NEWS: Celebrity chef Rick Bayless will be at his Frontera Cocina restaurant in Disney Springs on Tuesday, July 17, meeting guests and rolling out new menu items inspired by the Riviera Maya …
To read Orlando Weekly’s full article, click here.
- 2 medium fresh poblano chiles
- 8 ounces fresh Mexican chorizo sausage, removed from its casing if there is one
- 1 tablespoon vegetable oil
- 1 medium onion, sliced 1/4-inch thick
- 2 garlic cloves, finely chopped
- 1 ½ pounds ground chuck (chuck offers a beefy flavor and richness; you can choose a leaner cut if that makes sense for you)
- 1 to 2 canned chipotle chiles en adobo, finely minced, seeded if you wish
- 8 thick slices Monterey Jack Cheese
- 4 hamburger buns, lightly toasted
- Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, 10 minutes for the broiler.
- Place in a bowl, cover with a kitchen towel and let cool. Rub off the blackened skin and pull out the stems and seed pods. Cut into 1/4-inch strips.
- Set a large (10-inch) skillet over medium. Add the chorizo and cook, breaking up large chunks, until the chorizo is beginning to brown and is cooked through, about 10 minutes.
- Scrape on to a plate lined with paper towels and let cool.
- Return the skillet to medium heat, measure in the oil and add the onion.
- Cook, stirring frequently until it begins to brown, 7 or 8 minutes. Stir in the garlic and poblano and cook for 2 minutes.
- Taste and season with salt, usually about 1/2 teaspoon. Scrape the rajas into a bowl and cover to keep warm.
- In a large bowl, combine the ground beef, the cooled chorizo, the chipotles and 3/4 teaspoon salt. Mix thoroughly but lightly (to keep from turning out an overly compact texture).
- Divide into 4 portions, lightly pressing them into patties the size of your buns.
- Heat a gas grill to medium-high on one side, medium on the other; or light a charcoal fire and let it burn until the charcoal is covered with white ash (and still quite hot), then bank the coals to one side.
- Lay the hamburger patties on the hottest side of the grill and cook until the grill grates have seared beautiful marks on one side, about 2 minutes if your grill is quite hot, then flip and cook until the hamburger is a little less done than you like (usually a couple of minutes longer for rare to medium rare).
- Move the burgers to the cooler side of the grill. Lay one piece of cheese on top of each burger, top with a portion of the warm rajas and then another piece of cheese. Close the lid and continue cooking until the cheese has melted, about 1 minute.
- Remove from the grill and place on a toasted bun. Serve immediately.
- 1 large fresh poblano chile
- 1 clove garlic
- 1 or 2 fresh serrano chiles, stemmed and roughly chopped
- 1 medium bunch cilantro, (tough lower stems cut off, the leafy part roughly chopped), plus additional for serving
- 1 medium bunch parsley (tough lower stems cut off, the leafy part roughly chopped)
- 1 1/2 pounds ground pork (you’ll need pork that’s a little fatty—25 to 30%—and preferably coarsely ground)
- 3 tablespoons spinach powder (available at well-stocked grocery stores and from online sources)
- 2 tablespoons light-flavored vinegar (i.e. rice wine vinegar)
- 2 teaspoons salt
- 12 fresh corn tortillas
- Roasted Tomatillo Salsa for serving
- Roast the poblano chile directly over a gas flame or 4 inches below a very hot electric broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes for the broiler.
- Cool until handleable, rub off the blackened skin, tear open and pull out the stem and seed pod.
- Quickly rinse to remove any seeds or bits of skin.
- Roughly chop and scoop into a food processor, along with the garlic, serrano(s), cilantro and parsley.
- Pulse until uniformly chopped, then run the machine until you have a coarse puree.
- In a large bowl, combine the pork with the green seasonings, spinach powder, vinegar, and the salt—your hand is the most efficient utensil for working the seasonings thoroughly into the meat.
- Break up the meat mixture as you transfer it to a 12-inch non-stick skillet set over medium heat.
- Cook turning frequently until cooked through (there will be browned edges), about 10 minutes.
- Scoop the mixture into warm corn tortillas and top with salsa and cilantro leaves, serve immediately.
Budín de Pan y Coco
- 6 tablespoons of butter, cut into pieces, plus more for greasing the pan
- 14 ounces bread (i.e. brioche, challah, or cakey white sandwich bread), crusts trimmed off if you wish, cut into 1/2-inch cubes (about 8 cups)
- 3 eggs
- 1 teaspoon pure vanilla extract, preferably Mexican or dark rum or Xtabentún
- 1/4 teaspoon salt
- 1 14-ounce can coconut milk (regular, not “lite”)
- 1/2 cup granulated sugar
- Confectioners’ sugar, for serving
- 1/4 cup chopped fresh basil
- 1 cup chopped papaya
- 1 cup crema
- Turn on the oven to 400 degrees.
- Scoop the butter into a large, microwave-safe bowl and melt in the microwave at 50% power for 1 minute.
- Scoop the bread into the bowl and stir slowly until it is evenly coated.
- Spread the bread on a rimmed baking sheet, slide it into the oven and toast, stirring every 5 minutes, until it is richly browned, about 15 minutes.
- Remove the bread and turn the oven down to 300 degrees. Butter an 8-inch-square baking dish and scoop the bread into it.
- In a medium bowl, whisk together the eggs, vanilla, and salt.
- In a small (1- to 2-quart) saucepan, heat the coconut milk and the granulated sugar over medium-low, stirring until the mixture is just warm (not close to boiling) and the sugar is dissolved.
- Pour the warm coconut milk into the eggs in a slow stream, whisking constantly, until well combined.
- Pour the custard over the bread.
- Let the bread soak up the custard for 15 minutes, gently stirring the mixture every few minutes.
- Slide the baking dish into the oven and bake until the bread pudding is barely set at the center, about 30 minutes.
- Sprinkle with confectioners’ sugar, cut into pieces, place them on small plates and you’re ready to delight a few friends.
Variations: Garnish the finished bread pudding with about 1/4 cup chopped fresh basil and 1 cup chopped papaya. Serve with crema.
- 2 to 3 garlic cloves, peeled
- Fresh hot green chiles to taste, stems removed
- 3 avocados, preferably the black-skinned Hass
- A couple of tablespoons Fresh Mexican herbs (such as cilantro, pipisa or papalo)
- 1 small white onion (fresh knob onion—green tops still on—is best), finely chopped
- 2 tablespoons fresh lime juice
- A little crumbled Mexican fresh cheese (queso fresco) for garnish
- Finely chop the garlic and green chiles, and scoop them into a bowl.
- One at a time, run a knife down through each avocado, starting at the top, until you reach the pit; continue cutting around the pit until you reach the point you started.
- Twist the two halves of the avocado apart. Remove the pit and discard. Scoop the flesh into the bowl with the chiles. Mash coarsely with the back of a spoon or an old-fashioned potato masher.
- Add the herbs and onion, stir to combine, then taste. Season with salt (usually about a teaspoon) and lime juice. Scoop into a serving dish and garnish with cheese and radishes.
- 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.