Recent social media posts
06/01/2026
Forty years of memories, milestones, flavors, and community. Thank you for continuing this journey with us!
05/27/2026
From the pastry chef herself — “this is going on the menu tonight!!!!” 🍓
Biscocho de Fresas - Tender shortcake (infused with orange zest and Earl Grey tea) piled high with Klüg Farm strawberries (lightly dressed with Bayless Garden fig leaf syrup) and whipped cream.
05/27/2026
Floral. Creamy. Tart.
Silky rhubarb swirl cheesecake layered over a buttery canela-fennel shortbread crust, topped with slow-roasted rhubarb and a vibrant pink guava sauce.
For the wildflowers. 🪻
05/26/2026
Garnachas Veracruzanas – crispy sweet potato-masa boats filled with braised Gunthorp bacon, salsa negra, black beans, homemade crema, añejo cheese, cilantro.
05/20/2026
This one is for slow savoring.
The Chamorro, Tlatonile features a deep, smoky, fall-off-the-bone braised pork shank layered with Veracruz tlatonile finished with local spinach and white beans.
05/18/2026
Happy Monday, folks! You asked, I answered.
Leave more questions below!
05/14/2026
Our sides just got an irresistible addition — stalk about gorgeous!
Espárragos, Salsa de Jocoque – wood-grilled Klug Farm asparagus, creamy jocoque sauce with charred serrano chiles & garlic, covered in homemade fresco cheese, cilantro.
05/12/2026
Tangy and tropical: the perfect duo.
The Lime Chess Pie presents a creamy fresh lime custard, a cloud-like homemade sour cream, and crimson prickly pear with fresh dragon fruit.
05/06/2026
With multidimensional flavors of tangy, smoky, and sweet, this charred jicama salad is like feeling a burst of sunshine with a savory edge. Every bite is fresh, bright, and unexpectedly addictive.
Ensalada de Jícama y Frutas – grilled jicama salad with orange, pineapple, cucumber & endive with pineapple-lime dressing and guajillo chile dust.
05/05/2026
Creamy, dreamy, and unapologetically tropical.
Four milks, a cloud of coconut, torched peaks, and a bright sorbet finish. The new Coconut “Tres Leches” Cake doesn’t simply satisfy, it transports you to paradise.
Coconut “Tres Leches” Cake – tender cake infused with four milks (whole, evaporated, condense, coconut), papaya-lime sorbet, coconut pudding, and torched meringue topped with fresh papaya.
04/30/2026
Enchiladas Suizas: Comforting. Flavorful. Hard to put down.
Tender grilled chicken and deeply caramelized onions wrapped in soft tortillas, finished with a rich, creamy tomatillo sauce that adds the perfect tangy balance.
Down for dinner?
04/25/2026
When you’re choosing your dinner selection for the evening, we strongly encourage the Salmón en Salsa de Cacahuate!
The salmon provides the perfect of amount melt-in-your-mouth succulence with a decadent chile salsa that offers a river of nutty goodness to accompany the malanga mash.
Dinner Frontera tonight!
04/23/2026
Frontera is beyond excited to welcome [back] our longtime friend, Chef Janina Garay of the wildly popular shop and panadería, Cannella and contributing partner at Attaboy ice cream shop (owned by Charlie Adame)!
Many moons ago our employee, she is returning to our kitchen for one weekend, from Tijuana, Mexico, to feature two pastry collaborations with our lovely Chef Jennifer Jones Enyart!
Dinner Hours on Friday and Saturday: Classic Cannella Bun with Guavannella Ice Cream — Cannella Bakery’s famous cinnamon bun served with Attaboy’s Lechera-Guava-Pecan ice cream.
Brunch Hours on Saturday and Sunday: Classic Cannella Bun - Cannella Bakery’s famous cinnamon bun featuring their own cinnamon from their farm in La Chinantla and finished with a luxurious cream cheese frosting.
This weekend only folks!!
04/22/2026
A little Earth Day chit chat with, our favorite, Matt DeRose! 🌱
04/22/2026
We are so proud of you, Chef Jay! What a phenomenal attribute to your ever-growing performance. Keep shooting for the stars! 💫
04/21/2026
With summer quickly approaching, how could you deny an herby green entree? The Bayless garden Hoja Santa makes the dish complete, adding a sweet aroma and freshness that notes anise and hints of sassafras.
Camarones al Mojo de Ajo Silvestre — grilled Florida pink shrimp, slow-cooked wild ramp mojo with Hoja Santa, herby green rice, pea shoots, and lime.
04/15/2026
Join Frontera for a beautiful, family-filled Mother’s Day brunch that will delight every sense!
Our abundant brunch spread is designed for all ages to enjoy, featuring delicious favorites like Frontera Hot Cakes, Huevos Rancheros and Breakfast Enchiladas, alongside fresh, seasonal creations like the Huevos Encamisados and our irresistible desserts.
With our patio section back in full swing and thoughtful surprises and treats throughout the experience (including mimosas and locally sourced tulips for the mother in your life), our lively atmosphere is the perfect environment for moms to know they’re adored and celebrated.
And how coincidental that this year, Mexican Mother’s Day and American Mother’s Day coincide; what better place to make moments worth savoring!
Ticket sales are open at the link in our bio!
04/15/2026
If you would like to join the Frontera Family, we are ready to hire ASAP!
Experienced line cook with Tuesday - Saturday availability from 8AM-4PM (full time).
If you believe you are the right fit, contact Chef Jay with your resume at [email protected]!
04/07/2026
Snuck in the kitchen while Hector was making the salsa rojo! 😁
04/03/2026
Staff meal, edition! Thank you, Piece! We’ve been smiling all day.
Be sure to stop by Piece Pizzeria for The Bayless Family Pizza before it’s gone.
04/03/2026
“Enchiladas” Potosinas – crispy red-chile masa turnovers (spicy homemade fresco cheese filling), avocado mash, crema, Tamazula drizzle, Bayless garden greens.
03/31/2026
Dinner is served…with authenticity!
Our perfectly seasoned chicken is hot and ready to satisfy your cravings. Your table is calling.
Pollo en Chichilo — Grilled Amish Country half chicken, dark mole chichilo (pasilla & mulato chiles, almonds, spices, avocado leaves), with Mexican white sweet potato mash.
03/29/2026
Whether you are an individual of faith, or an appreciator of tradition and culture, the metaphoric ingredients and imagery of The Capirotada are sure to move your spirit. Celebrate Easter this week with this treasured dessert, and a pause for the sacrifice of Christ.
Special thank you to Chef .jones.enyart, for sharing the symbolic beauty of this dish during such a sacred season.
03/24/2026
No edits because she’s just that darling.
Milanesa de Mantaraya – Crispy New England skate wing, avocado-tomatillo salsa, fresh garnishes (Napa cabbage, avocado, tomato), habanero-pickled onions paired with black beans.
03/24/2026
And the winner is…
Address
445 N Clark Street
Chicago, IL
60654
To reach the Mexican restaurant located on N Clark Street in Chicago, you can take the CTA Red Line to the Clark/Division stop and walk a few blocks east. Alternatively, you can take the #22 Clark bus that goes directly to this location. If driving or parking, there are several paid parking garages and street parking available nearby.
Opening Hours
| Tuesday |
11:30am - 2:30pm |
|
5:20pm - 10pm |
| Wednesday |
11:30am - 2:30pm |
|
5pm - 10pm |
| Thursday |
11:30am - 2:30pm |
|
5pm - 10pm |
| Friday |
11:30am - 2:30pm |
|
5pm - 11pm |
| Saturday |
10:30am - 2pm |
|
5pm - 11pm |
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What people say
Mexican restaurants are known for their bold flavors, vibrant colors, and fresh ingredients. Frontera Grill on N Clark Street in Chicago is no exception. This restaurant has gained a reputation for its exceptional cuisine and innovative cocktails.
One of the standout drinks at Frontera Grill is the Tequila Negroni Spritz. Made with Mijenta blanco tequila, Cocchi Rosa, Aperol, Jean Louis brut sparkling wine, Topo Chico, and house bitters, this cocktail is a refreshing twist on a classic drink.
For vegetarians looking for something delicious to eat, Frontera Grill's Plátanos Rellenos are a must-try. These stuffed plantains are filled with a cheesy greens filling made from poblano peppers, spinach, kale, and black beans. They're served with a roasted tomato-green chile sauce and homemade crema for an explosion of flavors.
Frontera Grill also prides itself on using fresh ingredients sourced locally whenever possible. Chef Rick Bayless even grows his own specialty salad greens, edible flowers, herbs, and vegetables in his backyard to use in the restaurant's dishes.
Overall, Frontera Grill offers an exceptional dining experience that combines traditional Mexican flavors with innovative twists. From the creative cocktails to the fresh ingredients used in every dish, this restaurant is definitely worth checking out.
![Frontera is beyond excited to welcome [back] our longtime friend, Chef Janina Garay of the wildly popular shop and panad...](https://img3.chicagomeal.com/409/458/1414088974094583.jpg)
