Cochinita Pibil

INGREDIENTS

• 5 tablespoons (about 2 ounces) achiote seeds
• 1 1/2 tablespoonsdried oregano, preferably Mexican
• 1 1/2 tablespoons black pepper, preferably whole peppercorns
• 1 1/4 teaspoon cumin, preferably whole seeds
• 1/2 teaspoon cloves, preferably whole
• 1 1/2 tablespoonscinnamon, preferably Mexican canela, that’s freshly ground or still in stick form (you’ll need about 6 inches of 1/2-inch diameter cinnamon stick)
• Salt
• 14 garlic cloves, peeled and roughly chopped
• 1 1/2 cupssour orange juice, OR 1 cup fresh lime juice plus 1/2 cup fresh orange juice
• 2 bone-in pork shoulder (Boston butt) roasts (about 12 pounds), cut into 3-inch wide cross sections (unless you have a meat saw, you’ll need to get a butcher to do this for you)
• A 1-pound package of banana leaves, defrosted

PICKLED RED ONIONS

• 3 large (about 1 1/2 pounds total) red onions, sliced about 1/8 inch thick
• 2 cups freshsour orange juice OR 1 1/3 cups fresh lime juice plus 2/3 cup fresh orange juice

ROASTED HABANERO SALSA

• 8 medium (about 3 ounces total)fresh habanero chiles
• 2 large garlic cloves, unpeeled
• 2 tablespoons fresh lime juice
• Salt

INSTRUCTIONS

1. The achiote marinade. Measure the achiote seeds and oregano into a spice grinder, adding the black pepper, cumin, cloves and cinnamon, and run the grinder until everything’s as powdery as you can get it (you may need to work in batches).In a blender, combine the ground mixture with 1 tablespoon salt, the garlic and sour orange juice (or lime juice plus orange juice). Blend until smooth—there should be very little grittiness when a little is rubbed between your fingers.If you’re working ahead, pour the mixture into a non-aluminum container, cover, refrigerate 6 hours or longer. Before using, blend the mixture again to give it an even smoother texture. (The long steeping and second blending isn’t absolutely essential, though without it the marinade may be a little gritty.)
2. Marinating the meat. In a large bowl or large plastic food bag combine meat and marinade, turning the meat to coat it evenly. (Though achiote has tenacious coloring properties, I suggest you do this quickly with your hands.) For the greatest penetration of flavor, let the meat marinate refrigerated (covered if in a bowl) for several hours, or even overnight.
3. Slow-grilling the pork. Heat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot. Using scissors, cut off the hard edge you’ll find on most banana leaves (where the leaf attached to the central rib). Cut 3 sections of banana leaf, each about 1 foot longer than the length of a large roasting pan. Line the bottom and sides of the roasting pan with the leaves, overlapping them generously and letting them hang over the edges of the pan. Lay the meat in the pan, drizzle with all the marinade. Fold in the banana leaf edges over the meat. Cut 3 more sections of banana leaf slightly longer than the pan. Lay them over the top of the meat, again generously overlapping; tuck them in around the sides.When the grill is ready, either turn the burner(s) in the center to medium-low or bank the coals of the grill for indirect cooking. For the charcoal grill, set the grill grate in place. Set the pan on the grill grate and close the grill cover. Grill until the meat is thoroughly tender (work a fork in near the bone—the meat should easily come free), usually about 4 hours. If your grill has a thermometer, aim to keep the temperature between 300 degrees and 350 degees. To maintain an even temperature with charcoal, add more charcoal regularly (usually a few pieces every half hour or so).
4. Simple pickled onions. While the meat is cooking, prepare the onions. Scoop the onions into a non-aluminum bowl. Pour boiling water over them, wait 10 seconds, then pour the onions into a strainer. Return the drained onions to the bowl, pour on the sour orange juice (or the lime-orange combo) and stir in 1 1/2 teaspoons salt. Cover and set aside until serving time.
5. Habanero Salsa. In an ungreased skillet over medium heat, roast the chiles and garlic, turning regularly, until they’re soft and darkened in spots, 5 to 10 minutes for the chiles, 15 minutes for the garlic. When cool, slip the skins off the garlic.In a blender or small food processor, add the garlic and roasted chiles plus the lime juice and enough water to give it a spoonable consistency, usually 2 to 4 tablespoons. Blend until smooth. Taste (gingerly) and season with salt, usually about 1/2 teaspoon. This salsa will last several days.
6. Serving. Remove the top banana leaves. Tip the pan to accumulate the juices in one end and spoon off the fat. Season with more salt if necessary.You may want to remove the bones and cut the large pieces of meat into manageable serving sizes, but I suggest you leave everything right in the roasting pan for serving. Set out your cochinita pibil with a large fork and spoon (for spooning up all those juices). Drain the red onions and set out in a serving bowl to top each portion, along with the salsa to cautiously dab on each portion.Working Ahead: If you’re the plan-ahead type, make the marinade on Day 1, reblend it and marinate the meat on Day 2 and then slow-roast the meat for serving on Day 3. The marinade will hold for a week or more in the refrigerator. Once the pork is marinated, cook it within 24 hours. The finished dish will keep for a couple of days, covered and refrigerated (meat and juice only—no banana leaves), though the texture of the meat won’t be quite as nice as fresh-from-the-oven. Warm refrigerated cooked meat slowly (a 300 degree oven) in the juice, covered. Pickled onions will keep for a week or so in the refrigerator, well covered.

Variation: The pork can be baked in a 325 degree oven instead of on the grill; cover the meat rather loosely with foil before baking.

Recipe from "Mexico—One Plate at a Time" cookbook
Servings: 12 to 15

Chipotle Meatballs

INGREDIENTS

• 1 pound ground beef or pork, or a combination of the two
• 1 egg
• 2 garlic cloves, peeled and finely chopped
• 2 to 3tablespoons chopped fresh mint leaves (if they are available)
• 1/2 cup (packed) cooked, cooled rice (I like to break up the grains by spreading the rice on a cutting board and giving it a rough chop) OR 3/4 cup (packed) fresh breadcumbs, made with soft, caky bread such as Pepperidge Farm white sandwich bread
• 2 tablespoons vegetable oil, olive oil, bacon drippings or freshly rendered pork lard

FOR THE TOMATO-CHIPOTLE SAUCE

• 1 15-ounce can diced tomatoes, preferably fire-roasted
• 1 to 2 (or more, if I want the sauce really spicy) canned chipotles en adobo, stemmed and optionally seeded
• 1 tablespoon chipotle canning sauce
• 1 scant teaspoon dried oregano, preferably Mexican OR 2 tablespoons chopped fresh flat-leaf parsley
• 2 garlic cloves, peeled and halved

INSTRUCTIONS

1. Together in a bowl, mix the meat, egg, garlic, salt and mint leaves. Then add in the rice (or breadcrumbs).
2. Using your fingers or a spoon, mix everything together, being careful to get an even distribution without beating or compacting the mixture too much (which turns out a dense meatball). Then I form the mixture into 12 meatballs, rolling them gently between my palms without pressing too hard. (Meatballs made with rice will be a little wet at this stage, but they cook up lighter, which is why I prefer them.)
3. Next, in a very large (12-inch) skillet (I like to work in heavy cast iron or nonstick), heat the oil (or one of its stand-ins) over medium. When it's hot, add the meatballs in a single uncrowded layer. As they brown on one side, turn them with tongs or a spatula, continuing until they're evenly and richly browned all over, 6 to 8 minutes.
4. While the meatballs are browning, combine all the ingredients for the tomato-chipotle mixture in a blender jar and pulse until coarsely pureed.
5. When the meatballs are ready, pour the sauce mixture evenly over the top, making sure to coat the meatballs evenly and loosen any that may be sticking a little. After covering the pan and reducing the heat to medium-low, let the meatballs cook for about 10 minutes more, until they're cooked through.
6. To serve the meatballs, remove them to 4 dinner dinner plates, leaving behind as much of the sauce as possible. Raise the temperature under the skillet to medium-high and stir in 1/3 cup water (or beef broth, chicken broth, beer or wine) and let the sauce simmer for a minute or two. Season the sauce with salt (usually about 1 teaspoon) and spoon it over the meatballs and your albodingas are ready.

Recipe from "Mexico—One Plate at a Time" cookbook
Servings: 4

Flan De Café

INGREDIENTS

• 1/4 cup cajeta (goat's milk caramel sauce)
• 3 cups milk
• Two 14-ounce cans sweetened condensed milk
• Four 2 x 1 1/2-inch strips of orange peel (colored part only)
• 1 and a 1/2-inch cinnamon stick, preferably Mexicancanela
• 4 whole cloves
• 1/3 cup coarsely ground dark-roast coffee
• 6 eggs
• 8 egg yolks

INSTRUCTIONS

1. Set 2 6-muffin silicon (flexible) muffin molds in into a large pan that’s at least 2-inches deep (a very large roasting pan usually works). Spoon 1 tablespoon of cajeta into the bottom of each mold, tilting the molds so that the cajeta completely covers the bottom. Turn on the oven to 325 degrees.
2. In a large (4-quart) saucepan, combine the milk, sweetened condensed milk, orange peel, cinnamon, cloves and coffee. Heat to a simmer, stirring occasionally, then remove from the heat and cover. Whisk together the eggs and egg yolks in a large bowl. When the coffee mixture has steeped about 10 minutes, strain it into the eggs. Whisk to combine. Divide the mixture among the molds.
3. Open the oven door, pull out the rack, set the roasting pan on the rack. Pour hot water around the molds, filling the pan to a depth of about 1 inch. Carefully slide the rack back into the oven and bake until the flans are just barely set in the middle, 50 to 60 minutes. Let cool in the hot water bath, then remove and refrigerate until thoroughly chilled, about 2 hours.
4. Run a small knife around the edge of each of the flans to release it from the sides of the mold. Lay a deep platter over one of the 2 pans of molds, grasp plate and molds firmly, then reverse the two. Shake the molds back and forth and up and down—squeezing the sides of the molds slightly if you need to—to insure that each flan has dropped. Remove the molds. Scrape any remaining caramel out of the molds and onto the flans. Repeat with the second set of molds.
5. Using a small metal spatula, transfer each flan to a serving plate. Divide the caramel among them and you're ready to serve. If you wish, the flans may be unmolded onto the platters, covered with plastic and refrigerated for several hours before serving.

Recipe from “Mexico—One Plate at a Time” cookbook
Servings: 12

Fronterra Grill

“The place to savor authentic and scrumptious regional dishes and stellar margaritas.” — Chicago Magazine

“There’s nothing even remotely similar to Frontera Grill…anywhere else in America.” — Molly O’Neill, The New York Times

It was 1987. Rick Bayless and his wife, Deann Groen Bayless, had just returned from an extended stay in Mexico, where they had been researching their first book. They wanted a restaurant that tasted and felt like their travels. So they hung colorful Mexican folk art on the walls, turned up the Mariachi music and packed the menu with the foods that reminded them of their travels: tangy tomatillos, rich black beans, fiery chiles. And that’s how it’s been ever since. Not that we haven’t changed. We change all the time, adding new authentic flavors to our menus, developing new relationships with the Midwestern farmers who provide us with everything from summer squash to maple syrup to goat. But at the end of the day, no matter how inventive our techniques or local our ingredients, our food still transports you to the same place: the colorful, vibrant kitchens of Mexico.

Our Staff

RICHARD JAMES

CHEF DE CUISINE

Richard has been cooking at Frontera Grill for longer than he can remember (though we’re pretty sure he started here in 1993). In that time he’s moved from grill cook to sous chef, then to chef de cuisine. Along the way he also dated—and then married—a coworker and mastered the art of addictive enfrijoladas.

JENNIFER MELENDREZ

PASTRY CHEF

Thanks to an after-school cooking class, Jennifer knew from a young age that she wanted to be a pastry chef. After attending Washburne Culinary Institute, she interned at Blackbird and then landed with the Frontera family, where she continues to dazzle with after-dinner delights.

KYLE FOUNTAINE

MANAGER

Kyle has worked in restaurants in such far-flung places as Amsterdam, France and…Cleveland, Ohio. In Chicago he put in time as the first official mixologist at Blackbird and as a founding staff member of The Aviary. He came to us first as a manager at Topolobampo, but these days he charms the room at Frontera.

JILL GUBESCH

WINE DIRECTOR

The challenge issued to Jill in 2001 was brief but not simple: break the beer and margarita mold. Since then she’s traveled to the world’s best wine regions and industry summits, always returning with a wealth of knowledge (and some seriously great wine) to compliment our Mexican menus. Dining critics call her picks “unerring” and “spot-on.” Jill just calls them another fun day at work.

JAY SCHROEDER

BAR MANAGER/MIXOLOGIST

Jay comes to Frontera after 14 years in the hospitality industry, most recently at Bucktown’s Red Door. In addition to running Frontera’s bar, Jay is charged with overseeing our margarita list and creating our seasonal cocktails (tough jobs, but somebody’s gotta do them). Lately, he’s incorporated aroma science into his drinks.

Awards

Outstanding Restaurant James Beard Award, 2007

Bib Gourmand Michelin Guide, 2011–2013

Most Popular Chicago Restaurant

Zagat, 2010

3-Star Green Certification

Green Restaurant Association

Centennial, CO, USA – January 4, 2013 – Rick Bayless

Culinary Hall of Fame® induction

Golden Beet Award winner - Rick Bayless April 14, 2011