Terminal 3, Concourse K, Gate K4
Visited March 27, 2015
Rick Bayless built a restaurant empire in Chicago that includes three Tortas Fronteras at O'Hare. I've stopped at the Terminal 1 outpost more than a few times but this was the first time I was routed through Terminal 3. This one located occupies substantially more real estate along with commensurate needed seating.
Pepito as the menu states comprises "braised beef short rib, artisan Jack cheese, pickled jalapeno, cilantro, crema, black beans, and wild arugula" at a hefty $12. The first Pepito I had made me an instant acolyte and a zealous proselytizer of Bayless. Finally a food creation by a celebrity name that lived up to the hype and dare I say exceeded expectations. That first was a perfect torta - crusty bolillo, melt in your mouth tender and flavorful short ribs, the proper touch of heat to activate the sweat glands, the earthiness of the black beans to cut the heat, creamy goodness, and overall great mouthfeel. I've had a few more Pepitos since including this one, and they've all been good but they didn't match up to the first. You never forget your first girl.
Bayless in his cooking show fearlessly use ingredients outside the Taco Bell box, creating authentic exotic dishes rather than watered downed Americanized Taco Tuesday variations. Bayless is impressive is his knowledge and repertoire but truth be told, his appearance is unsettling, like one who flew over the cuckoo's nest. Maybe it's the goatee...definitely...
10/30/15, 1:37 PM. Garlic Shrimp. Smoky garlic mojo, poblano rajas, goat cheese, black beans, wild arugula, lime. I'm done with Tortas Frontera after this time. Too expensive and too long of a wait for too small portions. This was drab for Bayless and the quality has slipped since the first visit years ago.
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