I’ve been commuting to Chicago from New York for work for just over a year now.  Flying from a destination with significant weather issues to one with worse weather swings means that I spend tons of quality time at O’Hare and LaGuardia airports.  The highlight of being stuck at O’Hare because of bad  weather conditions on two of my last three trips, has been my visits to Tortas Frontera, a new Rick Bayless restaurant at Terminal 1 of Chicago O’Hare International Airport.

I flew into O’Hare on the first day Tortas Frontera opened (my arrival gate was actually directly across from it) and loved the buzz and frantic energy already at the restaurant at 8:45AM.  On my return trip home that week, I knew I had to try Rick’s fabulous food.

Tortas Frontera offers a breakfast and an all-day menu with items so incredible that it’s difficult to make a selection.  Call me food obsessed, but who wouldn’t love to wake up to a Breakfast Molletes (warm open-face sandwich) of “queso fresco, sweet butter, cajeta caramel, toasted pecans, Mexican cinnamon and sugar ($4.50)?

Tortas Frontera features a guacamole bar that serves what might be the best guacamole I’ve had.  I order the “Fully Dressed” version ($6.25) with is topped with bacon, toasted pepitas, sun-dried tomatoes, spicy roasted peppers and a mix of queso fresco/cotija.  Is it a bit pricey for the size of the portion and the setting it’s enjoyed in, perhaps.  Is it worth every buttery, chunky avocado morsel, heck yes.

On last night’s visit to Rick’s place, I opted for the Torta Pepito, a Mexican griddle-baked sandwich filled with beer-braised beef short ribs, pickled jalapenos, Chihuahua cheese, black beans, cilantro crema and arugula ($11).  The ingredients are top-notch, fresh and delectable.

The tortas are made to order, so allow for a few worthwhile minutes before having to rush to your gate if you’re going to try Tortas Frontera.  I’ve found that sitting at a very well stocked bar near the checkout line with a hand-shaken margarita ($8.50) makes the minutes go by pretty painlessly.

I’d never thought I’d look forward to a visit to O’Hare or that I’d ever consider making that busy airport my midwest layover of choice, but this new addition to the Rick Bayless foodie empire has proven me wrong. A must.