445 N Clark St,
Chicago, IL 60654
(312) 661-1434

Lunch hours: 11:30 a.m. to 2:30 p.m. Tuesday to Friday
Saturday Brunch: 10:30 a.m. to 2:00 p.m.
Dinner hours: 5:20 to 10 p.m. Tuesday; 5 to 10 p.m. Wednesday and Thursday; 5 to 11 p.m. Friday and Saturday.

Jennifer Jones – Pastry Chef Topolobampo

( Photo by Bill Hogan )

The first time Jennifer Jones set foot in Frontera Grill, she was a high schooler from Wheaton. These days she visits 445 N. Clark St. with some regularity; for the last three years, the Kendall College graduate and Charlie Trotter’s alum has been the pastry chef at Frontera’s upscale sibling, Topolobampo. “I have a real respect for Mexican culture and ingredients,” she says.

“The challenge is to take those elements and educate people — for example, utilizing masa in a dessert to showcase just how incredible it is.”

This technique takes remarkably creative turns, such as a dragon-fruit meringue stuffed with guanabana espuma; a steamed cake of bittersweet Mexican chocolate with chocolate-wine sorbet and red peanut mole; or a salute to Veracruz via a vanilla crema cake with plantain croquettes, banana-leaf ice cream and dark coffee crumble. 2011 was a great year for desserts in Chicago, but Jones’ impressed us the most.

— Phil Vettel (Chicago Tribune)

FRONTERA at Baconfest Chicago 2014

Frontera Chocolate Mesquite Cake