Corazon at Castle Hill

Name: Corazon at Castle Hill
Address: 1101 West 5th Street Austin, 78703, TX, 78703
Telephone: 512 - 476 - 0728

Our commitment is to bring Austin a type of creative, Mexican cuisine unique only to Corazon at Castle Hill.

1101 West 5th Street Austin, Austin, TX 78703, US

• Monday: 11:00AM-9:00AM •Tuesday: 11:00AM-9:00AM •Wednesday: 11:00AM-9:00AM •Thursday: 11:00AM-9:00AM •Friday: 11:00AM-10:00AM •Saturday: 5:00AM-10:00AM •

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Deals & Coupons

Details

Cuisine: Mexican
Parking: Private Lot
Alcohol Type:
Takeout Available: No

Delivery Available: No
Catering Available: No
Reservations: Yes
Smoking Allowed: No

Dress Code:
Wheelchair Accessible: No
Seating: Indoor
Music Type:

Appetizers

Chips and Salsa (Basket for 2) 1.95

Corn tortilla chips with our housemade salsa.

Guacamole 6.95

This classic made from ripe avocados, cilantro, and lime juice. Served with tortilla chips and housemade salsa. Garnished with homemade pico de gallo, queso fresco, and griddled serrano peppers.

Chicken Flautas 6.95

Fried corn flautas filled with roasted chicken, Hatch green chiles, and cotija cheese. Served with crema espesa, and avocado salsa Cruz.

Beef Picadillo Empanadas 5.95

Two fried empanadas filled with roasted beef, garlic, onion, jalapeno, sweet potato, and spices. Served with coconut-cilantro sauce.

Fried Goat Cheese with Seasonal Fruit Chutney 7.95

Goat cheese dredged in panko bread crumbs and deep fried. Served with pan tostado and a seasonal fruit chutney.

Lucinda’s Basil Cheese Torta 6.95

Award-winning spread made with cream cheese, fresh basil, sun-dried tomatoes, and pine nuts. Served with Mexican pan tostado.

Tuna Tartare 8.95

Fresh sashimi grade tuna tossed in a chile-lime dressing with pico de gallo and guacamole. Served with fresh baby greens, a sprinkle of queso fresco, and corn tortilla chips.

Crab Cake 9.95

One large crab cake filled with lump Gulf Bluepoint crabmeat, mustard, cayenne and shrimp, dusted with bread crumbs and lightly fried. Served with baby spring lettuce mix tossed in an avocado dressing and garnished with avocado tartar sauce, queso fresco, and roasted chile-lime pumpkinseeds.

Prosciutto and Artichoke Pizza 7.95

An individual pizza dressed with a goat cheese spread and topped with sun-dried tomatoes, basil marinated artichokes, thin sliced prosciutto, provolone and pecorino romano cheeses.

Queso Fundido 7.95

Melted Mexican cheeses with roasted poblano rajas. Served with your choice of flour or corn tortillas.

Add: Red Chorizo - 1.00

Sides

Side of Rice 2.50

Side of Beans 2.50

Side of Blue Corn Empanadas (2) 2.00

Side of Pico de Gallo 1.00

Side of Guacamole 1.50

Side of Sliced ½ Avocado 1.75

Lunch

Soups

New Orleans Style Gumbo filled with Sausage and Chicken 4.95

A rich and flavorful soup with a dark roux seasoned with onions, celery, and bell pepper and filled with a medley of Yoakum County sausage and roasted chicken. Topped with seasoned white rice.

Bowl - 7.95

Posole Blanco 3.95

A cup of hearty soup made with green chiles, tomatillos, hominy, and roasted pork. Garnished with shredded cabbage and escabeche onions.

Bowl - 5.95

Salads

House Salad 5.95

Mixed field greens dressed in smoked poblano-pecan vinaigrette , topped with jicama, beets, carrots, Sonoran pecans, cotija cheese, and a blue corn empanada.

Southwestern Caesar Salad 8.95

Romaine leaves tossed in a dressing made from garlic, smoked poblanos, anchovies, balsamic vinegar, and garlic infused oil. Salad topped with homemade croutons and parmesan cheese.

Baby Caesar - 4.50

To salads add:: 6 oz. Grilled Chicken - 4.00 | 5 Grilled Shrimp - 7.50 | Crab Cake - 7.00 | 7 oz. Salmon Fillet - 8.00

Interior Mexican Grilled Chicken Salad 11.95

Grilled chicken tossed in a spicy aioli and served on a bed of mixed field greens with a fresh green chile-lime dressing, then topped with black bean relish, guacamole, queso fresco, fried empanadas, and fried tortilla strips.

Spicy “Hacked” Chicken Salad 11.95

“Hacked” chicken breast tossed in a Chinese spiced aioli and served over field greens and napa cabbage with a corn relish, candied walnuts, sesame-ginger dressing, and fried empanadas. (Dressing contains soy sauce).

Grilled Salmon on Arugula Salad 13.95

A grilled salmon filet served over arugula with a basil-mustard vinaigrette. Finished with a smoked tomato aioli, toasted slivered almonds, Asaiago cheese, marinated ancho chiles, and a corn pudding tamale.

(Tofu may be substituted on any salad!)

Casual Plates

Fish Tacos 9.95

8 oz. of whitefish, lightly dredged in seasoned blue cornmeal and fried. Served on flour tortillas with orange, mango, & citrus coleslaw, and avocado tartar sauce. Includes a small spring mix salad topped with pico de gallo, queso fresco, and a light dressing of poblano-pecan vinaigrette.

Substitute: Corn tortillas for gluten free option.

Yucatan Chicken Wrap 9.95

Seasoned and grilled chicken breast, sliced and tossed in an achiote aioli and filled in an oversized spinach and flour tortilla along with guacamole, spring lettuce mix, and a cucumber relish. Served with a spring salad mix tossed in a poblano-pecan vinaigrette topped with pico de gallo and queso fresco.

Al Pastor 10.95

Chile-lime seared pork with pineapple, onion, and cilantro. Garnished with Spanish rice and beans, sour cream, pico de gallo, guacamole, and a choice of flour or corn tortillas.

Entrees

Roasted Pork Tenderloin 12.95

Hand rubbed and roasted pork tenderloin, served over a spicy peach and sage creole style sauce, topped with a molasses glaze and a sweet corn relish. Served with mashed potatoes and sautéed vegetables.

Beef Fajitas 12.95

Yoakum County skirt steak, marinated and grilled with onions, poblanos, and red bell peppers. Served with turmeric rice, refried beans, guacamole, marinated nopalitos, and choice of flour or corn tortillas.

Seared Fish 10.95

A 6 oz. fillet of tilapia, dusted with Mediterranean seasonings, seared and served in a roasted red bell pepper and white wine sauce, topped with a basil and balsamic aioli and a bruschetta style relish. Accompanied by mashed potatoes and sautéed vegetables.

Smoked Chicken Corncakes 10.95

Two griddled corncakes filled with smoked chicken and a sauté of red and yellow bell peppers on a bed of toasted chile herb sauce. Topped with a Mexican crema espesa and toasted sesame seeds.

Chicken Milanesa 10.95

A panko crusted pan-seared boneless chicken breast topped with avocado puree and crema espesa. Served with mashed potatoes and sautéed vegetables.

(Add a baby Caesar to any entrée for - 2.50 or a small House salad for - 2.95)

Enchiladas

Chicken Enchiladas Mole Negro 12.95

Two enchiladas filled with slow roasted chicken, jack cheese and cilantro. Covered with a Oaxacan black mole made from pasilla, ancho, and guajillo chiles, bananas, raisins, almonds, and pumpkin seeds. Topped with crema espesa and grilled onions. Includes sides of turmeric rice and refried beans.

Half order - 9.95

Chicken Enchiladas Suizas 11.95

Two enchiladas filled with achiote-lime roasted chicken, cilantro, and jack cheese, then served in a sauce made from swiss cheese and sour cream. Topped with ancho chile adobo and charred poblano salsa fresca. Includes sides of turmeric rice and refried beans.

Half order - 8.95

Shrimp Enchiladas 14.95

Two enchiladas filled with sautéed shrimp, green onions, and cheeses, then topped with a verde sauce made from tomatillos, charred poblanos, white wine, garlic, and fennel. Finished with chipotle chile puree, guacamole, and pico de gallo relish. Includes sides of turmeric rice and refried beans.

Half order - 10.95

Vegetable Chile Relleno 11.95

Poblano pepper stuffed full with mayacoba beans, roasted corn and potatoes, grilled onions, and Jack and Swiss cheeses. Served on a bed of toasted chile-herb sauce made from roasted guajillo, pasilla, and ancho chiles, Mexican oregano, and thyme. Topped with Mexican crema espesa and served with sweet corn pudding.

Dinner

Soups

New Orleans Style Gumbo filled with Sausage and Chicken 4.95

A cup of rich and flavorful soup with a dark roux seasoned with onions, celery, and bell pepper and filled with a medley of Yoakum County sausage and roasted chicken. Topped with seasoned white rice.

Bowl - 7.95

Posole Blanco 3.95

A cup of hearty soup made with green chiles, tomatillo, hominy, and roasted pork. Garnished with shredded cabbage and escabeche onions.

Bowl - 5.95

Salads

Nopalitos Salad 4.95

Sliced nopalitos (prickly pear cactus), marinated in garlic oil and lime juice with red and green onions, tomato, cilantro, course ground pepper, crushed pepper flakes and Mexican oregano. Served with basil vinaigrette, chili pepitas, and queso fresco.

Corazon House Salad 5.95

Mixed field greens dressed in smoked poblano-pecan vinaigrette with jicama, beets, carrots, Sonoran pecans, cotija cheese, and a blue corn empanada.

Southwestern Caesar Salad 8.95

Romaine leaves tossed in a dressing made from garlic, smoked poblanos, anchovies, balsamic vinegar, and garlic infused oil. Topped with homemade croutons and parmesan cheese.

Baby Caesar - 4.50

Interior Mexican Grilled Chicken Salad 13.95

Spicy “Hacked” Chicken Salad 13.95

Spicy “hacked” chicken breast tossed in a Chinese spiced aioli and served over field greens and napa cabbage with a corn relish, candied walnuts, sesame-ginger dressing, and fried empanadas. (Dressing contains soy sauce)

Grilled Salmon and Arugula Salad 17.95

Grilled salmon filet over a bed of arugula tossed with a basil-mustard vinaigrette. Finished with smoked tomato aioli, cotija cheese, toasted almonds, marinated ancho chiles. Served with a sweet corn pudding tamale and vegetables.

(Tofu may be substituted on any salad!)

Entrees

Grilled Black Angus Beef Tenderloin 25.95

An 8 oz. hand cut beef tenderloin, grilled and served on a bed of arugula, gorgonzola, and walnuts tossed in a port wine and balsamic vinaigrette and topped with a black pepper glaze. Served with mashed potatoes and vegetables.

Suggested Wine Pairing: Obsidian Ridge Cabernet Sauvignon - 13.00

Grilled Lamb Chops 25.95

An 8 oz. New Zealand half rack of lamb, roasted and served in a red zinfandel and sun-dried cherry sauce, accompanied by a grilled asparagus and red bell pepper relish with a goat cheese and fried shallot compound butter. Served with mashed potatoes and grilled vegetables.

Suggested Wine Pairing: Alexander Fernandez “La Granja” Tempranillo - 12.00

Sauteed Gulf Fish 23.95

An 8 oz. fillet of Gulf fish, lightly seasoned, pan-sauteed, served on a bed of julienned zucchini, red bell pepper, cucumber and cilantro tossed in avocado vinaigrette. Topped with a spicy lime, avocado and habanero aioli and accompanied by sweet corn pudding tamale and vegetables.

Suggested Wine Pairing: Niner Sauvignon Blance - 9.00

Pan Seared and Roasted Duck Breast 23.95

An 8 oz. duck breast, pan-seared then roasted and served on a bed of guajillo chile and roasted red bell pepper sauce with a pickled chipotle and garlic relish and drizzled with crema espesa. Accompanied by sweet corn pudding tamale and vegetables.

Suggested Wine Pairing: L’ Ecole Merlot - 11.00

Pecan Crusted Shrimp and Grits 21.95

Six pecan and panko crusted large shrimp, flash fried, and served over a bed of tasso and cheese grits, topped with a classic etouffee sauce.and topped with a green onion crème fraiche. Garnished with a remoulade style cabbage and bell pepper relish.

Suggested Wine Pairing: Tabali Reserve Chardonnay - 10.00

Roasted Pork Tenderloin 21.95

8 oz. farm-raised pork tenderloin, coated with a blend of green peppercorns and pasilla chile powder, roasted and served in a sauce of Hatch chiles and tomatillos. Served with a tomatillo, corn, and pepper chow chow and a tamarind glaze. Accompanied by mashed potatoes, vegetables, and a blue corn empanada.

Suggested Wine Pairing: Dona Catalina Carmenere - 9.00

Vegetable filled Chile en Nogada 17.95

Poblano pepper stuffed with mayacoba beans, roasted corn and potatoes, grilled onions, and Jack and Swiss cheeses. Served on a bed of walnut cream sauce and topped with a green chile puree, sprinkled with fresh pomegranate seeds. Served with sweet corn pudding tamale and vegetables.

Suggested Wine Pairing: Marco Felluga Pinot Grigio - 9.00

New York Strip with Red Wine Sauce 21.95

A 10 oz. certified Black Angus N.Y. Strip steak seasoned with salt and pepper, grilled to order and served with a red wine glaze, a roasted garlic and pasilla chile puree, and a smoked gouda compound butter. Accompanied by mashed potatoes and vegetables.

Suggested Wine Pairing: Smith and Hook Cabernet Sauvignon - 9.00

Potato-Corn Sope with Wild Mushrooms 15.95

A sope (pastry) made from potato and cornmeal, griddled and topped with a rich corn and goat cheese custard, sautéed shiitake, crimini and oyster mushrooms. Served on a bed of New Mexican Hatch chile and tomatillo sauce and topped with tamarind glaze, crema espesa, and queso fresco.

Add: 3 marinated and grilled shrimp - 4.00

Suggested Wine Pairing: Chehalem Chardonnay - 9.00

Shrimp Enchiladas 17.95

Two enchiladas filled with sautéed shrimp, green onions, and cheeses. Served in a sauce made from tomatillos, charred poblanos, white wine, garlic, fennel, and pumpkin seeds, then drizzled with chipotle chile puree and a scoop of guacamole. Served with Spanish rice, refried beans, and pico de gallo.

Suggested Wine Pairing: Peitan Albarino - 8.00

Roasted Chicken Enchiladas Suizas 16.95

Two enchiladas filled with achiote-lime roasted chicken, cilantro, and jack cheese. Served in a sauce made from swiss cheese and sour cream, then drizzled with ancho chile adobo. Accompanied by Spanish rice and refried beans and charred poblano salsa fresca.

Suggested Wine Pairing: Troublemaker Red Blend - 9.00

(All of the beef we serve comes from Creekstone Farms and is certified Black Angus and is freerange, hormone and steroid free.)

Desserts

Mocha Toffee Torte 7.95

A four layer torte made with imported chocolate, toffee, whipped mocha cream, and a roasted pecan and hazelnut crust.

White Chocolate Almond Cheesecake 5.95

Delicious white chocolate and almond flavor cheesecake with a graham cracker-almond crust. Garnished with fresh fruit.

Mexican Cheese Flan 5.50

A unique creamy flan with a hint of mexican cheese in a caramelized sugar sauce.

Chocolate Truffle Heart 5.25

A dense truffle-like cake made from rich chocolate and topped with whipped cream. Floated in strawberry sauce with a hint of toasted chile.

Bread Pudding with Mexican Brandy Espresso Sauce 6.95

A bread pudding made from bread, eggs, fried bananas, canela, raisins, and milk. Served with caramelized Mexican brandy espresso sauce.

Peanut Butter Pie 5.95

A rich mixture of crunchy peanut butter and cream cheese swirled with chocolate over a toasted peanut crust.

Chocolate Mousse 4.95

A light, creamy mousse made from Belgian chocolate, butter, egg whites, sugar, and cream.

Pecan Praline Cookies and Vanilla Ice Cream 4.95

Two large pecan praline cookies served with a scoop of Amy’s Mexican vanilla ice cream.

Corazon at Castle Hill

Reviews 0

Deals & Coupons

Details

Chips and Salsa (Basket for 2) 1.95

Guacamole 6.95

Chicken Flautas 6.95

Beef Picadillo Empanadas 5.95

Fried Goat Cheese with Seasonal Fruit Chutney 7.95

Lucinda’s Basil Cheese Torta 6.95

Tuna Tartare 8.95

Crab Cake 9.95

Prosciutto and Artichoke Pizza 7.95

Queso Fundido 7.95

Side of Rice 2.50

Side of Beans 2.50

Side of Blue Corn Empanadas (2) 2.00

Side of Pico de Gallo 1.00

Side of Guacamole 1.50

Side of Sliced ½ Avocado 1.75

New Orleans Style Gumbo filled with Sausage and Chicken 4.95

Posole Blanco 3.95

House Salad 5.95

Southwestern Caesar Salad 8.95

Interior Mexican Grilled Chicken Salad 11.95

Spicy “Hacked” Chicken Salad 11.95

Grilled Salmon on Arugula Salad 13.95

Fish Tacos 9.95

Yucatan Chicken Wrap 9.95

Al Pastor 10.95

Roasted Pork Tenderloin 12.95

Beef Fajitas 12.95

Seared Fish 10.95

Smoked Chicken Corncakes 10.95

Chicken Milanesa 10.95

Chicken Enchiladas Mole Negro 12.95

Chicken Enchiladas Suizas 11.95

Shrimp Enchiladas 14.95

Vegetable Chile Relleno 11.95

New Orleans Style Gumbo filled with Sausage and Chicken 4.95

Posole Blanco 3.95

Nopalitos Salad 4.95

Corazon House Salad 5.95

Southwestern Caesar Salad 8.95

Interior Mexican Grilled Chicken Salad 13.95

Spicy “Hacked” Chicken Salad 13.95

Grilled Salmon and Arugula Salad 17.95

Grilled Black Angus Beef Tenderloin 25.95

Grilled Lamb Chops 25.95

Sauteed Gulf Fish 23.95

Pan Seared and Roasted Duck Breast 23.95

Pecan Crusted Shrimp and Grits 21.95

Roasted Pork Tenderloin 21.95

Vegetable filled Chile en Nogada 17.95

New York Strip with Red Wine Sauce 21.95

Potato-Corn Sope with Wild Mushrooms 15.95

Shrimp Enchiladas 17.95

Roasted Chicken Enchiladas Suizas 16.95

Mocha Toffee Torte 7.95

White Chocolate Almond Cheesecake 5.95

Mexican Cheese Flan 5.50

Chocolate Truffle Heart 5.25

Bread Pudding with Mexican Brandy Espresso Sauce 6.95

Peanut Butter Pie 5.95

Chocolate Mousse 4.95

Pecan Praline Cookies and Vanilla Ice Cream 4.95

Lustau Solera Reserve Cream Sherry (Spain) NV 6.00

Warre’s Warrior Port (Portugal) NV 6.00

Noval LB Reserve Porto (Portugal) NV 7.00

Warre’s Otima Tawny Port (Portugal) NV 8.00

Royal Tokaji Aszu Red Label 5 Puttonyos 2003 (Hungary) 10.00