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Frontera now / recipe

Frontera Now

Frontera Now

Slow Cooker Red Mole for Chicken Tacos

Frontera Now

Oaxacan Pork Picadillo

Frontera Now

Pollo Pibil

Frontera Now

Braised Short Ribs with Ancho BBQ Sacue

Frontera Now

Woodland Mushrooms, Herbs and Garlic Cooked in Parchment

Frontera Now

Slow Cooker Shredded Beef with Green Chile, Tomatoes and Potatoes (large batch)

Frontera Now

Red Chile Beans and Greens

Frontera Now

Tacos al Pastor at home (slightly simplified)

Frontera Now

Cheesy Roasted Poblano Tacos

Frontera Now

Crispy Beef Tongue with Bright-and-Spicy Tomatillo Salsa

Frontera Now

Bold Red Chile Salsa

Frontera Now

Cranberry-Chipotle Margarita

Frontera Now

My Butter Board

Frontera Now

Seared Pork Tenderloin or Chicken Thighs with Roasted Tomatillos and Apples

Frontera Now

Habanero Hot Sauce

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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!