On Saturday, May 7, musician, composer, singer and trombonist, Willie Colón will perform some of his all-time hits at SeaWorld, Orlando. Then on Saturday, May 14, Latin music legend Wisin will hit the stage and perform some of his record-breaking hits such as “Adrenalina” and “Que Viva la Vida.”
If you’ve not been to Viva La Musica, SeaWorld’s festival of Latin food, music and culture, you’ve been missing out! In addition to the hot Latin sounds, there’s the food. Chef Hector Colon and his staff have outdone themselves this year with new flavors including:
o Piononos – Sweet plantain stuffed with traditional seasoned ground beef
o Morcilla – Traditional Latin American blood sausage
o Sorullitos – Caribbean-style fried polenta sticks
o Frituras de camarones – Skewered shrimp fritters with fried plantains
o Lechón asado – Traditional roasted pork rubbed with Caribbean spices
I especially loved the Piononos. The contrast of sweet plaintains with the beef was exciting and delicious. I wasn’t expecting the flavors to meld so well, but then again I don’t make many Latin dishes. (Methinks I need to try now!)
Favorites from years past include piraguas (shaved ice with tropical flavors), bacalaítos (fried salted codfish pancakes), pinchos (skewered grilled meat with fried plantains) and tripletas, a hearty sandwich made with roast pork, chicken, steak and cheese topped with potato sticks and a special sauce. Tripletas are new to me, too. And delish! I think SeaWorld should have a Latin restaurant in the park to serve up some of these creations
year-round. I hate having to eat it ALL in one month-long setting, LOL.
You’ll also find Chef’s signature creations around the park. New this year at Mango Joe’s is the Hamburguesa Cubana, a hamburger made with a chorizo, ground beef and pork patty. Plus, guests who visit Seafire Grill, Cypress Bakery and Mango Joe’s will find an array of Latin infused limited-time dishes.
The absolute best item (if you ask me) is the skirt steak with chimichuri sauce (called Churrasco on the menu). Chef Hector Colon let me in on his secret recipe (sort of). Where traditional chimichuri has parsley, the Latin version he’s created substitutes half of the parsley with cilantro. He adds a touch of jalapeno, oregano, red pepper, salt and lots of garlic to the olive oil and apple cider vinegar base. I’ll be creating a copy cat version of this in the near. Stay tuned!
Where can you get this deliciousness? Check your Viva La Musica event guide and look for “Churrasco,” found under section F – Cocia Criolla. This is the long kiosk in the middle of the pathway that serves the full meals. You won’t be disappointed!
Viva la Música activities begin at 12 p.m. each Saturday at the Bayside pathway, with concerts starting at 3 p.m. at Bayside Stadium.