Xoco
Xoco
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Post #331 - November 15th, 2014, 6:11 pmRoyal Lichter wrote:They're better at Xoco though. Last time I had TF at O'Hare, the meat was cold. It wasn't very appetizing.
My experience has been exactly the opposite. Tortas Frontera is my go-to place for O'Hare departures, and I've eaten there 3-4 times in the past year. The tortas (sandwiches) are freshly prepared to order, so they are always piping hot (and always require a 10-15 minute wait). They're terrific.
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Post #332 - November 15th, 2014, 8:18 pmSorry but recently Tortas Fronteras has been slipping I think. I travel a lot for work - just off a period of weekly trips most of the fall - and I always order from TF in terminal 3 before a flight. I get the Taqueria salad with crispy chicken and extra dressing and the guac and chips (with bacon, tomato and queso). It's a habit - enjoyable meal for a long flight - nibbling along the way. I've noticed some real issues recently - though not the very last time I ordered. Ingredients left out though ordered in particular but also twice they forgot me so it took ages. I'm hoping my last visit which went well was a sign that things are improving but for a bit the service and attention to detail was really not up to Xoco.
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Post #333 - November 18th, 2014, 2:54 pmnsxtasy wrote:Royal Lichter wrote:They're better at Xoco though. Last time I had TF at O'Hare, the meat was cold. It wasn't very appetizing.
My experience has been exactly the opposite. Tortas Frontera is my go-to place for O'Hare departures, and I've eaten there 3-4 times in the past year. The tortas (sandwiches) are freshly prepared to order, so they are always piping hot (and always require a 10-15 minute wait). They're terrific.
Seeing as how recently most of my flights out have been in the mornings, Tortas Frontera is a great place for a breakfast sandwich. Always fresh, hot and tasty and unlike any of the other standard fare around the terminal.
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Post #334 - November 18th, 2014, 2:56 pmBreakfast has been fine. Lunch, dinner hasn't."People are too busy in these times to care about good food. We used to spend months working over a bonne-femme sauce, trying to determine just the right proportions of paprika and fresh forest mushrooms to use." -Karoly Gundel, Blue Trout and Black Truffles: The Peregrinations of an Epicure, Joseph Wechsberg, 1954.
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Post #335 - May 13th, 2015, 1:27 pmAny objection to a nomination for the chorizo torta (chorizo, scrambled egg, avocado, cheese) as the best breakfast sandwich in town?"The fork with two prongs is in use in northern Europe. In England, they’re armed with a steel trident, a fork with three prongs. In France we have a fork with four prongs; it’s the height of civilization." Eugene Briffault (1846)
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Post #336 - May 13th, 2015, 1:59 pmJust enjoyed one of those last week; wonderful way to start a vacation.Twitter: @Goof_2
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Post #337 - November 10th, 2016, 7:22 amAfter failing to gain a loyal following at his Wicker Park offshoot of Xoco, Rick Bayless is switching gears, introducing a new Mexico City-inspired restaurant called Fonda Frontera.
http://www.chicagobusiness.com/article/ ... -name-menuNever order barbecue in a place that also serves quiche - Lewis Grizzard
