Rick I don't know if you'll see this, but 25 years ago, my girl and I were celebrating our anniversary in Chicago. We got off the El in a part of town we didn't know (we were visiting from CA) and jumped into a cab with no plan. I asked him to take us to a great restaurant, and he dropped us off in front of Frontera Grill about 3 minutes later. It was Friday night and packed, but somehow when I walked up and asked for a table for 2, they immediately took us to a great table with a view of the kitchen (but not too close) Best meal of our lives and I can STILL taste that Carne Asada rib eye with black beans to this day! A few months later back in San Diego, I read a write up in the paper about this hot new chef lighting up the culinary world with his world class restaurant in Chicago....this was pre internet days, so the cabbie was our literal introduction to you. Cheers and thanks for all you do! 🌮
@@chilepeulla The biggest difference is the addition of orange juice. I've also had some cantaritos that are made with mezcal instead of tequila and topped with either Tajin or Salt. A lot of cantaritos also come with a splash of lemon juice as well.
