Ahoy there! We’re here aboard the NEW Disney Treasure cruise ship and bringing you all the ship details you could possibly want!

The latest addition to the Disney Cruise Line, the Disney Treasure is set to make its maiden voyage on December 21st, 2024, but we were invited to set sail a bit early aboard the new vessel! That means we got an early look at Plaza de Coco, the Coco-themed dining experience onboard the ship!

We’re experiencing everything and anything the Disney Treasure has to offer, so for all the latest comprehensive coverage and all the info you need to know about sailing on the Disney Cruise Line’s latest addition to its fleet, check out our guide below!

Disney Cruise Line — The Disney Treasure Cruise Ship

We’re going to take an in-depth look at Plaza de Coco, which is part of the ship’s rotational dining. Cruisers get two evenings of a Coco-themed dinner entertainment experience as well as a menu that “draws inspiration from Miguel’s colorful world.” Night 1 is a festive gathering of familia, starring the Rivera family, while the second night is a celebration of Dia de los Muertos featuring Miguel reuniting with his great-grandparents thanks to a magical guitar. MAGICAL.

Let’s step inside!

Atmosphere

Plaza de Coco is set in the town of Santa Cecilia from the Coco film. Disney has been working on this restaurant concept for five years and it’s finally come to fruition. One of the most unique design details is a family Ofrenda, decorated with flowers and framed photos of family members who have passed on. This Ofrenda was built in Florida.

All of the details in the restaurant are inspired by the movie and it feels like you’re stepping right into that world.

Also, CAT.

Every detail has been carefully thought out to make this feel as immersive as possible.

Seating is communal style with tables and chairs. In Plaza de Coco, we’re all family!

Y’all, even the plates are INCREDIBLE.

Of course, the entertainment here is top-notch (as you would expect). Disney held auditions in Mexico for the actors, so this experience is authentic as it gets.

Also, seeing Miguel reunited with his great-grandparents was AMAZING. Um…who’s cutting onions up in here?

Okay, enough about that…(sniffle). Let’s talk about the food…

Eats

Speaking of little details…the kid’s menu is shaped like a guitar. Um…LOVE IT.

The regular menu includes Mexican classics like Chicken Tortilla Soup, a Mexican Bolillo Bread Service, Enchiladas, Tacos, and other specialties. We started with the Red Chicken Enchiladas with Guajillo Spiced Red Enchilada Sauce, and Chihuahua Cheese. We’ve never met an enchilada we didn’t like, and this one was good, but not great. We’d compare it to a standard Mexican restaurant dish.

The chicken inside the enchilada was shredded and the flour tortilla did a good enough job doing its thing, but we’re not going to lie when we thought about this being a “run to the border” experience over an elevated dining experience. But, hey, sometimes Taco Bell DOES hit, so this could be your thing. The peppers and onions mixed in with the meat did make the enchiladas flavorful and added a nice crunch, though.

We decided to try the Chipotle Black Bean Soup with Cilantro, Lime, Purple Onion, and Mamá Coco’s Pork Tamale. Of the appetizers we tried, this was probably our fave. It was just a black bean soup, but it was cooked so well and a nice low heat just to let you know it was there. The soup was also served with a cut of a pork tamale that held up better than we expected, but the soup didn’t need it. Plus we thought the pork almost had a hotdog flavor to it — so that’s um…weird. But the soup on its own? Chef’s Kiss.

We also tried the  Watermelon, Orange, and Jicama Salad with Endive, Avocado, and  Lime-Demerara Sugar Dressing. This was light and fresh and a nice break from all that other heavy cruise food.  The avocado adds a nice texture to the salad plus balances out the acidity of the fruit. We could also taste just a hint of salt that brightened up the flavors. Did it make us feel bonita? Yes, we felt bonita!

We then ordered the Celeriac, Herb Guacamole, Blue Corn Chips with Jalapeño Chile, Cherry Tomatoes, and Lemon Crema. It was…well, this guac was okay. However, the chips were soggy (so WEIRD) and we got like THREE — like that isn’t even enough for all the guacamole you get.

Our final appetizer was the Beef Birria Empanada, a Baked Pastry Turnover with Pulled Beef Brisket, Oaxaca Cheese, Pico de Gallo, and Birria Consommé. What a disappointment! The pastry is nice and flaky, but the meat inside is dry and bland. This should be juicy, like typical birria.

Next up was entrees. We started with Imelda Rivera’s Roasted Chicken Breast Mole with Roasted Chicken Breast, Cacao Mole Sauce, Red Rice, Pickled Onion, Sesame Seeds, and Soft Flour Tortilla. We love a mole, but we wished for more chocolate or cinnamon tone to this one. However, we understand that Disney is trying to play it safe and appeal to a variety of taste palettes. We squeezed some lime juice on it, but it didn’t make up for the bland sauce. Everything accompanying it was fine, and we would order it again because the chicken was moist, but we still would’ve loved more flavor.

Another entree we tried was the Ernesto de la Cruz’s Grilled Seafood and Tomato Rice made with Jasmine Rice, Grilled Shrimp, Calamari and Scallops, Castelvetrano Olive, Caper, Pinto Bean, Green Onions, and Tomato. So, knowing Ernesto, we weren’t TOO surprised that he let us down with this one. The flavors were bland, the rice was chewy, and the tomato sauce was almost sweet enough to be ketchup. The seafood also surprised us because it didn’t have a lot of flavor, although it added some saltiness (and at this point, we’re already feeling pretty salty). The scallops, though, were seared perfectly, and we did end up liking those.

The Rib-Eye “De Corte Grande” is served with Oaxaca-Monterey Jack Cheese Double-baked Potato, Buttered Broccoli, Sweet Honey-roasted Carrots, and Tamarind Port Wine Sauce. Okay, this was an entree we liked, although the steak was a bit on the dry side (we’ll forgive it this time). The veggies were fresh and we love the sweetness of the honey-roasted carrots. However, the double-baked potatoes were the thing on this plate we liked the least, but overall we would order this again.

Another entree we ordered was the Michoacán Carnitas with Crisp Pulled Pork, Pickled Red Onions, Cilantro-Lime Rice, Guacamole, and Salsa Roja Asada. This is basically a make-your-own taco experience — you get the ingredients and you put it all together. The carnitas are prepared well — the pork is slow-cooked and then crisped in a traditional method (and no, you won’t find this at Chipotle). Our server recommended this and it was mostly a win. But again…it was SO bland. We’ve come to expect that from Disney, but STILL, it’s disappointing.

Okay, it’s time for dessert, so we got our sweet tooth ready for the Cappuccino Crème Brûlee Cheesecake, which is a Baked Vanilla Cheesecake with Caramelized Coffee Crème Brûlée. Coffee, cheesecake, AND crème brûlee in one dessert? How could we not? But, y’all, it was good, but just not great. Most of the flavor reminded us more of a chocolate flan, so we didn’t get that coffee flavor. The bottom was also a little weird because it was kind of a chocolatey graham cracker crust thing, but it could’ve been so much more, and we couldn’t help thinking that.

Maybe Miguel’s Churros Calientes would satisfy our sweet tooth a little better? These Sugar Spiced Churros are served with Warm Cajeta Caramel. They were soft…and almost chewy, which is NOT what a churro should be. However, they were perfectly sweet and sugary. Kids will probably like these.

Héctor Rivera’s Sundae with Dulce de Leche Ice Cream, Banana Bread, Cinnamon Fried Tortilla, and Whipped Cream was a crowd-pleaser, though. In fact, when we left the restaurant, we asked if we could take it with us (and we did). It was INCREDIBLE. The dulce de leche ice cream was SO creamy and then you have the crunch of the fried tortilla, as well as its cinnamon sugar flavor. The banana bread at the bottom, though, gets overpowered, but we didn’t mind because the rest of this dessert was such a hit. This is the dessert we’ll go “Un Poco Loco” over.

The Grand Central Station Pecan Tart is made with Roasted Pecan Nuts, Brown Sugar Custard, and Salted Caramel Creme. This dessert also surprised us — in a good way. It’s got a classic pecan pie taste and we LOVED the roasted pecans on top that make the flavor that much more nuttier.

This isn’t as sweet as a pecan pie, though, because it’s just a little bit in a tart shell, so it’s well-balanced. That burnt caramel sauce on the plate also blends SO well with the toasted nut flavor. This one is another win for us.

Overall

So, here’s the thing. We like our Mexican food a bit spicy. Like if our lips aren’t burning after a meal, is it really Mexican food? But Disney played it safe here, for good reason, because this is a rotational dining restaurant that everyone will pretty much visit. Still, it would’ve been nice to have seen some menu items with that spicy pepper symbol next to them for those of us who want the heat turned up.

Overall, though, the food here is fine, although it’s not a lot to write home about. It’s standard, so you’re coming here for the experience of dining in a Coco-themed setting with great entertainment. And when you look at it that way, it’s still an experience you’ll probably want to have aboard the Disney Treasure.

Pro tip: arrive early for this dinner seating because the show starts right about when your appetizers arrive. Also, be sure to check out the wine list: they’re sourced from a family winery in Mexico.

Are you excited about this new offering aboard the Disney Treasure? Let us know and continue to follow us here at DFB for all the latest Disney Cruise Line updates!

We’re Setting Sail on the Disney Treasure Cruise Ship and We’re Taking You With Us!

Do you plan to sail aboard the Disney Treasure soon? Let us know what you’re most excited about in the comments below!

Disclosure: In nearly all circumstances, Disney Food Blog writers and photographers pay full price for their own travel, hotel, food, beverage, and event tickets. We do this because it’s important to us as journalists to ensure not only that we give you unbiased opinions, but also that you can trust us to do so since we’re paying our own way. On rare occasions, when we are invited by a company to attend a preview as media, and when we choose to accept that invitation, we will always make you, our readers, aware of that situation. Today, we were invited by Disney to attend their media preview of the Disney Treasure. Note that when we attend events as media we are 1) Not required to review that event/food on any of our channels, and 2) Not required to review that event/food favorably. You can always count on DFB to give you a 100% unbiased and honest review of any event that we attend, food that we eat, or beverage that we drink. You can see more in our Disclosure Policy. Thank you for reading. — AJ