Frontera Cocina Mexicana – A Disney Springs Favorite
Walking around Disney Springs wondering what restaurant to review for lunch led me straight to one of my favorite new finds – Frontera Cocina Mexicana. The Frontera Cocina sign hanging over the entrance yields little hint of what is waiting for you once you open the door.
When I entered Frontera Cocina Mexicana, the ambiance just about took my breath away. To be honest, I did not expect this level of décor. One glance upwards yields a spectacular vaulted ceiling complete with wood beams and exquisite hanging lights. On a sunny day, streams of natural light enter the restaurant.
Off to the right, you can see part of the open kitchen, with chefs busy at work whipping up exotic delicacies. Because I went at a quiet time of the day (mid-afternoon), there was not much action to see.
Wood tables with black bench and chair seating options look out onto the beautiful surroundings of Disney Springs. Although you can see guests walking around, carrying their shopping bags or drinking tropical and exotic beverages, you feel as though you are a world away.
Small centerpieces on the tables feature all sorts of exotic cacti in ceramic containers. They are easily pushed to the side to make way for the platters of food that will come your way.
One of my favorite areas in Frontera Cocina Mexicana featured wood shelves lined with a vast array of artifacts. If you have a young child who enjoys playing “I Spy,” this is a great area to request for seating.
The brightly lit bar is the perfect respite for cooling off on a hot Florida summer afternoon.
Sangria, margaritas, and tequila flights are some of the many beverages awaiting thirsty travelers.
One of my other favorite sights was the “plate wall,” featuring an assortment of different sized plates. Counting how many of the same patterns is another great way to divert a youngster’s attention.
Frontera Cocina Mexicana – Authentic Mexican Cuisine
Chef Rick Bayless brings his renowned history of distinctive Mexican food to Disney Springs. Chef Bayless believes in using the finest ingredients to create meals that satisfy the taste buds and the soul. Organic, non-GMO corn is used for the chips and corn tortillas. Locally sourced produce, Halal meats, free-range chicken, and fryers filled with rice bran oil ensure high-quality meals. I love the fact that they do not use canola oil in this restaurant. Dishes are prepared with extra virgin olive oil and a healthy dose of love.
On my visit to Frontera Cocina Mexicana, I was honored to speak with Chef Hector, who took his time with me while discussing all aspects of the menu. Although he spoke highly of the seasonal menu, I knew it was changing soon, so I opted for items that were on the regular menu. The menu below is the seasonal menu from the day I visited.
One of the things that I love about the menus at Frontera Cocina Mexicana is that they tell you if the dish contains any of the top 8 allergens. For starters, you can choose from a variety of dishes, including guacamole three ways.
Chef Hector told me that the salsas and guacamole contain sugar. Therefore, he offered to make my guacamole fresh without any added salsa and sugar. I selected the Verde style guacamole with roasted poblanos, roasted tomatillo, toasted pepitas, cilantro, and red onions.
The guacamole was astounding, with a bit of a kick. The crunch of the toasted pepitas was my favorite part. My only change in the future would be to leave out the onions as I do not like raw onions. The portion is huge, so be forewarned. It is too much for one person to eat along with an entrée.
Speaking of entrees, the menu features a variety of dishes that make it hard to choose. Many items can be altered to remove ingredients that do not meet your dietary needs. When you are on a paleo or keto diet, that also means avoiding all the homemade sauces as they contain sugar. Trust me, the flavors of the food here are so good you will not miss them.
I was intrigued by the Mushroom Torta, which contains gluten, but Chef Hector told me he could make it using corn tortillas. Of course, that still would not work for a paleo or keto diet, but it may be something I decide to try in the future.
For this visit, I took Chef Hector’s recommendation and tried the Carnitas – a dish of slow-cooked pork shoulder with garlic and lime. The guacamole and salsa pictured on the plate are there to show how it normally comes. I did not eat that guacamole as I still had plenty of the custom-made variety. Since the salsa contains sugar, I passed on that, as well. The pickled onions do not contain sugar, so they were fine to leave on the plate.
In place of the black beans refritos, which contain lard, Chef Hector told me to get the red beans mojo, made with EVOO and no sugar. I caught the gleam in his eye when he said I would not regret the change. Oh my, if only I could climb in a tub and have them fill it with the red beans. I would be content in spending a few days eating my way out of the tub. They were that good. Yes, I know, beans are not paleo or keto approved. What can I say? I opted for a gluten-free meal this visit. I promise my next review will feature a strictly paleo and keto-friendly dish. If you are avoiding dairy, you can easily request the dish with no cheese.
The carnitas come with a plate of freshly made, warm corn tortillas. I loved the presentation of them wrapped in a towel.
Just look at the beauty of the freshly made tortillas! Trust me when I tell you that two people could share this meal along with an appetizer.
The beautiful chunks of pork contained the perfect amount of seasonings. The garlic and lime did not overpower, but rather complimented the heavenly meat.
Tempting Desserts at Frontera Cocina Mexicana
All too often, dessert is nothing more than some fresh fruit for people looking for gluten-friendly options. Not here at Frontera Cocina Mexicana, where some tantalizing delicacies await. I was intrigued by the Café De Olla Sorbet, but chocolate is my weakness. So is flan. If you are going to put them both together in one dish, and add in some sweet plantains, you have me at hello. Time to throw caution and my diet to the wind. Forget the fact that I was already stuffed beyond belief. My extremely attentive server Pedro failed at dissuading me from my crusade.
To be honest, I do not think Pedro could have kept me from ordering the Mexican Chocolate “Flan.” Now, as a warning, the dark chocolate (made panna cotta style) with Mexican cinnamon is not your typical flan or panna cotta. Do not expect it to have the same consistency. This gluten-free dish does contain dairy and nuts. However, you may be able to have them leave the toasted almonds off.
I will tell you that the aroma coming from this plate is nothing less than heavenly. However, when you combine cajeta caramel, spicy cinnamon sugar, and golden sweet plantains, you get my favorite part of the dish. There was just the right amount of crunch on the cinnamon coated plantains. The flan was not overly sweet, but the rich caramel and plantains made up for that. It was the perfect balance. Now for the bad news, this item is no longer on the menu. You can find the current menu here.
My only fault in this restaurant is that it might keep me from reviewing other establishments at Disney Springs as I want to keep going back. It is truly that good. Do not take my word for it – see for yourself. Just remember to ask for the red beans. You will not regret it.
If you are short on time but still craving some downright amazing Mexican food, head to the side of the restaurant to the takeout window for Frontera Express. Check out my review here.