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Frontera now / recipe

Frontera Now

Frontera Now

Luxurious Rustic Griddle-Baked Quesadillas

Frontera Now

Heirloom Tomato “Carpaccio” with Tomatillo Salad, Avocado and Fresh Herbs

Frontera Now

Grilled Salmon and Potatoes with Mojo de Ajo

Frontera Now

Grill-Roasted Rainbow Trout with Cilantro-Horseradish Aioli and Zucchini Mash

Frontera Now

Grilled Garlic and Orange Guacamole

Frontera Now

Grilled Lobster with Smoky Garlic Mojo

Frontera Now

Grill-Roasted Whole Fish Adobado

Frontera Now

Grilled Short Ribs with Chipotle & Honey

Frontera Now

Grilled Ancho Chicken

Frontera Now

Roasted Leg of Lamb in Pasilla-Black Olive Sauce

Frontera Now

Green Chile Chorizo

Frontera Now

Grilled Cornmeal Poundcake

Frontera Now

Garlicky Popcorn with Mexican Queso Añejo

Frontera Now

Frontera’s Award Winning Chili with Negra Modelo

Frontera Now

Fresh Prickly Pear Ice

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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!