Frontera Grill   

The lively Mexican music. The whimsical Mexican artifacts. The smells of spicy Latin cuisine. Frontera Grill, the colorful creation of Rick Bayless, puts Mexican food on the fast track. The menu blossoms with appealing and diverse possibilities that change monthly. Flavorful starters include a crunchy jicama salad (with oranges, grapefruit and pineapple, tossed with orange-lime vinaigrette), made-to-order tortilla chips with two salsas, and sweet-fried plantains with homemade sour cream and fresh cheese. Bayless' dedication in supporting local, artisanal farmers is evident in the freshness of the meat and vegetables, from the roasted Maple Creek Farm pork loin to the organic Gunthorp chicken to the braised organic spinach. A moderately priced option to the more-formal, adjoining Topolobampo (also owned by Bayless), Frontera Grill is a popular post-work spot for area workers and residents. Its bar is as busy as the restaurant, and the excellent selection of margaritas and Mexican beers is a big draw for a trendy crowd. Diners craving more of Bayless' style can purchase his signature cookbooks, mole sauces and more on their way out.