Rick Bayless

@Rick_Bayless

Chef: Frontera Grill/Topolo/Xoco, 8 Cookbooks, Emmy nom for Mexico-One Plate at a Time, Top Chef Masters winner, Recipient of Mexico's Order of Aztec Eagle

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Every Wed night in Frontera: suckling pig cochinita pibil w pickled red onions, habanero and black beans

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1927 days ago

Every Wed night in Frontera: suckling pig cochinita pibil w pickled red onions, habanero and black beans

4 Comments

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andie_d 1926 days ago

you have this every wed. night in your restaurant? I am moving tomorrow! I will have to trade warm weather for freezing cold but sure this food will keep me warm and fuzzy!

gembliss 1927 days ago

Oh, such delicious cruelty, and me so far away from Frontera!

cayloe 1927 days ago

Frontera is in Chicago. If I'd know about the pibil I'd have been there tonight. Next week, for sure.

costamaya 1927 days ago

Hola...i have a home in Dallas but live in the Yucatan so I know conchinita very well...is Frontera in Dallas?