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Tortas Tapped for Top Ten
Written by Carrmichael   
Tuesday, 12 November 2013 16:13

 

gqlogoTortas Frontera is honored to be included in GQ's Top Ten Airport Restaurants in America. The list starts off with where to eat at Chicago's O'Hare Airport (Frontera, yeah!) and then goes on to showcase a mouth-watering selection of amazing food you can find in airports across the country. Here's hoping your next layover leaves time for fresh seafood in Houston, soft shell crab sushi in DC, Spanish snacks at LAX, duck confit ramen in the Twin Cities or Asian/Southern fusion in Atlanta.

 

Read the article: GQ's Top Ten Airport Restaurants in America

(NOTE: click the PLAY or NEXT button to start the slideshow)

 

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On set with Chef Rick Bayless
Written by Frontera   
Thursday, 10 October 2013 00:00

 

 

Last month, Chef Bayless joined the Frontera Foods team on the set at photographer Chris Cassidy’s north side studio. The project was food photography for new Frontera and Red Fork Seasoning Sauce packaging. Naturally, Rick is very involved in the planning and recipe development for all Frontera products but he also handles food styling for the majority of the photos. On this particular shoot, the subjects included an amazing array of comfort food goodies like barbecued chicken, ribs, burgers and chili, plus a veggie taco skillet sauce and a new series of Frontera sauces made for chicken: roasted tomato, creamy poblano and roasted garlic. Watch for these new sauces on grocer’s shelves early next year.

 

 
Blue Ribbon Chili
Written by Frontera   
Wednesday, 09 October 2013 00:00

 

 

Frontera’s Guajillo Salsa —one of our original five salsas and a staff favorite, helped us win first place in a chili contest at The Backyard Barbecue Store in Wilmette, IL·this past weekend. Grilled pork shoulder and grilled beef short ribs simmered in the salsa along with fire-roasted tomatoes until tender. We added cooked ayocote blanco—white runner beans from our friends at Rancho Gordo (check out their amazing variety of dried beans at·http://www.ranchogordo.com).

 

Finally, we garnished the chili with aged Mexican cheese, cilantro and our favorite indulgent topping: crispy Nueske's applewood smoked bacon. A winning combination indeed! We're planning on making a ginormous potful for Halloween. Trick or treaters in our neighborhood are in for a real Frontera treat!

 

Mexico City-Style Chili Recipe >>

 

 
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