Hello friends! We recently headed to Disney Springs for dinner, and popped into Frontera Cocina to sample their new seasonal menu.

Frontera Cocina is owned by James Beard Award Winning Chef Rick Bayless, who is known for bringing authentic Mexican flavors to his restaurants and dishes. When new seasonal menus roll out, he’s often on hand to demonstrate new dishes, host special meals, and chat with the team!

This night he was demonstrating how to properly cook mole, which is heavily featured in the new Taste of Oaxaca menu, which you can enjoy NOW  at Disney Springs!

Let’s take a look at the dishes shall we?

First up, appetizers and cocktails! This special menu adds two starters and three drinks to the Frontera menu.

The Golden Plantain Croquettes are a delicious cheese stuffed, fried plantains that are topped with an almond mole sauce.

You can also dig into Frontera’s famous guacamole — but on the special menu they come topped with traditional chupalines (aka grasshoppers.)

A very popular snack in Oaxaca, Mexico, the grasshoppers honestly just add a salty crunch — though if they worry you, you can always just order their classic guac. And all of it comes with Frontera’s signature salsas!

As far as special cocktails go, we loved the Apple Temptation — which is just a few ingredients (green apple juice and mezcal with a Tajin chili-lime rim) and literally juiced to order.

There’s also the Oaxacan Club, which is made with mezcal infused gin, lemon juice, egg whites, and a raspberry cordial. It’s sweet and smokey all in one.

And if you want to get really Oaxacan, try a shot of Real Minero Pechuga Mezcal. It’s one of the finest Mezcals, hand selected by Chef Bayless, and is made the most traditional way — with a chicken breast. Yes, you read that right — pechuga literally translates to breast from Spanish, and when being distilled it’s traditional to hang a chicken breast in the mezcal.

This special liquor comes served in a hand carved jicarita, which is a hollowed out gourd. And it’s served the traditional way…

…with an orange to start and a chupaline to finish!

Next up, main courses! We started with the Oaxacan Mole Chicken, which is so popular, it’s on the restaurant’s menu full time.

This is a half chicken served with plantain rice and a red mole sauce. It also comes with house-made corn tortillas on the side so you can make tacos if you’d like!

Next up, the Roasted Shortribs!

These beauties are slow roasted for 12 hours, and sit upon a bed of Cotija cheese mashed potatoes. They’re topped with sauteed swiss chard, crispy onions, and a roasted almond mole sauce. And yes, they are as delicious as they look.

Last entree: the Oaxacan Green Mole Grilled Grouper.

This fresh fish is topped with a potpourri of herbs, a green mole, and sits on top of white beans and plantain rice. This one also comes with tortillas to make tasty fish tacos.

Even after all that food, it’s important you save room for dessert!

This Peanut Butter Trifle is layers of Frontera’s Devil’s Food Chocolate Cake and peanut butter mousse, and topped with peanut brittle, chocolate sauce, and spicy roasted peanuts.

It’s a perfectly sweet (and a little spicy) way to end a fabulous meal!

The Taste of Oaxaca menu is available for a limited time at Frontera Cocina, alongside their full time dishes. If you’re a fan of big flavors and authentic Mexican cuisine, we absolutely recommend stopping by!

Will you be headed to Frontera Cocina for a meal soon? Let us know in the comments!

 

Disclosure: We were invited by Frontera Cocina to attend the a media dinner to taste their new Taste of Oaxaca menu. This did not affect our reporting of the event — our opinions are our own.

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