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.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Rick Bayless & Frontera News

Fueled by Frontera

 

 
Spence Farm owners Marty and Kris Travis are working with Frontera to fuel their delivery van. Every week they drive up from their farm to deliver fresh produce and swap it out for gallons upon gallons of used vegetable oil. The oil is turned into bio-diesel. Overall it has brought the price of fuel powering their deliveries down to $1 dollar a gallon! We are thrilled to be involved in such a great partnership. 

 

Visit a new page on our site for more information on Frontera's Collaborations for Sustainability.  

 

Spence Van