Mexican breakfast is one of the most glorious things. It can be as simple as a concha pastry and café de olla or as complex as chilaquiles and tamales. If you want a solid offering of these specialties with a Chicago twist, make a reservation at Frontera Grill. Operated by chef Rick Bayless, this restaurant has been in operation since 1987 and has steadily grown in popularity over the last 30-plus years. The interior is bright and festive and music will most certainly play as you enter the restaurant. Brunch on the weekends begins at 10 a.m. and you are advised to make a reservation as spots fill up rather quickly.
The atmosphere is light and upbeat and the service is attentive. Definitely try the pastry basket which provides you with a wide selection of traditional Mexican pastries. These vary from week to week, but you’re always promised light conchas, sopapillas or a mini churro boat. The café de olla is excellent, lightly sweetened with sugar cane and cinnamon — this is the perfect compliment to a sweet or savory breakfast option.
For a more substantial brunch, definitely try the seasonal salad, eggs a la Mexicana or, the ultimate option, chilaquiles with guajillo. No matter what you choose, it will be so good you will almost forget you are in the midst of a deep Chicago winter.
Frontera Grill
445 North Clark Street Chicago,
IL 60654-4682
(312) 661-1434
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