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Photo Gallery. Trailers and Videos. Crazy Credits. Alternate Versions. Rate This. Stopped at Portillo's on the way home so I had something to eat. Two of us went to Frontera Grill for lunch on a lovely summer's day. Nowadays, you reserve on Resy for your choice of an indoor or outdoor table. We chose outdoor, knowing that these would be under an awning along Clark St, separated from the When you arrive, the hostess takes your temperature and asks you about your recent travels.
If you pass the test, you're seated. She gives you a card with a QR code so you can access the menu. Or you can ask for a single-use paper menu. Tables are well spaced apart but diners will not be quite 6 feet apart if all tables are fully occupied.
We ordered the Frontera ceviche which is delicious but messy to eat unless you separate the fish mixture from the crispy tortilla chips they come on and eat it with a fork. We followed with the crispy carnitas. The portion was simply enormous. Even tho it succulent and served with guac, a tasty green salsa and their excellent black beans plus a container of warm tortillas, I couldn't begin to finish it. So sadly, I did not have room for dessert. My companion ordered the cherry and rhubarb crisp with Mexican vanilla ice cream, a seasonal offering.
It must have been excellent because he did not offer me even a taste and polished off the entire thing! Had an amazing brunch here with a bunch of friends Holy COW!
We ate and drank ourselves a little silly, and I would do it all over again in a heartbeat! The food was so good that we were all but licking our plates, and the Absolutely cannot wait to return!
Stopped in for a Saturday date night. Very good servers, super friendly and knowledgeable! Food was just as good as expected and ambiance was even better. We had a business group of 8 and were told on the phone that they don't take reservations, just show up.
Thursday night. Got there and the wait was 2 hours and they said they do take reservations! So I have no idea if they Suggest you make a reservation elsewhere until this place is less trendy.
Flavor full. Can't say much more than that about the food. Creative, rich, complete, unbelievable. The waitstaff were on top of everything, knowledgeable, superbly helpful, and not in your face. Worth every dollar, worth every minute. Not to suggest the food took time; to the Chile Con Queso.
Tamal choice of chicken or pork. With bell peppers, onions, pico degallo, sour cream, guacamole, tortillas, rice and your choice of refried, black, or charro beans. Mini chicken chimichanga topped with cheese dip. Served with lettuce, tomato, sour cream, and rice. Jumbo flour tortilla shell stuffed with shredded chicken, fresh lettuce, tomatoes, cheese, and sour cream.
Numero Tres. Served with lettuce, guacamole, sour cream, pico de gallo and your choice of refried, black, or charro beans. Tacos Al Pastor. Marinated pork topped with onions, pineapple and cilantro. Topped with lettuce, shredded cheese, sour cream, and tomato. Super Speedy. Enchilada, taco, rice, and refried beans. My Quesadilla. Seasoned chicken and cheese with lettuce, guacamole, pico de gallo, and sour cream. Numero Dos. Order of Enchiladas.
Order of Tacos. Gluten Free Cheese Dip. It's warm, it's delicious and it's famous. Grilled Corn on the Cob. Served with fresco cheese on the side. Fire grilled skirt steak, lean panela cheese, signature tocayo salsa. Served with grilled squash, zucchini and baby onions. Traditional Ceviche. Tilapia marinated and cured in freshly squeezed lime juice.The story begins on the morning of April 8, , in a small corner of Mexico called Turitzio, in the state of Michoacátn. A family father abandons his home to head for an uncertain future.