Frontera Fiesta Blogería

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Food Blogger Roll Call
Written by Frontera Foods   
Tuesday, 29 April 2014 13:03


Let's have a fine Fronterafiesta shout-out to the many food bloggers who’ve taken time to share their experiences with Frontera products. We love these personal POVs with really great feedback and original ideas on how to use Frontera salsas and sauces. We’ve collected a few of the articles here—if you know of others, we’d love to read them.


To celebrate Cinco de Mayo, Renee is making these beautiful Pork Tacos with Cilantro-Avocado Cream Sauce (yum) topped with Frontera Tomatillo Salsa. READ MORE >>
Blogger Susan is a foodie and a food scientist who writes with a frank, no-nonsense voice. She liked the Frontera Skillet Sauce and says, “Thanks for the flavor, ease, and not screwing Americans up the butt on the price Rick Bayless. Much appreciated.” Well said, Susan!   READ MORE >>
Wendy, the Weekend Gourmet, has taken to Taco Tuesdays with Frontera Seasoning Sauces. Wendy says, “These flavorful sauces are made with all-natural ingredients – no hard-to-pronounce additives – and fire-roasted chiles. They make Mexican dishes easy enough to cook on even the busiest of days.”   READ MORE >>

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)



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.


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