Chefs & Restaurants Unite Providing Locally Sourced Menus

Frontera Grill and Topolobampo, Chicago, IL

Frontera Grill and Topolobampo – Celebrating National Eat Local Day on Saturday, September 21

Chef Rick Bayless

445 N. Clark St.

Chicago, IL 60654


Menu – A La Carte

 Frontera Grill:

 Grill-Roasted Corn: From Three Sisters Garden & Nichols Farmstand. Homemade sour cream, Anejo cheese & chile OR Serrano mayo, cilantro & fresh cheese.  ($5)

Chicken in Oaxacan Green Mole: Smoked Gunthorp chicken breast, Oaxacan green mole, local vegetables (chayote, tatume, corn), masa dumplings (chochoyotes), hoja santa.   ($11)


Ensalada Clasica: Bayless Garden greens, La Nogalera walnut oil, fresh lime, toasted walnuts & chile threads. ($11)

Borrego en Salsa Borracha : Crawford lamb three ways (grilled leg, slow-cooked shoulder Barbacoa, smoked sausage), Borracha salsa (pasilla, roasted garlic, pulque), dry-grilled oyster mushrooms, Crowder peas, fresh garnishes. ($35)

 Why is it important to offer locally sourced foods?

Investing in our community, our staff, our customers, and the local family farmers who grow for us. Without these people we cannot be sustainable; we are not viable. Sustainability begins with the relationships we have developed with members of our community and it is fueled by their creativity and energy.

Living in balance with our environment and the seasons. We all live off the land, even if we are not farmers or growers. It is essential for us to respect our relationships not only with the people who grow our food, but with the soil that nurtures it. Our aim is to serve flavorful, artisanal food grown responsibly by people we know.

Running our restaurant in a financially responsible way. Without a commitment to our economic underpinnings we cannot continue to support local agriculture, nor maintain and grow our staff. In our restaurant, managers are committed stewards of their budgets. Together we work from month to month, and year to year, to sustain healthy, manageable growth.

List of local ingredients and sources:

Three Sisters Garden and Nichols Farmstand – corn, cheese, chile, Serrano, cilantro

Gunthrop – chicken

Bayless Garden – greens

Crawford – lamb

Crowder – peas

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