- 1 small white onion
- 1 tablespoon olive oil or vegetable oil
- 1 can (15oz) diced tomato
- 1 jar (16oz) Frontera Chipotle Salsa
- 1 tablespoon vinegar, preferably apple cider
- 4 cups chicken (loosely packed), coarsely shredded, cooked
- 1 teaspoon salt
- 8-12 warm tortillas
- 2 ripe avocados peeled, pitted and diced
- 3-4 tablespoons Mexican queso añejo or Parmesan or Romano cheese, finely grated
- In a large skillet, cook the onion in the oil over medium heat until crisp-tender and just beginning to brown, about 5 minutes.
- Stir in the salsa, tomatoes with their juice and the vinegar.
- Simmer, stirring regularly until quite thick, about 5 minutes.
- Stir in the chicken, cool, then taste and season with salt.
- Serve the mixture in warm tortillas. Let guests add avocado, cheese, and cilantro to taste.
Chef Rick Bayless has debuted five new Baja-inspired menu items at Frontera Cocina. The items are in addition to the already wonderful lineup of entrees and starters that have made Frontera Cocina a popular destination amongst the many dining options at Disney Springs. We were on hand for the unveiling of the new menu last night and got to hear directly from Chef Rick Bayless about his inspirations and intentions for each dish.
To read Blog Mickey’s full review, click here.
- 1 cup fresh lime juice
- 1 cup Cointreau
- 1 cup silver tequila
- Superfine sugar (if needed for added sweetness)
- 1 lime, cut in half for serving
- Coarse (Kosher) salt, for serving
- 1 bottle Champagne or other sparkling wine
- In a pitcher, combine the lime zest, lime juice, Cointreau, tequila and sugar if you are using it.
- Cover and refrigerate until cold, (at least 1 hour).
- Just before serving, strain the mixture to remove the zest, and pour enough salt into a saucer to cover the bottom.
- Rub a lime half over the rim of each champagne glass and upend into the salt to crust it lightly.
- Pour about 3 ounces of the tequila mixture into each glass, fill the rest of the way with Champagne or sparkling wine and hand to one of your lucky guests.
Frontera Cocina Mexicana specializes in traditional Mexican cuisine with a modern interpretation, serving dishes inspired by Chef Rick Bayless and delivered on site by Executive Chef Christian Torres. For this restaurant, pull all the adjectives out of the book, Authentic. Fresh, Amazing, Refreshing, Passionate. We could go on and on.
Over the past few years, Disney has been adding quality food operations to its portfolio of dining options in and around the parks and Frontera Cocina stands out and deserves mention as one the best to grace any Disney property.
To read Orlando Food Critic’s full review, click here.
News 13 featured Frontera Cocina in a story about National Margarita Day. Check out the feature here.
- 9 ounces (about 2 cups) pecan halves
- One 9-ounce bag pretzel rods
- 1 pound (4 stick) unsalted butter (divided use), plus extra for buttering the pan
- 1/2 cup sugar
- 8 ounces semisweet or bittersweet chocolate, chopped into pieces not larger than 1/4-inch
- 3/4 cup (about 4 1/2 ounces) Mexican chocolate, finely chopped, (like the widely available Ibarra brand)
- 3 tablespoons flour
- 6 large eggs
- 1 1/2 cups firmly packed dark brown sugar
- 1 1/2 cups corn syrup, preferably dark (or use a mixture of corn syrup and molasses, sorghum, Steens cane syrup or most any of the other rich-flavored syrups that are on the market)
- 1 tablespoon pure vanilla extract, preferably Mexican vanilla
- Powdered sugar, for garnish
- Toast the pecans and prepare the crumb crust. In a 325 degree oven, toast the pecans on a rimmed baking sheet until noticeably darker and toasty smelling, about 10 minutes. Let the pecans cool to lukewarm (but keep the oven heated), then coarsely chop them by hand—1/4 to 1/2-inch pieces makes luxurious-looking bars. Scrape into a large bowl.
Use a food processor to chop the pretzels into fairly fine crumbs. (You should have 2 cups of crumbs.) In a small saucepan over medium heat or in a microwave at 50% power, melt 2 sticks of the butter. Scrape into the processor, along with the 1/2 cup sugar. Pulse until everything is combined. Butter the bottom and sides of two 8 x 8-inch baking pans. Cut a piece of parchment to fit the bottom of each pan, then press them firmly in place. Butter the parchment paper. Divide the crumb mixture between the two pans and pat into an even layer covering the bottom completely.
- Make the filling. To the pecans, add the 2 chocolates and the flour. Stir to combine, then divide evenly between the 2 pans. In your small saucepan or microwave, melt the remaining 2 sticks of the butter. In the bowl of an electric mixer, combine the eggs, brown sugar, corn syrup, and vanilla, and beat at medium-low speed (if your mixer has a choice, use the flat beater). Slowly add the melted butter, mixing until the batter looks smooth. Divide the batter between the two pans, pouring it slowly and evenly over the surface to ensure even distribution of the chocolate and pecans through the batter.
- Bake, cool and serve the bars. Slide into the oven and bake for 45 to 55 minutes, until the center has just set. Let cool to room temperature.Cover and refrigerate until firm for easy cutting. Cut into 2-inch squares. Keep them stored in the refrigerator until just before serving. Transfer to a serving platter, dust with powdered sugar, carry to your guests and await the ooo’s and aah’s.
Servings: 6 tortas
- 1 1/2 pounds shredded pork from the Smoky Pork and Sweet Potato Boudin
- 2 3/4 cups blended tinga sauce from the Smoky Pork and Sweet Potato Boudin
- 6 Mexican bolillos or mini baguettes
- 1 1/2 cups Mexican melting cheese such as Chihuahua, quesadilla, asadero or Monterey Jack, mild cheddar or brick.
- 2 large avocados, peeled, seeded and cut into thin slices
- Preheat the oven to 375 degrees.
- Scoop the shredded pork and sauce into a medium pot and heat over medium-low until piping hot and the sauce has thickened.
- Taste and season with additional salt if necessary.
- Slice the bolillos in half lengthwise and using your fingers or a spoon, scrape out some of the soft bread in the center of each half, making a small hollow.
- Place the bottoms on a rimmed baking sheet.
- Divide the shredded pork between the 6 bottom halves, then top each with about 1/4 cup of shredded cheese.
- Cap the tortas with the top half of the rolls and slide the baking sheet into the oven for about 10 minutes or until the cheese has melted and the bolillos have crisped.
- Once out of the oven, remove the top half of the roll and add the avocado slices.
- Replace the tops and serve immediately.
Arroz Blanco con Plantano Macho Maduro
- 6 cups chicken broth
- 3 cups vegetable oil (I like to use oil that’s especially refined for high-heat cooking)
- 4 large (about 2 1/2 pounds total) soft, black-ripe plantains, peeled and cut into 1/2-inch cubes
- 6 cups white rice, preferably medium-grain
- 2 large (1 pound total) white onions, chopped into 1/4-inch pieces
- 8 garlic cloves, peeled and finely chopped
- About 3/4 cup (loosely packed) roughly chopped flat-leaf parsley, for garnish
- Heat the broth. Turn on the oven to 350°. Measure the broth in a large (4-quart) saucepan. Add 1 tablespoon of salt, if you are using salted broth, 2 tablespoons if you’re using unsalted broth. Cover and set over medium-low heat.
- Fry the plantains. In a very large (9-quart) Dutch oven (or comparable soup pot), heat the oil over medium to medium-high. When the oil is quite hot (but not smoking), add the plantains and fry, breaking apart any clumps until the plantains are a rich golden brown, 20 to 25 minutes. Use a slotted spoon or wire skimmer to remove the plantain cubes to paper towels to drain.
- Fry the rice. Set up a large strainer over a metal bowl; set beside the stove on a heat-resistant surface. With the pan of oil still over the heat, raise the heat to high and add the rice. Stir regularly until the rice has turned from translucent to milky white (but not begun to brown), about 10 minutes. Immediately (and carefully) pour the rice and oil into the strainer, making sure to get all the rice out of the pan. Clean off any drips on the outside of the pan.
- Cook the rice. Without washing the pan, set it over medium heat. If there isn’t a generous coating of oil on the bottom, spoon a little of the strained oil back into the pot. Add the onion and cook, stirring regularly, until soft but not browned, about 5 minutes. Add the garlic and stir for 1 minute. Add the rice and broth. Stir several times through all parts of the pan, making sure to scrape down any rice grains that are clinging to the sides above the liquid. Cover and place in the oven. After 30 minutes uncover and test a grain of rice: if it’s still a little chalky in the center and it’s clear that all the liquid has been absorbed, drizzle about 1/4 cup of water over the rice, re-cover and bake for 5 to 10 minutes longer.
- Serve the rice. When the rice is ready, sprinkle the fried plantains and chopped parsley over the top and gently fold them in—if you’re careful and stir all the way to the bottom, you’ll release a lot of steam, which will stop the rice from overcooking.
- A half of a long baguette, sliced into 1/4-inch rounds, brushed with olive oil
- 2 garlic cloves, peeled and finely chopped
- 6 canned anchovies
- 2 tablespoons fresh lime juice
- 1 tablespoon Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 egg yolk
- 3/4 cup good-quality olive oil
- 4 romaine hearts (36 leaves)
- 1/2 cup freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan,
- Heat the oven to 425 degrees.
- Spread the baguette slices on a baking sheet and bake until well browned and crisp, about 10 minutes.
- In a very large bowl, mash the garlic into a paste using either the back of a fork or a wooden spatula.
- Add the anchovies and lime juice and mash them to a paste with the garlic.
- Mix in the mustard, then the Worcestershire and finally the egg yolk.
- Slowly drizzle the olive oil in a thin stream into the base, whisking with the fork as you add it until it comes together as a light dressing.
- Pour half the dressing into a jar, cover and refrigerate.
- Add the romaine leaves to the remaining dressing and toss to coat.
- Arrange 6 romaine leaves on each of the 6 chilled plates.
- Sprinkle with the grated cheese and garnish with toasted croutons.
Servings: 8 12-ounce drinks
- 2 cups Spanish Rioja
- 1 cup Cointreau
- 1/2 cup Gran Torres brandy
- 1 cup Jamaica Cooler
- 1/2 cup fresh squeezed lime juice
- 1/4 cup agave nectar
- lime and orange slices
- 1 bottle soda water
- In a large pitcher, combine the wine, Cointreau, Gran Torres, jamaica, lime juice, and the agave nectar.
- Cover and refrigerate until chilled.
- Add several slices of lime and orange in the bottom of each glass.
- Use a muddler to crush the fruit.
- Fill the glasses halfway up with small ice cubes, then pour in the sangria mixture, leaving room for a splash of soda water.
- Stir to incorporate the soda water.