MICHELIN Guide’s Point Of View
The linchpin in Rick Bayless’ empire, Frontera Grill is decidedly unique in its homage to regional Mexican cuisine and displays a near cult-like devotion to local product. The service at this dining room, psychedelic in its color scheme, can verge on vapid, but find a seat on the bar side for a warmer (and worthier) experience. The ever-changing menu is cohesive with a mix of classics and specialties like sopa azteca, a nourishing pasilla chile broth poured atop crisp tortilla strips, cool avocado, grilled chicken and jack cheese. A version of the classic from Morelia, enchiladas a la plaza are first flash-fried, then folded over seasoned cabbage, potatoes and carrots. Pair this plate with a side of spinach in green chile and you won't be unhappy. Ever.