The front of a Frontera Cocina menu.
The "Frontera Margarita" features Casa Noble blanco tequila, Royal Combier, fresh lime juice, agave nectar, and a salt rim!
Frontera Cocina has several beer varieties on tap. (This is a Corona Light with a Lime).
One of my favorite things at Fontera Cocina is this Toasted Pumpkin Seed Hummus! There are fresh chips around the outer bowl with cucumber and jicama spears on the inner bowl.
Toasted Pumpkin Seed "Hummus"
features Creamy Yucatecan pumpkin seed-habanero dip, crispy cucumber and jícama spears, along with warm tortilla chips.
The Baja Shrimp Tacos feature crispy Florida pink shrimp, Baja cabbage slaw, garlicky red beans refritos, cilantro crema, and arbol chile salsa.
The Baha Shrimp Tacos are a limited time, seasonal entree from Frontera's "Taste of Baja Menu".
This iron skillet is holding one of Frontera's vegetable-based entrées, the Grilled Zucchini, Mushroom, and Potato Enchiladas.
The Just-made tortillas, creamy roasted tomatillo sauce, and pea shoot and frisée salad are featured in the Grilled Zucchini, Mushroom, and Potato Enchiladas.
The Paloma Tart is a seasonal dessert item at Frontera. It's so delicately pink!
The Paloma Tart features grapefruit and lime mousse, Avion Blanco Tequila, lime whipped cream, Graham cracker crust, and candied citrus zest.
Hey look, it's James Beard Award winning chef Rick Bayless! If there was any doubt about the authenticity of Frontera Cocina's Mexican cuisine -- bam -- chef Bayless shows up several times a year to introduce seasonal specials. It doesn't get more authentic than Rick Bayless!