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It's a wonder one doesn't find molletes wherever tortas are sold — both sandwiches are made with the same bread. The mollete is open-faced, spread with refried beans (in this case, black beans) and a melted layer of mild, cow's milk chihuahua cheese (here, blended with tangier cotija). The defining note in this mollete ($6) is Nueske's applewood-smoked bacon.
Tortas Frontera
O'Hare Airport, Terminal 1, concourse B (post-security), Chicago
www.RickBayless.com/restaurants/tortas.html
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Tortas Frontera was the only good part about my recent business trip to Chicago. The margaritas are very good too. I think there's another stand in Terminal 3.
Posted by: Stephanie | September 17, 2011 at 09:54 AM
Awesome to see other New Yorkers fall in love with this place... easily the best airport food I've ever eaten in the United States.
Serious bonus points for super-fiery salsa... I think it was the habanero stuff served with the cochinita pibil that kicked my ass. When does that happen in an airport?!?
Posted by: UNofFoodNYC | September 17, 2011 at 06:55 PM
Tortas Frontera was the only good part about my recent business trip to Chicago. The margaritas are very good too. I think there's another stand in Terminal 3.
Posted by: Anurag | July 12, 2012 at 04:27 AM