A casual American grill with distinct notes of Mexican flavor in both the decor and the cuisine, Frontera Grill styles itself as being on the culinary "frontier" with its very name. Owner Rick Bayless is legendary in his field, and the New York Times has gone so far as to say he is responsible for "the greatest contribution to the Mexican table imaginable." Dishes include duck breast with chile sauce, braised greens, and black olive salsa, and Frontera's three signature varieties of ceviche. Handcrafted house cocktails like variations on traditional margaritas and micheladas (the Mexican Bloody Mary) are given similar treatment.
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From the From the May 2008 Food & Wine Go List
<a href="/bestnewchefs/?year=1988&chef=5D50E8C5-6428-48C2-B10BA872387D917C">Rick Bayless (an F&W Best New Chef 1988)</a> is American-born, but he has spent half his life south of the border, learning to roast chiles and make moles. He opened Frontera in 1987, and since then he’s been serving the amazing, authentic dishes he picked up from kitchens all over Mexico, sometimes in themed dinners, like a southern Mexican mole tasting.
We loved: Grilled duck breast in red chile-apricot mole; goat and mushroom enchiladas with just-made tortillas.
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