Our Favorite Food This Week: Frontera Cocina – Oaxaca Menu
Location: Frontera Cocina – Disney Springs
Price: $ Varies
Welcome to Favorite Food Friday where we share our favorite foods. This week we headed to Frontera Cocina in Disney Springs to sample some of their new menu items.
As you walk into Frontera Cocina, the scent of fresh flavors greets you, and you can’t help but be excited for the experience ahead. The unique thing about Frontera Cocina is that they have a special menu that changes every 3 to 4 months, so there is always something new to try. Currently, celebrity Chef Rick Bayless is introducing authentic Mexican flavors with his new Oaxaca (wuh-HAH-kuh) inspired menu.
The meal started on an interesting note when Chef Bayless introduced us to one of the favorite snacks of the area. Nope, not a Mickey Bar or even a Mickey Pretzel… grasshoppers. Yes, you read that correctly…grasshoppers. Before you turn your nose up at the idea, people living in Oaxaca have been snacking on fried grasshoppers forever, and they’re actually pretty nutritious. So we dove right in, trying the guacamole topped with fried grasshoppers. I have to say I have never had grasshopper guacamole, but it wasn’t bad. The grasshoppers had the flavor of a sunflower seed, adding flavor and texture to the guacamole. If you’re bold enough to try this authentic experience, give it a shot!
The rest of the meal might not have been quite as adventurous, but it was absolutely delicious. Chef Bayless did what he does best…offered a unique menu full of fresh flavors and only the best ingredients. I sampled the Harvest Salad, Beef Short Ribs, Oaxacan Mole Chicken, and the Grilled Swordfish. All of them were amazing, but if I had to pick favorites, it would be the Short Ribs and the Swordfish.
The short ribs are slow roasted for 12 hours making the meat so tender, it falls apart on your fork and melts in your mouth. The ribs are served with roasted peanut mole, Cotija mashed potatoes, sautéed Swiss chard, crispy onions and toasted peanuts. Just talking about this makes me want to head back to experience this dish again.
The swordfish was another favorite. It is grilled to perfection, with a slightly crisp outside and a flaky moist center. Its complemented by plantain rice, roasted tomatillo serrano aioli, and sautéed Swiss chard. Seafood lovers can’t go wrong with this dish.
Frontera Cocina not only introduces you to the food of Oaxaca, but also to some drinks in a limited-time menu. If you enjoy drinks of the adult persuasion try the Mexcalita (pictured in the upper right corner at the top of the page). As I sampled this drink, I was told the story behind one of the ingredients: the banhez mezcal. Banhez Mezcal is the product of Oaxaca farming families working together to produce this handmade, organic, 100% agave mezcal. It’s has an amazing light, fresh taste and was my favorite of the night.
We finished the meal with a couple amazing desserts. For those of you wanting to stay within the Oaxaca inspired dishes, you will love the Bunuelitos. Buñuelos are large fried sweet dough, served sprinkled with cinnamon sugar. It can be found in Oaxaca during the holiday season. Frontera Cocina puts a little bit of a spin on this tradition by adding cajeta-carmel mousse, red wine drizzle with raw sugar and Mexican cinnamon, dark chocolate shavings, mezcal-infused cranberries and roasted almonds. Oh so good! They also offer a fall favorite pumpkin cream tart.
The experience at Frontera Cocina is second to none and it’s always a favorite stop. The staff takes their time to explain everything on the menu, as well as information about the culture. I can’t complement Frontera Cocina and this new Oaxaca inspired menu enough. You have to experience it! The restaurant continues to be one of our favorites in Disney Springs and I look forward to returning again. The full limited menu is available below. Enjoy!
Our Favorite Food This Week: New Menu Items at Frontera Cocina
Location: Frontera Cocina – Disney Springs
Welcome to this week’s Favorite Food Friday where we share our favorite foods with our friends. This week we headed to Frontera Cocina in Disney Springs to sample some of their new menu items……
Warning! Reading this article while hungry could be hazardous to your health.
Flavorful, unique, delicious…these are just some of the words used to describe the new menu at Frontera Cocina, a restaurant located in Disney Springs and owned by famed Chef Rick Bayless.
Frontera Cocina features a menu full of fresh ingredients and unique spices inspired by central and southern Mexico. The pictures truly don’t do justice to how original and full of flavor each of these items are.
Not only does Chef Bayless use only the freshest ingredients, but he also adds changes to the menu every two to three months, offering a unique perspective from different regions of Mexico. For the next three months Frontera Cocina is featuring foods inspired by Mexico’s Riviera Maya in the Yucatan Peninsula. Lucky me, I was invited to the unveiling of these new items, and was able to hear about the menu and its inspiration directly from Chef Rick Bayless.
When I arrived, I expected to find one or two items I enjoyed. However, there was not one item on the menu I didn’t like. Let’s look at a couple of my favorite choices.
Start your meal off with the Mango Guacamole, which includes roasted tomatillo, fresh mango, tangy-spicy Tajin, cilantro, and onion. The guacamole comes with their “just made” chips. This is truly the best guacamole I’ve ever tasted. It’s like heaven on a chip.
As for the entrees, I loved the spicy grilled Yucatan swordfish which is topped with a mango-orange salsa, achiote-citrus butter, plantain rice, and black bean refritos. If you want to go a bit spicy, try the Chipotle Shrimp. These are pan-roasted Florida pink shrimp, spicy chipotle salsa, roasted calabacitas, avocado, cotija, cilantro and onions. The Shrimp also come with plantain rice and warm corn tortillas.
Finish your meal with the silky cool mango sorbet with spicy-tangy chamoy drizzle. Again, I loved the entire new menu so you will not be disappointed with any selection. Just writing this is making me so hungry.
The food isn’t the only thing impressive at Frontera Cocina. The staff is more than helpful with the menu selections, so take your time reviewing the menu and feel free to ask questions. I can’t wait to go back with my family and experience this food nirvana again. If you’re interested in a truly authentic Mexican menu, or just want a meal full of flavor and fresh ingredients, try Frontera Cocina. You won’t be disappointed.
Excited to be joining Chef Bayless tonight at Frontera Cocina. If you are in the area be sure to stop by and try a new menu items inspired by Mexico’s Riviera Maya in the Yucatán Peninsula. Stay tuned as we share our experience later this week.
Orlando, Florida (July 17, 2018) – Celebrity Chef Rick Bayless, known as Bravo TV’s Top Chef Master and host of the PBS series, “Mexico–One Plate at a Time,” is bringing his culinary expertise back to his restaurant Frontera Cocina at Disney Springs. Bayless, himself, will be preparing new menu items inspired by Mexico’s Riviera Maya in the Yucatán Peninsula. Lucky restaurant-goers and members of the news media will be the first to sample the brand new dishes on the night of the new menu roll-out.
This isn’t the first time Bayless has introduced new menu items in meet-and-greet events at his popular Orlando restaurant. In May, he released his Baja-inspired menu to the visitors of Disney Springs.
“I love returning to Frontera Cocina here at Disney Springs to meet travelers and have them try my new dishes. This has become a destination restaurant, a place where we can introduce regional Mexican food to many people from around the world. Being here in this kitchen and interacting with our guests is always a highlight of my trip to Orlando.”
Frontera Cocina was one of the first new restaurants to open at Disney Springs in 2016. Located within the Town Center, it features contemporary Mexican cuisine. The restaurant is Bayless’ first venture in the southeastern United States.
Bayless is a seven-time award winner of the nationally-recognized James Beard Awards for culinary excellence, including Midwest Chef of the Year, National Chef of the Year, and Humanitarian of the Year. He also created an award-winning line of salsas, cooking sauces and organic chips.