After scientists revealed UFOs were actually full-grown tortillas, people everywhere filled swimming pools with guac and beans to catch and dissect the floury creatures. Nab a tender, baby disc with today's Groupon: for $15, you get $30 worth of upscale Mexican fare and non-alcoholic drinks at Corazon at Castle Hill.
Breathe in the delicious aromas emanating from chef Michael Taddeo’s classic southwestern dishes, made from the freshest available ingredients. For dinner, start with the posole blanco, a chunky spoonful of green chilis, tomatillo, hominy, and roasted pork, tempered with shredded cabbage and escabeche onions ($5.95 for bowl, $3.95 for cup). Crisp salads, such as the house salad packed with jicama, beets, carrots, pasilla chilis, cheese, and pecans, will entice vegetarians ($5.95), while meativores will find much to savor in the entree selections, which include enchiladas, meat, and seafood selections. Hook teeth into the roasted pork tenderloin in a grilled leek sauce ($20.95), or toss a vegetable chile relleno ($15.95) into the foxhole of your stomach.
Flirt with flavor and dust off your high-school Spanish vocabulary for a sure-fire hunger annihilator in Corazon at Castle Hill's evocatively decorated interior. This independently owned Austin favorite has decades of experience when it comes to overflowing your corazon with savory desire.
Corazon at Castle Hill
In 2002, when asked about his role as sous-chef at the wildly successful Castle Hill Cafe, Michael Taddeo told the Austin Chronicle, “We have lots of fun doing what we do”. Yet, following executive chef David Dailey’s retirement, Caste Hill’s co-owner, Cathe Dailey, decided to temporarily close the café’s doors and focus on a rebirth of sorts, refurbishing everything from the eatery’s menu and 110-year-old home to its very name.
Today, Chef Taddeo has taken the reins in the kitchen at the resurrected café—Corazon at Castle Hill—where he and much of the old staff continue to churn out upscale Mexican cuisine tweaked with a few changes. Today’s menu adapts to the seasons, with the chef using products that are fresh and locally available; when the Austin Chronicle's Mick Vann visited during the winter months, he sampled warm comforting plates of flautas carnitas and arrachera beef, calling them a “huge winner” and “wonderful.” Yet, in the summer, the chef’s menu consists of lighter tastes, including shrimp enchiladas, potato-corn sope, and pork tenderloin roasted over a boy scout’s campfire.
Red-clothed tables set with white napkins and small vases of fresh flowers give diners a visual clue to the eatery’s elegant-yet-comfortable vibe. Customers’ eyes also wander to the dining room’s vibrant orange walls, which house Cathe’s personal touches including Mexican folk art culled from her personal collection.
Old West Austin
1101 W 5th St.
Austin, Texas 78703