Frontera Grill

"Frontera is one of those restaurants that feels like old news, because, well, it’s old. It’s been in River North for almost 40 years, way before you could buy Frontera chips and salsa at Target. We’re here to remind you why this Mexican restaurant is a classic, and still worth your time. The menu is full of regional dishes and changes frequently. Tamales are filled with fresh cheese. Carne asada is better than what you’ll find in most Chicago steakhouses, and they make their own tortillas. Don't overlook it just because you already know it. The easy-to-share food and the loud, casual space work especially well for any meal you have to plan for a large group." - nick allen, john ringor, adrian kane

"Frontera Grill is famous. This Mexican restaurant has been in River North since 1987, it’s the basis for a whole line of products you can buy at the grocery store, and is the first restaurant in Rick Bayless’ empire. And even though it’s way past the point of “hot and new” it’s still a good option if you’re looking for Mexican food in the neighborhood. Frontera’s menu has things like guacamole, tacos, enchiladas, carne asada, and moles—which are all done very well. The moles are rich and complex, handmade tortillas are chewy, and something as simple as a queso fundido might make you question all other queso fundidos you’ve had before. This restaurant is always full of a mixture of neighborhood locals and tourists who look like they read about Rick Bayless on Tripadvisor. But that doesn’t mean this place is a bad experience. The brightly colored space is casual, the service is always friendly, and they have a cute sidewalk patio. Food Rundown photo credit: Kim Kovacik Tamales De Elote Esquites Fritos There is a lot of corn happening here, and we like all of it. Most notably in the fluffy cheese-filled tamale, which is complemented by a contrast in texture from the fried corn, and the sweetness of the esquites. Ceviche Nothing wild happening here, and that’s fine by us—it’s everything you want when you order ceviche. Fish, a little heat, and the perfect amount of acid. It’s a refreshing start to the meal, and the housemade tortilla chips are the ideal vehicle. photo credit: Kim Kovacik Oaxacan Carne Asada Not only is the ribeye so expertly cooked it belongs in a Chicago steakhouse, but the smoky rub is a great reminder as to why seasoning exists. This entree comes with black beans, plantains, and handmade tortillas that will make you very grateful for the invention of the taco. Enfrijoladas Tortillas dipped in black bean sauce with chorizo, roasted tomatillo salsa, crema, and fresh cheese. The black bean sauce and chorizo really shine through, and this is a great small bite to share. Tacos Al Carbon Trio Why order one style taco when you get try three? You’ll think one meat has to be better than the other, but then you’ll realize they’re all incredible—skirt steak, chicken breast, and duck. It comes with a generous portion of guacamole, roasted poblano peppers, grilled onions, and grilled shoshito peppers so you can load it all up in fresh made tortillas. This is a large dish best for sharing. Camarones En Salsa Macha This is a deceptively simple looking dish. And yet the combination of slightly sweet coconut and spicy peanut sauce covered shrimp is anything but. Dúo De Flanes Mexican vanilla flan and line and ginger flan with blueberry compote and candied ginger. A light classic dessert with a bit of a twist. Fried Sweet Plantains You’re going to want a side of these." - Sam Faye

"Rick Bayless’s flagship restaurant showcases the regional flavors of Mexico, but the legendary house dessert is a wholly unique creation thanks to acclaimed pastry chef Jennifer Enyart. Desserts include a lemon meringue pie made with Meyer lemon curd and passionfruit-mango sorbet; or a creamy tres leches cake with toasted peanuts, spiced banana ice cream, and a peanut-piloncillo meringue. Book your reservation at Resy." - Serena Maria Daniels

"The Mexican restaurant that started it all for Rick Bayless continues to endure after more than three decades in River North." - Eater Staff, Ashok Selvam

"A restaurant in Chicago known for its traditional tamales, prepared by María García, who uses techniques passed down from her grandmother." - Ella Céron