Some new menu items have made their way to Fairfax Fare, Catalina Eddie’s, and Rosie’s All American Café over at Disney’s Hollywood Studios. At Fairfax Fare there is a new Pork Tamale, and a Tres Leches Verrine. At Catalina Eddie’s there’s a new Lemon Cheesecake Verrine, and finally at Rosie’s All American Café there’s a Key Lime Pie Verrine, which is the same one currently on offer at The Backlot Express.

Pork Tamale – $11.49

I really liked the Pork Tamale. The dough was steamed well and tasted fresh without being too soggy. The pork was packed in and the taste was present without being overpowering. The ranchero sauce had a flavorful kick to it, and as someone who doesn’t particularly like spicy food, the sour cream and Mexican cheese kept the kick of the ranchero sauce to a healthy minimum. Additionally, the cilantro rice was a nice pairing and tasted fresh also. (Nobody likes old rice!)

Tres Leches Verrine – $4.99

When I review food, I try to give every item a chance, I really do. I want to like food, and I want to report positive and delicious things about the food I try. With that being said, the Tres Leches Verrine was one of the most disgusting, awful desserts I’ve ever put into my mouth.

You know when milk sits in the fridge forever and eventually expires and ends up getting all chunky and gross? That’s what it felt like I was eating with this dessert, and the taste wasn’t far off either.

As you can see, the dessert was topped with strawberries and what I’m assuming were pomegranate seeds. They added a good texture and crunch to the dessert which is crucial with verrines. Under that was a layer of whipped cream. Just below that was the sponge cake soaked in three different kinds of milk. This explains why I felt like I was eating chunky milk, however just because you can do it, doesn’t mean you should.

Lemon Cheesecake Verrine – $4.99

The Lemon Cheesecake Verrine came in to save the day as far as new desserts at Hollywood Studios go. This one was delicious.

This verrine came topped with blueberries and white chocolate balls, over a layer of lemon custard. The cream sat just below the custard and was finished by yet another layer of blueberries on the bottom.

The blueberries were soft and didn’t add much texture, but the white chocolate balls helped a lot in providing something to crunch on with this dessert. The lemon custard gave the cream a great flavor and I loved the additional blueberries at the bottom which changed the flavor up once more as you finished the dessert.

Key Lime Verrine – $4.99

Finally, the Key Lime Verrine made its way over to Rosie’s All American Café as a new menu option. This is the same one that is offered at the Backlot Express and we really like it a lot.

The Pork Tamale was memorable and the Tres Leche Verrine was absolutely forgettable. I highly recommend giving the Lemon Cheesecake Verrine or the Key Lime Verrine a try to pair with your next meal in this area!