chicken, crispy onions, cilantro.
Shrimp in Verde Mexican blue shrimp, adobo verde (cilantro, serrano, garlic, olive oil), cucumber, avocado, lime, Bayless Garden micro greens, American paddlefish caviar.
Shrimp in Red Chile Pipián Spicy chipotle-grilled fresh Gulf shrimp, red pipián, black bean rice, limey grilled green beans, crispy onions.
Flan X2 A duo of caramel custards: traditional Mexican vanilla flan & maple flan with toasted oats, amaranth-almond granola, Spence Farm maple syrup drizzle.
Camote Cake Super moist cake of local carrot & Mexican white sweet potato, cream cheese
frosting, Xtabentun-cream cheese ice cream, coconut cookie crumble.
Sopa de Frutas Luscious honey Manila mango sorbet, mint-infused pineapple, candied orange
zest, sparkling Beck Grove blood orange “broth.”
Chocolate-Ancho Fudge Cake Individual, ancho-infused bittersweet chocolate cake, peanut butter ice cream, honey Manila mango, toasted peanut brittle, ancho chile salt.
Mangos show up a couple times in Frontera’s spring menu: There’s mango in the guacamole (don’t dismiss the power of fruit in guacamole, people) and mango sorbet in the sopa de frutas. But mangos aren’t the only signs of spring: We’ve got fiddlehead ferns in our chicken fideos, shrimp in a herb-packed adobo and carrots in our, um, carrot cake. (A note about that carrot cake: the strip of dehydrated carrot that comes on the plate may looks like bacon—it’s not, but it’s just as delicious.)