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!
Thank you to Frontera Cocina for hosting us. Our meal and drinks were provided by Frontera Cocina, but opinions are solely our own.
Our evening began with drinks. Three new featured drinks are on the seasonal menu. Matt tried the Vuelve A La Vida, which is Pacifico draft beer, tequila El Velo blanco, lime juice, house-made mix, and hot sauce served with candied bacon strip and avocado slice. I opted for the Pacifico on draft.
Other Featured Drinks
Mescal Ilegal espadín blanco, corn juice, Licor 43, lemon and agave nectar, served with spicy worm salt rim and garnished with baby corn
La Baja Clásica
El Mayor tequila añejo, key lime juice, agave nectar and Sherry wine, rimmed with tortilla ash salt
How does Crispy Chipotle Calamari topped with Cotija cheese and fresh squeezed grilled lime sound? This was perfectly cooked, with great texture. Also served with caramelized lime aioli and chile de arbol salsa. The best way to eat the calamari is to dip into both sauces and indulge! Even though our server told us to be sure and leave room for dessert, there was no way we were going to leave any calamari behind. It was that good!!
**Contains dairy & gluten
Next up was a salad for Matt and I to share. A bed of Arcadian lettuce, char-grilled sweet corn, poblano rajas, spicy Cotija cheese, cilantro, and topped with crunchy tortilla strips. The dressing was a creamy roasted garlic-lime. The corn was deliciously sweet, so we were sure to let Chef Rick Bayless know, we could have eaten a bowl of just the corn. We also loved the Cotija cheese on both the calamari, and the salad so much, we plan to find some to buy.
With two new entrees for the seasonal menu, we got to share them both. Carne Asada & Mojo-Grilled Florida Shrimp includes black beans refritos with queso fresco, caramelized plantains with cream and Cotija cheese, and warm corn tortillas. Natural Black Angus steak marinated in garlic and red chiles, add a mild kick. The corn tortillas were so fresh, you can tell they are made to order. This meal was fantastic, and I would definitely go back for it.
**Contains dairy, pork, & shellfish
Grilled Florida Pink Shrimp with red chile-peanut salsa macha, plantain rice, and cilantro had quite a bit more kick. The key was to grab a bite with enough plantain rice to balance off the power of the salsa macha. A wonderful taste of all the flavors, and I love me some fresh cilantro.
**Contains peanuts & shellfish
Remember how I mentioned our server told us to leave room for dessert? We’re sure glad she reminded us, because this was worth leaving room for. Raspberry-Habanero Cake with lime chantilly cream, minty raspberry salsa, and candied habanero lime on top! I’m not typically a cake eater, but this was not overly sweet, and the little bit of spiciness from the candied habanero lime, kept me going back for another bite. I had the sorbet with mango to help when the candied habanero lime was too much kick for me.
**Contains dairy & gluten **Sorbet is dairy-free
Meeting Chef Rick Bayless
Best part of the night was getting the chance to speak with Chef Rick Bayless. Being able to let him know how much we enjoyed the new menu items, what an outstanding restaurant he owns, and how wonderful the staff is.
We both highly recommend Frontera Cocina, and look forward to eating there again.
Park in the Lime parking garage, so when you come down, walk straight out toward the bridge, and Frontera Cocina is on the left, across from Sprinkles Bakery.
Let us know what you would like to try most!! Connect with us on Instagram!
Enjoy your visit to Disney Springs, and be sure to check out the newly remodeled World of Disney Store!