CitySurfing Orlando recently featured Frontera Cocina in a write-up about the soon-to-launch Taste of Yucatán menu. Check it out!
It’s no secret that Frontera Cocina at Disney Springs is one of our favorite places for Mexican food at Walt Disney World! We had such a great time (and great food!) on our Frontera Cocina date night last year that we definitely wanted to bring the kids along on our trip this year. Owned by celeb Chef Rick Bayless, Frontera Cocina features foods from all over Mexico- and on this visit, we were super excited to try the new “Taste of Baja” menu.
To read Love Dwells Here’s full post, click here.
WDW News Today’s latest Photo Report includes an update on our newly renovated covered patio.
To read WDW News Today’s full post, click here.
Sometimes dads just want a simple meal of tacos. And while you can get those just about anywhere, Frontera Cocina is the best place to get tacos or any other type of authentic Mexican food at Walt Disney World.
To read FoodSided’s full review, click here.
Frontera Cocina is one of our favorite restaurants to visit in Disney Springs due to their flavorful foods and wide variety of tequila-based drinks. Last year, we took a trip to Frontera as they debuted a new menu with pumpkin and grasshopper (yes, grasshopper) flavors for the Fall season. Recently, we were invited to join Chef Rick Bayless as Frontera debuted the new Taste of Baja menu for the Summer season.
To read TouringPlans’ full review, click here.
If you enjoy Fresh Mexican cuisine, a modern twist on dishes, then Frontera Cocina is the place to be! Matt and I were excited to be invited to the Taste of Baja, an evening with celebrity chef, and owner, Rick Bayless. Taste of Baja was an introduction of new seasonal menu dishes for Frontera Cocina at Disney Springs. We are happy to share our experience with you, and hope you get to “taste the Baja” at Frontera Cocina!
To read How We Find Happy’s full review, click here.
When you walk into Frontera Cocina at Disney Springs, you are greeted with vibrant colors, a warm smile, and the smell of delicious food. From fresh guacamole with various toppings to a fantastic bar menu, and some of the most authentic Mexican cuisine anywhere, Frontera Cocina is a dining destination.
Recently, the restaurant unveiled their latest seasonal menu based on Baja. The options are filled with punch-in-the-face spice and smoky flavors.
To read FoodSided’s full review, click here.
I was surprised when I was told that Frontera Cocina, the Disney Springs restaurant from chef Rick Bayless was celebrating its third year.
I was even more surprised that the man who told me was Bayless himself.
It seemed like no more than a year ago that Bayless, the well-known Chicago based chef and restaurateur, was on hand to open the Disney Springs venue. I figured that would be the last we’d see of him in Central Florida. Certain celebrity chefs are known for putting their names on restaurants and then practically forgetting where they are.
But Bayless, I’m told, is at Frontera Cocina at least once a quarter, usually to help roll out a seasonal menu. That was why he was there talking to me last month as part of a media preview of the winter menu.
To read Scott Joseph’s full review, 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.