notes from the mexican kitchen
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? Us too. We’ll make ours quick.

Xoco: Tacos introduced, tlayudas devoured, catering gone gangbusters.
Frontera Grill: Speedier lunches, record dinner covers, killer cocktails.
Topolobampo: James. Beard. Award. (Outstanding Restaurant, thankyouverymuch)
Fonda Frontera: Whetted Wicker’s whistle with Mexican classics, roomy bar and good vibes.
Leña Brava: Hot fires, sexy dishes. Mezcal discovered, mezcal enjoyed.
Cruz Blanca: Inventive beers, expanded menu, great crowds.
Frontera Cocina: Dazzled the Disney Springs masses with honest Mexican food and cold margaritas.
Tortas Frontera: Same lifesaving airport tortas, new Cruz Blanca beers on draft.

We are ready for so much more in the coming year.

As ever, our chefs will aim high. Our FOH team will further refine the Frontera experience. There will be surprises. There will be more Taco Tuesday videos. There will be more generous-spirited Mexican hospitality to share with all of you.

For now, we invite you to the Recipes page, where we’re always adding to the hundreds of tested and re-tested Mexican recipes in the vast Rick Bayless canon.

Happy New Year!

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