ways.

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PORK IN OAXACAN PASILLA "BORRACHA" Grill-roasted pork loin, Oaxacan pasilla
tomato sauce, grilled eggplant, grilled slab bacon.

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SOPA DE FRUTAS Tangy lime sorbet, fresh raspberries and blackberries, sparkling Klug Farm raspberry-lemon verbena “broth.”

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MEXICAN CHOCOLATE CHERRY TART Oaxacan chocolate mousse tart, mezcal ganache, Seedling Farm cherries, toasty-gooey meringue.

There are no words for how a chef feels when summer finally hits; there are only summery plates of joyful food. At Frontera right now that means elote two ways: one with red chile, the other with green, both with fresh queso. In other corners of the menu: Wild mushrooms braised with tomatoes and tomatillos, a tamale made with local goat cheese and, for dessert, sweet cherries hiding in a chocolate tart. Summer’s here at Frontera—where are you?

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