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 disk with today's Groupon: for $15, you get $30 worth of upscale southwestern fare and nonalcoholic drinks at Corazon at Castle Hill.
Delicious aromas emanate from chef Michael Taddeo’s classic southwestern dishes and fill Corazon's welcoming, vibrantly colored confines. The dinner menu starts a warm blaze beneath appetites with the posole blanco, whose hearty spoonfuls are laden with green chilies, tomatillo, hominy, and roasted pork ($3.95 / cup). The house salad overflows with fistfuls of crisp jicama, beets, and pasilla chilies ($5.95) like the pockets of a lottery-winning farmer, while the half-rack of lamb ($23.95) glides across taste buds on a piquant carpet of poblano-infused chili sauce.
The Fine Print
Promotional value expires Oct 21, 2011. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per every 2 persons at table. Limit 1 per visit. Not valid for the purchase of alcohol. Dine-in only. Valid only for dinner. Not valid for 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.