During my Chicago experience I went to Rick Bayless’ Frontera Grill, this amazing chef who won the first season of Top Chef Masters and some other culinary awards as best new chef and the James Beard Foundation. Rick has strong Latin American influences picked up while studying and completed his training in Mexico.
My friends Ana and Maria join me with Ana’s boyfriend and mom in the adventure, the restaurant doesn't take reservations, and the waiting is quite big, so I was informed that the waiting was between an hour and two hours, luckily after 30 minutes in the bar drinking a good selection of Mexican beers and Margaritas I was called to go to our table.
Guacamole
As a starter we share Guacamole, lean and good flavour, Ana commented that her recipe had a spicy twist giving it another dimension. Then I ordered Queso Fundido Clasico, an artisanal Samuels Jack cheese with garlicky roasted peppers, homemade chorizo sausage and oregano, good flavour, but I have to say I love cheese so anything with melted cheese is a win-win situation for me. As a main I had Tacos al Carbon, wood-grilled meat with frijoles charros, guacamole, and homemade tortillas, amazing flavour, almost as good as Lupe Tortilla in Houston, but the later one is still my favourite.
Tacos al Carbon
Queso Fundido
In conclusion if you’re in Chicago you must pass by this place and enjoy the Chicago Latin cuisine at its top.
With Rick Bayless the Top Chef Master
All this Latino experience brings me back memories of the Seinfeld episode “The Puerto Rican Day” where Elaine said: “No one knows how long this parade is gonna last! They are a very festive people!”.
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