Rick, I am a longtime fan and have worked with your recipes as a chef with Whole Foods Market here in Michigan. On my first trip to Chicago, my only goal was to eat at Frontera Grill. After a long day of meetings and straight from the airport, I walked/ran from the Gold Coast area to Frontera. I managed to get the last bar seat (closest to the restrooms), still carrying my carry-on bag. I had the greatest meal ever and have made it a point to sit in that seat at least once a year before hitting Blue Chicago on N. Clark. In talking with your bartender, I found out that you take the staff to Mexico every year to visit, or re-visit, an area and bring that food back to Chicago. When and how did this tradition start and do you feel that it is still cost effective?
Keep up the outstanding work and thank you for bringing traditional Mexican food to the upscale restaurant. I spent 10 years in Tucson, AZ and deeply miss authentic Mexican food.
Craig
Keep up the outstanding work and thank you for bringing traditional Mexican food to the upscale restaurant. I spent 10 years in Tucson, AZ and deeply miss authentic Mexican food.
Craig