Santa Barbara Public Market debuted fairly recently, in April 2014, but the food hall has already entered stage two of its development. Many first generation food and drink vendors in this potential Santa Barbara culinary destination are no longer in business. The turnover has left the market’s aisles with several empty stalls. At the same time, vacancies have created opportunities for new standout vendors like Corazon Cocina. Chef Ramón Velazquez grew up in Guadalajara, Mexico, where he cooked alongside his grandmother from an early age. At Corazon Cocina, he makes “fresh ceviches, mouthwatering tacos and homemade agua frescas” in an open kitchen behind a counter with seriously stylish tile and a heart logo. I found their tacos hit or miss, but really enjoyed a seasonal ceviche.

Sal de Mar ($12), which translates from Spanish as salt of the sea, is actually a well-balanced, towering raw seafood preparation. At Corazon Cocina, firm Baja California yellowtail cubes joined sweet watermelon, crunchy cucumber and watermelon radish slices, creamy avocado, and mild Fresno chiles. Chef Velazquez dressed Sal de Mar with tangy pomegranate and hibiscus aguachile. He served everything on a crispy corn tostada that he buried under an avalanche of seasonal, complementary ingredients.