About Frontera Restaurant Group

Frontera Grill, the first restaurant by champion of Mexican cuisine and acclaimed chef Rick Bayless, opened in 1987. From those humble beginnings, it was never dreamed that the group would someday expand to a churros shop on the corner or diners enjoying seven carefully orchestrated courses at Topolobompo next door. Today, the group includes a roster of nine award-winning restaurants - from a tortas shop at O'Hare International Airport, to a brewery with a walk-up taqueria counter and even a Mexico City inspired neighborhood outpost in Wicker Park serving classic, locally sourced food with Mexican spirit. In 2016, the Baja inspired, wood-fired Leña Brava was added to the family, a unique addition to the West Loop neighborhood with it's technique of completely open fire cooking. With 2018 on the horizon, the energy of Bayless doesn't show signs of slowing with the announcement of his involvement in a culinary training program at The Hatchery on Chicago's south side.

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