Flank Steak Huarache Crispy oval masa cake topped with black beans, wood-grilled flank steak, spicy salsa huevona (hand-crushed, grill-roasted tomatoes & jalapeños), cincho cheese, cilantro.
Capirotada de Vigilia Traditional Lenten "pudding" of toasted bread, dark sugar, spiced wine and butter. Añejo cheese ice cream, red wine-glazed fruit.
Piloncillo Cream Tart Kalona Dairy cream tart infused with raw sugar & spices, 3 Sisters Garden oat streusel, honey-coriander papaya "en tacha," buttermilk-lime ice cream.
Dúo de Flanes Traditional Mexican vanilla flan and creamy orange-almond flan, candied almonds with star anise.
What can we say? We’re realists here at Frontera. So when it came time to name our new beet-carrot-pea shoots salad, we didn’t call it our “Spring Salad”—we called it our “Almost Spring Salad.” Because, trust us, we’ve lived in this city for a long time—the snow could come back at any second.
Elsewhere on the new Frontera menu we’ve got some stuff that’s downright celebratory: Bacon-studded tlacoyos stuffed with plantains; enchiladas stuffed with red-chile braised goat; fresh fish cloaked in Oaxacan green mole.
And over on the dessert menu: a “Spring Sopa de Fruta.”
(Pastry chefs are usually the more optimistic ones.)