culinary exploration

Tartaleta de Manzana
Tart of local apples (honey crisp, golden supreme, Jonathan) with Mexican cinnamon and browned butter. Salted pumpkinseed streusel, warm caramel sauce, brown butter ice cream, caramel corn.

This is only my second time having dessert at Frontera (I had some tres leches cake when I went there the very first time for my birthday).  It was a reccomendation from Jonathan the bartender and was shared between myself, my mom and our newfound friend Julie from San Fransisco.  Although we kept mentioning how full we were, we kept taking bite after bite!

I can always make room for an apple dessert… especially during the fall season.  This one is without a doubt the best one I’ve had!  The choice of apples were some of my favorites, especially honeycrisp.  But the brown butter ice cream and caramel corn were incredible extra touches that gave the dessert an extra depth of flavor and texture.  LOVED it!

Camarones al Pasilla Oaxaqueno
Wood-grilled, adobo-marinated fresh Florida shrimp in a smoky sauce of Oaxacan pasilla chiles and roasted tomatillos, served over queso añejo mashed potatoes, braised local Swiss chard

This shrimp dish from Frontera Grill pleased my taste buds with its smoky-spicy flavor.  Wood-grilling these plump shrimp gives the dish an extra boost.  The potatoes were so creamy and silky - I love the añejo cheese blended in. 

My favorite part of the dish was the Swiss chard.  Do you see that burst of red/magenta color??  They always say you eat with your eyes first!  The chard was perfectly prepared and cooked.  I’ve ordered dishes with greens at other restaurants and have been left disappointed.  A lot of the time the greens are just thrown in there, so they end up being bland and flavorless.  This local chard was so full of flavor that after I was finished with my plate, I continued to pick around the reamining shimp and potatoes to find the rest of it.

This dish is on their “especialidades” menu, which changes every month.  It might still be available next month - but I wouldn’t risk letting it pass you by if shrimp is your thing! 

Sopes Rancheros
Crispy corn masa boats with savory shredded beef, roasted tomatoes, avocado and homemade fresh cheese

I took my mom to Frontera Grill (finally) so we could have an amazing dinner.  They don’t take reservations (unless you have a party of 8 or more and you make them 6 months in advance) so there was a 3 HOUR wait.  I promised my mom it was worth the wait… and at the end of the dinner she agreed that it was!

My whole family shares a love for greasy Mexican food - but Rick Bayless proves that gourmet Mexican cuisine will win you over.  The fresh, spicy and smoky Mexican flavors are enhanced by the use of organic and “home grown” ingredients from their rooftop garden.  Not to mention, they are known for their selection of premium tequilas and hand-shaken margaritas.   

Mom and I made friends with a woman from San Fransisco (Julie) who was in town for a convention.  She came in a day early so she could eat at Frontera and send photos to her husband via text message.  They are both BIG fans of Rick Bayless.  After almost two hours of waiting we were able to snag 3 seats at the bar.  This was my first time sitting at the bar, and in my opinion it was more fun! 

The bartenders, despite the fact they were crazy busy, made time to interact with their customer dining at the bar.  We included the couple sitting next to us in on our fun and by the end of dinner it was almost like we all were long-time friends!  Our bartender, Jonathan, made us feel right at home, bought us a round of drinks that we didn’t need and talked Julie, my mom and me into sharing a dessert… even though we were so full we were about to burst. 

This was by far my most fun and most delicious experience at Frontera Grill.  If you live in Chicago or just in town visiting and have never been here before - put it at the top of your priority list.  You won’t be disappointed… even if there is a 3 hour wait!  :)

Trio, Trio, Trio from Frontera Grill

(ceviche love: Ceviche Fronterizo, Ceviche Yucateco and Coctel de Atun Tropical)

Ceviche Fronterizo:
lime-marinated Hawaiian blue marlin with tomatoes, olives, cilantro, jicama and green chile

Ceviche Yucateco:
steamed Mexican blue shrimp and calamari tossed with lime, orange, habanero, avocado, jicama and cilantro

Coctel de Atun Tropical:
sashimi-grade Hawaiian yellowfin tuna cocktail with chunky avocado-tomatillo guacamole and tangy mango-grapefruit salsa

Falda Asada “Brava” from Frontera Grill

Serrano-marinated grass fed flank steak with spicy salsa huevona (hand-crushed, grill-roasted tomatoes & jalapenos), grilled knob onions and sweet corn tamales.

Halibut en Escabeche Chicagoense from Frontera Grill

Poblano-marinated wild Alaskan Halibut in escabeche of green onions, garlic and Bare Knuckle Farm ramps. Nichols Farm spinach and smoked fingerling potatoes, pickled red onions.

Pato en Mole de Chabacano from Frontera Grill

Red chile-rubbed duck breast in a savory red chile-apricot mole with a side of black beans and a sweet-sour salsa (rhubarb, dried apricots, morita chile, lime, honey).

Carne Asada Oaxaqueña from Frontera Grill

Wood-grilled flank steak marinated in red chiles with a side of platanos fritos, black beans and guacamole