FRONTERA NOW

Category Archives: 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,” […]

Announcement! Rick is Starting a New Culinary Training Program

 Chef Rick Bayless is starting a culinary training program for low-income students at The Hatchery, a food and beverage business incubator on the city’s West Side. “I believe this program can help surmount two big challenges in the city — lack of cooks to fill our restaurants’ kitchens and a lack of both solid preparation […]

Join Us in Donating to Earthquake Relief in Mexico

Our friends and family in Mexico need help after the devastating September 2017 earthquakes claimed hundreds of lives and caused an estimated $2 billion in damage throughout the republic. Yet the determination of the Mexican people continues to inspire us. Under cries of "Mexico Unido!" people have banded together to help, whether through exhausting and [...]

You’re Invited to a “Dinner Like No Other” 2017

Tickets are on sale now for the “Dinner Like No Other,” our unforgettable fundraising party for the Frontera Farmer Foundation. The event takes place at Frontera Grill and Topolobampo on Sunday, Oct. 15. This year’s theme? “A Night at the Circus.” Prepare to be dazzled with a never-before-seen five-course themed menu (hint: expect lots of […]

Topolo’s “Oaxaca” Menu: A Trip to Our Spiritual Home

An introduction to Topolobampo’s latest seven-course “story menu,” a culinary homage to Oaxaca. Download the menu here.  Oaxaca always sighs deeply, exhaling a unique scent of sweetness and earth, of sweat and deep-rooted contentment, of smoke and elegant, daring spice. Oaxaca’s aroma is singular. And seductive. At least I’ve found it so, ever since my […]