You Haven't Had Latin Cuisine Like This Before

New dishes are waiting for you at Port Chester's Sonora.



The salmon, served over a bed of quinoa tabbouleh salad, with shiitake mushrooms, sweet plantain, arugula, and saffron-garlic mojito sauce.

Photos by Andrew Bergman

With a new year comes a new menu at the bustling Latin hot-spot Sonora, located at 179 Rectory Street in Port Chester. Bold in flavor and beautiful on the plate, the cuisine cooked up by Chef/Proprietor Rafael Palomino is sure to satisfy fans of modern Latin cuisine. 

New to their selection of tapas is the duo ceviche, consisting of grilled shrimp in citrus and carrot, as well as tuna in coconut, lemongrass, and jalapeño. Refreshing and savory, these two contrasting flavors work together to create a delicious starter. 

The Palomino pulpo, Chef Palomino’s personal favorite addition, consists of crispy octopus tentacles over a creamy cauliflower mash with chorizo that adds a terrific smoky flavor to the dish. Though it sounds simple, it’s big on flavor.

The smoky braised short rib is served shredded over a round of corn polenta with queso fresco, and topped with crispy fried onions, creating a beautiful textural contrast with the succulent tender meat. The plate is dressed lightly with a mild horseradish sauce, adding the slightest bit of heat.

The chicken matzo tortilla soup was an unexpected hit, and is exactly as its name suggests, a Latin spin on a traditional matzo ball soup. The well-seasoned chicken broth is served with a pair of matzo malls, slices of chicken, strips of crunchy tortilla, cotija cheese, and a large scoop of mashed avocado. The flavors work together to create something that is truly unique.

Also new to the tapas selection is the platos de queso, a cheese plate featuring slices of Spanish cheese Manchego and Tetilla served with lightly charred bread and membrillo (a quince paste). Similar to the duo ceviche, this is a dish of contrast. The Manchego is hard and salty, while the Tetilla is soft and mild. Both work incredibly with the fruit paste to set your palate up for your main meal.


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In terms of main dishes, the pollo rolleno (chicken stuffed with sweet plantain, chorizo, and goat cheese) has been revamped. Sweet potato and fig ravioli, making what was already a standout dish even better, has replaced the mashed potatoes previously served with the dish. The ravioli, which has a flavor reminiscent of a mild pumpkin spice, completely changes the overall flavor of the plate, and is definitely something to try.

I also sampled their salmon, which was served over a bed of quinoa tabbouleh salad, with shiitake mushrooms, sweet plantain, arugula, and saffron-garlic mojito sauce. A refreshing and nutty dish, it is sweet, smoky, and extremely satisfying. It is also one of the many gluten-free options the restaurant proudly displays on their menu.

Chef Palomino changes up the menu twice a year to keep the guests excited, while retaining their favorites. Stop into Sonora to try this new (as well as future) menus.

Sonora Restaurant
179 Rectory St, Port Chester
914.933.0200; www.sonorarestaurant.net


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