Corazon Cocina - Santa Barbara (CA)

3 /5 Joel Gonzaga: Was craving for some good authentic Mexican tacos and came across this spot inside the public market (just a food court) and it looked promising based on the reviews. Was hoping for street style Mexican tacos but instead I got something that was trying to be modern and reinvented and it just came out so mid. The Sat special was Birria Sopecito and the meat was really dry and couldn’t even finish the tortilla. Ceviche was ok shrimp texture didn’t feel fresh. The drink wasn’t too bad. The presentation was nice which probably explained why our food took so long to receive but they focused too much on this and not authenticity or flavor. Definitely not worth the price.

5 /5 Michael Uzmann: With roots in a Sunday pop-up that started in 2014 Corazón Cocina has since become one of Santa Barbara’s most well-regarded eateries, a location inside the Public Market assuring foot traffic fortified by quick service and the sort of upscale Mexican Cuisine able to please a diverse clientele. Owned by Chef Ramon Velazquez, a native of Guadalajara who began cooking with his grandmother and mother at a very young age, Corazón Cocina takes an approach by which technique fuels innovation while fully embracing California’s seasonal bounty. Trained in fine dining as well as Sushi, Corazón Cocina’s Ceviche praised as some of the city’s best, first timers are advised to order broadly with the expectation that everything from Tortillas and Salsa to creamy Guac with a bit of heat is made on-site daily. A counter-order setup with each guest given a pager, perhaps fifteen minutes wait allowing time to check out Desserts from sister-eatery Little Heart Cafecito, Tacos come loaded with slowly-braised Meat including spicy Al Pastor tamed by Pineapple or fall-apart Birria given added emphasis by Peanut Salsa Macha. Almost entirely local and organic, Ling Cod for Fish Tacos far better than the So.Cal standard, Mexican White Shrimp offer a sweet burst inside the Contramar Burrito with Rice while Velazquez shows off his sourcing further via a “Mercado Quesadilla” loaded with seasonal Produce and grilled Panela Cheese. Seated along the kitchen, Black Almond Mole earthy atop Chicken, don’t forget to say “yes” when asked about adding Chorizo to the Queso Fundido that pairs well to local or domestic Beer, Margaritas or housemade Horchata.

5 /5 Arief Ramon: Located in the Public Market, this spot serves innovative Mexican street food with big, bold flavors inspired by local ingredients. Chef Ramon Velazquez uses traditional techniques with creative twists. It’s an accessible yet award-winning dining choice.

5 /5 Peter Gribbin: I have been coming here since they opened. As a longtime hotel concierge in the area, my job is to know the best places to eat, in order to tell our guests. For many years now I have recommended Corazon and I often go there myself! Long lines, and sometimes a long wait, but only because they make everything from scratch. Simply look into the kitchen next time you are in line and you can see the woman making tortillas by hand! What a treat! When you are given a buzzer, go for a walk around the Public Market or read a book. Dont just stand by, or the wait can feel too long! But regardless, its worth the wait! I usually order the birria tacos or the norteno, as long as they can cook the meat medium rare, as they used to. As of recent, the meat, I find is a little too cooked for my liking, and not the quality it was when they first opened long ago, but its still a great taco! Far superior to most carne asada, or steak tacos in town. The strawberry tres leches cake is also fantastic!

5 /5 mike AP: Always delicious and fresh Mexican food and seafood. The birria with blue corn tortillas were awesome and the tostada with fresh fish and watermelon was delicious. For drinks you gotta have the hibiscus margarita