$15 for $30 Worth of Upscale Mexican Cuisine at Corazon at Castle Hill

Old West Austin

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In a Nutshell

Southwestern and Mexican flavors weave through plates of potato-corn sope with wild mushrooms and new york strip steak and red wine sauce

The Fine Print

Promotional value expires Jul 3, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as gifts. Limit 1 per each 2 people at a table. Dine-in only. Not valid for lunch Monday-Friday. Not valid for alcohol or happy hour. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Mexican cuisine is known for wrapping meat and vegetables in tortillas and pleasing palates, unlike trick-or-treaters, who are known for wrapping meat and vegetables in pillowcases and throwing them into a river. Keep an eye out for vengeful children while supping on succulence with this Groupon.

$15 for $30 Worth of Upscale Mexican Cuisine

The menu features posole blanco soup with green chilies, tomatillo, and roasted pork ($3.95 for a cup; $5.95 for a bowl), shrimp enchiladas with a green salsa, charred poblanos, and pumpkin seeds ($17.95), and a grilled half rack of lamb served with mashed potatoes and sautéed vegetables ($24.95).

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.

Customer Reviews

wonderful and fantastic food and service. Try it!
Marsha B. · December 19, 2013
Very enjoyable
Jane G. · August 6, 2013
Keep it up!
R W. · August 5, 2013

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