Happiness can, in fact, come in appetizer form—and that’s the charcuterie board. There’s no denying it: any dinner that opens with a glass of red wine and a gourmet rainbow of cheeses and cured meats is one to savor and look forward to.
In Latin America—especially in Argentina, where wines are so good they could almost stand in for dinner itself—gatherings with loved ones often begin this way: cheese, wine, good conversation. Just the best beginning to the best evening.
And in Orlando, you’ll find that same spirit at Corazón. Let’s dig in.
If you’ve ever shared a picada in Argentina, this will feel familiar. It’s not just food; it’s a ritual. A spread of cheeses, cured meats, maybe olives or nuts, always with a bottle of red on the table. It’s how people start an evening before firing up the grill for a parrillada, sitting down to empanadas, or twirling a plate of pasta.
The point isn’t to eat fast—it’s to gather, chat, and let the evening take its shape around the board. That same tradition finds its way into Corazón’s menu, giving Orlando diners a taste of how Latin America embraces the art of slowing down and connecting with others.
In true Latin American spirit, a great charcuterie board should strike the perfect balance: simple yet gourmet. It needs a little bit of everything, in just the right measure, arranged so every bite tempts you to reach for more. The goal? To awaken the appetite in the most indulgent (and yes, cheese-filled) way possible.
At Corazón, that idea comes to life with a thoughtful selection: manchego, goat cheese, parmigiano, sopressata, chorizo ibérico, and jamón serrano—all laid out to share, to savor, and to set the tone for the night ahead.
Of course, no charcuterie board is complete without something in your glass… And cheese and wine have always been one of the happiest, longest-standing marriages in the history of food pairings.
The charcuterie board naturally leans into that tradition, and Corazón’s wine list makes it easy to find the right match.
Argentinian Malbecs, like Catena La Consulta or Conte-Grand, highlight the richness of the cured meats, while a Cabernet Sauvignon from Napa, like Caymus or Cakebread, pairs beautifully with aged cheeses. For those who prefer something lighter, a Pinot Noir or even a crisp white wine can offer just the right contrast.
In short, the board gives you the flavors, and the wine list gives you endless ways to bring them to life.
There’s a reason the charcuterie board feels timeless: it frames the whole evening in the best and cheesiest possible way. A good bottle of wine, a spread of cheeses and cured meats, and the people you share it with. Simple, but extraordinary.
At Corazón in Orlando, it’s the appetizer that sets the mood, creating a starter that feels like an event of its own. Order it once, and you’ll understand why this board is always the first step toward a memorable night.
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A grilled caesar feels familiar at first glance, but the grill changes the conversation immediately. Fire turns romaine into something warmer, softer, and slightly smoky, without losing its freshness. It’s a small shift that makes a big difference.In this article, we’ll take a closer look at where the grilled caesar comes from, why chefs started putting lettuce over open flame, how to approach it at home, and where to find a memorable version near you in Orlando.
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If you like to ease into your dinner with something refreshing, hamachi crudo is an ideal first step. With its delicate slices of yellowtail and subtle hints of citrus, it creates a welcoming start to the evening. Corazón places this dish at the heart of its cold appetizers, giving it a style that aligns naturally with the restaurant’s modern Latin American sensibility.
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This is not a song of ice and fire, but a song of sea and fire. At Corazón by Baires, salmón a la plancha arrives with a golden sear, resting over coconut and lime rice, surrounded by a smooth lobster bisque and fresh mussels. It’s a plate built on contrasts that never argue: warmth and freshness, smoke and silk, land and ocean.If you’ve ever wondered where salmón a la plancha comes from, where to find the best one near you in Orlando, or how to cook it at home with a gourmet touch, you’re in the right place. Let’s start where every good story begins, with the sound of the grill and the scent of the sea.
