The ongoing expansion of Disney Springs’ dining options continued this week with the opening of Frontera Cocina by Chef Rick Bayless, serving gourmet Mexican fare in the new Town Square complex.
Frontera Cocina features a contemporary Mexican experience with warm colors and an open kitchen framing an exploration of the menu developed by Chef Bayless, a six-time James Beard Foundation winner. Menu items include Oaxacan Red Chile Chicken, Salsa Verde Shrimp Enchiladas Suizas and freshly made salsas and guacamole. In addition, a quick-service taco counter will be added to offer guests a quick taste of Chef Bayless’ award-winning cuisine.
“For me, it is always a thrill to share the lively fresh regional flavors of Mexico with a broader audience,” Chef Bayless said. “And what better place to do that than Walt Disney World Resort? We plan to add all the deliciousness we can to the experience for all who come to enjoy Frontera Cocina at Disney Springs.”
Chef Bayless launched his Frontera franchise in Chicago in 1981. Since then, he has opened several more award-winning restaurants including Xoco, Frontera Grill, Toplobampo, Leña Brava, Cruz Blanca and now, Frontera Cocina. Chef Rick Bayless is probably best known for winning the title of Bravo TV’s “Top Chef Masters,” with his authentic Mexican cuisine. His highly rated, national Public Television Series, “Mexico–One Plate at a Time,” is in its 10th season. In 2012, Chef Bayless was nominated for a Daytime Emmy for Best Culinary Host.
Executive Chef Stephen Hicks will oversee Frontera Cocina’s kitchen. Hicks has served as cook and lead in the kitchens of the River Club in Jacksonville, Florida; Sapphire Grill in Savannah, Georgia; and Seasons 52 in Orlando, Florida. Hicks also spent time as a multi-unit chef in Chicago with McCormick & Schmick’s.
Frontera Cocina is now open daily from 11 a.m. daily; closing time for the kitchen and bar vary from 10 p.m. to 1 a.m. Call 407-560-9197 for more information.