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Frontera now / recipe

Frontera Now

Frontera Now

Mezcal Negroni

Frontera Now

Seafood Rice Cazuela

Frontera Now

Cilantro Tequila Tonic

Frontera Now

Mushrooms with Onion and Garlic for Filling Quesadillas

Frontera Now

Red Chile Limeade

Frontera Now

Red Chile Daquiri

Frontera Now

Smoky Chipotle Salsa with Pan-Roasted Tomatillos

Frontera Now

Red Chile Enchiladas with Chicken and Melted Cheese

Frontera Now

Verdita Cocktail

Frontera Now

Shrimp Cocktail

Frontera Now

Quick Red Chile Adobo Marinade

Frontera Now

Black Bean Sauced Enchiladas with Chorizo (from canned beans)

Frontera Now

Huevos Ahogados (AKA Mexican Shakshuka)

Frontera Now

Ceviche with Avocado, Cilantro and Green Chile

Frontera Now

Bar Sótano’s Jalapeño Grapefruit Cocktail

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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!