Tuesday, June 10, 2008

Frontera Grill

Appetizer: Quesadillas Capitalinas Mexico City Style Quesadillas (corn masa turnovers )stuffed with samuel's locally handcrafted jack cheese and fresh epazote guacamole

- perfectly crisp turnovers, very flavorful melted jack cheese that poured out...very delicious. nice combination of silky cheesiness and crisp (slightly chewy) skin...

Appetizer: Ceviche Fronterizo lime marinated hawaiian sunfish with tomatoes olives cilantro and green chile served on crispy tostaditas
I'm never too impressed with ceviches because I feel like I can marinate it at home myself, but this was one of the best. Perfectly marinated, fresh fish, fresh greens, nice & crispy chip.

Pato En Mole Negro Dry Rubbed Wood Grilled Gunthorp Duck Breast in classic oaxacan black mole (made from chihuacle chiles and 28 other ingredients) black beans almond crusted chayote
I barely ever order non-asian prepared duck, but this was raved about online. Turned out to be bedded in a flavorful dark sauce, perfectly tender -- great eaten by itself but even better with the tortillas.

Tacos al Carbon wood grilled meat poultry fish or mushrooms sliced and served with roasted pepper rajas two salsas frijoles charros guacamole and homemade tortillas
Farm Raised Catfish marinated with achiote and garlic
Their tacos were highly rated as well, and this catfish one was a great example -- very nicely seasoned & grilled. Catfish is such a meaty fish that it held up to the taco well, didn't flake off too easily yet it was still silky. Often times catfish can be a little too non-fish like and uninteresting to eat, but this was done very, very well.

Frontera Grill
445 N Clark St, Chicago 60610
Btwn W Illinois & W Hubbard St
Phone: 312-661-1434

- I thought I probably wouldn't return, but I'm actually curious about Rick Bayless's other dishes on this menu! Price wasn't too bad either :)

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