Ceviche and Mole – authentic Mexican at Frontera, Jaya One

Foodies must be adventurous.

And adventurous foodies must try the Mexican Mole.

Take for instance; myself.
I first heard of this intriguing chocolate chilli sauce during this makan – makan gathering we had in Frontera. On the same night, Kevin, a very fussy fellow foodie, fueled the discussion by gushing non-stop of their ceviche.

And so that’s it. A re-visit was immediately planned.
Everyone’s excited. Everyone asked to be included.

But it took months before the re-visit materialized. Ah well, as expected it was difficult to get everyone together, yaydaydda…

Anyways, months months months later, we finally made it.
It was one balmy evening, & we sat in Frontera at Jaya One, and waited impatiently for our ceviche to be served.

shrimp ceviche


According to Wikipedia; Ceviche (also spelled as cebiche or seviche) is a citrusmarinated seafood (fish, clams, octopus, shrimps, squids are commonly used) dish originating from the coast of Peru.

Here in Frontera, our Ceviche used raw FRESH prawns which were cubed and left to sit in citrus juices all day. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which is like the effect of “cooking” the seafood without heat.
At the serving hour, it was tossed with fresh cubes of tomatoes, onions and cilantro leaves.


(pretty much as per what I read – source: Wikipedia)
n Mexico and other parts of Central America, it is served in cocktail cups with crackers, or as a tostada topping and taco filling. Shrimp, octopus, squid, tuna, and mackerel are popular bases for Mexican ceviche. The marinade ingredients include salt, lime, onion, chile, avocado, and coriander (known as cilantro in the Americas). Tomatoes are often added to the preparation”.

Our shrimps were cooked just to the right degree ( nice & springy), while maintaining some form of rawness within (its flesh still streaked with some blui-sh tinge).
This was a wondrously delightful perk-me up appetizer, with each cubed shrimp imbued with the sour refreshing tang of lime & absolutely addictive eaten with the crunchy nachos.
Sweet, sour and spicy at the same time, it was such a pleasant juxtapose of flavours!


Making mole is not for the timid. It requires a commitment to authentic ingredients as well as a commitment to following each step precisely and without taking any shortcuts.
With such a robust-multilayered flavoured sauce, the chicken breast was kept plain and simple. Each bite allows you to savour the complexities of the sauce and I gave up trying to pinpoint exactly the words to use to describe it after while!

Apparently, there are many versions of mole, and the one we sampled that night was one of the popular kinds from the Mexican states of Puebla, called mole Poblano.

Now, like I said, it is really hard for me to describe this choco – chilli sauce. The slight bitterness from the chocolate, which is discernible more as an aftertaste rather than a main flavour in this paste-like sauce, compliments & adds character to the dish.
I find it salty, & not as spicy as one would have assumed although mole is a made from a variety of chilies, onions, garlic, cumin, coriander, cinnamon, cloves, sesame seeds, several types of nuts.

This last dish was an expected addition.
Tender Mesquite Grilled Chicken Breast with San Antorio – style Cilantro Cream. RM26.95.

Chic with cilantro sauce

This dish was actually complimentary of Frontera’s gracious owner, Larry.
I had to admit, the mole really got to me.
The complex juxtaposition of tastes and flavours was really weird & I was scraping the mole paste sauce off my chicken breast so I could eat it plain!
Larry noticed, shook his head and said “I know what you Asians would like. Our cilantro sauce would fit the bill nicely. Would you like to switch?”

I hastily agreed. Why not, I thought. I get to try another sauce. And seriously the mole didn’t catch my fancy.
So my mole was sent back into the kitchen & I expected the staff to just add another ladleful of cilantro sauce to the dish. After all, I have eaten half of it.
But no, Larry graciously swapped my mole, with a full dish of his San Antorio – style Cilantro Cream chicken. That was certainly unexpected!

Anyhow, the San Antorio – style Cilantro fared slightly better for me, though again I find the sauce a bit strong, and salty.

But hey, it was one helluva experience that all foodies should attempt and Larry did let out that Frontera is revamping its menu so expect new dishes & more authentic Mexican offerings.
Now, anyone for a trip to Frontera again?

Frontera requires an advanced booking of min 3 days ahead (barring unforeseen circumstances & availability of ingredients) so give Larry a call if you are game to sample the mole (RM35) & Ceviche (RM38).

Frontera Bar & Grill
18-8-2, Block L, Palm Square, Jaya One
72A, Jalan Universiti, PJ.

03-7958 8515.

This Post Has 16 Comments

  1. CUMI & CIKI

    yummie!! when r we eating out? i thot sunday.. u never call pun.. chis!

  2. Sin Tai Lim

    I think this is one place can get my taste bud upside down. To go or no to go…

  3. Tummy Rumble

    BURP!! I dropped by from this morning… haha… Will be waiting for your post 🙂

  4. qwazymonkey

    I've always loved the food at Frontera! I just keep coming back for more each time. Luvs it

  5. Sean

    yummss, looks pretty juicy, especially considering that it's chicken breast! 😀 i gotta remember to check out their revamped menu one of these days…

  6. ai wei

    mexican food! i long for tortilla n nachos!!!

  7. Wilson & Rachel

    I love mexican food!

  8. foodbin

    was there when they first open-left disappointed.

  9. thule a.k.a leo

    what's with this MOLE that you have to make the font bigger and bolder? lol…
    Hey.. unka told me that u were going to be late that day and I had to rush to pick up sher ryn 🙁 maybe I can only see u during his house warming.. hopefully on schedule

  10. J

    Holy Mole! Haha…
    (Sorry, couldn't resist the pun)

    Chocolate sauce with chicken? Sounds interesting! Must try soon.

    Hey Ciki girl – wanna go try for lunch on Thurs? 🙂

  11. thenomadGourmand

    c&c: Aiyo..sorry! Hopefully tis week we can go makan..

    STL: go! They got beef burgers too!

    tummyRumble: The Hon kee one ah?

    Qwazymonkey: Most dishes are good..not all though (for me at least)

    Sean: It was juicy! Done just right!

    ai wei: haha..after yr exams k?

    Wilson&R: U guys do? Lets go Las Carretas again, its been a while..

    foodbin: Its depends on wht u order, some can be like u said..disappointing.

    leo: oh! aww.. hse-warming should be Jan-end..

    J: Thurs lunch! where??

  12. Sin Tai Lim

    Merry Christmas & a Happy New Year

  13. burpandslurp

    haha, this is the kind of stuff that is So common here in LA! We're like Mexican city or something…we've got great authentic Latin food! Come visit me and I'll take you around! 🙂

  14. vialentino

    dat is a lot of shrimp there … good ler. been here once to eat … not bad ler… me and yve like it.

  15. Lyrical Lemongrass

    Ceviche, here I come! Suddenly miss Frontera.

  16. Timothy

    Oh yeah … it's been a while since I visited Frontera. Did you know they host salsa parties in Frontera every Sunday night? Fancy a dance?

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