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Frontera now / recipe

Frontera Now

Frontera Now

Umami Bomb Popcorn with Dried Shrimp

Frontera Now

Flamin’ Hot Chips and Tostadas

Frontera Now

Dynamite Tamarind Chicken Wings

Frontera Now

Pastel Azteca of Roasted Poblano Rajas, Salsa Verde and Two Cheeses

Frontera Now

Chocolate-Coconut Mousse with Mezcal

Frontera Now

Pozole Corn Cooked in an Electric Pressure Cooker (like an Instant Pot)

Frontera Now

Guanabana Margarita

Frontera Now

Chicharrón de Harina (Vegetarian Pork Rinds)

Frontera Now

Black Beans Cooked with Epazote in a Pressure Cooker

Frontera Now

Home-Style Pork Carnitas

Frontera Now

Reverse Carnitas (using Slow Cooker or Sous Vide method)

Frontera Now

Chopped Tomato Salsa (AKA Pico de Gallo)

Frontera Now

Tangy Yucatecan Grilled Pork with Roasted Onions and Fresh Garnishes

Frontera Now

Golden Fish Fillets (or Summer Squash) with Roasted Tomatillos and Fried Corn

Frontera Now

Roasted Tomato-Habanero Salsa

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Rick Bayless is the chef and owner of an award-winning world of restaurants including Frontera Grill and Topolobampo in Chicago. He is also a teacher, author, philanthropist, YouTube creator and much more. Explore our “About” section to learn more!