Tuna tartare opens the evening at Corazón by Baires with the kind of freshness that sets the mood for everything that follows.
Made with yuzu ponzu, cucumber, wasabi aioli, and crisp fried wontons, it combines precision with ease. As the opening act of the menu, it makes an elegant start that reflects the restaurant’s refined approach to Latin-inspired dining.
Tuna tartare may have its roots in French fine dining and Japanese influence, but here it finds a home in Latin-inspired hands.
The yuzu ponzu brings a citrus brightness reminiscent of South American ceviches, while the gentle spice of wasabi aioli hints at the playfulness of Peruvian aji or Mexican chile.
That’s the quiet beauty of Corazón’s approach: it honors culinary lineage while allowing each dish to evolve naturally through Latin character.
Tuna tartare’s delicacy calls for balance, and the Corazón team knows just how to find it.
After tuna tartare sets the mood, the evening can unfold in more than one direction. Some guests stay within the sea’s language and choose the Seabass and Rosé Risotto, where Chilean sea bass meets a delicate rosé and pear reduction. Also, for seafood lovers, the Salmon a la Plancha it’s a fine option, served with coconut-lime rice and lobster bisque.
For those drawn to deeper flavors from the grill, the Cuba Libre Short Rib or the Certified Angus Ribeye carry that same balance between intensity and grace.
The glass that follows tuna tartare should never compete with its freshness. A Sauvignon Blanc highlights its citrus edge, while a light Chardonnay offers calm and roundness. A rosé works beautifully between seafood and red meat courses, keeping continuity across the meal.
If you enjoy wines from Latin America, a Malbec from Argentina or a Carmenere from Chile brings soft spice and gentle fruit, a subtle way of grounding the meal in the continent that inspires Corazón itself.
For cocktail drinkers, citrus-forward or floral creations from the bar —think hibiscus, lychee, or ginger notes— echo the tartare’s brightness while adding a playful touch before the main course arrives.
Tuna tartare is the kind of dish that quietly defines an evening. Elegant without excess, familiar yet surprising, the tuna tartare sets the rhythm for what Corazón does best: blending Latin inspiration with a refined sense of occasion.
So when the evening draws near and the city outside slows to a hum, reserve your table. Let the first bite of tuna tartare set the tone for what’s to come: an experience where flavor, texture, and atmosphere align effortlessly at Corazón by Baires.
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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.
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Spaghetti and meatballs never go out of style. It’s one of those dishes that speaks to everyone. Simple, nostalgic, and instantly welcoming. At Corazón by Baires, this classic finds new life in a menu with strong Latin American influences. If you’re curious about its origins, where to find it near you in Orlando, how to pair it perfectly, or even how to prepare it at home (the gourmet way), you’ve landed in the right place.
