Viva la Música®

Celebrate the food, fun, sights and sounds of Latin culture at this annual Hispanic festival for the entire family, featuring live concerts by internationally renowned Latin musical artists and savory Latin cuisine prepared by SeaWorld Orlando’s own Executive Chef, Héctor Colón.

Concerts are free with SeaWorld admission.

Stay tuned for 2014 event dates.

Event area opens at 12:00pm. Concerts begin at 3:00pm.

*Platinum Pass Member reserved seating is not available at this event.

Hot Latin concerts.
Join the fiesta at SeaWorld Orlando every Saturday during Viva la Mύsica featuring live performances from award-winning Latin artists and a side stage showcasing local Latin bands. Event area opens at 12:00pm. Concerts begin at 3:00pm.

Savory Latin cuisine.
With more than 20 years experience – and a lifetime enjoying countless Caribbean and Latin dishes – SeaWorld’s own Executive Chef Héctor Colόn has brought new flavors to traditional Latin favorites. Lechón, arroz con gandules y yuca al mojo, arroz con pollo, habichuelas coloradas y maduros, carne frita con tostones, alcapurrias and ceviche are just some of the items available during Viva la Música.

Fun, family friendly festival atmosphere.

The best way to get up close is by reserving your floor-level seats at the Viva la Mύsica concert.

Viva la Mύsica VIP Package
Have the ultimate Viva la Mύsica Experience with reserved floor-level seats at the concert and a delicious meal.

Meal includes any entrée (with its accompanying side) and a regular sized non-alcoholic beverage, and can be used at any festival tent location or select cafeteria-style restaurant.

Prices starting at $24.00. Pricing may vary, check specific date for actual price.

Viva la Mύsica VIP Seating
Reserve your floor-level seats at the concert.

Prices starting at $14.00. Pricing may vary, check specific date for actual price.

To purchase either of these fiery deals, use the Add to Cart button on the right side of this page. Seats are assigned upon check-in at the Information & Reservations Counter on the day of the event on a first-come, first-served basis.

Mofongo

Ingredients:

3/4 cup flour
1/2 tsp. baking powder
1/3 tsp. salt
1/4 lb. of pork cracklings in pieces (Chicharron volao) which should be 1 cup when broken in pieces
3 large green plantains
1/2 c. chicken broth (beef)
3 minced garlic cloves
1 tsp. salt or adobo
vegetable oil

Directions:

Peel the plantains and cut them into 10-12 little wheels each.
Soak them in salted water for approximately 15 minutes.
Drain the plantains and place them on a paper towel before you fry them to prevent them from splattering when frying.
Fry the plantains on medium heat but do not over cook them. (Usually they are ready when they start turning yellow).
Drain on paper towel and once they have drained, mash them in the pilón (mortar and pestle).
Add to the pilón about 2 tbsp. of cracklings and mix well until all the bananas and cracklings are used. (You might need to transfer some to a deep bowl and mix all well after.)
Pour 1/2 tbsp. at a time of broth to the mix and stir well (1 tsp. for mofongo) until you have used all up. The broth keeps the stuffing soft and smooth.
Taste the mix and see if it needs any salt.
Add 1/4 tsp. of minced garlic to the mix and mix well.
Take the mix out and form into a ball.

The Mofongo can be added to any soup or it can be eaten alone with sauce on the side.