Both restaurants are located in the same building, Frontera Grill (seating 65) is the more casual of the two restaurants and Topolobampo, the higher-end operation, seats only 45. They both share the same entrance and both have outdoor seating. Chef/Owner Rick Bayless is nationally acclaimed for his authentic cooking that represents many of the important gastronomic areas within Mexico. He is relentless in his quest for the finest ingredients and to truly reproduce Mexican cuisine on the highest level. Tamales de Pescado Yucatecan tamales flavored with achiote, filled with fresh catfish, steamed in bananas leaves and served with fresh tomato sauce; Garnachas small homemade tortillas topped with savory pork pibil, pickledonions and habanero salsa; Cazuela de Borrego al Cascabel charcoal-
seared lamb simmered with woodland mushrooms, potatoes and Mexican vegetables; Guacamole fresh and chunky, served with tortilla chips; Tostaditas made-to-order tortilla chips with two salsas; three-chile (cascabel, morita, guajillo) and roasted tomatillo with serrano and cilantro; Puerco en Salsa Roja grilled pork tenderloin in spicy New Mexico red chile sauce with grilled red onions and black beans.