“Great tasting food and beverages promotes a sense of well-being at our guests’ tables, is a catalyst for conversation and culture, and leaves a lasting, positive impression. Our food and drink reflects our deep knowledge of Mexico’s cuisine and its ingredients, as well as a healthy, natural and cultural environment. We nurture our communities through our generosity and care. Education is our fuel, and we are always educating ourselves about ways to make Frontera Grill better. And financial health is our stability – without it, we cannot accomplish our mission.”
Twenty-hour-smoked beef brisket with Oaxacan black mole, queso añejo mashed potatoes, and local, seasonal vegetables; shrimp and scallop ceviche verde with pink shrimp, bay scallops, avocado, cucumber, jícama, serrano, and knob onions.
“Eating at Frontera was an awakening.” –Bill Addison, Eater
People know Rick Bayless for creating carefully prepared Mexican food that helped change the perception of that cuisine in America. This is true. Also true: Bayless is also a community leader who runs the Frontera Farmer Foundation, which has given millions of dollars to local family farms, among other initiatives, including a culinary training program for Chicago’s unemployed, low-income population. His food reflects his ethos, featuring humanely raised beef, complex mole sauces, and produce as local as Bayless’ backyard garden. Make sure to try some of the wines offered from Mexico’s Valle de Guadalupe; a dollar from select bottles sold funds culinary scholarships for Mexican-American students.
The beautiful food of Mexico expressed with Midwestern ingredients
One Off Hospitality’s critically acclaimed flagship concept & home base for Paul Kahan