$15 for $30 Worth of Upscale Mexican Fare and Drinks at Corazon at Castle Hill

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Customer Reviews


2,185 Ratings

100% Verified Reviews
All reviews are from people who have redeemed deals with this merchant.

CM

Carolyn M. ·
Reviewed May 23, 2012
great place to dine and for happy hour. walking distance from home too.

J

Jane ·
Reviewed May 16, 2012
We had a wonderful evening — great drinks, great food and great service. Thanks so much!

H

Heather ·
Reviewed January 10, 2012
I am not able to eat there regularly, but when I can I am always extremely pleased. The food is extremely flavorful and nicely presented and we have had pleasant and knowledgeable staff in our experiences. Wish I could eat that pozole every day!

What You'll Get


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 chef-favorite Texas gulf shrimp and grits ($18.95), or toss the roasted chicken enchiladas suizas topped with a black mole ($14.95), 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.

Reviews

The Austin Chronicle, the Austin American-Statesman and the Fearless Critic Austin Restaurant Guide give positive reviews for Corazon. More than 65 Yelpers give it an average of 3.5 stars and Citysearchers give it an average of 4.5 stars.

  • Portions at Corazon are large, and you get real value for the menu price. The quality of the ingredients is first-rate, and every plate comes with a fresh vegetable mélange and usually a lagniappe of some sort (tamale, relish, mango slaw, etc.). – Mick Vann, Austin Chronicle
  • Taking the place of Castle Hill Cafe on West Fifth Street is an interior Mexican joint making a serious bid to join the best in the city. The waiter-recommended Cochinita Pibil challenged my ability to identify the origins of its delectable results. – Michael Barnes, Austin American-Statesman

The Fine Print


Promotional value expires Mar 8, 2011. Amount paid never expires. Limit 1 per person, may buy 1 add'l as gift. Limit 1 per table of 2. Not valid 12/31 or 2/13-2/14/2011. Not valid for lunch Mon-Fri. Not valid toward alcohol. Tax & gratuity not included. No cash back. Not valid w/ other offers or toward happy hour Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About 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.

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