Mango march 2018 lookbook

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Recipe from Season 6, Mexico—One Plate at a Time

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Posted by Casey Cora

Frontera has been bombarded with inquiries in the wake of peagate. What’s #peagate? Referencing a recipe adapted from New York City’s ABC Cocina restaurant, the New York Times tweeted out a link imploring cooks to add peas to guacamole, appending a supremely confident “trust us” to its message. Add green peas to your guacamole. Trust us. […]

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Posted by Casey Cora

As we turn our collective attention to falling leaves and shorter days, the Frontera chefs are, once again, taking the very best of the season and making Mexican magic. Consider the abundance of autumn on our latest seasonal menu. Cortland apples in our guacamole. Pumpkin puree mixed right into masa for the ricotta tamal. The […]

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Posted by Casey Cora

Christmastime in Chicago is downright magical, what with the snow falling gently onto the glowing city streets. Step inside Frontera this month and there’s a different sort of magic, one that evokes the spirit of the Mexican Christmas. It’s warm in here. Festive. And the food? Well, the new menu is all sorts of amazing. “We […]

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Posted by Casey Cora

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 […]

This is the kind of guacamole to put on a dressed-up table with lots of fresh vegetables for dipping, maybe some garlic toasts or grilled pita, even some rustic tortilla chips. That said, my favorite way to serve it is as a condiment with grilled chicken or fish on an Indian summer afternoon sitting in my backyard. Which happens far too infrequently. This recipe is from my book Frontera: Margaritas, Guacamoles and Snacks.

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Posted by Lisa Krych

It’s almost time for the big game and that means parties.  And is any party complete without some great snack?  Without a great guacamole?  For our party we’re cooking some pretty amazing, spicy red chile chicken wings and an epic guacamole with roasted tomatillo, grilled green onions, and smoky bacon.  What else do you need? Well, besides […]

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Posted by Casey Cora

Getting a glimpse into the mind of a chef is always a treat. 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 […]

Introducing a brand new way to learn about the amazing flavors of Mexico: My brand new cooking class on Craftsy. These video lessons will step you through the essentials of the Mexican kitchen. But these are more than one-way lessons — enroll below and you'll have a direct pipeline to Frontera, where I'll answer your [...]

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Rick Bayless has been acclaimed widely as America’s foremost proponent of Mexico’s thrillingly diverse cuisine. In his eight cookbooks, he focuses on classic Mexican dishes, delving into their traditional foundations, cooking methods and cultural backgrounds. (New!) More Mexican Everyday Simple, Seasonal, Celebratory  By Rick Bayless with Deann Groen Bayless and David Tamarkin (W.W. Norton & [...]

CRUZ BLANCA BREWERY & TAQUERÍA | 904 WEST RANDOLPH ST | CHICAGO | 312-733-1975 LOCATION AND HOURS ADDRESS: 904 W. Randolph St. Chicago, IL 60607 HOURS: Open at 11am Tuesday - Friday. Open at 10am Saturday - Sunday. Closed Mondays. Saturday, October 6th: Das Bueno Oktoberfest at Cruz Blanca! Opening at noon for this ticketed event. We'll [...]

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Posted by Arthur Mullen

Frontera’s menus always beckon with Mexico’s most alluring flavors. But this month, we went over the top. Check out that duck bathed in a nutty, spicy, sweet salsa macha. Check out that striped bass, which has been marinated in jalapeño and paired with mole almendrado. And have you noted the seasonal guacamole? Toasted pecans. Morita chiles. Grilled […]

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Posted by Casey Cora

Literally hundreds of dishes have been introduced in our kitchen since 1987. We can’t keep them all of course, but what we can do is pick the best of the bunch. 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. […]

MACY’S SEVEN ON STATE | MACY’S OLD ORCHARD LOCATION AND HOURS Macy’s Seven on State 111 North State Street Chicago, IL 60602 Hours: Monday-Saturday 11AM-3PM Macy’s Old Orchard 4909 Old Orchard Shopping Center Skokie, IL 60077 Hours: Monday-Friday 11AM-8PM Sundays 11AM-6PM MENUS [+] CLICK IMAGE TO VIEW CURRENT MENU GALLERY Explore the amazing flavors of [...]

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Posted by Casey Cora

Like so many of Frontera’s guests over the years, let’s start with the guacamole. 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. It’s a dish that’s indicative of the late summer harvest […]

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Posted by Casey Cora

The latest additions to Frontera’s latest menu are all about Oaxacan flavors. And yes, that means the complex, mouthwatering moles that characterize the Mexico’s South Central region. More on those in a bit. But Oaxaca flavor also means greens—tomatillo, serrano chile, nopales, knob onions—and the tantalizing smoky goodness derived from open-air grilling. Consider our green […]

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Posted by Casey Cora

Seasonal summer touches are all over the new seasonal menu at Frontera Grill, and so is the Mexican inspiration. There they are in our new guacamole, packed with juicy strawberries and tropical, floral  habanero chiles; and again in the charred green tomatillo “milpero” salsa that tops our Garbanzo Bean Tlacoyos, a common snack in the […]

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Posted by Arthur Mullen

  If you’ve been to lunch at Frontera lately you’ve probably seen a number of four- and six-tops, groups of people (probably co-workers) drinking margaritas like they’re going out of style (note: they’re not) and in general having a really, really good time—so good that you might wonder how productive they’ll be at work the […]

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Recipe from Season 6, Mexico—One Plate at a Time

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Ramps are only available in the spring and only in certain parts of the United States; if yours is the area, you’ll probably only find them at farmer’s markets or specialty shops. Garlic chives (they look like chives but are flat, with a definite garlic aroma) are typically in abundance in Asian markets; they’re perennial and easy to grow, which is what I do. I love them sautéed or grilled for their sweet, green garlicky flavor. Green onions are easy to find everywhere, every day. Ideas for serving: When I’ve got my grill going, I like to make my almost-Oaxacan-tlayudas: I spread out commercially made tortillas (I buy them from a local tortillería and let them cool off completely) into a single layer, brush both sides of each tortilla lightly but thoroughly with oil, then grill them until they’re crisp. When they cool, I break them into big rustic pieces for dipping. Wedges of grilled pita make a delicious and unexpected vehicle for dipping this guacamole. For a pass-around appetizer, slices of crispy grilled baguette topped with a dollop of bacony guacamole are always a hit.

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Posted by Casey Cora

Rick has teamed up with our friends at Craftsy to bring you unprecedented access to the Frontera kitchen. Launched today, the “Essentials of Mexican Cooking” series contains five streaming video lessons presented in glorious high definition. Access them anytime and anywhere. Rick will step you through 15 recipes, including handmade tortillas, rustic salsas, taco fillings, […]

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Posted by Casey Cora

Score one for efficiencies in the modern food system. Luxurious pork belly is no longer relegated to butcher shops and restaurant kitchens. Well-stocked grocery stores are now carrying cooked pork belly (I buy it regularly at Trader Joe’s), allowing home cooks to skip a whole mess of steps and get right to the cooking. That […]

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Posted by Arthur Mullen

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. But since this is a day about giving, we thought we’d do some giving, too. So: Donate 0 or more […]

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Posted by Casey Cora

                  Frontera Grill is throwing a guacamole party and you’re invited! Come check out our test kitchen and library, where Private Events Chef Rishi Manoj Kumar will offer a hands-on, DIY guacamole master class. We’ll set you up with everything you need to make your own masterpiece […]

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Posted by Casey Cora

Overlooking the bustling River North neighborhood, La Vista offers mouthwatering street snacks, tacos, seafood, guacamole and a well-stocked tequila and mezcal bar. La Vista is not only super festive, it’s also completely flexible: we can accommodate your business meetings, happy hours, cocktail receptions, festive dinners or whatever else you have in mind. Ready to book? […]

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Posted May 15, 2015by Casey Cora

Spring’s glorious arrival means it is finally time to step outside and start grilling. There’s no better way to kick off the season than with this hearty grilled chicken salad, made complete with a rustic guacamole mixed with grilled onions and the same garlic dressing you’ll toss with the salad. It’s a dish that’s sure […]

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Posted by Casey Cora

Sadly, finding a good Oaxacan tlayuda — that smoky, rustic treat of crispy tortilla topped with salsa, brothy bean mash and chorizo (or pork cecina or beef tasajo) — isn’t an easy an option for most of us here in the U.S. We simply don’t have the crop of Mexican corn to create the unique size and texture for the […]

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Recipe from Season 7, Mexico—One Plate at a Time

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Recipe from Season 6, Mexico—One Plate at a Time

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Posted by Arthur Mullen

Mangos show up a couple times in Frontera’s spring menu: There’s mango in the guacamole (don’t dismiss the power of fruit in guacamole, people) and mango sorbet in the sopa de frutas. 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 […]

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SEASON 1: THE WHOLE ENCHILADA! Highlights from our inaugural season include: Ceviche in the Limelight - Ceviche, traditional Mexican lime-marinated seafood with green chiles and tomato:  it's so ancient, so simple. Holy Mole - Rich, complex and shrouded in mystery,  red mole is widely regarded as the crowning  achievement of Mexican cooking.           [...]

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var lsjQuery = jQuery; lsjQuery(document).ready(function() { if(typeof lsjQuery.fn.layerSlider == "undefined") { lsShowNotice('layerslider_54','jquery'); } else if(typeof lsjQuery.transit == "undefined" || typeof lsjQuery.transit.modifiedForLayerSlider == "undefined") { lsShowNotice('layerslider_54', 'transit'); } else { lsjQuery("#layerslider_54").layerSlider({ width : '660px', height : '371px', responsive : true, responsiveUnder : 0, sublayerContainer : 0, autoStart : true, pauseOnHover : true, firstLayer : 1, animateFirstLayer [...]

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SEASON 2: KEEPING THE FLAME Highlights from this season include: Fish a la Veracruzana - Rick takes us to the Gulf Coast port of Veracruz, "The Mexican Mediterranean," for a look at the city's most famous contribution. Mojo and Escabeche - Mexican mainstays since the arrival of the Spanish: Slow-cooked garlic with smoky chipotles to spoon [...]

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SEASON 3: TROPICAL COOL Highlights from this season include: Antojito Jones - Searching from jungle to big city markets for classic Mexican snacks like Carne Asada Tacos, Crispy Sopes, and Blue Corn Quesadillas. Chorizo Hunter - "The Bacon of Mexico," this famous Mexican sausage is not as complicated as you might think.  Rick makes Chorizo-stuffed Ancho-Chiles. [...]

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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.  Along the way, we discover the history of this uniquely Mexican blend of acrobatics, myth and [...]

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SEASON 6: FIESTA AT RICKS! Yucatan is the home of habanero—arguably the hottest chile in the world—and the subject of chiles is the focus of one episode.  But Rick catches everyone off guard when he points out that the food of the Yucatan is not hot (the dishes are cooked with mild chiles or a [...]

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SEASON 7: MEXICO CITY LIVE! For six seasons, the critically acclaimed series Mexico – One Plate at a Time has brought to life the foods, the flavors, the stories and the fun of Mexico for public television viewers. In each episode, beloved chef, restaurateur, author, teacher and culinary adventurer, Rick Bayless, effortlessly tosses together cooking demonstrations, cultural musings, [...]

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The once unknown state of Oaxaca, Mexico’s fifth largest, is now on the knowing traveler’s hit list. Its capital is one of Mexico’s most enjoyable colonial cities. By day, people relax at plaza-front sidewalk cafes beneath shady arches and take in the slow-motion scene, reflecting the best of old Mexico. By night, the same plaza [...]

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I'm forever trying to come up with recipes that use the garlic mojo I always have in my refrigerator and hit upon the idea of using march it to flavor guacamole.  I added sun-dried tomatoes, which are a staple in my pantry, jicama for a crunchy element, and chipotles for heat.  The result is a guacamole that you'll have to pry yourself away from and that's what happened when I tested it here!

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There are many options for private dining at Frontera and Topolobampo: The intimate Library Room (for a private Topolo experience), the festive Morales Room (for a lively Frontera experience) and the brand new La Vista (for a laid-back experience).  And don't forget about your  room—or whatever room it is you'd like us to set up our catering [...]

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Posted by Casey Cora

Update: The event is sold out. Thanks for your interest. We hope to do it again soon. Any trip to Oaxaca isn’t complete without visiting Mezcaloteca, the revered historians and purveyors of fine mezcal. Intimate and private, Mezcaloteca is the perfect backdrop to learn about the robust history of this dignified spirit. On March 21, […]

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Posted by Casey Cora

Searching for recipes online is great — we have thousands for you to browse — but there's just nothing like the feeling of propping open a real ink-and-paper cookbook, getting down to business and staining the pages as you work through your favorite recipes. And there's nothing like giving or receiving a present. To that end, [...]

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If you follow Rick on Twitter, you know that he's always moving. He's in Mexico several times a year, of course, but he's also everywhere else: Tokyo, Paris, Istanbul, New York. He returns from these trips full of stories (and Instagram pics); find them below, and use them for inspiration for your next trip. Lima, [...]

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 During this time of year, I'm always looking for new guacamoles that don't rely on summer produce. Last month Topolo was serving a similiar guacamole that used freeze-dried corn. I used that guacamole as a jumping off point for my version and substituted frozen corn for the freeze-dried. Roasting the corn in the oven enhanced both the flavor and the texture.

During the holiday season, it's always nice to have an easy appetizer in your back pocket, one that you can whip up using pantry items. So whether you're entertaining at home or looking for a dish to bring to a holiday party, consider this easy, tasty guac recipe.

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From Season 9, Mexico—One Plate at a Time

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Contramar Tostadas Whole Grilled Fish with Green and Red Adobos Rice Costrada Pork with Roasted Tomatillos, Poblanos, and Potatoes Chayote Salad with Tomato and Roasted Garlic Dressing Greens and Beans Tacos with Red Chile and Fresh Cheese Summer Squash Tacos with Garlic Mojo and Güero Chile Tacos of Creamy Roasted Poblano, Corn and Zucchini Shrimp [...]

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Recipe from Season 3, Mexico—One Plate at a Time

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Posted by Casey Cora

Seems everyone’s always asking what dishes to make for holidays and special occasions. Though it’s close to impossible to narrow it to a manageable list, I can say with certainty that this week’s Taco Tuesday recipe for slow cooker pork carnitas is perfect for any big celebration, including that big Cinco de Mayo fiesta you’re […]

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Recipe from Season 6, Mexico–One Plate at a Time

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The avocados for this lusciously thick, tangy and satisfying variation on the old standard should be soft enough to give under firm pressure, but not be so soft (over-ripe) that they are easily dented or have a loose pit shaking around in them. The roasty flavors of the tomatillos, garlic and onions are the perfect way to underscore the naturally nutty flavors of avocados—especially Hass avocados, the pebbly dark-skin ones. Though this guacamole improves if made an hour or so ahead, it stays looking fresh and green for slightly longer than traditional guacamole (the acidity of the tomatillos helps here), but don't make it more than 3 or 4 hours in advance.

Recipe from "Salsas That Cook"

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Posted by Casey Cora

When it comes to carnitas, let’s assume you don’t have the time or energy to heat a huge cauldron of pork lard and cook a cut-up pig. Instead, you might head to a restaurant that’s known for carnitas and buy some to bring home. But this near-effortless version of the classic Mexican preparation allows you to […]

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Posted by Casey Cora

Real talk about Cinco de Mayo: This year, it’s on a Monday. Which means that, really, you’ll probably celebrate Cinco de Mayo on Cuatro de Mayo, or Tres de Mayo. No problem. The day you celebrate Cinco de Mayo is not important; it’s what you cook that matters. On that front, we have some ideas: Our […]

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Posted by Arthur Mullen

If you’ve ever gone apple picking, you know how it feels to come home with bushels upon bushels of apples, only to wonder: What am I going to do with all of these? After all, a person can only make so many apple pies. That’s where this Apple-Fennel Guacamole comes in. It’s a modern guac packed with […]

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Recipe from Season 6, Mexico—One Plate at a Time

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Everyone loves a new guacamole recipe, especially one that doesn’t rely on tomatoes when they’re out of season.  Roasting all the vegetables is the secret to adding incredible depth of flavor to this guac.  In addition, if you can find them, it’s well worth the effort to use smoked sun-dried tomatoes.  

O’HARE: T1/B11, T3/K4, T5/M12  | THE ARCH CAFE @ PENN UNIVERSITY LOCATION AND HOURS Tortas Frontera at O'Hare Airport Terminal 1, B11 Monday–Sunday, 5:30am–9pm Terminal 3, K4 Monday–Sunday, 5:30am–9pm Terminal 5, M12 Monday–Sunday, 10am–9pm Tortas Frontera at The Arch The University of Pennsylvania 3601 Locust Walk, Philadelphia PA 19104 Hours Sunday, 11am-10pm Monday-Thursday, 11am-10pm Friday, 11am-8pm Saturday, [...]

XOCO (RIVER NORTH)  |  449 NORTH CLARK STREET   |  CHICAGO LOCATION AND HOURS XOCO ADDRESS: 449 North Clark Street (enter on Illinois) Chicago, IL 60654 HOURS:  Tuesday–Thursday 8:00am-9:00pm Friday & Saturday 8:00am-10:00pm Closed Sunday & Monday Xoco does not accept reservations. MENUS [+] CLICK IMAGE TO VIEW CURRENT MENU GALLERY Download menu in PDF [...]

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Posted by Casey Cora

While we are huge proponents of home cooking — I mean, we have a vast collection of at-home Mexican recipes right here — we know that it’s sometimes too much to take on for a party, what with all that planning and preparing. (That’s to say nothing of the actual cooking and serving.) We also […]

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Posted by Arthur Mullen

Tomato plants have reached their full height on the Xoco rooftop garden which means September has arrived!  For Xoco’s new seasonal menu, the Xoco chefs have crafted some dishes to celebrate the sun’s lingering warmth and others well suited to brisker breezes which soon may blow.  We are calling it, “Hot Days, Cool Nights!” Chef Alonso […]

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Posted by Casey Cora

A very big thanks to Aly Bockler and the crew at WCIU’s “You and Me This Morning,” who dropped by early Friday to watch Chef Rick Bayless whip up his Guacamole with Almond and Grapefruit while showing off his new cookware line. Rick will be demonstrating the new cookware line at this weekend’s International Home […]



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