S e p t e m b e r 2 0 1 7 9 7 Restaurant Review from top: Corey Templeton; meaghan maurice Longfellow’s Heart The new kid on the block brings South-of-the-border flavor to Longfellow Square. By Claire Z. Cramer A t long last, the empty restaurant storefront on Longfellow Square that was the original home of Petite Jacqueline has come back to life. El Cora- zon, the popular downtown food truck, has gone brick-and-mortar with a friendly, lively café in this choice spot. We take a table near the huge front win- dow, with a nice view of Portland’s patron- saint poet’s statue. The drink menu offers bottled brews, including Mexican beers like Dos Equis, for $4 to $5. Wines by the glass are $7 to $9. Our friendly waitress deliv- ers our choices, a glass of Ramon Bilbao Al- barino ($9) and a pint glass of El Corazon’s house margarita ($8), pleasingly fruity and free of any sugary bar-mix flavor. As if our minds were read, a complimentary basket of freshly fried tortilla chips and a jaunty little three-legged molcajete of house-made salsa appear before us. El Corazon’s chef, Joseph Urtuzuastegui, is from Arizona, and the menu pays hom- age to his mother Rosa, who taught him to cook the hearty dishes he grew up with. The menu contains many greatest hits like quesadillas and queso fundido. Wafting kitchen aromas are wonderful, and we are ready to go with the flow. We start with an appetizer platter ($9.95) of two beef and two chicken taqui- tos and two beef and two chicken chimi- changas, served with guacamole, pico de gallo sauce, housemade crema, and topped with “Chihuahua cheese,” which is crum- bly and mild, like cotija. The crispy taquitos are rolled into skinny cigars, making them a cinch to eat with our fingers after dipping. Heat can be amped via the bottles of Tapa- tio and Valentina hot sauces on the table. The chimis, also petite and cut in half, are juicier and a bit more exciting than the ta- quitos, but maybe that’s just us. At this point, we realize we’ve just as- sembled a perfect little bargain happy hour on our table. We try another appe- tizer, the coctelas de maris- co, or “Portland’s own” sea- food cocktail ($10.95). This is a gazpacho-like mixture of fresh tomatoes, red on- ion, jalapeños, and lime juice, into which chopped scallop, shrimp, and squid are mixed. It’s served in a glass cylinder and prettily garnished with shrimp, a couple of lobster