We did a Frontera pickup today from Dwell Social. It’s a bit more prep than just dining at a restaurant, but we didn’t have to drive to Chicago, so it’s a win. This photo is missing most of the main courses but trust me, it was all there.
Short Rib Enchiladas
Six homemade heirloom corn tortillas, each wrapped around braised Creekstone Farms beef short rib, roasted local gold potatoes, tomato-guajillo chile sauce, Samuel’s artisan Jack cheese. Served with black beans and chocolate-pecan pie bars for dessert.
Tacos al Carbon
Wood-grilled Creekstone skirt steak and Gunthorp Farms chicken breast along with everything you need to make fabulous tacos: guacamole, roasted poblano rajas, black beans, classic Gulf-style rice, grilled knob onions, shishito peppers, two salsas and handmade tortillas with heirloom corn from Oaxaca, Mexico. Finish off with Mexican vanilla flan for a sweet ending.
Guacamole and Chips
Mashed Michoacán avocados, local Mighty Vine tomato, serrano chile, cilantro, lime. House-made tortillas chips served with red three chile salsa & green roasted tomatillo salsa.
Queso Fundido
Samuel’s artisanal Jack cheese, garlicky roasted peppers, and homemade chorizo served with heirloom corn tortillas.
BAR SÓTANO CRISPY TLAYUDA (TOSTADA) STARTERS
Six crispy Oaxacan tlayudas (rustic tostadas) with 2 toppings:
- Avocado Mash (luxurious Michoacan avocado, roasted poblano, pomegranate, fresco cheese).
- Local Corn Esquites (serrano chile, epazote, chintextle crema, queso fresco).
