Grupo Frontera Talks ‘Con Dolor,’ Collabs & Tour Life Over Carne Asada | Takes Us Out
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Grupo Frontera joins Takes Us Out for a tour-day carne asada they cooked up themselves outside of Prudential Center in New Jersey — eating fresh off the grill while we play a game of Line ’Em Up (answer the question or take the shot). Between bites and laughs, they break down what makes the perfect […]
Grupo Frontera joins Takes Us Out for a tour-day carne asada they cooked up themselves outside of Prudential Center in New Jersey — eating fresh off the grill while we play a game of Line ’Em Up (answer the question or take the shot). Between bites and laughs, they break down what makes the perfect carne asada vibe, share the must-play songs for the grill, reveal which tracks they’d redo, rank collaborations talk their EP Con Dolor , recording with legendary artists and why “quality first” matters.
They also tell the story behind “Cada Vez Me Gustas Más” with Alejandro Fernández, manifest dream collabs, explain how they’re finding the “just right” balance on tour and reflect on making history as the first regional Mexican group to perform at the Grand Ole Opry.
Adelaido “Payo” Solis III: Part of the U.S. tour, this is probably like, what, month three?
Juan Javier Cantú: Three.
Adelaido “Payo” Solis III: Month four?
Juan Javier Cantú: Month four.
Adelaido “Payo” Solis III: I think it’s month four. We bought this month two.
Delisa Shannon: Yeah, yeah.
Adelaido “Payo” Solis III: ‘Cause the first month we were like, “OK, we’re- we’re fiending for some carne asada.:
Delisa Shannon: We’re here at Prudential Center. This is what y’all do, right? This is normal. This is the carne asada. Tell me about this.
Carlos Guerrero: We call it the carne asada.
Delisa Shannon: Yeah. Tell me about what we’re cooking up today.
Carlos Guerrero: Usually, back at home, this is what- what I do. I like to do this a lot. And this is really important, ’cause usually it’s boring when you’re by yourself. But when there’s people around you. Then the guys are like- Yeah … “Oh, that looks good.” It looks good. Or they’re picking here and there. I don’t like that. But-
Julian Peña Jr.: It’s the confirmation then it’s good.
Juan Javier Cantu: Hey, I want it- … I want it medium. That’s a little toasted.
Delisa Shannon: You have to have a crew while you’re cooking. You can’t just be by yourself. Come on, now.
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