notes from the mexican kitchen

Celebrate Easter with Frontera

Spring is in the air and we are firing up the wood-burning grills, shaking up breakfast cocktails, arranging flowers, baking tarts and creating the most welcoming vibes for our guests, here and at your place too.

Takeout: We’ve created a meal for two filled with lively spring flavors to celebrate Easter. Pre-order now for pickup on Saturday, April 3 and Sunday April 4.

Start with crispy shrimp taquitos — douse those with ripe tomato broth & finish with a top-knot of crunchy fresh garnishes. Suckling pig from Gunthorp Farms is the star attraction, marinated in red chile, slow-cooked & served with runner beans & heirloom corn tortillas. And for dessert, we’re creating a flaky-pastry tart filled with mango, passionfruit and dark chocolate ganache. Rejoice!


Dine-in: We are OPEN for the world’s greatest Sunday brunch. Join us indoors or on the expanded patio for our legendary brunch menu. We feel a round of mezcal Bloody Marias are in order, and so are Chilaquiles with Guajillo and a beefy Oaxacan Carne Asada, highlighted by a big, wood-grilled, red chile-marinated piece of Creekstone Prime steak. Can’t forget a side of those hot cakes.


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