Frontera Cocina by Chef Rick Bayless in Walt Disney World’s Disney Springs crafts contemporary Mexican delicacies that displays the variety of the nation’s culinary traditions. And contemporary at Frontera Cocina means updating menus seasonally. (See the earlier menus, together with a Style of Oaxaca, right here!)
Our most up-to-date go to gave us an opportunity to style a number of gadgets from the desk service spot’s new Seasonal and Style of Baja menus.
We begin with cocktails, a few of which actually characteristic some attention-grabbing components! Choices embody selections from each the common Cocktails menu and the Style of Baja Menu.
The Vuelve a la Vida is from the Style of Baja menu and consists of Pacifico draft beer, tequila El Velo blanco, lime juice, house-made combine and sizzling sauce served with a candied bacon strip and avocado slice.
This barely spicy drink hits on some attention-grabbing flavors with the candied bacon garnish, specifically. And whereas we’re not usually followers of blending beer and liquor, the Vuelve a la Vida shall be appreciated by those that like the concept of mixing beer with a Bloody Mary.
The spicy rim is a terrific addition, however the slice of avocado is a bit of unusual. This was not our favourite drink, however we all know loads of of us take pleasure in a loaded Bloody Mary, and this might be nice for them.
Additionally from the Style of Baja menu, Ni Maiz is the drink that the majority had us scratching our heads. Child corn… in a cocktail? However our server advisable this drink to accompany one of many Seasonal menu gadgets (Esquites Ensalada — extra on that in a minute!), so we needed to give it a strive. The drink is comprised of Mezcal Ilegal espadin blanco, corn juice, Licor 43, lemon, and agave nectar, and it was a bit of candy and a bit of smoky.
Upon reviewing the components, we’d prefer to level out that child corn isn’t even essentially the most eyebrow-raising merchandise. That award goes to the spicy worm salt rim, which we discovered to be fairly bitter and never a very good mixture with the smoky drink. We favored each elements on their very own, however collectively the rim was overpowering.
La Baja Clasica is one other actually attention-grabbing drink. (That appears to be a theme at Frontera: drinks using unusual components.) It consists of El Mayor tequila añejo, key lime juice, agave nectar and Sherry wine, and it’s rimmed with tortilla ash salt. The tortilla ash salt has a very distinctive taste, and as soon as we adjusted to it, we beloved this drink!
La Baja Clasica strikes a very good stability of bitter (from the important thing lime) and candy (from the agave nectar). This stability made it our favourite cocktail of the night time!
Our server advisable this drink to accompany the entrees due to the sherry in it. And we agree: it was a clear, contemporary drink to go together with the super-savory dishes.
From the common menu comes the new-ish Cucumber Negroni. First, earlier than we even speak about what’s on this drink, be aware of the branded ice dice! It’s tremendous enjoyable, and it saved its type all through the meal. Love this element!
The Cucumber Negroni is comprised of Mezcal unlawful blanco, Italicus liqueur, dry vermouth, cucumber bitters, and grapefruit peel. The cucumber bitters made this drink much less bitter than different negronis we’ve tried, and that made it much more drinkable. Our server recommended this drink as a palate cleanser, and we agreed it served that function.
Additionally word that Frontera Cocina is utilizing agave straws instead of single-use plastic.
Our server knowledgeable us that these straws are so nicely constructed that they will truly be washed and reused along with being biodegradable.
And in reality, we actually favored this straw possibility — most likely higher than any of the opposite biodegradable straws we’ve tried to date. It did preserve its form, and it was easy like a plastic straw, so there aren’t any texture points. We first grew to become conscious of agave straws at Epcot’s La Cava del Tequila, and we’d like to see these used elsewhere, too!
Now that we’re hydrated, let’s check out the Seasonal Menu and the Style of Baja Menu. Frontera Cocina has been introducing two menus concurrently, with the Seasonal sometimes having just some gadgets and the regional “Style of” menus having a number of.
The Style of Baja Menu features a little snippet from Chef Rick Bayless that asserts “Northern Baja is scrumptious past perception… rustic and completely in keeping with what all of us like to eat.”
We began with the Style of Baja’s Crispy Chipotle Calamari. It comes with caramelized lime aioli, chile de arbol salsa, Cotija cheese, and contemporary tortillas.
We beloved this starter, and for these seeking to eat a bit of lighter, it will additionally make a pleasant, small entree with the tortillas. The spices on the calamari have been a bit smoky however didn’t overpower the fragile squid, which was gentle and by no means chewy.
The chile de arbol salsa was a spicy condiment that had lots of warmth by itself.
The caramelized lime aioli had a beautiful creaminess and was barely tart from the lime. (You may see a caramelized lime on the plate, too, which was very nice when squeezed onto the calamari.)
Our server advisable we construct a fish taco with the contemporary tortillas and a mix of the 2 sauces. That is undoubtedly the way in which to go.
The spicy salsa and the creamy aioli complemented one another rather well, and the crispy calamari was a satisfying textural element. We might completely get this once more and hope it by some means sticks round past the lifetime of the Style of Baja Menu.
The Esquites Ensalada is from the Seasonal Menu, and the freshness of this dish comes via straight away. To not point out that colour! It consists of Arcadian lettuce, grilled candy corn, spicy cotija cheese, poblano rajas, tortilla strips, and roasted garlic lime dressing.
We truly love the salads at Frontera Cocina, and this one delivered in taste and texture. It had a bit of of every part occurring: candy from the corn, spicy from the cotija, and that dressing! SO good!
We beloved the tortilla strips on prime, which added some nice crunch, too. We heartily advocate this salad in case you are a salad junkie or simply trying so as to add some fiber to your Disney eating.
The Carne Asada with Mojo Grilled Florida Shrimp is a super-filling possibility sufficiently big to share. The bottom is garlic and crimson chile-marinated Creekstone Pure Black Angus steak. That’s topped with mojo-grilled Florida Pink Shrimp and served with sides of black beans refritos with queso fresco, caramelized plantains with crema and Cotija cheese, tomatillo salsa, and heat corn tortillas.
These are sustainable Florida Pink Shrimp, and so they have been contemporary past examine. We beloved how flavorful and contemporary they have been.
The mojo seasoning on the shrimp is tasty, however that steak is out of this world! So whereas we beloved the shrimp, it performs second fiddle right here, and that’s saying one thing.
The garlic and crimson chile-marinated steak is an unimaginable piece of meat. The flavors come via with energy, and it’s simply straight-up scrumptious. This plate of meals with out the shrimp (though they have been good!) can be simply as satisfying.
We additionally loved the edges. The plantains have been significantly good, with some good creaminess and starchiness that partnered nicely with the steak.
The salsa was pointless, however nonetheless good. It added the one actually botanical taste to the plate, and despite the fact that it wasn’t expressly wanted, the distinction was nice.
The black bean refritos have been a pleasant texture and carried some respectable, salty taste. However total, however the steak is so good that it’s what we’ll keep in mind most — it’s a terrific dish.
For a shrimp-forward dish, you may go together with the Grilled Florida Pink Shrimp. And whereas these little crustaceans have been terrific, all of it hinged on that tremendous crimson chile-peanut macha salsa on prime.
The salsa imparted tons of spice — in a great way. It left a tingling sensation with out muting the flavors of the dish, and that’s not a simple stability to realize. The cilantro on prime is a little bit of a throwaway (particularly when you’re cilantro-averse), however that contemporary shrimp!
Level of reality, even with nearly as good because the Carne Asada was within the earlier dish, this shrimp was truly higher — and the Grilled Florida Pink Shrimp was our favourite entree of the night time!
The plantain rice did present a bit of respite from the warmth and made this dish hearty with out being too heavy.
We additionally tried two desserts, one every from the brand new menus. Our favourite was the Style of Baja Menu’s Raspberry-Habanero Cake. And sure, that’s candied habanero pepper on prime, and it’s wonderful! We may’ve stood to have much more on there, it was so good.
It was noticeably spicy, however paired with the graceful, cool creaminess of the lime chantilly cream, it was stunning. We additionally actually beloved that lime within the chantilly cream; it made an enormous distinction within the brightness of the cake.
The raspberry is extra delicate, like a compote between layers of sponge cake that soaked into the layers of cake. It’s actually the combo of pepper and cream that makes this a spotlight of your entire meal.
For a purely refreshing finish to the meal, although, the Seasonal Menu’s Ardour Fruit Sorbet is a good possibility.
That is mild and shiny, and after consuming some heavier dishes, it was a welcome option to shut out the night.
Frontera Concina is a hidden gem (pardon the cliche), and, we’re discovering these Seasonal and “Style of” menus to be actually considerate and scrumptious. There wasn’t a nasty dish on the menu on our go to, and whereas we type of wish to hold this eating secret to ourselves, we additionally comprehend it deserves to be celebrated.
Disclosure: In almost all circumstances, Disney Meals Weblog writers and photographers pay full value for their very own journey, resort, meals, beverage, and occasion tickets. We do that as a result of it’s vital to us as journalists to make sure not solely that we offer you unbiased opinions, but additionally which you can belief us to take action since we’re paying our personal means. On uncommon events, after we are invited by an organization to attend a preview as media, and after we select to just accept that invitation, we are going to all the time make you, our readers, conscious of that state of affairs. We have been invited by Frontera Cocina to strive the brand new menu gadgets. Notice that after we attend occasions as media we’re 1) Not required to overview that occasion/meals on any of our channels, and a pair of) Not required to overview that occasion/meals favorably. You may all the time rely on DFB to provide you a 100% unbiased and trustworthy overview of any occasion that we attend, meals that we eat, or beverage that we drink. You may see extra in our Disclosure Coverage. Thanks for studying. — AJ
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