I’m a devoted Rick Bayless fan and having dinner at his Frontera Grill in downtown Chicago was at the top of my wish list of things to do while we were there. Getting reservations was impossible so we arrived an hour before the restaurant opened and took our chances. The line was already around the block, and once we were inside the restaurant we had to wait an hour to be seated, but the delicious margaritas in the bar made the wait more than enjoyable. A huge, colorful dragon watched over the entrance and welcomed all who entered.
I selected Pato en Mole Verde Querentano – grilled, garlic-marinated duck breast with Queretano style green mole of sesame seeds, almonds, peanuts, poblano, plantain and sweet spices garnished with a salsa of pears and jicama. Braised swiss chard and grilled red onions accompanied the duck.
My daughter ordered Puerco al Guajillo – adobo marinated pork loin cooked over hot coals and served in a red guajillo chili sauce. Spicy but out of this world. The pork was served with corn husk steamed tamals flavored with queso anejo, grilled chayote and bacon.
My new son-in-law tried Caldo de Siete Mares – a hearty stew of mussels, scallops, shrimp, mahimahi and potatoes in a red chile epazote broth with a sunflower shoot garnish.
and a plum crumble topped with caramel ice cream.
Dinner was wonderful and I can’t wait to try some of Rick Bayless’ recipes in my own kitchen. His menus change monthly so next time I visit the city we will have new dishes to try. Muy bueno.