Tortas Frontera
Mexican restaurant · O'Hare International Airport District ·
Made-to-order tortas by Rick Bayless, fresh guacamole
Made-to-order tortas by Rick Bayless, fresh guacamole
"By now I, like many travelers, treat Rick Bayless’s Tortas Frontera as an airport oasis: its griddle-baked tortas can be ordered online ahead so they’re waiting after you clear security, or ordered while still on the tarmac after landing and picked up once you deplane. The New York Times even calls it one of the best restaurants in Chicago." - Eater Staff
"A high-profile airport outpost by Rick Bayless known for griddle-baked tortas that many travelers consider essential; the spot is frequently praised by national press and offers convenient online ordering so sandwiches can be ready right after passing security or immediately upon deplaning if ordered while taxiing." - Jeffy Mai
"Craving some chips and guac while waiting for your flight at O’Hare? Rick Bayless has got you covered. His Tortas Frontera concept brings locally sourced ingredients and time-honored cooking techniques to airport dining. Whether you’re hanging at terminals 1, 3, or 5, you can dig into seriously fresh tortas packed with chili-rubbed cauliflower or chipotle chicken. There are also soups and salads if you’re craving something lighter, and plenty of shaken cocktails for those traveling jitters. If you only have time for a snack, Bayless knows what every traveler craves: that’s chips and guac topped with bacon, cotija cheese, serrano peppers, and lots of refreshing tomatillo and chipotle salsa." - Ariel Kanter
"A popular airport outpost from a celebrated chef known for fresh, made-to-order tortas and standout guacamole, offering flavorful Mexican-inspired sandwiches and snacks to travelers." - Rachel Chang
"There’s an army of premade sandwiches hanging out in coolers between nearly every gate trying to tempt travelers with the allure of convenience. Ignore them—just take a few extra minutes to grab a torta from Tortas Frontera instead. Each one is made-to-order with crackly bread and tasty fillings like roasted chicken with poblano rajas, chile-rubbed cauliflower, and even chorizo and egg for breakfast. Two of the locations open at 5am—perfect for anyone who has an early flight or a serious case of Get-To-The-Airport-Early Syndrome." - john ringor
