notes from the mexican kitchen
Lookbook/

Mango guacamole and oyster mushroom tamals—it’s Frontera’s new spring menu!

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Smoked Chicken Queso Fundido Otter Creek organic cheddar, chipotle glazed Gunthorp
chicken, crispy onions, cilantro.
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Tropical Guacamole Manila mango, crunchy cucumber, spicy morita chile, smoky onion.
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Mushroom Tamal Banana leaf-steamed fresh corn masa tamal, oyster & shiitake mushroom filling, toasty pasilla chile crema, brown butter chanterelle mushrooms, wild arugula.
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Chicken with Black Bean Sauce Grilled Gunthorp chicken breast, chipotle-black bean sauce, smoked sun-dried tomatoes, roasted potatoes, grilled green onions, Sonoma dry Jack cheese.
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Duck Carnitas Enchiladas Spicy Gunthorp duck carnitas, tomamole (tomatillo, serrano, pineapple, sesame seeds), grilled pineapple salsa (tomatillo, serrano, jícama).
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Brazo de Reina Yucatán’s famous giant tamal made with achiote flavored fresh corn masa, Swiss chard, egg, pepitas, Yucatecan pipián, tangy pickled red onions, Tracey’s pea shoots.
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Chicken in Fideos Wood-grilled Gunthorp chicken breast, fideos (Mexican vermicelli) in red chile broth, grilled fiddleheads, spicy maitake mushrooms, dry Jack “chicharrón.”
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Pork in Tomatillo Garlic-marinated grill-roasted Gunthorp pork loin, tomatillo chicharrón sauce, añejo cheese flavored tamal, homemade crema, red watercress.
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Shrimp in Verde Mexican blue shrimp, adobo verde (cilantro, serrano, garlic, olive oil), cucumber, avocado, lime, Bayless Garden micro greens, American paddlefish caviar.

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Shrimp in Red Chile Pipián Spicy chipotle-grilled fresh Gulf shrimp, red pipián, black bean rice, limey grilled green beans, crispy onions.

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Flan X2 A duo of caramel custards: traditional Mexican vanilla flan & maple flan with toasted oats, amaranth-almond granola, Spence Farm maple syrup drizzle.

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Camote Cake Super moist cake of local carrot & Mexican white sweet potato, cream cheese
frosting, Xtabentun-cream cheese ice cream, coconut cookie crumble.

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Sopa de Frutas Luscious honey Manila mango sorbet, mint-infused pineapple, candied orange
zest, sparkling Beck Grove blood orange “broth.”

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Chocolate-Ancho Fudge Cake Individual, ancho-infused bittersweet chocolate cake, peanut butter ice cream, honey Manila mango, toasted peanut brittle, ancho chile salt.

Mangos show up a couple times in Frontera’s spring menu: There’s mango in the guacamole (don’t dismiss the power of fruit in guacamole, people) and mango sorbet in the sopa de frutas. But mangos aren’t the only signs of spring: We’ve got fiddlehead ferns in our chicken fideos, shrimp in a herb-packed adobo and carrots in our, um, carrot cake. (A note about that carrot cake: the strip of dehydrated carrot that comes on the plate may looks like bacon—it’s not, but it’s just as delicious.)

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