More Mexican cuisine is coming to Wimberley this month with the opening of a sit-down restaurant, Corazon de Mexico.
The eatery is the combined effort of veteran restaurateurs, Carlos Anaya and Mario Davalos. The partners have been operating restaurants in Guadalajara and Guanajuato, Mexico for 25 years. They currently own four restaurants named Corazon de Alcachofa, four breakfast bistros called Vive Cafeto and two Japanese restaurants named Kokoro.
When asked to describe the restaurant, Anaya said, “It will be something like Fonda San Miguel in Austin.”
“We like the heart theme,” continued Anaya, who operates the business end of the partnership. “Corazon de Alcachofa means Artichoke Heart, Kokoro means heart in Japanese and, of course, Corazon de Mexico means heart of Mexico.”
The restaurant’s menu is the domain of chef Mario Davalos. From Leon in Mexico, he is a graduate of the Guanajuato Culinary Institute. His extensive travels have resulted in a menu that includes specialties from all over Mexico.
“We offer a menu that’s heavy on seafood,” Davalos said, “with entrees like ceviche, crab enchiladas in a poblano sauce, calamari and other dishes. We’ll also offer moles — the Mexican sauce that is made from chiles, nuts, warm spices, raisins and tomato — as well as Sinaloa-style roasted chicken, pork belly tacos, a beet and prosciutto salad, carnitas empanadas and many other items.”
Photographs of their entrees revealed plates of artfully presented food, designed to make mouths water.
The restaurant will also feature a full bar with an extensive selection of tequila.
Anaya, from Guadalajara, is a certified Tequila sommelier. Just 20 minutes from Guadalajara, the town of Tequila is the official epicenter of tequila distilling in the world.
“Because of my proximity to the town of Tequila, I have a great relationship with the distillers in the region,” he explained. “Herradura, the second oldest tequila distillery in the world, has created a double-aged tequila for us that is in the category of a cognac, because it is meant to be sipped. It is called ‘Doble Barrica,’ which means it goes back in the barrel a second time to age. It creates a very fine drink.”
In addition to the bar and the main dining area, a livingroom- style lounge with leather sofas and other comfy furniture is available for guests who want to socialize.
“This is for people who may have already come from dinner who want to meet up with friends over a drink or two,” Anaya said. “In Mexico, we’d also welcome cigars because our restaurants have open terraces, but cigars here will have to be saved for our outdoor bar, due to be ready later.”
“In the beginning,” Anaya and Davalos said, “the restaurant will serve dinner from 4 to 9 p.m. on Tuesday, Wednesday and Thursday, perhaps staying open on Friday and Saturday nights until 10 p.m.”
“We’ll focus first on our food and service before we offer extended hours,” said Davalos. “We want to proceed carefully and get it right the first time.”
As soon as permitting allows, the restaurant will entertain a soft opening. If the liquor license is not fully installed, guests may bring their own bottles until it is finalized.
While a crew of 12 staff members are waiting in the wings for the final go ahead, chef Davalos will be looking for additional staff. For more information about Corazon de Mexico, call (737) 977-1847.
