CHEF'S CHOICE GUACAMOLE Morita chile-infused Michoacan avocados, grilled knob onions, Cara Cara oranges, red dragon fruit, homemade fresco cheese
CAULIFLOWER, POBLANO CREMA With melted artisan Jack cheese
DÚO DE FLANES A duo of caramel custards: one with Mexican vanilla, the other with Myers's rum & Mexican cinnamon. Kiwi- cherimoya salsa
SOPA DE FRUTAS Guanábana sorbet, Mexican mango, jamaica jewels, young coconut, coconut water-lime "broth"
ORANGE-PARSNIP CAKE Moist parsnip cake (think: carrot cake) with orange-ancho buttercream, orange-parsnip ice cream, creamy Ancho Reyes natilla, candied ancho, parnsip crispies, Cara Cara oranges
The faintest hints of warmth are in the air and we’re all desperate to escape the bleak doldrums of the Chicago spring, which really is more like a late winter if we’re being honest.
And yet!
The Frontera team remains hard at work, making amazing use of seasonal ingredients and taking inspiration from their recent travels to Baja California, home to the beautiful Valle de Guadalupe and its fruit-forward, light-bodied wines.
The Orange Parsnip Cake looks promising! Duo de Flanes is trying to seduce me with it’s sexy sweet taste. Oh my! I can’t choose. Helllppppp!!! Hahaha
Only one thing you can do to scratch that itch, Samantha. Reservations: 312-661-1434
Just watched an episode of your show and you made like a Mexican Chili Renjos but I couldn’t find the recipe here
The cauliflower is wonderful!!! You wouldn’t consider sharing the recipe, would you?