On Saturday we met up with my friend J and her husband P for lunch. SP has always wanted to try a Rick Bayless restaurant so we chose Frontera Grill. Even though we went early the wait for the dining room was still an hour and a half, but we snagged a table in the bar. We decided to share two appetizers, the Sopes Rancheros: 
... crispy corn masa boats with savory shredded beef, roasted tomatoes, avocado and homemade fresh cheese, and the homemade guacamole:
... served with tortilla chips. We were also served two kinds of salsa:
I particularly liked the green one, although I have no idea what was in either. For my lunch I ordered Tacos al Carbon with Organic Gunthorp chicken breast marinated with fruit vinegar, spices and garlic:
... served with roasted pepper rajas, two salsas, frijoles charros, guacamole and homemade tortillas. SP got the same thing only with red chile-marinated Maple Creek pork (pastor style):
Mine came with soupier beans while SP's came with black beans. I preferred my beans and wish I'd had more room to finish them. We really enjoyed Frontera Grill and it was great to see J & P.
Thứ Hai, 18 tháng 5, 2009
Chicago - Day 2, Part 1: Lunch at Frontera Grill
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