Frontera Grill

JULY 11, 2010

Rick Bayless—the country’s foremost expert on Mexican cuisine—holds court not close to the border, but up north in Chicago. For lovingly prepared gourmet renditions of authentic regional Specialties like grilled duck breast with red peanut mole on spaghetti squash or banana leaf tamal of fresh-ground masa with black beans and plantains, this should be the first stop on your itinerary.

Specialties: Sustainable seafood; wood-grilled chicken breast; enchiladas de mole poblano.

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