Corazon’s Mexican food with a modern twist spices up Grand Rapids’ S. Division

If you’re craving wet burritos smothered in canned gravy or enchiladas swimming in premade sauce, don’t go to Corazon. The restaurant, a new addition to the business community along Grand Rapids’ S. Division Ave., aims to lure customers with a selection of house-made salsas and pico de gallo, fresh soups, beef brisket tacos and vegetarian entrées.

Owners Andy Serba and Ryan Burns opened Corazon last month in the former Pikositos location (122 S. Division Ave.).

“This is Mexican with a modern twist,” says Andy Serba. “Everything is fresh-to-order. We add a twist to vegetarian options like tofu, a mojo pepper and onion mixture, and a mushroom-poblano pepper-pesto mix.”

The fall seasonal menu features an unusual flavor blend of pumpkin mole beef brisket on a soft tortilla with pico de gallo. Serba says pairing this entrée with the restaurant’s delicious butternut squash bisque is a win/win.

Meat and non-meat burritos are on the menu, and Serba says creating a signature wet sauce is a process yet to be taste-tested. “We have a soup of the day that’s a Brazilian feijoada stew with chorizo, chicken [and] braised beef slow roasted with black beans, veggies and spices. We’re thinking about working that into a sauce for wet burritos.”

Serba and Burns also operate their two-year-old catering business, Afternoon Delight Catering, out of the restaurant. Serba says the catering aspect will help them float the restaurant financially until it builds up a customer following.

Corazon is open from 11 a.m. to 4 p.m. Monday through Friday.

Source: Andy Serba, Corazon and Afternoon Delight
Writer: Deborah Johnson Wood, Development News Editor