Working Ahead: Mole can be successfully made ahead—even getting better with 2 or 3 days well-covered residence in the refrigerator. But this time, it’s a shorter trip. →, For the first time in 32 years, Frontera Grill is hosting a happy hour. Just in the past few weeks, we’ve catered a small party in a Wrigleyville condo, served guacamole and churros at the Merchandise Mart, brought a lunch fiesta to Salesforce in River North and drove hundreds of tacos and tortas — and eight gallons of our … Continue reading Xoco is Now Taking Cinco de Mayo Catering Orders →, There is a garden in every childhood, an enchanted place where colors are brighter, the air softer, and the morning more fragrant than ever again. Looking for an amazing way to support our restaurants and score great holiday gifts? In fact, Fonda Frontera owes its names to the fondas of Mexico City, those rustic and family-friendly neighborhood restaurants often helmed by a family’s matriarch. Try this Grilled Chicken Salad Instead, Let’s Beat Winter Together With This Red Chile Short Rib Soup, Let’s Talk About Avocado Mayo, Bacon and Heirloom Tomatoes on Grilled Tostadas. Only available at the Frontera bar. Our chefs have pored over our collection of … Continue reading Frontera’s New Seasonal Menu is a Tribute to Josefina Velázquez de León →, Seasonal summer touches are all over the new seasonal menu at Frontera Grill, and so is the Mexican inspiration. ones. Copyright © 2020 Public Broadcasting Service (PBS), all rights reserved. Xoco is Now Taking Cinco de Mayo Catering Orders, XOCO’s Seasonal Menu “Memories of Mexico”, “Almost Oaxacan” Grilled Tostadas with Chorizo, Tangy Guacamole and Fresh Cheese, Chicken in Oaxacan Yellow Mole with Green Beans and Chayote (or Potatoes), Crispy Taquitos with Guacamole, Thick Cream and Fresh Cheese, Grilled Chicken Salad with Rustic Guacamole, Romaine and Aged Mexican Cheese, Grilled Chicken Salad with Rustic Guacamole, Romaine and Queso Añejo, Guacamole with Bacon, Grilled Ramps (or Green Onions) and Roasted Tomatillo, TV Season 11: Yucatán: A Different Mexico, Roasted Corn, Garlic and Poblano Guacamole, Roasted Garlic Guacamole with Help-Yourself Garnishes, Roasted Tomatillo Guacamole with Crunchy Chicharron, Tacos of “Easy” Slow Cooker Mole with Chicken, Tomatillo Guacamole with Sun-Dried Tomatoes and Red Onion, Yellow Mole with Grilled Fennel and Portobello Mushrooms. Last month Topolo was serving a similiar guacamole that used freeze-dried corn. Cortland apples in our guacamole. Oaxaca always sighs deeply, exhaling a unique scent of sweetness and earth, of sweat and deep-rooted contentment, of smoke and elegant, daring spice. For example, I’ve swapped out the traditional hoja … Continue reading Ease into Summer with an Approachable, Adaptable Yellow Mole →, Literally hundreds of dishes have been introduced in our kitchen since 1987. That’s exactly what Frontera’s latest menu is, a roundup of sorts showcasing the very best versions of iconic dishes we’ve served over the years. Rick leads a lesson in red mole making and prepares a herbacious mole verde with fish. The chocolate grinders and mole wizards fill markets to the brim. Earlier this week we caught up with Richard James, Chef de Cuisine at Frontera Grill, immediately after a staff tasting of his newest additions to Frontera’s May menu, which he said celebrates the arrival of springtime, highlights new seasonal dishes and resurrects an … Continue reading Chef Richard James Walks You Through Frontera’s Latest Menu →, Frontera’s menus always beckon with Mexico’s most alluring flavors. COPYRIGHT © 2014 RICK BAYLESS. Capitalism doesn’t run on people sitting around and toasting chiles all day. Mexico City, 1671: Our new “collision course” menu, Mexico One Plate at a Time Season 12: Bayless’ Best Ever, Mother’s Day at Fonda Frontera: We’re Cooking Moms’ Recipes, My Very Idiosyncratic Guide to Some Near-Downtown Mexico City Food-Lovers’ Favorites, Prepare Your Next Fiesta with Rick Bayless Cookware, Rare Mezcal Tasting in The Library at Topolobampo, Rick to Host “Fonda Fridays” in Wicker Park. Episode 801 "Mediterranean Baja" from RickBayless.com on Vimeo. We can remove the first video in the list to add this one. Lunch at Topolobampo used … Continue reading Topolo in 60: A three-course lunch in under an hour →, The newest Perfect 7 menu at Topolobampo is the latest to reach into the past for inspiration. In a very large soup pot (I typically use a 12-quart stainless steel stock pot or a medium-large Mexican earthenware cazuela), heat the lard or oil over medium. Morita chiles. That … Continue reading Indulgent Weeknight Perfection: Pork Belly Tacos with Apple Guacamole →, It’s #GivingTuesday, a day of charitable contributions, and here at Frontera, that means one thing: It’s a great day to give to the Frontera Farmer Foundation, our non-profit that awards grants to small, Midwestern farmers. Season 12 of “Mexico: One Plate at a Time” is starting to air on public television stations across America. On March 21, … Continue reading Rare Mezcal Tasting in The Library at Topolobampo →, Let’s get this show on the road. American Public Television. Mole is an idea that's half pre-Columbian, half European, and 100% Mexican - a sauce, a preparation and a national dish that rivals the culinary masterpieces of the world's greatest cuisines. Chances are you got to work this morning via a car or train. And yes, that means the complex, mouthwatering moles that characterize the Mexico’s South Central region. Mexico: One Plate at a Time with Rick Bayless - Episode 802 "Tijuana Taco Crawl" from RickBayless.com on Vimeo. Mexico-One Plate …. Two sources for purchasing hoja santa plants are: Almost Eden and Companion Plants. Find your station here and check back at the official Season 12 page for episode streaming (coming soon)! Episode 13 | 25m 25s Luxurious pork belly is no longer relegated to butcher shops and restaurant kitchens. What’s #peagate? I added sun-dried tomatoes, which are a staple in my pantry, jicama for a crunchy element, and chipotles for heat. Watch Now Specifically, let’s talk about our “summer guacamole,” topped with a spectacular array of additions from local farms: cubes of compressed (that’s super-flavorful) watermelon, crisp cucumber, cooling mint and floral habanero chile. Keep track of everything you watch; tell your friends. Download the menu here. Frontera’s late-March menu is all about spring…almost. …, SEASON 4: FUSION REVOLUTION Highlights from this season include: Super-Hero Sandwich - Join Rick on a hunt for the perfect snacks as he visits Mexico City street stalls selling everything from tacos and snacks to colorful wrestling masks and capes. Yucatan is the home of habanero—arguably the hottest chile in the world—and the subject of chiles is the focus of one episode. This is a classic mole that pairs well with shellfish. Our wildly talented chef team has put together two new gift packages that we know you’ll love. He returns from these trips full of stories (and Instagram pics); find them below, and use them for inspiration for your next trip. In his eight cookbooks, he focuses on classic Mexican dishes, delving into their traditional foundations, cooking methods and cultural backgrounds. It’s not … Continue reading Frontera’s New Menu: Mexico City Inspiration →, Josefina Velázquez de León is an incredibly important name in the history of Mexican food. →. It’s been quite a month, hasn’t it? The wait is over! At least I’ve found it so, ever since my … Continue reading Topolo’s “Oaxaca” Menu: A Trip to Our Spiritual Home →, Topolobampo, the groundbreaking fine dining Mexican restaurant from Chef Rick Bayless, is celebrating its 30th anniversary with a one-of-a-kind celebratory dinner. Season 12 of Rick’s TV Show is About to Begin! Copy a link to this video to your clipboard, Mexico: One Plate at a Time with Rick Bayless is a local public television program presented by. The day you celebrate Cinco de Mayo is not important; it’s what you cook that matters. A yacht would have been a more pleasant way to start your day, but there’s that whole time/money/body of water issue. Instead of reaching to, say, Mexico City circa 1671, we head to Mexico City, 1941. Our speakeasy-style mezcal bar will celebrate its first anniversary with a special five-course dinner paired with the bar team’s Mexican market-inspired cocktails. This isn’t that mole. Check out the roasted butternut mash on that plate with the pork in tomamole. But mangos aren’t the only signs of spring: We’ve got fiddlehead ferns in our chicken fideos, shrimp in a herb-packed adobo and carrots in … Continue reading Mango guacamole and oyster mushroom tamals—it’s Frontera’s new spring menu! It's an all-day labor of love to be sure, but Rick breaks the complex process down into easy steps, giving tips on all the ingredients - from sesame seeds and tomatillos to chiles and chocolate - that give mole its richly layered flavor. Even better is what they do with all of those beautiful, fresh-from-the-farm fruit and vegetables. Mexico: One Plate at a Time with Rick Bayless - Episode 802 "Tijuana Taco Crawl" from RickBayless.com on Vimeo. Think classics … Continue reading Announcing: Catering by Fonda Frontera! They'll take you out of the tourist-heavy …, SEASON 1: THE WHOLE ENCHILADA! Daily from 11am – 8:30pm LOCATION: (Inside) Willis Tower ADDRESS: 233 S. Wacker Drive Chicago, IL 60606 HOURS: Monday – Friday.
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