"Marlene and Lidia Benitez, the sisters behind this new Andersonville eatery opening in the former Angel’s address, are big fans of Frida Kahlo. So, the sisters are not only naming the restaurant to honor her, they’re adding some of the artist's fave foods to the menu (Kahlo was also a devoted cook), and the beverage list will include Frida Kahlo tequila. Look for choices like empanadas ($8), chicken in mole Negro ($12), double-cut pork chops with pasilla salsa ($12) and Kahlua spiked flan ($4). The eclectic chocolate, hot pink and orange storefront space will include arty touches like velvet drapery, mismatched plates, clay pottery from Oaxaca and colorful Kahlo reproductions, plus they’re planning a secluded rear outdoor patio next summer.". - Metromix.com Work of art Sisters Marlene and Lidia Benitez have a thing for Frida Kahlo, maybe because the women have a lot in common. “We’re Mexican and very proud of that heritage,” Marlene says. “And Frida was a great cook, loved to entertain and always went out of her way to make guests feel so incredibly special. So do we, so we’re going to create that experience here.” The “here” is La Cocina de Frida, the sisters’ new Andersonville restaurant that’s decked out in Kahlo-esque colors of hot pink, orange and chocolate-brown and features colorful art, including a mural of the famed Mexican artist. The enchiladas are made “my grandmother’s way,” according to Marlene, which means pork-filled and smothered in green chile sauce or plantain with red mole, each with a sprinkling of queso anejo. And the chile rellenos are roasted and stuffed with a mixture of ground beef and pork, which, Marlene says “is the exact way Frida would serve hers.” - Timeout Magazine
Frida Fighters In mid-January, Marlene and Lidia Benitez plan to open La Cocina de Frida (5403 N. Clark St.; 773-271-1907), a 45-seat Mexican restaurant named for Frida Kahlo, in Andersonville’s old Angel’s space.“The concept is made-from-scratch Mexican food and family recipe cooking,” says Lidia, the chef. “My grandmother in Guerrero always cooked from scratch.” Frida will feature tortillas handmade every day, ample enchiladas with a choice of sauce and filling (Want mole negro with plantain filling? You got it), and buñuelos (fried flat dough) with an apricot-honey infusion. “We are not afraid to serve the odd things they serve in Mexico, like berros [a tart, spinachy leaf like watercress],” says Lidia. “You sauté it with garlic and onion, pour on a ranchero sauce, serve it with black beans and big slice of queso fresco, and you’re good to go with a nice lunch.” - Chicago Magazine La Cocina de Frida
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