Topolobampo/Frontera Grill

Perhaps you’ve seen chef-owner Rick Bayless on TV, stirring up pepper sauces and other jump-off-the-tongue Mexican creations. His isn’t your typical taco menu; Bayless uses seasonal, sustainable ingredients for his wood-grilled meats, flavor-packed mole sauces, chili-thickened braises and signature margaritas. Though they share the same entrance, Frontera Grill and Topolobampo are actually two separate restaurants: Frontera is the fun, sunny, informal room, while Topolobampo is sleeker with more elegant fare (it’s President Obama’s favorite eatery; he and the first lady prefer table 65). Both places are always packed. Frontera takes some reservations but mostly seats on a first-come basis. Definitely reserve in advance for Topolobampo (six to eight weeks beforehand recommended). Bayless also operates the lower-priced Xoco next door.