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Frontera now / recipe

Frontera Now

Frontera Now

Queso Fundido Burger

Frontera Now

Queso Fundido Torta

Frontera Now

Pork Tinga with Potatoes, Avocado and Fresh Cheese

Frontera Now

Polvorones

Frontera Now

Orange-Tomatillo Salsa

Frontera Now

Pineapple-Kalamata Salsa for Grilled Fish

Frontera Now

Oaxacan-Style Lamb Pit Barbeque

Frontera Now

Mushroom Soup with Roasted Tomatillos and Cactus

Frontera Now

Milanesa de Pollo with Avocado-Tomatillo Salsa

Frontera Now

Mixiotes of Woodland Mushrooms with Mojo de Ajo

Frontera Now

Mexico City-Style Quesadillas with Cheese and Chile or Mushrooms

Frontera Now

Mexican Snakebite with Tamarind

Frontera Now

Mexican “Crudite” Platter with Chamoy Dipping Sauce

Frontera Now

Mango Tarts

Frontera Now

Mexican Chocolate Chile Ice Cream

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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!