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by Tracey Vowell
As managing chef for Frontera Grill and Topolobampo, I am constantly on the lookout for sustainably produced, "clean" ingredients that can add to the experience we offer our guests. If they’re locally produced, it’s even better.
A good example is the limes that we get by the pallet from Beck Groves in Fallbrook, California. They are exceptional. Unlike limes commonly available in any American grocery store, these are ripe, with a predominately yellow skin color, and have that wonderful, fully developed flavor that comes from maturing on the tree. We are starting our second season using these limes and will be squeezing them fresh until the season ends some time around the middle of March. Honestly, the best way to experience the truly exceptional flavor is to have a limonada or margarita from the bar.
Two other (primarily hidden) ingredients, our flour and sugar, are now organically produced, minimally processed and most certainly not genetically modified. The sugar, officially called evaporated cane juice and produced by Florida Crystals, is really a gem, adding yet another flavor layer to our dishes that is simply not present when white sugar is used. What a difference in a glass of iced tea! The flour, from Howe, Indiana, is produced by a company called New Rinkle Flour, milled at Greenfield Mills, of a soft winter wheat. It yields very tender cakes and crackers, and exceptionally flaky pastry. Chocolate pecan pie anyone?
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