THE FRONTERA EXPERIENCE
Here's the passed-appetizer cocktail reception Rick served for Oprah.
Sopes de Chilorio
Crispy corn masa boats with shredded pork chilorio, orange-ancho sauce and avocado
Quesadillas Capitalinas
Golden Mexico City-style quesadillas of fresh-ground corn masa with Samuel's hand-crafted cheese, wood-roasted poblano, slow-cooked garlic and epazote; roasted tomatillo salsa
Mochomos
Crispy brisket "angel hair," garlicky avocado mash, golden onions, guajillo salsa
Ceviche de Marlín
Hawaiian marlin ceviche
Coctél de Mariscos
Seaside cocktail of organic shrimp, lime-cured halibut and fresh-shucked oysters
Empanadas de Birria
Flaky empanadas with red chile goat birria; smoky Oaxacan pasilla salsa
Trio de Guacamoles
Classic Frontera, mango with red onion, and toasted pumpkinseed with tomatillo
Tártara de Kampachi
Kona Kampache tartar with cilantro-serrano "chimichurri" on green chile cracker
Camarones al Mojo Verde
Grilled shrimp with green garlic mojo on crunchy jícama
Gazpacho Poblano
Roasted heirloom tomato gazpacho with poblano chiles and cucumber
Tartaleta de Chocolate al Pasilla
Dark chocolate tart infused with black pasilla chile
Ate con Queso, Super-Lujoso
Homemade fresh mango "ate", fresh coconut cheesecake, toasted almond butter cookie; fresh coconut-mango salsa
Churros con Chocolate
Warm, golden churros with tequila-laced Mexican hot chocolate (made from house-ground chocolate)
For more information contact:
Elizabeth Entwhistle, Event Planner
eentwhistle@fronteragrill.net
or 312.334.3662
