I was planning on just eating somewhere near the airport and taking it easy, but I realize I have enough time to make it the city and back. I’m not in Chicago often and have really been wanting to get to Frontera Grill and eat more of Rick Bayless’ food.
Does authenticity matter? This is a question that was presented at the 5th annual Latin Flavors, American Kitchens conference, held at the Culinary Institute of America’s San Antonio campus in the burgeoning Pearl Brewery complex October 3-5. It is a concept I have thought about extensively in regards to Latin American restaurants found outside of Latin America.
Since winning Top Chef Masters last year, Rick Bayless has been on everyone’s radar (though for many he was already). As the recognition of the American chef who travels around Mexico discovering native foods grows, so does his restaurant empire. One of his latest Chicago eateries, Xoco, sits right beside his much more expensive and now impossible to get a table at Frontera Grill and Topolabampo.