Frontera Sol of Mexico @ Jaya One

5 09 2011

A few days ago, I was invited to participate in a food review session at Frontera Sol of Mexico which serves authentic Mexican and Tex-Mex cuisine.

Apparently, the restaurant has decided to organise a food review session with a few bloggers to give feedback on their new dishes before launching their revised menu on the 26th September 2011. During review session, each blogger, including yours truly was asked to randomly pick a dish and give comments on how it fared. Bloggers will also get to decide what goes and what stays in the menu by inviting their friends to vote on the Frontera Facebook Page.

On this note, if you like my food pictures, please click ‘like’ on the following link here and here. Thanks a lot!

All of us were given a starter which consists of two soups, namely the Tortilla Chicken Soup and Chipotle & Mushroom Soup.

The Tortilla Chicken Soup is a traditional lightly spiced chicken soup with tomatoes and onions, garnished with tortilla strips, cheese and cilantro. I enjoyed eating the slices of tortilla strips which was wrapped with cheese. Taste wise, it was a good, hearty soup and will certainly delight soup lovers. Love the creamy texture.

The Chipotle & Mushroom Soup was described as a mildly spicy chipotle chili and button mushroom clear soup. However, mild was the last word in my mind as I coughed quite a fair bit when the soup hit my throat after the first sip.

Although I didn’t like it initially, I gave the soup a few more tries and surprisingly, the taste of chipotle (which is actually smoked dried jalapeno) started to grew on me. The best way to describe the soup would be an acquired taste which taste better after a few more sips.

And here were my written comments (with ugly handwriting) ….

I also enjoyed dipping the nachos into the Chili Con Queso which is a Tejas-styled cheese dip made from American cheese, cheddar cheese & tomatoes.

Next up was the main course which was chosen randomly. I got the Texas Bacon Cheeseburger which sounded really exciting. The burger came with 200g of pure beef patty topped with lettuce, onions, tomatoes, dill pickles, melted American cheese & beef bacon.

The bacon was nicely cooked and the cheese was thick and flavoursome. The vegetables were crisp and fresh. My only gripe was the patty itself which was overly cooked. I was told by Mr Ramesh Vadiveloo, the manager of Frontera that the patty was char-grilled and as a result, the outer meat texture looked rather black-ish. However, he took my feedback positively and promptly asked the chef to redo the same dish again. The replacement burger was much better as the texture was evenly cooked. Still, I would prefer the burger to be a bit more moist and juicy. If Frontera could do that, they will definitely have a winner here.

Here are some of the additional pictures taken…

My other half took the Texas BBQ burger looked almost the same as the Texas Bacon Cheeseburger with the additional glazed with BBQ sauce on the beef patty and also onion rings.

The onion rings on top of the patty was a nice creative twist. Thumbs up for the food presentation.

Again there was nothing much to fault other than the dried patty which I mentioned earlier. (Again, it was replaced with a better grilled patty). Portion wise, the meal was great and the rest of the ingredients were fresh.

The proper way of eating the burger is to put the top half of the bun on top of the patty and onion rings. Be prepared to open your mouth really big as the burger is certainly huge.

And being true to its Tex-Mex origins, fries are served with jalapeno coleslaw.

This was how the burger looks like after taking a huge bite.

Finally it was dessert time and I got to eat try Black Label Sundae.

Initially I thought that the sundae was mixed with whiskey as implied by its name, but it was actually a chocolate chipotle brownies topped with Mexican caramel, vanilla ice cream, hot fudge, whipped cream and cherry.

The whipped cream has a nice milky taste to it while the chunks of chocolate brownies at the bottom of the glass which was otherwise bitter became soft and sweeter after being soaked with the melted ice-cream for a short while. This is definitely a welcome dessert after a hot spicy meal.

Overall, it was an enjoyable food review session. I am sure that if Frontera tweak their new cuisines just a little bit more, they would definitely be great additions to their new menu. I would also like to thank Ramesh Vadiveloo, the manager of Frontera for his great hospitality throughout the food review session.

Frontera Sol of Mexico
No. 18-G-2, Jaya One
72A, Jalan Universiti
46200 Petaling Jaya
Selangor Darul Ehsan

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