Some side dishes are just that—supporting players. And then there are truffle fries, the kind of plate that can make its way to the center of the table and suddenly become the star of the show. They may look like fries at first glance, but the moment truffle oil, fine herbs, and parmigiano reggiano come into play, you know you’re dealing with something else entirely.
In Orlando, Corazón takes this modern favorite and gives it the upscale treatment it deserves, turning a humble side into one of the most irresistible items on the menu.
Truffle fries are straightforward: freshly cut potatoes, fried to a crisp, then elevated with truffle oil, which adds depth and an earthy aroma. Sometimes, to be a gourmet, the simpler, the better.
On the menu at Corazón Orlando, they’re served with fine herbs, truffle oil, and parmigiano reggiano, keeping the flavors balanced while giving every bite that upscale touch. The fine herbs keep things bright, and the parmigiano reggiano rounds it out with sharp, salty notes. It’s the definition of simple done right.
While truffle fries can be eaten on their own, they shine brightest as part of a pairing. Few things taste as satisfying as a forkful of Certified Angus Ribeye followed by a bite of truffle-seasoned fries. Or imagine them alongside the impressive 40 oz Beef Tomahawk, where they balance out the richness of the steak.
Add a glass of wine from Corazón’s wine list—an Argentinian Malbec for something bold and classic, or a Pinot Noir for something softer—and suddenly this “side” feels like the centerpiece. Just like a true gourmet Argentinian parrillada: Steak, truffle fries and red wine.
And if you’re craving that truffle flavor at home, there are a few simple techniques to make your fries feel just as special. Start with russet potatoes; their high starch content makes them ideal for crisp edges and fluffy centers. Cut them evenly, soak them briefly in cold water, and dry them well before frying—this step helps them cook evenly and keeps them from getting soggy.
The real secret lies in the frying method. First, cook them at a lower temperature to soften the inside, then raise the heat for a second fry to lock in that crunch. Once they’re out of the oil, don’t drown them in truffle oil—just a light drizzle is enough to bring out the aroma without overpowering the fries. A dusting of finely grated parmigiano reggiano and a pinch of fresh herbs right before serving will tie it all together.
And because no plate of truffle fries feels complete without a drink, think about the pairing. At home, a glass of Argentine Malbec brings out the richness of the cheese, while a crisp Sauvignon Blanc or even a sparkling Prosecco can add contrast and freshness. With those little details, a side dish turns into the centerpiece of a night in.
Some sides fade into the background. Truffle fries don’t. With fine herbs, truffle oil, and parmigiano reggiano, they take a familiar dish and turn it into something you’ll remember long after the plate is cleared.
At Corazón in Orlando, they’re a little luxury that makes every dinner feel extraordinary. Try them once, and you’ll see why they’re the side dish that steals the spotlight.
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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.
