The flavors of California are back at Disney California Adventure’s Food and Wine Festival, a festival of flavors inspired by ingredients produced and grown in the state of California.
Every year, this festival offers a menu that combines, in a creative and succulent way, dishes as simple as macaroni and cheese, with elements of haute cuisine, such as top sirloin, salmon or pork belly.
One of the park’s many chefs, Luis Madrigal, is in charge of directing other cooks in creating the menu, and for him, this event has already become a tradition among park visitors.
“We like that people now don’t just come to a park to buy popcorn or a corndog or to appreciate the attractions,” he said. “Now it’s also, ‘I’m coming to eat.’”
And of course this chef’s Mexican heritage has a big influence on the festival’s menu design. Since he was little he used to see how the tamales were prepared in his house and the pork carnitas in the garden.
“[En la preparación del menú, pienso] “How can I bring those ingredients, that tradition, to a dish that many people, not just Mexicans, can try,” he said. “In Mexico we don’t consume much pork belly [panza de puerco]but many people [en Estados Unidos] If you consume it, then how do we put an ingredient that we know well with another that many people know? [como los macarrones]”.
In addition to the fresh ingredients—such as garlic, citrus, and chili peppers—that make many of the festival’s dishes, visitors will discover a variety of artisanal cheeses, locally produced craft beers, and wines sourced from across the state. California.
This year, unlike past versions, diners can choose between two types of “Sip and Savor” passes. The new option is four coupons and the other eight, like every year. In both cases, the coupons are redeemable for food or non-alcoholic beverages offered at participating markets and at California Adventure restaurants.
Every year the design of the festival menu is modified, so it is very likely that the dishes that were tasted in previous versions will no longer be available in the new edition. However, the menu is so varied and complete that hardly anyone could miss a dish from years past.
An example of this year’s novelties is the carnitas-style pork belly. It is served with a macaroni and Tajín habanero chili salad. And at the Earth Eats market, which makes its debut this year with a plant-based food offering, chicken sandwiches with tomato and cheese sauce and gratin parmesan are available.
Another new addition is the cheeseburger on bao buns, which is offered at the California Craft Brews market. It is prepared with thousand island dressing, grilled onions, pickles and tomato sauce. And at D’Lish Market, they serve garlic macaroni and cheese carbonara garnished with bacon bits.
To accompany the dishes, visitors have a long list of options in the beverage section, including fresh waters, smoothies, wines and beers. The Paradise Beer Garden has craft and locally brewed beers available.
In total there are ten markets available with food for all tastes and cravings. The festival continues until April 22 and food has a separate cost upon entry to the park.