Miami Airport's Maestro Pizza criticized amid broader airport food quality concerns

Security measures further complicate operations; chefs' knives must be tethered to walls and inventoried daily. Hiring competent staff is difficult because employees need to pass security checks, making on-the-spot hiring almost impossible.

The focus on serving a high volume of passengers quickly often results in "lowest common denominator cooking." Passengers typically choose restaurants based on convenience rather than culinary reputation. High rents necessitate rapid service and high turnover rates.

Despite these challenges, Tortas Frontera at O'Hare International Airport stands out as an exception. Founded by chef Rick Bayless, Tortas Frontera prioritizes product quality over profit margins. Bayless secured his own purveyor licensed for airport access and worked with local suppliers. He also optimized recipes for how people would experience them after being packed in to-go boxes for extended periods.

Bayless's commitment included refusing to premake food and declining advice from HMSHost to reduce spice levels. He insisted on a separate prep kitchen to overcome space constraints within the airport.

One traveler noted that they prefer connecting flights through O'Hare specifically for the opportunity to eat at Tortas Frontera, even opting out of meals provided by airlines or airport lounges in favor of Bayless's offerings.