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Frontera Staff Trip

Frontera Staff Trip

Each summer for the past 23 years, the culinary and management team of Frontera Grill and Topolobampo travels to Mexico with Rick and Deann to explore first hand the magic of the markets, kitchens and restaurants of Mexico. Known as the Staff Trip, the journey is legendary for it’s intensity and food focus. This year, the Frontera crew packed three cities (Mexico City, Puebla and Oaxaca) into four days.

Go to to see the massive and amazing slideshow by photographer Paul Elledge and the video blog by savvy, behind-the-scenes reporter Jeff Maimon. Together these posts provide an inside look at the Staff Trip most have not seen.


Frontera Grill Summer Rooftop Salsa

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1000 lbs of heirloom tomatoes and chiles are grown on the roof of Frontera Grill for the daily-changing SUMMER ROOFTOP SALSA!

Frontera Bragging Rights


FF_Seasoning_KeyLimeTacoSkilletFF_HabaneroFrontera Key Lime Cilantro Taco Skillet Sauce was named 2011 Silver Finalist at this years SOFI awards. Our all-natural sauce transforms seafood into a spectacular dinner in minutes.


Real Simple Magazine named Frontera Habanero BEST HOT SALSA saying, "Unlike the searing, one-note competition, this scorcher has fire and flavor."

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