Fonda Frontera, our outpost in Wicker Park, has launched its BRAND NEW catering service, which is basically the best of its menu, delivered to your home, office or wherever else you want soul-satisfying Mexican food. A few of the highlights:
• TACO BAR! With oven-braised or wood-grilled meats and fresh handmade corn tortillas. Think classics like carnitas, cochinita pibil, barbacoa, etc. 10 people? 200 people? We got you.
• Super-fresh ceviche and seafood coctel spreads.
• Specialties that made Frontera famous – mole poblano with wood-oven roasted chicken, simmered pork shoulder in chile negro, braised beef in guajillo sauce, shrimp in slow-roasted garlic mojo and wood-grilled vegetables.
• Guacamole bar with fresh tomatillo-garlic guacamole with two salsas and housemade tortilla chips.
• Taco lunch boxes – handsome, Individually packed taco lunch boxes for groups up to 30. Your office lunch will never be the same.
• Churros! That’s right, we’ll bring all of the golden, crispy churros your party can handle. Bean-to-cup chocolate ganache for dipping, too.
• We’ll even bring you a punch bowl full of margaritas and a build-your-own michelada bar with a 12-pack of ice cold Modelo. That’s honestly how we like to roll.
Ready to order? Plan your perfect fiesta at Fondafrontera.com
Full catering menu: http://ow.ly/A7Lg30eXYE1
Chef Rick Bayless is headed to the kitchen in Wicker Park making some amazingly tacos for the “Fonda Fridays” series.
“Occasionally, it’s nice to get out of downtown and just have fun in the kitchen. I can promise some different, delicious and downright joyful tacos. These tacos will be unlike any thing else I’ve done,” Bayless said.
The “Fonda Fridays” series takes place beginning at 6:30 p.m. on Nov. 10, Nov. 17 and Nov. 24 at Fonda Frontera, 1471 N. Milwaukee Ave.
In addition to Fonda Frontera’s full array of Mexican comfort food, the menu for Nov. 10 includes three mouthwatering taco specials: Octopus Carnitas, Smoked Brisket with Salsa Negra and Roasted Chicken with Maitake Mushrooms and Jalapeño Crema. (Other tacos in the series might include crispy sweetbreads with tomamole, lobster with esquites, tongue two-ways with foie gras crema, dry-aged beef with salsa huevona and lamb birria with Chicago-style giardiniera.)
Fonda Fridays will also mark the first time beer from Cruz Blanca Cervecería, Bayless’ brewery in the West Loop, will be served in any of his restaurants outside the Randolph Street locations. First up? CDMX, brewer Jacob Sembrano’s bright pilsner with a delicate fruity German hop aroma balanced by a smooth, clean and soft bitter finish.
Good food, plus guests can also use the dinner series as an excuse to get a jump on holiday shopping – Rick will be signing cookbooks when he jumps off the line.
The launch of the Fonda Fridays series coincides with other changes at the restaurant, including a move toward Friday brunch, the debut of a new catering service and the introduction of a fall menu, which includes seasonal stars like Roasted Butternut-Bacon Tlayuda and a Spiced Tres Leches Cake with Red Chile-Apple Salsa.