Hours: Lunch, dinner: Tuesday-Saturday
Open late: Friday & Saturday till 11
Closed Sunday, Monday
Rick Bayless's festive room showcasing Mexican regional specialties.
Next door to the more formal Topolobampo, in a room covered with folk art, Frontera delivers a changing menu of exotically elemental stuff rarely represented on menus north of the Rio Grande—enchiladas dulces, for example, Colima-style shredded pork in a peppery chocolate sauce with pickled cabbage. On our last visit we sampled Mayan-inspired dishes, among them poc chuc de puerco, orange-marinated pork with a sharply defined habanero salsa. Fronteras marisqueira ecologica, a "sustainable seafood bar," lays out gorgeous oysters and vuelve a la vida, the classic ceviche cocktail. Yellow mole shows up on some other local menus, but here it cushioned a trout dressed with hoja santa (aka root beer plant) and garlicky purslane, both common in Mexico but less so on stateside platters. Desserts such as plantains with homemade crema make a suitably rich and sweet finish.
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