In case you need a refresh, the Bib Gourmand distinction is awarded to restaurants that offer multicourse meals at reasonable prices. And while all are unique and the “price” varies from country to country, the standard for quality remains the same.
That’s why we're highlighting a Bib of the Week; we're sharing where to go, what dish to order, the best time to stop by, and everything in between. Whether it’s fun and casual Chinese American bites for under $35 in Denver or elevated Peruvian food in New York, our selection of Bib Gourmand spots will leave both you and your wallet satisfied.
Frontera Grill, according to Chef Rick Bayless, came from a desire to shine a spotlight on the incredible and diverse cuisine in the various regions of Mexico. "I want to bring to Chicago the new dishes and ingredients I discover in the regions of Mexico," explains Chef Bayless. "I want to do it in an upscale, but casual, environment. That's what the cuisine deserved—still deserves."
The ever-changing menu at this Bib Gourmand is evident of that approach, with delicious highlights like the Enchiladas de Mole Poblano and sopa Azteca rounding out the experience.
But don’t take our word for it, check out what our Inspectors have to say here, and below, learn from the team about what you need to know before you go.
What is the dish to order at Frontera Grill?
That’s hard. If you will allow us to take you straight to the heart of Mexico, I’d say Enchiladas de Mole Poblano. We use heirloom corn from Oaxaca to make our tortillas and bathe them in Mole Poblano that takes us three days to make from 30 ingredients. That’s a labor of love. That said, people love our ceviche and Oaxacan-style carne asada.
What price range can customers expect at Frontera Grill?
Starters range from $12 to $20, entrees from $24 to $48
When is the best time to stop by?
Of course, weekends are jam-packed, but early on weekday evenings you can pretty easily slip in.
What was the idea behind Frontera Grill?
37 years ago, the only Mexican food we had in Chicago was small ma-and-pa places that did a smattering of “food from the town we grew up in” plus a few Mexican dishes the owners thought would sell to non-Mexicans. There wasn’t a lot of American Mexican, the kind of food offered in national chain restaurants. Returning to the States after five years in Mexico researching my first cookbook, I wanted to shine a spotlight on the incredible, robust cuisine you find in the various regions of Mexico.
How would you describe your approach to food and cooking?
I’m a real traditionalist. I believe in the integrity of generations of refinement. Without knowing how to prepare the traditional dishes in the most delicious ways, I don’t believe a chef truly has the tools for honest creativity. You’re just making things up, not evolving the cuisine. We all know that every cuisine is continually evolving. But it’s evolving from and within a tradition. I believe it is essential to know that tradition from the inside and to create within it.
How did you conceive of a menu that is delicious, yet good value?
Many cuisines have evolved from poor people’s cooking. Folks took great basic ingredients and transformed them (often with time-consuming techniques) into incredibly delicious dishes. Specialty ingredients are wonderful—and important for special occasions—but great food doesn’t have to be expensive. You just have to know the techniques to achieve it.
Hero image: Jacob Leaf / Frontera Grill
