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Cinco de Mayo Tostadas for Six

Thu, 26 Apr 2012 21:10:34 GMT

We’ve been celebrating Cinco de Mayo, the Fifth of May, nearly every year for as long as we can remember. It’s not that we have any long-lost relatives in the battle that marked Mexico’s victory over the French army in Puebla in 1862. Rather, we love to cook. Fortunately we have a bevy of friends and relatives that enjoy Mexican food.

Strawberry Guava Ice

Thu, 26 Apr 2012 21:06:25 GMT

Makes 6 servings

2 cups bottled or canned guava juice or guava nectar
1 ½ cups halved, hulled fresh strawberries
¼ cup fresh lime juice (about 2 large limes)
¾ cup granulated sugar or to taste
Small, whole strawberries, for garnish

Put all ingredients, except garnish, into a blender. Process until smooth. Taste for a sweet-tart balance, adding more sugar or lime if necessary.
Pour the mixture into a 13 x 9-inch pan (metal works best) and
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Fiesta Ribbon Salad with creamy chipotle dressing

Thu, 26 Apr 2012 21:04:16 GMT

Makes 6 servings

¼ cup extra-virgin olive oil
Juice of 1 large lime
2 tablespoons heavy (whipping) cream
1 tablespoon pureed or very finely chopped canned chipotles en adobo
¾ teaspoon salt
1 large seedless cucumber, ends trimmed
1 large carrot, trimmed, peeled
1 medium-size each, ends trimmed: zucchini, yellow squash
1 or 2 cups thinly sliced inner romaine lettuce leaves
1 cup baby arugula
¼ cup chopped fresh cilantro
¼ cup toasted salted pepitas (pumpkinseeds)

For dressing, mix oil, lime
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Red Chile Chicken Tostadas

Thu, 26 Apr 2012 21:01:26 GMT

Makes 6 servings

12 corn tortillas
Vegetable oil
Salt to taste
1 1/2 pounds boneless, skinless chicken breasts, thighs, or a combination
1 pouch (8 ounces) Frontera Red Chile Enchilada Sauce
1 ½ cups Salpica Chipotle Black Bean Dip or crushed canned black beans
1 small red onion, finely diced, rinsed
1 cup sour cream or plain Greek yogurt, thinned with milk if necessary
2 or 3 tablespoons chopped fresh cilantro
2 or 3
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Roasted Tomato-Vegetable Soup with golden pasta

Thu, 26 Apr 2012 20:57:30 GMT

Makes 4 to 6 servings

1 quart chicken broth, store-bought or homemade
1 cup Frontera Roasted Tomato Salsa, pureed smooth if desired
½ teaspoon salt or to taste
2 to 3 tablespoons vegetable oil
2 to 3 ounces angel hair pasta (or angel hair fideos), broken into 2-inch pieces
2 medium-size zucchini or chayote squash (or 1 of each), cut into ½ inch pieces
1 small white onion, diced
¼ cup chopped fresh
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Chicken Tostadas

Thu, 19 Apr 2012 20:13:53 GMT

Come for dinner at Frontera Grill and you’ll see our Red Pepper Hot Sauce on every table. We love it so much we want it nearby to jazz up a taco, enliven a soup or spice up our eggs. If you stop by our house, you’ll find us sprinkling it over roasted potatoes, marinating

Chicken in Smoky Peanut Mole

Thu, 19 Apr 2012 20:05:28 GMT

We’ll never forget the first time we tasted mole, that classic Mexican sauce of many ingredients. Complex, rich and amazing, the sauce inspired us to cook, to entertain, to enjoy. Really. Years later, we’re still discovering new variations—there are nearly as many mole recipes as there are mole cooks! One of our favorites features red

Shrimp Cocktail with roasted tomato & avocado

Thu, 19 Apr 2012 19:57:02 GMT

Rick’s Tips: Thoroughly rinse your

Air Torta

Thu, 12 Jan 2012 20:22:38 GMT

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Here’s Chef Chad working the line at the new Tortas Frontera in O’Hare’s American Airlines terminal. We met up there to finalize signage details and spot check a few tortas. Open for only a few weeks and already the “it” sandwich on Concourse K. We tried the crispy chicken torta and the garlic mushroom. Both were outstanding, but we headed back for seconds on the PEPITO: a beer-braised, short rib torta with

Chipotle Michelada

Thu, 12 Jan 2012 06:00:00 GMT

Makes 1 drink

2 fresh lime wedges, cut in half
Chipotle rimming salt, see recipe below
1 tablespoon Frontera Chipotle Hot Sauce or 1 teaspoon pureed canned chipotles en abobo
Ice
6 ounces chilled Bohemia beer
1 slice cucumber, for garnish

Use a piece of the lime wedge to wet the rim of a tall glass with lime. Dip the rim of the glass into the chipotle rimming salt.
Squeeze the juice from the remaining lime pieces
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Chipotle Mustard

Thu, 12 Jan 2012 06:00:00 GMT

Makes about 3/4 cup

½ cup spicy brown mustard
¼ cup Frontera Chipotle Hot Sauce

Mix mustard and hot sauce in small bowl until smooth. Store in a covered container in the refrigerator up to a week or so.

Pork Carnitas Sliders with red onions and chipotle slaw

Thu, 12 Jan 2012 06:00:00 GMT

Makes 8 to 10 small sandwiches

2 pounds boneless pork shoulder, cut into 3 or 4 large pieces
1 pouch (8 ounces) Frontera Carnitas Slow Cooking Sauce
Salt to taste
1 red onion, cut in half and very thinly sliced
Juice of 1 lime
8 to 10 small slider buns or small dinner rolls
About 1 cup Easy Black Bean Spread, see recipe
Chipotle Mustard, see recipe
Chipotle Coleslaw, see recipe

Up to 2 days
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Easy Black Bean Spread

Thu, 12 Jan 2012 06:00:00 GMT

Makes about 1 ½ cups

3 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 small onion, finely chopped
1 can (14.5 ounces) black beans
Salt to taste

Heat oil in a 10 or 12-inch nonstick skillet over medium-high heat. Add onion and cook until tender, 4 to 5 minutes. Add garlic and cook 30 seconds longer
Add beans (including liquid). Use a potato masher to coarsely mash beans. Simmer gently, stirring often, until beans thicken, about 5 minutes. Taste and season
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Shrimp and Avocado Sliders

Thu, 12 Jan 2012 06:00:00 GMT

Makes 8 to 10 mini sandwiches

2 tablespoons vegetable oil
1 small onion, cut in half and thinly sliced
1 pound medium-size raw shrimp, peeled, deveined, and tails removed
3 garlic cloves, finely chopped
¼ of one lime
Salt to taste
About 1 cup Easy Black Bean Spread, see recipe
8 to 10 slider buns or small dinner rolls, cut in half
1 ripe avocado, cut in half, pitted, peeled, thinly sliced
Sliced bottled pickled jalapeños (optional)

Heat 1
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Chipotle Coleslaw

Thu, 12 Jan 2012 06:00:00 GMT

Makes about 2 cups

¼ cup mayonnaise
1 tablespoon fresh lime juice
2 teaspoons spicy brown mustard
1 teaspoon Frontera Chipotle Hot Sauce or ½ teaspoon pureed chipotles in adobo
¼ head green cabbage (about 6 ounces), very thinly sliced
2 medium carrots, peeled, cut into fine slivers (2-inch x 1/8-inch)
Salt to taste

Mix mayonnaise, lime juice, mustard and hot sauce in large bowl until smooth. Stir in cabbage, carrots and salt. Refrigerate covered 1 hour or up to
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Game Day Grazing

Thu, 12 Jan 2012 06:00:00 GMT

A trio of highly-seasoned, mini sandwiches will headline our annual football gathering on Feb 5th. That way we can graze and not miss a minute of the action.

Tortas Frontera open in Terminal 3

Mon, 12 Dec 2011 22:15:59 GMT

Don't let American Airlines' chapter 11 filing get you down. AA travellers are solidly in the black with the opening of Tortas Frontera in O"Hare International Airport's Terminal 3. Book your flights now and make sure you arrive an hour before departure to allow for security delays and heavy torta intake.

The new restaurant's menu is the same as T1 but the space is much bigger, with more room

Holiday Comfort Food

Mon, 12 Dec 2011 06:00:00 GMT

This holiday season we’re entertaining casually—with boldly flavored comfort food. Think beef brisket simmered with red chile and bacon. Or, creamy scalloped potatoes laced with a little tangy tomatillo and green chile.

Tacos, Tortas and Other Street Food

Thu, 01 Dec 2011 06:00:00 GMT

(Editor's note: We recently rediscovered the text below in Rick’s first cookbook, Authentic Mexican. If you love tortas, tacos and tamales as much as we do, you’ll savor Rick’s rich, mouthwatering descriptions of the wonderful finds among Mexico’s market stalls and street food stands.)

Tacos, Tortas and Other Street Food

Late in the evening, after the midday dinner is far in the past, nourishment comes from a new round of public edibles. To

Spicy Chocolate Sauce

Tue, 29 Nov 2011 20:02:04 GMT

Makes about 2 cups

1 cup granulated sugar
1 cup light agave nectar (or light corn syrup)
4 ounces unsweetened chocolate, finely chopped
¼ teaspoon salt
1/2 cup Dutch process unsweetened cocoa powder
4 tablespoons (1/2 stick) unsalted butter, softened
1/4 cup heavy (whipping) cream
1 tablespoon pure Mexican vanilla extract
4 teaspoons powdered ancho chile (such as McCormick brand)
1/2 teaspoon ground Mexican cinnamon (ceylon cinnamon)
1/4 teaspoon cayenne

1. Combine sugar, agave nectar and ¼