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Frontera now / recipe

Frontera Now

Frontera Now

Tostadas of Octopus in Escabeche

Frontera Now

Grilled Leg of Lamb with Green Garlic Mojo

Frontera Now

Slow Cooker Sous Vide Duck Breast with Black Garlic and Mango Salsa

Frontera Now

Fried Egg Taco with Bacon, Avocado and Hot Sauce

Frontera Now

Seared Skirt Steak with Caramelized Onions

Frontera Now

Tongue and Greens Tacos

Frontera Now

Chipotle-Glazed Pork with Persimmon Salsa

Frontera Now

Rhubarb and Jamaica Skillet Upside Down Cake

Frontera Now

Leftover Turkey Tacos with Cranberry-Chipotle Salsa

Frontera Now

Pepita-Mexican Chocolate Cake with Candied Ancho Chile

Frontera Now

Brown Butter Squash Tacos with Salsa Macha

Frontera Now

Scrambled Egg Tacos with Tomato-Habanero Salsa

Frontera Now

“Emergency” Black Bean Tacos

Frontera Now

Banana Pepper-Leek Soup with Lima Beans and Smoked Meat

Frontera Now

Puff Pastry with Quince and Cheese

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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!