XOCO

XOCO pronounced “SHO-ko”—is the Aztec word for “little sister" and is a fast-casual restaurant from Rick and Deann Bayless that offers contemporary expressions of Mexico’s most beloved street food and snacks in downtown Chicago. 

Beer Meets Food: Negra Modelo

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Negra Modelo is #theperfectcomplement to good friends and good food.  Built to pair really well with a variety of flavors, the beer’s roasted caramel malts, combined with great local fare, create a fiesta of flavor that few other beers are able to stand up to.

At Home: Negra Modelo Slow-Braised Beef Short Ribs

Bravo’s Top Chef Masters. PBS’ Mexico–One Plate at a Time. James Beard award-winning restaurants. Chef Rick Bayless knows flavor and he recently partnered with Negra Modelo to feature some of his own recipes for their Beer Meets Food campaign.  For the main entree, I made his Negra Modelo Slow-Braised Beef Short Ribs and wanted to share with you...At Home.  This hearty dish is cooked in a crock-pot, so you can prep well before you party starts and let the machine do all the heavy lifting.  This recipe is the perfect way to infuse more beer into your menu, and it paired so well with the beef.

At Home: Creamy Chipotle Shrimp Tostadas

Bravo’s Top Chef Masters. PBS’ Mexico–One Plate at a Time. James Beard award-winning restaurants. Chef Rick Bayless knows flavor and he recently partnered with Negra Modelo to feature some of his own recipes for their Beer Meets Food campaign.  As an appetizer to pair with the beer, I made his Creamy Chipotle Shrimp Tostadas and wanted to share with you...At Home.  This little bite is loaded with smoky flavor from the adobo sauce and so easy to whip together.  The small servings are great for parties!

At Home: Roasted Tomatillo Guacamole

Bravo’s Top Chef Masters. PBS’ Mexico–One Plate at a Time. James Beard award-winning restaurants. Chef Rick Bayless knows flavor and he partnered with Negra Modelo to feature some of his own recipes for their Beer Meets Food campaign.  I recently made his Roasted Tomatillo Guacamole and wanted to share with you...At Home.  This classic Mexican party dip is a crowd pleaser and has a nice twist with the tomatillos plus some chicharrón for added crunch.

Frontera Grill

Last date I was here: 07/29/2011

Restaurant: Frontera Grill (http://www.rickbayless.com/restaurants/grill.html/)

Location: River North - Chicago

Total Rating: 4.5
Food: 5, Price: 4, Service: 4, Ambience: 4, Accessibility: 3

Summary: Frontera Grill is one of the acclaimed chef Rick Bayless’ restaurants in Chicago that “swings casual, like an American grill. But it also rollicks with a vibrant, boisterous, Mexican rhythm. Its walls radiate sun-baked colors. The paintings and sculptures leap to your eyes and make you laugh. Together they invite you to an ever-young fiesta. Frontera Grill uses beautiful ingredients, often organic and custom-grown, to bring to you the bold flavors and immediate freshness that jump off the tongue–just as it does in Mexico.” We arrived prepared to place our name on the long list and wait at the bar – and sure enough that was the standard procedure. We waited one hour with our house Margaritas amidst the crowd before being seated near the bar. The drinks were strong and we were very hungry, yet service was fairly quick. Our server explained each of the ceviches as they arrived – boy, were they fresh and tasty! The mix of citrus and spice flavors were so aromatic and delightful. The cheese in the little turnover style quesadillas was melted perfectly and the little pockets of heaven were just divine. The mole sauce on my enchiladas was a wonderful sweet and spicy combination, executed so well that any Mexican grandmother would be proud. Keith’s steak was cooked and seasoned exceptionally. Overall, this Mexican grill offers fine recognizable cuisine with a modern edge.

What I ate:

Trio, Trio, TrioSampling of three ceviches served with crispy tortilla chips
Fronterizo: Lime-marinated Hawaiian albacore with tomatoes,
olives, cilantro, green chile; on crispy tostaditas.
Coctel de Atun Tropical: Sashimi-grade Hawaiian yellowfin tuna,
avocado-tomatillo guacamole, tangy mango-grapefruit salsa.
Yucateco: Steamed Mexican blue shrimp & calamari,
lime, orange, habanero, avocado, jcama & cilantro.

Quesadillas CapitalinasMexico City-style corn masa turnovers stuffed with Samuels
locally handcrafted Jack cheese & fresh epazote. Guacamole to daubEnchiladas de Mole PoblanoHomemade tortillas rolled around Gunthorp free-range chicken,
doused with Mexicos most famous mole. Black beans

Plus Keith ate:

Carne Asada a la OaxaquenaCreekstone Natural Black Angus rib steak (marinated in spicy red chile & wood-grilled),
black beans, sweet plantains with sour cream, guacamole