2014 Food & Wine: Mexico

I’m pretty sure that Mexico has the hottest line to stand in for the Epcot International Food & Wine Festival. And I’m not talking popularity. There is just no escaping the sun! It’s especially brutal on hot and humid days, so when this line spans the bridge leading to the Mexico pavilion, the food had better be worth it, right?


The menu hasn’t changed very much in recent years, featuring a Shrimp Taco and a Steak (of some sort) Taco. This year’s Rib-Eye Taco has really only changed in name, and still features Marinated Rib-Eye, Roasted Chipotle Sauce, and Grilled Scallions on a Corn Tortilla. The Shrimp Taco, previously advertised in 2013 as having Purple Cabbage, now boasts Pickled Habanero Pepper and Onions on a Flour Tortilla. New this year is the Sweet Corn Cheesecake, replacing last year’s Rice Pudding.


The Rib-Eye Taco is a tradition for Matt, so he ordered one. The presentation remains the same as last year, however, it appears tacos are no longer served with a lime wedge.


At $5.50 for a taco, it’s not an inexpensive dish, but there was plenty of ribeye on the tortilla, along with a healthy amount of chipotle sauce. A few chopped, grilled scallions gave a pop of green. Remember when we used to complain about it being served with a long green scallion in 2012 and 2011 (and see how far our photography has come? 😉 )?


There were some chewy bits, but otherwise, Matt enjoyed the dish once again this year, with its bit of smoky heat .


While I still want to give this year’s Shrimp Taco a try, I opted for this Sweet Corn Cheesecake for this visit. Upon receiving the dish, it was deceptively heavy.


The cheesecake is topped with whipped cream – nothing special – just the generic “stuff from a can.”


The cheesecake itself was a thick and a bit crumbly. There was a definitely sweetened corn taste, reminiscent to me of creamed corn. There were also caramel notes I could taste. Matt seemed a bit reluctant to try it, but thought it was pretty good and enjoyed a few bites himself.


For $3.50, this is a hearty dessert and an interesting flavor for cheesecake. It’s also a nice change from previous years’ Flan and last year’s Rice Pudding. There is plenty to share here, and even so it’s quite filling.

2014-food-wine-mexico-sweet-corn-cheesecake-4Soft Graham Cracker Crust at the Bottom

Here is last year’s Shrimp Taco, which has undergone a few small changes.


Overall, I’m happy with the options being served in Mexico. While I’ve yet to try this year’s Shrimp Taco, I’m confident I will enjoy it just as much as the ones in the past. The Rib-Eye Taco still made Matt happy, and the dessert option is a nice variation not just for the festival, but on property in general. I know we’ll be hitting up Mexico once more before the festival ends!

We’ll keep you posted on updated reviews from Mexico as the 2014 Epcot International Food & Wine Festival continues. What have you tried from the kiosk, and what did you think? What are you looking forward to trying?


6 responses to “2014 Food & Wine: Mexico

  1. I tried the shrimp taco when there last month. It was my favorite item at the F&W festival. Loved it!

  2. I’m inclined to skip on the tacos because unless I’m missing something they’re no different than the tacos I can get from authentic local restaurants. The sweet corn cake, however, sounds intriguing enough to land on my list!

  3. Jenn – If you have a good place for tacos by you, you can probably get away with skipping these without missing out. We have some great places in Central Florida, so I know how you feel in wanting to spend the money on things you typically can’t “get back at home!”

    Erica – It’s definitely earned high points on my list in previous years! I’m looking forward to ordering it before the Festival ends. 🙂

  4. I’d be curious about the corn cheesecake. We used to love the shrimp taco although last year the shrimp were a little puny and greasy. It didn’t have that nice hot, crunchy, spicy, fresh (from the cabbage) combo that we loved from the first year. I haven’t tried the ribeye taco for several years since we’ve been disappointed for the first time they had it. If they still have it next year I’ll have to try.

  5. I fell in love with the Sweet Corn Cheese Cake and am looking for the recipe. Do you know where I might find it?

  6. Unfortunately, it wasn’t in this year’s cookbook, and I don’t have any other official recipe for it. Your best bet is to do a Google search for “sweet corn cheesecake recipe.” I saw a sous-vide method that might be able to be adapted to an oven. I hope this helps!