Corazon De Tierra

Restaurant

Chef Diego Hernández brings refined, beautifully presented and modern takes on traditional Mexican dishes to Corazón de Tierra. Take, for example, his corn tamal with suckling pig, parsnip and yellow mole. Sure, the presentation is dramatic – floating in a yellow mole is an egg-shaped tamal smothered with an oily sheen, from which a parsnip protrudes– but it’s the soulful flavoring of the dish that is really striking.