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Frontera now / recipe

Frontera Now

Frontera Now

Peach-Jalapeño Upside-Down Cake

Frontera Now

Grilled Corn on the Cob with Street Vendor Garnishes

Frontera Now

Bayless Family Pizza (tomatillo salsa, goat cheese, bacon)

Frontera Now

Spicy Salsa Negra Eggplant with Black Bean Sauce

Frontera Now

Herby Shrimp Cocktail

Frontera Now

Spicy, Garlicky Pinto Refritos

Frontera Now

Red Chile Adobo Potatoes (with a nod toward Patatas Bravas)

Frontera Now

Tequila Old Fashioned

Frontera Now

Salsa Negra-Baked Goat Cheese

Frontera Now

Green Chile Adobo Dip for Vegetable Crudité or Shrimp

Frontera Now

Red Chile Adobo Shrimp

Frontera Now

Linguine with Roasted Garlic Mojo

Frontera Now

Classic Tres Leches Cake

Frontera Now

Chocoflan (AKA Pastel Imposible or Impossible Cake)

Frontera Now

Seafood Rice with Roasted Tomato & Green Chile # 2

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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!