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Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.


From the Kitchen of Chef Rick Bayless

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XOCO - Breakfast

Served Until 10:00AM

Breakfast

  • Huevos Rancheros: 2 eggs, roasted tomato-serrano sauce, corn tortillas black beans, homemade fresh cheese.   $7.50
  • Wood-Oven Chilaquiles: tortilla chips, roasted tomato-serrano sauce, Samuel's cheese. With scrambled eggs or chicken. (Dine-in only)   $6.50
  • Torreja: wood-oven French toast, local maple syrup, Gunthorp bacon-pecan sprinkle.   $5.50
  • Chorizo-Egg Torta:   $7.50
  • Open-Face Breakfast Torta:   $5.00
  • Warm, Savory Breakfast Empanada: Flavors Change on a Regular Basis   $3.25
  • Churros:   $1.60 Each/3 for $4.00
  • Organic Yogurt, Homemade Granola (Mexican Style):   $4.50
  • Mexican Biscocho (Scone) (Available Saturdays only):   $3.75
  • Fresh-Baked Muffin (changes seasonally):   $3.25
  • Toasted Bolillo with Butter, Rare Bird Preserves:   $3.25

Bean-to-Cup Chocolate

  • Authentic: Fresh-ground Chocolate + Water   $2.75
  • Aztec: fresh-ground chocolate + water + chile + allspice   $2.75
  • Classic: chocolate shot + 2% milk   $3.25
  • Iced: chocolate shot + 2% milk + fresh mint   4.00

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