Season 8 Recipes: Astonishing Baja/

“Chilied” Shrimp Tacos

From Season 8, Mexico—One Plate at a Time
Taco Tuesday/

“Emergency” Black Bean Tacos: A Near-Instant Cure for the Hangry

It happens all the time — there’s seemingly nothing in the pantry to cobble together any kind of dinner. At least in the time I know I have before I pass out from hunger. Allow me to introduce you to the “emergency taco,” long a secret weapon in our restaurant kitchens. Basically, we’re folding black beans … Continue reading “Emergency” Black Bean Tacos: A Near-Instant Cure for the Hangry

Taco Tuesday/

#TacoTuesday Goes Old School

For this week’s Taco Tuesday, I’m reaching into the wayback machine, back to when I was a student in Mexico City. Oftentimes, I’d have a quick lunch at an impromptu service counter in a garage, where this not-so-friendly woman unveiled dozens of homemade taco fillings in cazuelas — just pick you want and she’d scoop … Continue reading #TacoTuesday Goes Old School

RESTAURANTS/

A Few Notes on Our Holiday Hours

A few things to know as we head into the most wonderful time of the year: Frontera Grill, Topolobampo, XOCO,  Leña Brava, Cruz Blanca and Fonda Frontera will be closed on Saturday, Dec. 24 and Sunday Dec. 25. Frontera Grill, Topolobampo and XOCO (our Clark Street restaurants) are open Dec. 27 through New Year’s Eve. … Continue reading A Few Notes on Our Holiday Hours

Taco Tuesday/

A Fiery Feast: Grilled Catfish Tacos with Habanero Mayo

It happens this time every year. My habanero plant is LOADED with those fiery, floral  chiles — way more than anyone could reasonably consume. It might happen to you, too. Well-intentioned neighbors drop by with a basket full from their own gardens. Heck, even if you bring back a big handful from the grocery store, that’s … Continue reading A Fiery Feast: Grilled Catfish Tacos with Habanero Mayo

Taco Tuesday/

A New #TacoTuesday Obsession: Crispy Chicken Thighs with Creamy Jalapeño Salsa

There really is a lot to love about this recipe — like, say, the crispy-skin chicken thighs, the aromatic garlic, the low-fuss factor — but for me this one’s all about the salsa, which is more like a tangy, spicy, herby eggless mayonnaise that uses garlic and jalapeños as the emulsifier. Creamy and vibrant, the … Continue reading A New #TacoTuesday Obsession: Crispy Chicken Thighs with Creamy Jalapeño Salsa

FRONTERA NOW/

A Note on Health & Safety

UPDATE March 15: By orders of the State of Illinois, our dine-in business has been suspended through March 30. We are still planning to deliver food from Xoco. Soon, we’ll be rolling out a special “Frontera To-Go” option offering meals from Frontera Grill. Of course the health and safety of our restaurant community is our … Continue reading A Note on Health & Safety

Taco Tuesday/

A Very Special #TacoTuesday for “The Morning After”

The night was long. The party is over. The cupboards are bare, the house is a mess, the sun’s coming up and you’re ravenous.  The good news? This “morning after taco” will sustain you for what may feel like a long day ahead.  Yeah, it’s little more than a garnished fried egg. But this one’s … Continue reading A Very Special #TacoTuesday for “The Morning After”

FRONTERA NOW/

A Whole Lotta Ricotta (and Poblano and Kale)

It’s not everyday that you can describe a taco as “refreshing,” but this is #TacoTuesday and anything can happen. See, this filling of fresh ricotta, poblanos and blanched greens not only makes for an easy weeknight dinner, it also offers interesting, unexpected flavors and textures. Scoop the cool filling into a warm tortilla, top with … Continue reading A Whole Lotta Ricotta (and Poblano and Kale)

FRONTERA NOW/

Agave Flights at Home!

New to Bar Sótano at Frontera Grill: At-home agave flights!  You’ll receive three 2 oz. pours of each spirit, an orange, Sal de Gusano and a link to a video so you can taste along with Chef Rick Bayless, Lanie Bayless Sulivan and Julianna Arquilla. Choose from: Bar Sótano Exclusives: Includes two Banhez expressions were blended in … Continue reading Agave Flights at Home!

Mexican Weekend/

Al Pastor, Always and Forever

So, this isn’t going to be true tacos al pastor. For the absolute best version, you’d need at least 20 pounds of thin-sliced marinated pork, a charcoal-fired contraption like the ones used for roasting Greek gyros and a long knife to slice off slivers of the succulent roasty meat into waiting fresh corn tortillas. Assuming you … Continue reading Al Pastor, Always and Forever

Taco Tuesday/

An Old Bayless Tradition, a New Taco Tuesday Recipe

For the last 26 years, I’ve spent Christmas in Oaxaca, which means the remarkable, indescribable Radish Festival (Google it) and the parish church parades around the main square (Floats! Marching Bands! Fireworks! Dancers!).  And, of course, some of the best food in the world.  Every Christmas season, I travel to Oaxaca with my family. It’s … Continue reading An Old Bayless Tradition, a New Taco Tuesday Recipe

FRONTERA NOW/

An Update on Our Patio Plans (It’s Good News!)

UPDATE 6/10/20: All of our patios are open for responsibly distancing outdoor dining. Thank you all for your support. UPDATE 6/3/20: All of us in the Frontera family are grappling with ways to improve our workplace, our culture, our city. Right now we’re also focused on bringing some joy back to our streets — carefully, safely and at the right … Continue reading An Update on Our Patio Plans (It’s Good News!)

FRONTERA NOW/

Announcing Cruz Blanca and Leña Brava

Ok, I’m ready to talk. You see, I’m kinda superstitious. Not like a lot of chefs who have a dream and announce it to the press. I like to see my flowers bud out first, before I say they’re going to bloom. Well, our Randolph Street project is about to bloom. Within two months, we’re … Continue reading Announcing Cruz Blanca and Leña Brava

RESTAURANTS/

Announcing: Catering by Fonda Frontera!

Fonda Frontera, our outpost in Wicker Park, has launched its BRAND NEW catering service, which is basically the best of its menu, delivered to your home, office or wherever else you want soul-satisfying Mexican food. A few of the highlights: • TACO BAR! With oven-braised or wood-grilled meats and fresh handmade corn tortillas. Think classics … Continue reading Announcing: Catering by Fonda Frontera!

FRONTERA NOW/

Bar Sótano To Go: The At-Home Experience

The next best thing to kicking it in our basement bar alley oasis is enjoying our food and cocktails from the comfort of your own home. For that, we proudly present the Bar Sótano at Home Experience featuring big shareable portions of our favorite dishes and cocktails. Sótano Taco Experience A dynamic variety of tastes … Continue reading Bar Sótano To Go: The At-Home Experience

FRONTERA NOW/

Bar Sótano’s 3rd Birthday Bash

Three years ago, we opened Bar Sótano as a tucked-away subterranean spot with a great mezcal list, beautifully crafted cocktails and modern Mexican menu that include lots of snacks, a baked-to-order paella and some of the Chicago’s best tacos. It’s been … um, eventful … since we opened. But our team has never wavered, turning each pandemic … Continue reading Bar Sótano’s 3rd Birthday Bash

FRONTERA NOW/

Bienvenido a 2018

Happy New Year from the empty kitchens of Frontera Grill. Yes, empty. It’s a rare sight, but it’s time for our annual wintertime siesta. But don’t fret: Leña Brava and Cervecería Cruz Blanca in the West Loop will remain open, uninterrupted. Topolobampo, Frontera Grill and Xoco reopen Jan. 9. Say, are you sick of all those lazy end-of-year recaps? … Continue reading Bienvenido a 2018

Taco Tuesday/

Bistec Encebollado: A Mexican Classic, Adapted for Taco Tuesday

Bistec encebollado is an ideal weeknight taco preparation, one that turns a couple of common ingredients—beef and onions—into a satisfying meal. But you need to get the right kind of meat. What’s called bistec in the Mexican markets is typically thinly cut from the round, meaning it can be seared quickly and then chopped. You never notice that … Continue reading Bistec Encebollado: A Mexican Classic, Adapted for Taco Tuesday

Taco Tuesday/

Brussels Sprouts in Escabeche: Great Recipe Risk, Great Culinary Reward

If there’s one thing we’re not afraid of here at #TacoTuesday HQ, it’s getting a little, um…weird? unusual? offbeat?…with our recipes. But, sometimes, with great recipe risks can come great culinary rewards. Such is the case with Brussels Sprouts in Escabeche, which makes for a headscratchingly delicious taco. Trust. Think of Mexican escabeches as a … Continue reading Brussels Sprouts in Escabeche: Great Recipe Risk, Great Culinary Reward

FRONTERA NOW/

C’mon, You Like Good Food, Right?

If you’re reading this post in the morning, chances are I’ll be standing at my stovetop, preparing a helluva breakfast. Chorizo is sizzling in a pan. Browning onion and spicy poblano are filling my kitchen with the an incredible aroma. Toasty-smelling tortillas are warming on an open flame. Roasted tomatillo salsa is standing by. It’ll … Continue reading C’mon, You Like Good Food, Right?

Charcoal-Grilled Skirt Steak Tacos

There is no way I could amass a collection of the most essential Mexican recipes without including grilled skirt steak tacos. They are simply my favorite—beefy, juicy slices of smoky meat on a warm tortilla, a little seasoned mashed avocado, a splash of salsa, a squeeze of lime, maybe some grilled knob onions on the side to provide the counterpoint of texture and flavor. The first thing to know about skirt steak is that there are two kinds, inner skirt and outer skirt. While inner might sound more protected, more tender, it’s the reverse: the inner skirt steak is thicker, tougher and in most places less expensive. The butchers at the Mexican grocery near my house butterfly inner skirt steak and then run it through a tenderizing machine before they sell it. Outer skirt steak, on the other hand, is thinner, more tender and even beefier—no need for butterflying or tenderizing. Most Mexican cooks make simple marinades for the meat they grill and chop for tacos. Often, it’s just salt. Some add fresh lime plus a little garlic, perhaps along with the beloved northern Mexican triumvirate of black pepper, oregano and cumin. And still others play the umami card, enhancing the meat with salsa inglesa (Worcestershire), soy or a little Knorr Suiza powdered bouillon. For this recipe, I’ve decided to go all the way. Because this dish is most famous from northern Mexico (but beloved everywhere), it welcomes flour as well as corn tortillas.
Appetizers & Snacks/

Cheesy Shrimp Tacos

From Season 9, Mexico—One Plate at a Time
FRONTERA NOW/

Chef Rishi at PQM 8/23

Our very own Chef Rishi Manoj Kumar will be repping Bar Sótano at Publican Quality Meats for their Tuesday Night Grill Out on 8/23. And you know he’s bringing the goods: Grilled Red chile octopus tacos, white bean “hummus”, Oaxacan Pasilla-Pepitas salsa macha, roasted potato and caramelized onions and fresh garnishes. Btw, the salsa macha will … Continue reading Chef Rishi at PQM 8/23

FRONTERA NOW/

Chicago Restaurant Week 2021 at Frontera

  We love the Chicago dining crowd. From rookies to regulars, you are hardy, resilient and hungry. That’s why we’re especially proud to announce our offerings for this year’s Chicago Restaurant Week 2021. Many of you know the drill, but for the uninitiated: Chicago Restaurant Week is a citywide effort from the Choose Chicago tourism … Continue reading Chicago Restaurant Week 2021 at Frontera

Taco Tuesday/

Chicken Tacos with Sorrel Salsa: So Good, So Easy

In my garden, the appearance of herby green sorrel, in all of its fresh green, lemony-splendor, means spring is in full swing. To tell the truth, I inherited the plant, and never really had a passion for it, never had a go-to dish to use it.  Until I learned from fellow chef/restaurateur Cindy Pawlcyn to … Continue reading Chicken Tacos with Sorrel Salsa: So Good, So Easy

Taco Tuesday/

Chilorio Tacos Are the Best Red Chile-Pork Dish You’ll Ever Make

I’m going to declare this chilorio one of the best red chile-pork dishes you’ll ever make. That’s bold, I know — considering our previous #TacoTuesday recipe for tinga poblana — but a home filled with the earthy, citrusy aroma of this northwestern Mexico classic is someplace I want to stay. We’ll start by making the red chile … Continue reading Chilorio Tacos Are the Best Red Chile-Pork Dish You’ll Ever Make

Taco Tuesday/

Chipotle Chicken Salad Tacos: Not Your Grandma’s Picnic Food

There’s this Mexican tradition of turning just about any leftover into a taco filling, and today we’re going to honor that in a big, delicious way. Take chicken salad. No, not the boring old mayonnaise-and-celery version. This recipe evolves the summertime picnic classic into a fresh mix of grilled or roast chicken with creamy avocado, … Continue reading Chipotle Chicken Salad Tacos: Not Your Grandma’s Picnic Food

Entrees/

Chipotle Chicken Tinga Tacos

A Frontera favorite, Tinga Tacos feature shredded chicken seasoned with onion, tomato and something spicy — in this case, Frontera Chipotle Salsa.
Season 8 Recipes: Astonishing Baja/

Chipotle Cream Shrimp Tacos

From Season 8, Mexico—One Plate at a Time

Classes

Introducing a brand new way to learn about the amazing flavors of Mexico: My brand new cooking class on Craftsy. These video lessons will step you through the essentials of the Mexican kitchen. But these are more than one-way lessons — enroll below and you'll have a direct pipeline to Frontera, where I'll answer your … Continue reading Classes
Season 8 Recipes: Astonishing Baja/

Classic Ensenada Fish Tacos

From Season 8,  Mexico—One Plate at a Time
Taco Tuesday/

Clear Your Calendars: Taco Tuesday is Here

If I had to choose a single taco that I believe would have the greatest appeal, it would be chorizo-potato (with salsa verde, avocado and cilantro, of course). Chorizo is the bacon of Mexico. And we all know what magnetic charm bacon has.  Rich and tender with deep-red chile, fragrant with herbs and spices, pleasantly tangy with a touch … Continue reading Clear Your Calendars: Taco Tuesday is Here

Taco Tuesday/

Cochinita Pibil on the Grill: The Summer Recipe You’ve Been Waiting For

To watch the unearthing of Yucatecan cochinita pibil is like watching a rustic sort of magic happen before you. The once-green banana leaves, now brittle from hours spent under the earth in rock-lined pits called pibes, are moved aside to reveal a steamy, aromatic treasure — little pigs marinated in brick-red achiote seasoning and sour … Continue reading Cochinita Pibil on the Grill: The Summer Recipe You’ve Been Waiting For

Taco Tuesday/

Cool it Down with Shrimp Tacos and Crunchy Vegetables

The inspiration for this #TacoTuesday stretches all the way back to my first research trips to Mexico, when a Yucatecan taquería cook showed me how to beat the peninsula’s stifling heat. See, near the fresh seafood stalls in the bustling Mercado Lucas de Galvez, you’ll find a row of fondas selling tacos and tostadas with … Continue reading Cool it Down with Shrimp Tacos and Crunchy Vegetables

Season 7 Recipes: Mexico City Live/

Creamy Chicken, Greens and Roasted Poblano Tacos

This luxurious taco filling can just as easily be scooped onto tostadas.

Recipe from Season 7, Mexico—One Plate at a Time

Creamy Greens, Potatoes and Caramelized Onions for Tacos

Some version of this dish has surfaced regularly on our menu at Frontera Grill for over three decades. It’s inspired by a dish—rajas con crema, roasted poblanos with caramelized onions and cream—that’s common wherever people sell the home-style tacos de guisados. With added potatoes and greens, in my opinion, the dish soars as a wonderfully substantial taco filling. About the dairy: While the crema, crème fraiche or heavy cream work like a charm, the sour cream and yogurt are trickier. If the pan is too hot when you stir either of them in, they can curdle. But clearly the leanest version of this dish would be made with nonfat yogurt, if that is important to you. Just know that it is the most prone to curdling; if you get it incorporated without curdling, the result is really quite delicious. On the flip side, you could leave out the dairy completely and, instead, add the salsa to the skillet as you heat everything together just before serving. The dish will lack that satisfying creamy texture—plus it will be spicier—but a lot of people like it that way. And if, for some reason, taco making doesn’t seem to appeal, this mixture can be turned into a great pasta dish.

Creamy Roasted Poblanos, Corn and Zucchini Three Ways: taco filling, with roasted chicken thighs, with pasta

To roast the poblanos, evenly char the skin over an open flame or close up under a hot broiler. Cool until handleable, then rub off the charred skin, tear open, pull out the seed pod and stem, then briefly rinse to get off any stray bits of skin or seeds. I’ve written this recipe leading you first through the preparation of the vegetable mix, then branching off into the 3 serving suggestions. If you’re using chicken, you’ll want to start roasting it before you make the vegetables. And if pasta is your plan, put on the pasta-boiling water before you do anything else.
FRONTERA NOW/

Details for Our July Cookalong!

Our next LIVE YouTube Cookalong with Rick Bayless takes place Thursday, July 8 at 6 p.m. CST. These cooking classes are open to anyone who joins Rick’s YouTube channel at the “Live with Rick!” membership level at $9.99/month, which also gives you access to live chats, tons of brand new recipes videos and a really great community … Continue reading Details for Our July Cookalong!

FRONTERA NOW/

Details on Our Next *Live* Cookalong

It’s that time again! We’ll be going live with Rick at 6 p.m. (CST) Friday, Jan. 29 for another live cooking class. Reminder: These cooking classes are open to anyone who joins Rick’s YouTube channel at the “Live with Rick!” membership level at $9.99/month, which also gives you access to tons of brand new videos. … Continue reading Details on Our Next *Live* Cookalong

FRONTERA NOW/

Facebook Live Recipes

Thanks so much to all of you for tuning into our (almost) daily Facebook Live cooking demos — we’re aiming to broadcast from our test kitchen at 1 p.m. Central time. You can access the Chef Rick Bayless Facebook page here. Sometimes, cooking is the only way to stay centered and we hope you’re getting as … Continue reading Facebook Live Recipes

Farmers Market Mexican/

Farmers Market Mexican is Back Again

Even as the long summer days begin to wane,  our local farmers markets remain wonderfully filled with amazing produce. What to do with that beautiful bounty? If you’re unsure, let Rick guide the way with our next installments of Farmers Market Mexican. This time around, we’re away from the Frontera test kitchen and in Rick’s backyard, … Continue reading Farmers Market Mexican is Back Again

FRONTERA NOW/

Frontera Grill + Goldbelly Offer Nationwide Shipping ✈️

We are now taking orders for nationwide shipping. Yes, you read that right: Frontera Grill has partnered with Goldbelly to ship meals across the country, direct to your doorstep. Craving mole in Maui? Looking for carnitas in Cambridge?  We can do that. Crafted by our chef team, these meal kits arrive with precise reheating instructions  … Continue reading Frontera Grill + Goldbelly Offer Nationwide Shipping ✈️

FRONTERA NOW/

Frontera is Back in the ‘Burbs!

We are thrilled to announce that Frontera Grill is hitting the road again with DwellSocial. This time, it’s a fundraiser for the The Abundance Setting, an organization that supports the advancement of working women in the culinary and hospitality industry to have a thriving career while maintaining a quality of life at home. We are super-proud to … Continue reading Frontera is Back in the ‘Burbs!

FRONTERA NOW/

Frontera’s Back in the Burbs: Our February Dates Just Released

Just announced: New dates for Frontera Grill in the Chicago suburbs! Sign up with DwellSocial and we’ll bring you Frontera’s classic dishes (tacos al carbon, enchiladas, Oaxacan black mole), fan-favorite Mexican Paella and mezcal tasting flights from our Bar Sótano, legendary margaritas, Mexican wine and so much more. Sign up at the links below. **** … Continue reading Frontera’s Back in the Burbs: Our February Dates Just Released

News!/

Frontera-on-the-Fly: A new lunch option at the bar

  If you’ve been to lunch at Frontera lately you’ve probably seen a number of four- and six-tops, groups of people (probably co-workers) drinking margaritas like they’re going out of style (note: they’re not) and in general having a really, really good time—so good that you might wonder how productive they’ll be at work the … Continue reading Frontera-on-the-Fly: A new lunch option at the bar

Mexican Weekend/

Go Ahead, Get Cheesy with These Shrimp Tacos

What makes this recipe so popular?  Perhaps it’s the irresistible combination of fresh-made salsa mexicana and shrimp tucked into tortillas that are just beginning to crisp. Oh, and there’s melted cheese involved. And unexpected seasonings. But maybe it’s because the whole thing comes together so easily (I learned it from a cook on the beach … Continue reading Go Ahead, Get Cheesy with These Shrimp Tacos

Mexican Weekend/

Greens, Beans and Hugs From Your Mexican Abuelita

This edition of Mexican Weekend isn’t about celebration food. It’s about old-fashioned food. Comfort food. Peasant food, some might be tempted to call it. I’m talking about tried-and-true greens and beans and making them amazingly satisfying with a red chile sauce made from the bright, earthy flavors of dried guajillo chiles and garlic. Spoon the mixture … Continue reading Greens, Beans and Hugs From Your Mexican Abuelita

Season 7 Recipes: Mexico City Live/

Grilled Pork Tacos, Pastor Style

Recipe from Season 7, Mexico—One Plate at a Time
Mexican Weekend/

Herby Ricotta-Poblano Tacos are the Perfect Party Food

If your only experience with ricotta has been smothered inside lasagna or ravioli, you need to try this simple, herby, green-chile studded ricotta taco. Like, today. This is great party food: just put out of bowl of filling, warm tortillas (or crispy tostadas) in a cloth-lined basket, and some salsa, so everyone can assemble their … Continue reading Herby Ricotta-Poblano Tacos are the Perfect Party Food

FRONTERA NOW/

Huge News! You Can Take Rick’s Cooking Classes on Craftsy

Rick has teamed up with our friends at Craftsy to bring you unprecedented access to the Frontera kitchen. Launched today, the “Essentials of Mexican Cooking” series contains five streaming video lessons presented in glorious high definition. Access them anytime and anywhere. Rick will step you through 15 recipes, including handmade tortillas, rustic salsas, taco fillings, … Continue reading Huge News! You Can Take Rick’s Cooking Classes on Craftsy

Taco Tuesday/

Huitlacoche: Corn Truffle in the Streets, Corn Smut in the Sheets

In Mexico, huitlacoche, that mysterious looking mushroom that grows right out from the ear of corn, is pure luxury.  Here in the states, well, it’s considered a blemish at best, evil “corn smut” at worst. So it’s true: one man’s meat is another man’s poison.  And for the record, you can count me in the … Continue reading Huitlacoche: Corn Truffle in the Streets, Corn Smut in the Sheets

Taco Tuesday/

Indulgent Weeknight Perfection: Pork Belly Tacos with Apple Guacamole

Score one for efficiencies in the modern food system. Luxurious pork belly is no longer relegated to butcher shops and restaurant kitchens. Well-stocked grocery stores are now carrying cooked pork belly (I buy it regularly at Trader Joe’s), allowing home cooks to skip a whole mess of steps and get right to the cooking. That … Continue reading Indulgent Weeknight Perfection: Pork Belly Tacos with Apple Guacamole

Taco Tuesday/

It’s (Tuna) Taco Tuesday!!

Let’s talk tuna. I know tuna steaks aren’t the first thing that come to mind when we think about tacos, but stay with me. Grill-seared cubes of tuna — plus a slathering of spicy-creamy chipotle mayo, a bed of toothsome, bitter frisée and a squeeze of lime — cry out for warm tortillas. Key to … Continue reading It’s (Tuna) Taco Tuesday!!

Taco Tuesday/

It’s Taco Tuesday and it’s Time for Mexican-Style Zucchini Tacos

OK, this week’s Taco Tuesday takes me back to my time as a student living in Mexico City, where this mixture of tatume squash and roasted poblano in a tomato-crema sauce quickly became my go-to order at the taqueíra down the street. Nostalgia aside, it’s still one of my favorite tacos of all time. It … Continue reading It’s Taco Tuesday and it’s Time for Mexican-Style Zucchini Tacos

Taco Tuesday/

It’s Time for Tongue Tacos

Whole animal cooking is trendy and all, popular like it was just discovered. But the truth is that it’s been done everywhere, all over the world, yes, especially in Mexico. Which brings me to beef tongue, one of the most beloved traditional dishes practically anywhere —well, except modern America. What’s going on? I mean, the … Continue reading It’s Time for Tongue Tacos

FRONTERA NOW/

James Beard Awards: A Weekend Full of Fiestas

Next week, The James Beard Foundation Awards are coming to Chicago for the first time ever. We’re looking forward to a few whirlwind days of top-flight food, good company and high hopes as the Foundation bestows its annual awards to the world’s best chefs and restaurants, including our very own Topolobampo, which is up for an Outstanding … Continue reading James Beard Awards: A Weekend Full of Fiestas

FRONTERA NOW/

La Vista is Our Newest Private Party Room

Overlooking the bustling River North neighborhood, La Vista offers mouthwatering street snacks, tacos, seafood, guacamole and a well-stocked tequila and mezcal bar. La Vista is not only super festive, it’s also completely flexible: we can accommodate your business meetings, happy hours, cocktail receptions, festive dinners or whatever else you have in mind. Ready to book? … Continue reading La Vista is Our Newest Private Party Room

Lookbook/

Let Topolo Take You to Another Oaxaca

Oaxaca is legendary among Mexico’s regional cuisine. It is, of course, the land of the SEVEN MOLES! But it’s a whole lot more. And that’s where Topolo’s latest menu will take you. First we head to to the beach for oysters and a little mezcal. Then we’re off to the infamous, smoke-filled “taco corridor” in downtown Oaxaca … Continue reading Let Topolo Take You to Another Oaxaca

Taco Tuesday/

Make Cheesy Shrimp Tacos, Make Everyone Happy

It’s a simple fact. We all need a little cheesy goodness in our lives. Enter encamaronadas, a crispy, cheesy shrimp taco-slash-quesadilla inspired by a legendary beachside shack in Puerto Escondido. There’s much to love here: Fresh-made salsa mexicana. Unexpected seasonings. Kid-friendliness. Rapid prep-to-table cooking time. But mostly, it’s about that cheese. On that note, encamaronadas are a perfect place to use a good … Continue reading Make Cheesy Shrimp Tacos, Make Everyone Happy

Taco Tuesday/

Make Mexican for Memorial Day

No, I’m not expecting you to dig a classic Mexican backyard pit to cook lamb barbacoa for your Memorial Day taco party. (If you really want to, though, here’s my step-by-step procedure…) But I can suggest an alternate version, one where a lamb shoulder, wrapped in aromatic leaves and marinated in red chile, roasts in … Continue reading Make Mexican for Memorial Day

Mexico–One Plate at a Time/

Mexico One Plate at a Time Season 12: Bayless’ Best Ever

Rick asked. His fans answered. For the twelfth season of Mexico: One Plate at a Time – Bayless’ Best Ever, Rick Bayless returns to bustling Mexico City for an exploration of the country’s most vibrant classics. These are the dishes Rick’s social media followers asked to know. Always the teacher, Rick takes us into the market … Continue reading Mexico One Plate at a Time Season 12: Bayless’ Best Ever
TV Season 11: Yucatán: A Different Mexico/

Mexico-One Plate at a Time, Season 11

For the 11th season of Chef Rick Bayless’ highly-rated cooking and travel show, we’re taking our viewers on a journey through a different Mexico, to the Yucatàn Peninsula. Together with the Yucatán's top chefs, Rick explores the deep culinary traditions — and exciting future — of this much-revered region. They'll take you out of the tourist-heavy … Continue reading Mexico-One Plate at a Time, Season 11
TV Season 1: The Whole Enchilada/

Mexico–One Plate at a Time, Season 1

SEASON 1: THE WHOLE ENCHILADA! Highlights from our inaugural season include: Ceviche in the Limelight - Ceviche, traditional Mexican lime-marinated seafood with green chiles and tomato:  it's so ancient, so simple. Holy Mole - Rich, complex and shrouded in mystery,  red mole is widely regarded as the crowning  achievement of Mexican cooking.           … Continue reading Mexico–One Plate at a Time, Season 1
TV Season 10: Chef to Chef/

Mexico–One Plate at a Time, Season 10

After nine seasons of exploring various states of Mexico, we couldn’t resist the allure of modern Mexico City or Mexico, D.F. or simply DF (the Federal District capital of Mexico). Mexico City is the country's largest city as well as its most important political, cultural, educational and financial center. Located in the heart of Mexico, … Continue reading Mexico–One Plate at a Time, Season 10
TV Season 2: Keeping the Flame/

Mexico–One Plate at a Time, Season 2

SEASON 2: KEEPING THE FLAME Highlights from this season include: Fish a la Veracruzana - Rick takes us to the Gulf Coast port of Veracruz, "The Mexican Mediterranean," for a look at the city's most famous contribution. Mojo and Escabeche - Mexican mainstays since the arrival of the Spanish: Slow-cooked garlic with smoky chipotles to spoon … Continue reading Mexico–One Plate at a Time, Season 2
TV Season 3: Tropical Cool/

Mexico–One Plate at a Time, Season 3

SEASON 3: TROPICAL COOL Highlights from this season include: Antojito Jones - Searching from jungle to big city markets for classic Mexican snacks like Carne Asada Tacos, Crispy Sopes, and Blue Corn Quesadillas. Chorizo Hunter - "The Bacon of Mexico," this famous Mexican sausage is not as complicated as you might think.  Rick makes Chorizo-stuffed Ancho-Chiles. … Continue reading Mexico–One Plate at a Time, Season 3
TV Season 4: Fusion Revolution/

Mexico–One Plate at a Time, Season 4

SEASON 4: FUSION REVOLUTION Highlights from this season include: Super-Hero Sandwich - Join Rick on a hunt for the perfect snacks as he visits Mexico City street stalls selling everything from tacos and snacks to colorful wrestling masks and capes.  Along the way, we discover the history of this uniquely Mexican blend of acrobatics, myth and … Continue reading Mexico–One Plate at a Time, Season 4
TV Season 6: Fiesta at Rick's/

Mexico–One Plate at a Time, Season 6

SEASON 6: FIESTA AT RICKS! Yucatan is the home of habanero—arguably the hottest chile in the world—and the subject of chiles is the focus of one episode.  But Rick catches everyone off guard when he points out that the food of the Yucatan is not hot (the dishes are cooked with mild chiles or a … Continue reading Mexico–One Plate at a Time, Season 6
TV Season 7: Mexico City Live/

Mexico–One Plate at a Time, Season 7

SEASON 7: MEXICO CITY LIVE! For six seasons, the critically acclaimed series Mexico – One Plate at a Time has brought to life the foods, the flavors, the stories and the fun of Mexico for public television viewers. In each episode, beloved chef, restaurateur, author, teacher and culinary adventurer, Rick Bayless, effortlessly tosses together cooking demonstrations, cultural musings, … Continue reading Mexico–One Plate at a Time, Season 7
TV Season 8: Astonishing Baja/

Mexico–One Plate at a Time, Season 8

Mexico: One Plate at a Time with Rick Bayless - Episode 801 "Mediterranean Baja" from RickBayless.com on Vimeo. Mexico: One Plate at a Time with Rick Bayless - Episode 802 "Tijuana Taco Crawl" from RickBayless.com on Vimeo. Mexico: One Plate at a Time with Rick Bayless - Episode 803 "Cooking on the Sea of Cortez" … Continue reading Mexico–One Plate at a Time, Season 8
TV Season 9: Only in Oaxaca/

Mexico–One Plate at a Time, Season 9

The once unknown state of Oaxaca, Mexico’s fifth largest, is now on the knowing traveler’s hit list. Its capital is one of Mexico’s most enjoyable colonial cities. By day, people relax at plaza-front sidewalk cafes beneath shady arches and take in the slow-motion scene, reflecting the best of old Mexico. By night, the same plaza … Continue reading Mexico–One Plate at a Time, Season 9
Tacos & Tostadas/

Mushroom Tacos with Onions and Garlic

This recipe works as a side dish as well—just skip the tortillas.
Chef's Travels/

My Latest Trip to Baja

Having just returned from a research trip to northern Baja after having been away for a couple of years, I am amazed at what has happened. Tijuana continues to evolve as a major place for great dining (if your image of Tijuana is still that ’80s hideousness that pandered to ugly American tourists, you won’t … Continue reading My Latest Trip to Baja

Chef's Travels/

My Very Idiosyncratic Guide to Some Near-Downtown Mexico City Food-Lovers’ Favorites

Tepito (Sunday Morning only) One of my favorite places, but one I recommend to folks who are adventurers and who are looking for a glimpse into Mexico City’s past. Lots of antiques, relics and paraphernalia.  Adjacent to a large, working class Sunday market with clothing, cds, household goods, etc. Have the taxi driver take you … Continue reading My Very Idiosyncratic Guide to Some Near-Downtown Mexico City Food-Lovers’ Favorites

FRONTERA NOW/

New March Dates: Frontera Grill in the Suburbs!

From the North Shore to the South Side, we’re bringing the best of Frontera Grill to suburban Chicago.  Sign up with DwellSocial and we’ll bring you Frontera’s classic dishes (tacos al carbon, soul-satisfying enchiladas, Oaxacan black mole), fan-favorite Mexican Paella and mezcal tasting flights from our Bar Sótano, legendary margaritas, Mexican wine and so much more. Sign up … Continue reading New March Dates: Frontera Grill in the Suburbs!

FRONTERA NOW/

New Year’s Eve at Frontera Restaurants

The Champagne is on ice. The mariachis are tuning up. Our wood-burning grills are fired up and so are we. New Year’s Eve is one of favorite nights of the year. Here’s a look at what’s happening in our restaurants. Ring in 2020 at Topolobampo with a special six-course menu celebrating our staff’s favorite dishes and pairings from … Continue reading New Year’s Eve at Frontera Restaurants

FRONTERA NOW/

New Year’s Happenings and Holiday Hours

It really is beginning to look a lot like Christmas at our restaurants. Topolo’s beautiful interpretation of the Noche Buena salad is dazzling guests. The crispy buñuelos are hitting the fryers. The vibes are merry and bright. You get the idea. Below is look at our holiday hours, which includes our annual beginning-of-the-year break. But … Continue reading New Year’s Happenings and Holiday Hours

FRONTERA NOW/

Nixta Taqueria + Bar Sótano Collab Dinner

Friends of Bar Sótano! We are beyond excited to our next collab dinner featuring Chef Edgar Rico and crew from Nixta in Austin, Texas. A finalist for the James Beard Foundation’s “Emerging Chef” award, Chef Edgar is making big waves for his tiny taquería and the hype is real and deserved.  Like the Nixta crew, we have a deep … Continue reading Nixta Taqueria + Bar Sótano Collab Dinner

Taco Tuesday/

Persimmons and Pork? It’s Happening on #TacoTuesday

 For me, persimmons are one of those under-the-radar wonders of the fall harvest. Mild, beguiling sweet, they’re a staple on the late-fall dessert menus of our Chicago restaurants. Here, though, we’re taking a turn for the savory — I think you’ll find them a fun, fruity compliment to the smoky butterflied pork. When shopping for … Continue reading Persimmons and Pork? It’s Happening on #TacoTuesday

Mexican Weekend/

Picnic-Perfect Napa Cabbage Salad Tacos

Typically, I like to populate our Mexican Weekend feature with recipes requiring just a little extra effort, like, say, grill-roasted ancho pork shoulder, seared scallops in tomatillo-olive sauce or red chile short rib soup. But we’re throwing that formula out the window this weekend. This weekend, it’s all about simplicity. We’ll find it in this unexpected, … Continue reading Picnic-Perfect Napa Cabbage Salad Tacos

Season 9 Recipes: Only in Oaxaca/

Pork Cecina Tacos

From Season 9, Mexico—One Plate at a Time
Tacos & Tostadas/

Potato and Greens Tacos with Toasted Red Chile

The soft cazuela tacos at Tacos Gus in Mexico City were the inspiration for this simple, tasty soft taco. Add a green salad and classic Mexican white rice, and you have a meal.
Tacos & Tostadas/

Potatoes and Green Chile Tacos

Serve this with soft corn tortillas for making tacos, or leave out the tortillas altogether and serve it as a side.

Privacy Policy

What information do we collect?  We collect information from you when you register on our site, place an order, subscribe to our newsletter, respond to a survey or fill out a form. When ordering or registering on our site, as appropriate, you may be asked to enter your: name, e-mail address, mailing address, phone number … Continue reading Privacy Policy

RESTAURANTS/

Private Dining & Catering

There are many options for private dining at Frontera and Topolobampo: The intimate Library Room (for a private Topolo experience), the festive Morales Room (for a lively Frontera experience) and the brand new La Vista (for a laid-back experience). And don't forget about your  room—or whatever room it is you'd like us to set up our … Continue reading Private Dining & Catering
ABOUT RICK BAYLESS/

Recent Press

ON RICK: Letter to the Editor: Chicago Restaurants Working to Become More Equitable Chicago Tribune, June 2021 Rick Bayless to Expand Fast-Casual Concept to NYC Restaurant Hospitality, June 2021 Commentary: Restaurant Stabilization Bill Would Give Owners, Staff a Crucial Lifeline Chicago Tribune, May 2020 Rick Bayless Debuts a Members-Only YouTube Channel Restaurant Business, Dec. 2020 … Continue reading Recent Press

FRONTERA NOW/

Recipes to Get You Through

Our Frontera team is right there with you. We’re watching the news and wondering what’s next. As we actively anticipate our next steps for the restaurants, we also want to remind you that cooking at at home isn’t canceled. Finding a little peace in your kitchen isn’t canceled. Lighting a few candles, throwing on some … Continue reading Recipes to Get You Through

It's the season/

Red poblanos are here; cook ’em while you can.

                  It takes a while for poblanos to turn red—you have to keep them on the vine and resist picking them when they’re green. But when the red ones show up, watch out: Here at Frontera we go a little crazy with them, in the restaurants, in … Continue reading Red poblanos are here; cook ’em while you can.

Taco Tuesday/

Rejoice! It’s Fish Taco Tuesday

In the pantheon of perfect tacos (indeed, that’s a big group), the coveted Baja fish taco has earned its rightful spot. Now, you could argue that fish tacos don’t exactly qualify as comfort food, yet something about each bite of that golden, crispy fish — enhanced by tangy hot sauce, cooling, creamy mayo and a toothsome … Continue reading Rejoice! It’s Fish Taco Tuesday

FRONTERA NOW/

Rick to Host “Fonda Fridays” in Wicker Park

Chef Rick Bayless is headed to the kitchen in Wicker Park making some amazingly tacos for the “Fonda Fridays” series. “Occasionally, it’s nice to get out of downtown and just have fun in the kitchen.  I can promise some different, delicious and downright joyful tacos. These tacos will be unlike any thing else I’ve done,” … Continue reading Rick to Host “Fonda Fridays” in Wicker Park

ABOUT RICK BAYLESS/

Rick’s Travel Guides

If you follow Rick on Twitter, you know that he's always moving. He's in Mexico several times a year, of course, but he's also everywhere else: Tokyo, Paris, Istanbul, New York. He returns from these trips full of stories (and Instagram pics); find them below, and use them for inspiration for your next trip. Lima, … Continue reading Rick’s Travel Guides
FRONTERA NOW/

Roast Chayote, Make Tacos, Declare Victory

Look, we know the light, sweet flavor and juicy texture sometimes gives chayote a bad rap. But I’d contend that’s simply because home cooks don’t understand how to bring out the chayote’s most positive attributes. Here’s the tricks for this recipe: High-heat roasting and a few scoops of green chile adobo, that versatile, spicy, herby, … Continue reading Roast Chayote, Make Tacos, Declare Victory

FRONTERA NOW/

Say Hola to Bar Sótano

We’ve got some news. Rick & Deann Bayless, along with the Frontera Group’s beverage director (and their daughter) Lanie Bayless, will soon open an agave-focused, late night cocktail bar in the basement—in the sótano—of Frontera Grill. Technically located at 443 N. Clark St., Bar Sótano will be accessible by a century-old freight elevator located in … Continue reading Say Hola to Bar Sótano

Taco Tuesday/

Scallops a la Diabla: #Taco Tuesday Acapulco Gold

This week’s #TacoTuesday takes a page from Acapulco’s seaside playbook, where market vendors serve spicy, guajillo-drenched shrimp a la diabla. Eating hot, spicy food to beat the heat may seem a bit of an oxymoron, but spicy foods are known to stimulate circulation and increase your body temperature, which induces sweating, which actually cools the body … Continue reading Scallops a la Diabla: #Taco Tuesday Acapulco Gold

Tacos & Tostadas/

Seared Duck Tacos

Recipe from Season 4, Mexico—One Plate at a Time
Season 6 Recipes: Fiesta at Rick's/

Seared Steak Tacos with Cactus Paddles

Recipe from Season 6, Mexico—One Plate at a Time
Mexico–One Plate at a Time/

Season 10 Recipes: Chef to Chef

Contramar Tostadas Whole Grilled Fish with Green and Red Adobos Rice Costrada Pork with Roasted Tomatillos, Poblanos, and Potatoes Chayote Salad with Tomato and Roasted Garlic Dressing Greens and Beans Tacos with Red Chile and Fresh Cheese Summer Squash Tacos with Garlic Mojo and Güero Chile Tacos of Creamy Roasted Poblano, Corn and Zucchini Shrimp … Continue reading Season 10 Recipes: Chef to Chef
FRONTERA NOW/

Season 12 of Rick’s TV Show is About to Begin!

The wait is over! Season 12 of “Mexico: One Plate at a Time” is starting to air on public television stations across America. Find your station here and check back at the official Season 12 page for episode streaming (coming soon)! This season, Rick Bayless returns to bustling Mexico City for an exploration of the … Continue reading Season 12 of Rick’s TV Show is About to Begin!

Taco Tuesday/

Seasonal Splendor: Squash Tacos with Salsa Macha

We here at #TacoTuesday HQ care about your valuable time. That’s why we’re enlisting perhaps my favorite secret weapon, the microwave, for this super-seasonal recipe of squash tacos with salsa macha. By steaming the squash in the microwave — and then browning it in a pan with delicious brown butter — we’re eliminating loads of time otherwise … Continue reading Seasonal Splendor: Squash Tacos with Salsa Macha

Taco Tuesday/

Shrimp a la Mexicana: Speedy, Special & Spicy

OK, I know that speed is typically of the essence for weeknight dinners — that’s basically the impetus for this whole #TacoTuesday thing — so here’s one of the quickest recipes I know that manages to deliver incredibly great flavor. I’m talking about shrimp a la mexicana, that classically spicy preparation of finely chopped green chiles, ripe … Continue reading Shrimp a la Mexicana: Speedy, Special & Spicy

Tacos & Tostadas/

Shrimp Tacos with Crispy Garlic and Salsa Mexicana

This is our green chile version of the famous “chilied” shrimp taco at Masateno in Tijuana, BC. I like using green chile in the summer and pairing the filling with a fresh Salsa Mexicana.  It’s the perfect time of year to take advantage of fresh, homegrown tomatoes.
Tacos & Tostadas/

Slivered Beef Tacos with Well-Browned Onions

These substantial tacos make a great casual supper. The recipe is from our first cookbook, "Authentic Mexican," now over 20 years old!
Mexican Weekend/

Slow Cooked Satisfaction: Green Chile-Braised Beef with Potatoes and Caramelized Onions

Practically anything from my slow cooker sings with a soulfulness that engages anyone within range of its arresting aroma, and this green chile beef braise is all that with the volume cranked up. It’s meaty, spicy, sweet, herby, all fused through slow cooking into the flavor of a comforting embrace. Serve it in deep plates … Continue reading Slow Cooked Satisfaction: Green Chile-Braised Beef with Potatoes and Caramelized Onions

Taco Tuesday/

Slow Cooker Season Begins with Tinga Poblana

It’s late August here in Chicago and it seems we’re all downshifting into new rhythms. Perhaps you’re needing (maybe wanting?) to spend a little less time in the kitchen. Well, when that’s what I’m feeling, there’s one device I always turn to: my slow cooker. With little effort on my part, it creates flavors that bring … Continue reading Slow Cooker Season Begins with Tinga Poblana

Mexican Weekend/

Slow Cooker Simplicity

Twenty-five years ago, the first time I spent any appreciable time in Puebla, I fell in love with crusty submarine-like tortas filled with spicy, chipotle-smoky shredded pork layered with the local fresh cheese and intensely flavored avocados. The same crowd-pleasing filling is welcome in soft tacos, too, as you might imagine. Or just served on … Continue reading Slow Cooker Simplicity

Taco Tuesday/

Slow-Cooker Carnitas for Cinco De Mayo

Seems everyone’s always asking what dishes to make for holidays and special occasions. Though it’s close to impossible to narrow it to a manageable list, I can say with certainty that this week’s Taco Tuesday recipe for slow cooker pork carnitas is perfect for any big celebration, including that big Cinco de Mayo fiesta you’re … Continue reading Slow-Cooker Carnitas for Cinco De Mayo

Uncategorized/

Spicy Tacos + Local Beer = Xoco Bistro Pop-Up Dinners

This spring, Xoco brings its “Yucatan Pop-Up Series” to some of our favorite Chicago breweries for a three-course dinner. The beer-themed dinners will take place at Half Acre, Temperance Beer Company and Revolution Brewing, where brewmasters will pair craft beers with Xoco Bistro’s spicy menu inspired by the Yucatan, where the flavors of achiote, citrus, … Continue reading Spicy Tacos + Local Beer = Xoco Bistro Pop-Up Dinners

Taco Tuesday/

Street Corn and Scallops: A Match Made in #TacoTuesday Heaven

We’ve all seen kids in a candy store, right? Well, that’s me at my late-August farmers market, surrounded by Midwest sweet corn, giddy with possibilities. For today’s edition of Taco Tuesday, we’re putting an unexpected twist on classic Mexican street corn — you know, that mouthwatering ear of grilled corn slathered with mayonnaise, dusted with crumbly … Continue reading Street Corn and Scallops: A Match Made in #TacoTuesday Heaven

Taco Tuesday/

Taco Tuesday Moves to the Grill for Roasted Pork Shoulder with Ancho Barbecue Sauce

OK, a bunch of the last #TacoTuesday recipes have been about eating low on the food chain.  That is, eating more vegetables. Which I personally think is a good idea when you’re talking about weekday meals. But this week? We’re taking it in the opposite direction with a slow-grilled bone-in pork shoulder roast with ancho … Continue reading Taco Tuesday Moves to the Grill for Roasted Pork Shoulder with Ancho Barbecue Sauce

FRONTERA NOW/

Taco Tuesday Will Satisfy Your Soul

If you follow my writing, you’ll see I sometimes employ the phrase “soul-satisfying” to describe certain dishes. See, I just think that something happens when we eat honest-to-goodness food, some sort of necessary, beautiful connection between body and soul signaling that, yeah, some things are still right in our world. These tacos of beans and greens … Continue reading Taco Tuesday Will Satisfy Your Soul

Taco Tuesday/

Taco Tuesday: Crunchy, Cheesy, 420 Tacos

Heyyy maannnnn, It has come to my attention over the years that a good number of people think my mellow enthusiasm for stuff I taste or cook is a result of—I’ll just say it—a little weed. While those that know me find that a little hilarious, the truth is I never touch the stuff. Well, certainly … Continue reading Taco Tuesday: Crunchy, Cheesy, 420 Tacos

Taco Tuesday/

Taco Tuesday: Fear Not the Grilled Fish

Many of you know I’ve opened a new restaurant in Chicago called Leña Brava, which is all about the elemental flavors of cooking over wood fire. For this week’s Taco Tuesday, we’re bringing the experience home with one of the restaurant’s signature dishes — butterflied striped bass a la talla with a lightning-quick marinade of red … Continue reading Taco Tuesday: Fear Not the Grilled Fish

Taco Tuesday/

Taco Tuesday: Give Chayote a Chance

Chayote is bland, you say. Tasteless. Pointless. A little weird. I’ll concede some of that. But have you ever tried chayote that’s been high-heat roasted? Changes everything. The heat concentrates all of chayote’s light flavor and juicy texture, bringing out attributes we’ll underscore here with an herby, spicy green adobo and a spark of lime … Continue reading Taco Tuesday: Give Chayote a Chance

Taco Tuesday/

Taco Tuesday: It’s Time to Fry Some Cheese

Taco with cheese and salsa — you can’t go wrong, right? Well, no, you can’t. But this week’s Taco Tuesday takes those humble ingredients to a place you may have not been before. Here, we’re filling tacos with golden brown slices of frying cheese — that’s right, frying cheese — which you can find in most grocery … Continue reading Taco Tuesday: It’s Time to Fry Some Cheese

Taco Tuesday/

Taco Tuesday: Put it in a Packet

Allow me to make a departure from the braised meats, cheesy fundidos and soul-nurturing vegetable dishes of Taco Tuesdays past. Today, we’re veering into slightly exotic territory with a mixiote of mushrooms, bacon and garlic mojo, which is basically a beautiful golden bath of roasted garlic oil. We’re able to create deep, interesting flavor here … Continue reading Taco Tuesday: Put it in a Packet

Taco Tuesday/

Taco Tuesday: Put Some Huevos On It

This being Taco Tuesday, I’m taking one of the most classic preparations of the Mexican kitchen—huevos a la Mexicana—and folding it into warm corn tortillas for the most delicious speedy tacos I know how to make. All these tacos require are a hot pan, melted fat, whisked eggs and the a la Mexicana part—that’s tomatoes, green … Continue reading Taco Tuesday: Put Some Huevos On It

Taco Tuesday/

Taco Tuesday: Speedy, Special Shrimp Tacos with Green Chile Adobo

We’re all looking for speedy ways to get weeknight dinner on the table, and for me these skillet shrimp tacos hit the trifecta: Fast, easy and so incredibly tasty. (Btw, they’re also special enough to serve to company!) The secret weapon? Green chile adobo. Make this herby, spicy seasoning sauce now (it comes together in minutes) … Continue reading Taco Tuesday: Speedy, Special Shrimp Tacos with Green Chile Adobo

Taco Tuesday/

Taco Tuesday: Sriracha-Glazed Turnips to Blow Your Mind

Look, there’s no reason why this recipe should work. In fact, I can’t even justify why you should ever even put Sriracha-glazed turnips with blue cheese and bacon in a tortilla. Except that—who knows why?—it’s just plain crave-able. Weird, but crave-able. And yes, you’re right, there’s nothing at all traditional about it. But I’m here to … Continue reading Taco Tuesday: Sriracha-Glazed Turnips to Blow Your Mind

Tacos al Pastor at Home

I freely admit that attempting to recreate Mexico’s wildly popular, frenzy-inspiring tacos al pastor at home is as cavalier as, say, attempting pressure-fried Kentucky Fried Chicken in my kitchen. We just don’t have access to the right equipment. To do the real tacos al pastor, we’d all need shawarma-like vertical spits, 40 (or more!) pounds of pork and a crowd to consume it all. Still, we can make delicious tacos with “al pastor flavors” that are close enough to the original to inspire heated debates across the table about who makes the best tacos al pastor and why. This is my version of that recipe. And while there are many variations on the pastor theme, I think the most evocative version I’ve had gives every taco a splash of both sauce and salsa. But feel free to eliminate the sauce part. If you’re using knob onions, I suggest you cut them up for your guests so they can enjoy some with every bite (I know: they never do that in taquerias).
Taco Tuesday/

Tacos Árabes: A Frontera Favorite for Taco Tuesday

You’re likely familiar with tacos al pastor, that glorious taco filling of red chile pork and pineapple roasted on a vertical spit. Well, tacos árabes is just as delicious.  Think of it as pastor’s lesser-known cousin, heralding from the city of Puebla. While tacos al pastor gets that remarkable red chile marinade, tacos árabes are … Continue reading Tacos Árabes: A Frontera Favorite for Taco Tuesday

Season 8 Recipes: Astonishing Baja/

Tacos of Garden Greens in Green Garlic Mojo

Enough for 12 tacos serving 4

From Season 8  Mexico - One Plate at a Time

Tacos of Potatoes, Chorizo and Caramelized Onions

Yes, you’ve seen me include some version of this ubiquitous Mexican preparation in other books, but it deserves a place here for several reasons. First, it’s just down-right delicious. Second, I usually have the ingredients on hand (doesn’t everyone have a little chorizo in the freezer?). And third, you can make it in a flash. The trick is to brown everything well. The best versions of this I’ve ever tasted are from street vendors, where they have the potato-chorizo mixture browning and crisping on the side of the griddle, waiting for a lucky customer to get a scoop of it in a warm tortilla. I guess you could say that this is a chorizo-infused version of really good hash browns.
News!/

The Frontera-Arami Mash-up: It happens October 12

On Sunday, October 12, Frontera and Arami are joining together to create a one-night-only Mexican-Japanese pop-up. The fun part (well, one of the fun parts): It’s something of a family affair. The lead chefs behind the event are Lisa Despres, Topolo’s sous chef, and her husband, Fred Despres, who is the chef at Arami. What does a … Continue reading The Frontera-Arami Mash-up: It happens October 12

Mexican Weekend/

The Only Thanksgiving Leftover Dish You Need

This version of Shepherd’s Pie hits the Thanksgiving leftover trifecta: It (obviously) uses leftovers, feeds a big crowd and can basically be made in one pan. Oh, and it’s really good. We made a couple big batches of it in the Frontera test kitchens and let’s just say they didn’t last long, with chefs and staffers stopping by for big forkfuls and … Continue reading The Only Thanksgiving Leftover Dish You Need

Taco Tuesday/

The People Have Spoken: It’s Veggie Tacos for #TacoTuesday

Homey. Simple. Satisfying. (And nutritious, too, though don’t let that throw you.) I can think of about a million more words for these tacos with Swiss chard and caramelized onions inspired by something I ate at the huge Friday market years ago in Toluca.  There, they’ll serve you wholesome tacos de quelites (a green we … Continue reading The People Have Spoken: It’s Veggie Tacos for #TacoTuesday

Taco Tuesday/

The Perfect Farmers’ Market Taco

It’s late July in Chicago, and my heart is racing. That’s what happens every year when I see all of the bounty in my farmers’ market. I don’t know where to start. Perhaps, like me, you can feel intimidated by all of that abundance. Don’t be. Just heed my advice: make tacos. Specifically, tacos of … Continue reading The Perfect Farmers’ Market Taco

Taco Tuesday/

The Perfect Steak Taco

Let’s say it all together: Summer taco party. Your friends are over, the beer is flowing and everyone’s hungry. And, like it or not, they’re expecting something good. They’re probably expecting steak tacos. So … what kind of steak tacos are you going to make? You have several options — skirt steak, or flank steak or minute … Continue reading The Perfect Steak Taco

Mexican Weekend/

The Pork Carnitas Recipe You’ll Treasure Forever

When it comes to carnitas, let’s assume you don’t have the time or energy to heat a huge cauldron of pork lard and cook a cut-up pig. Instead, you might head to a restaurant that’s known for carnitas and buy some to bring home. But this near-effortless version of the classic Mexican preparation allows you to … Continue reading The Pork Carnitas Recipe You’ll Treasure Forever

Taco Tuesday/

The Thanksgiving Leftovers You’re Looking For

So, you’ve made it through another Thanksgiving holiday (perhaps including a share of awkward forced pleasantries) and it’s time, finally and gloriously, to fix up your very own plate of leftovers. Now, I’m not, well, necessarily saying you should just pile whatever’s lingering in the fridge onto a warm tortilla and call it lunch.Oh, okay, … Continue reading The Thanksgiving Leftovers You’re Looking For

Mexican Weekend/

The Top 10 Rick Bayless Recipes, New Newsletter & More!

Beginning early next year, we’re morphing our weekly newsletter into something we think you’re going to love. Prepare yourselves for the launching of the Taco Tuesday Times, coming to your inbox after the first of the year.   Yes, we’re promising you 52 taco recipes in one year, and they’ll be delivered to you every … Continue reading The Top 10 Rick Bayless Recipes, New Newsletter & More!

Fiestas/

The Ultimate Cinco de Mayo Party Planner

Real talk about Cinco de Mayo: This year, it’s on a Monday. Which means that, really, you’ll probably celebrate Cinco de Mayo on Cuatro de Mayo, or Tres de Mayo. No problem. The day you celebrate Cinco de Mayo is not important; it’s what you cook that matters. On that front, we have some ideas: Our … Continue reading The Ultimate Cinco de Mayo Party Planner

Taco Tuesday/

These Mushroom Tacos with “Lazy-Ass” Salsa Aren’t Much Work

These grilled mushroom tacos are an unexpectedly delicious diversion from meat-centric, over-the-top fiesta food that typically arrives with summer barbecue season.) I’m thinking about the ribs and twice baked potatoes I’m making in a couple of weeks …) Now, before you click “delete,” let me tell you what we’re working with here. It’s anything but … Continue reading These Mushroom Tacos with “Lazy-Ass” Salsa Aren’t Much Work

FRONTERA NOW/

Topolo’s New Menu: “Puebla of the Angels”

We are beyond proud to announce our new tasting menu at Topolobampo, “Puebla of the Angels.” When the Spaniards settled the city of Puebla in 1531 in an unoccupied valley some 80 miles east of Mexico City, it was to create a secure spot for these conquistadores as they went back and forth from the capital to the port of Veracruz.  Little did those founders know that this bastion of Spanish colonialism would prove to be the wellspring of mestisaje, the blending of native … Continue reading Topolo’s New Menu: “Puebla of the Angels”

Season 6 Recipes: Fiesta at Rick's/

Tuna Tacos with Jalapeño Escabeche

Recipe from Season 6, Mexico—One Plate at a Time
FRONTERA NOW/

Un Año: Bar Sótano’s First Anniversary Party 11/13

Bar Sótano is turning one!  Our speakeasy-style mezcal bar will celebrate its first anniversary with a special five-course dinner paired with the bar team’s Mexican market-inspired cocktails. The dinner takes place Nov. 13 in the bar, located in the alley behind Frontera Grill at 443 N. Clark St. “We knew Bar Sótano would be the … Continue reading Un Año: Bar Sótano’s First Anniversary Party 11/13

Upcoming Events

Bar Sótano April 6: Chef Rishi Pops Up at RoohMay 5: Cinco de Mayo PartyJune 3: Mashup with Masala y Maiz in Bar SótanoJuly 8: “Mexican Marketplace Tour ” ticketed dinner with JBF GreensJuly 22: “Unsung Heroes” Alley BBQ with Chicago’s Mexican restaurantsSeptember 16: Chocolate Dinner with La RifaSeptember-December 2020: “Escuela at Sotano” mixology classes Topolobampo The … Continue reading Upcoming Events

Taco Tuesday/

Warm up with Butternut and Bacon for Taco Tuesday

This tangy, sweet-and-smoky, soul-satisfying butternut braise is remarkably easy to make. Which, I’m sure you’ve gathered by now, is what Taco Tuesday is all about. As many great recipes do, this one starts with frying up some chopped bacon. Then, it’s on to the roasted tomatillo-garlic-chipotle sauce, which acts as a braise for the cubed … Continue reading Warm up with Butternut and Bacon for Taco Tuesday

FRONTERA NOW/

We Won: Thank you!

The people — that’s you — have spoken! Bar Sótano and Tortas Frontera have won their respective categories in the Chicago Tribune’s 2019 Readers’ Choice Dining Awards. There are so many incredible restaurants and bars in this town and we’re still pinching ourselves that we won in two categories. Bar Sótano, our Oaxacan-style mezcal speakeasy … Continue reading We Won: Thank you!

FRONTERA NOW/

We’re Back in the Burbs: October 2022 Dates

Hey suburban Chicago: Did you miss us? We missed you! And we have some great news to share: Frontera Grill is headed back to the Chicago suburbs with DwellSocial! We are once again offering mouthwatering enchiladas (with braised short ribs, chicken or braised greens), our legendary Oaxacan mole feast, tacos al carbon with handmade heirloom … Continue reading We’re Back in the Burbs: October 2022 Dates

Taco Tuesday/

We’re Picking Oaxacan Picadillo for Taco Tuesday

At first blush, a sizzling pan of this pork picadillo may resemble Sloppy Joes or even those cafeteria tacos made with ground beef and spice packets. ::Shudders:: But salvation from those schoolhouse memories comes in the form of true southern Mexico flavor. Though this filing is indeed made of ground meat, it’s rich with tomatoes … Continue reading We’re Picking Oaxacan Picadillo for Taco Tuesday

Taco Tuesday/

Who Wants Slow Cooker Short Rib Tacos? You Do

Just the mere mention of this week’s Taco Tuesday recipe — slow cooker short rib tacos — makes my mouth water. But this recipe isn’t exactly the “set-it-and-forget-it” type. You’ll get to walk away eventually, I promise, but first you’ll have to brown the short ribs (I use the stovetop-safe insert on my slow cooker), … Continue reading Who Wants Slow Cooker Short Rib Tacos? You Do

Xoco

ORDER CARRYOUT XOCO  |  449 NORTH CLARK STREET  |  CHICAGO | 312-723-2131 LOCATION AND HOURS   ADDRESS: 449 North Clark Street - Chicago, IL 60654 HOURS: We are OPEN for carryout, delivery and indoor seating 11 AM-9PM Tuesday through Saturday. GIFT CARDS:  Gift cards for churros and tortas? You know it. Shop here. BRUNCH: Xoco … Continue reading Xoco
FRONTERA NOW/

XOCO is Changing the Catering Game

While we are huge proponents of home cooking — I mean, we have a vast collection of at-home Mexican recipes right here — we know that it’s sometimes too much to take on for a party, what with all that planning and preparing. (That’s to say nothing of the actual cooking and serving.) We also … Continue reading XOCO is Changing the Catering Game

FRONTERA NOW/

Xoco is Now Taking Cinco de Mayo Catering Orders

Xoco has taken its catering game to the next level. Just in the past few weeks, we’ve catered a small party in a Wrigleyville condo, served guacamole and churros at the Merchandise Mart, brought a lunch fiesta to Salesforce in River North and drove hundreds of tacos and tortas — and eight gallons of our … Continue reading Xoco is Now Taking Cinco de Mayo Catering Orders

RESTAURANTS/

Xoco Pop-Up Brewery Dinners: ‘Oh, What Fun’

When Xoco announced the first of its pop-up dinners at our favorite Chicago breweries, we didn’t exactly know what to expect. OK, that’s a huge lie. We had a pretty good idea that eating spicy Yucatecan tacos and drinking fresh draft beer in the confines of Half Acre’s handsomely appointed tap room would be a … Continue reading Xoco Pop-Up Brewery Dinners: ‘Oh, What Fun’

FRONTERA NOW/

Xoco’s Next Pop-up Dinner at Revolution Brewing: Tix on Sale Now!

Maybe you’ve heard about these incredible Yucatan pop-up dinners we’ve been throwing at breweries across the city. Maybe you were even lucky enough to attend our first throw-down at Half Acre Beer Company, or to nab tickets for our event at Evanston’s Temperance Beer Co., which sold out instantly. Well, friends, we’re doing it again. … Continue reading Xoco’s Next Pop-up Dinner at Revolution Brewing: Tix on Sale Now!

RESTAURANTS/

Xoco’s Real Deal Tacos Al Pastor

That chill in the air…the whiff of smoke…it can only mean one thing: it’s Tacos Al Pastor season at Xoco! Every Wednesday night starting at 5PM, at Xoco River North AND Xoco Wicker Park, our chefs layer sustainably raised, red chile-marinated pork on a spit, building a trompo, that turns in front of charcoal-fire.  The trompo’s funnel shape means … Continue reading Xoco’s Real Deal Tacos Al Pastor

Taco Tuesday/

You Owe it to Yourself to Make Ooey-Gooey Queso Fundido Tacos

OK, if this big delicious mess of gooey cheese, spicy chorizo and roasted poblano chiles doesn’t get you cooking for Taco Tuesday, I don’t know what will. I’m talking about queso fundido here, and I’m going to show you how to make what I think is the perfect version. Before we bring on the cheese, … Continue reading You Owe it to Yourself to Make Ooey-Gooey Queso Fundido Tacos