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Blue Ribbon Chili



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·


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 >>