The owner of Corazon was promoted to sushi chef from waiter, at Arigato(sushi restaurant) in Santa Barbara when one of the chefs cut his hand. The owner said to him, You will be the first Mexican, non-Japanese chefI ever hired, and I think you can learn!"
Velasquez was inspired by the rapid delivery of sushi, as he put it, "You make something, you serve it, and you get a smile from someone. " He translated this into Corazon, "I wanted to do something instant, more cutting-edge, fresher, cooler. I wanted it to be simpler. I wanted all kinds of people to experience it."
We fell in love with the food the first time we tasted the white Mexican shrimp tostada with mangoes, and avocado. We have been there at least 4 times, and have left happy each time.
Pictured above is our most recent lunch. Fresh fish tacos, and the shrimp tostada. We highly recommend it. For lunch, you have to get there right at 11 or else the line goes outside and around the building. They are open 11AM-9PM M-S. It is fast, simple, good, and we keep smiling at the kitchen.
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