Frontera Grill
My fellow foodie friend Jessica was in Chicago for a business trip and she managed to score us a reservation at Frontera Grill, Rick Bayless's famous and tasty Mexican eatery. I've been trying to go here for years and I'm so glad I got to go with someone who would appreciate the cuisine.
We started off with a Tamal de Birria. This delicious tamale was filled with slow-cooked red-chile goat, tomatillo and queso anejo. With tamales, sometimes the stuffing is dry will the outside is overwhelmingly flavored. But the red-chile goat was juicy and meaty. Not enough queso though.
My main course was Pureco in Salsa Verde. The pork was garlic marinated in a tomatillo, chicharron, cilantro, and serrano chile. The yummy dish came with queso anejo mashed potatoes. Seriously, the best mashed potatoes I've ever had. Cheesy, creamy, and pieces of potato. I ate every last bite. And the pork was just incredible. An explosion of spice and juicy pork.
Dessert was essential, even if I didn't have room I would've activated my second stomach. I inhaled the Pan de Muerto. Brown butter caramel ice cream sandwiched with buttery "dia de los muertos" bread. The dish was surrounded by piloncillo (brown sugar) poached pumpkin and pieces of pear. I bet this dish earned its name because it's so bad for you. Oh well, I'd eat it again.
Frontera Grill
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