Sonora Restaurant

Querido Sonora Restaurant,

You might as well have jumped out and yelled, "Surprise!" as our car turned the corner to find you comfortably nestled into a more residential area of Port Chester than "Main Street." At the moment we thought that we had discovered a secret—one that turns out to have already been made public, as you were packed on a Saturday night.

After being told that our wait would be 45 minutes, we took the hostess' suggestion and wandered to the bar. As we walked by each table, we immediately began to eat with our eyes. Each plate that was surveyed had our fingers crossed that the time lag would pass by swiftly. Chef Rafael Palomino is to be commended for his vibrant and fresh presentations. It's as though he wanted to give his guests a challenge when deciding what to order.

After a house margarita and friendly conversation with your bartender, we were seated for dinner. Skimming the menu in search for a few of the plates that we had seen earlier, our list of "I want…" seemed to be growing longer. With each item being broken down by country, we were sure to order from a little bit from everywhere, for the most part.

To start, we required the Calamari Frito not only because calamari itself is highly amusing, but because it was mixed with fried plantains. The addition of the sweet plantain put a pleasing spin on an old classic. Though we ordered the Empanadas de Pato (duck empanadas), we received a variety of empanadas to share. The duck was present as well as braised short rib and sirloin steak. Each of the empanadas were accompanied by its own sauce. Each was good on its own, but spectacular when dipped in its flavorful partner. Props to the man or woman who makes the dipping sauces.

Moving down the tapas menu, the Pizza Espanola was selected, and boy am I glad that it was. This flatbread pizza is prime example of how a few simple ingredients can come together and throw a fiesta for your mouth. Topped with shrimp, tomatoes, garlic, and Parmesan cheese, the meal could have stopped right there…but it doesn't! We weren't going to pass by Mexico's School of Ceviche without receiving a lesson or two in refreshing seafood salads. Three tasting portions are offered and can be served individually as well. The balance of citrus and herbs with the fresh seafood immediately transports the diner to the beaches off of Mexico. All you need is a Corona to take the experience home.

Just when we thought that we couldn't shove any more of your delicious delights into our mouths, you offer Los Platos Principales (the Main Plates). The word "braised", on any menu, seems to be the first place my eye always falls when prioritizing what I want to eat. And as instinct always takes top priority, I ordered the Costillas de Res con Vino Rioja (braised short ribs). Here is where patrons should extend another commendation to Chef Palomino, for creating a tender-to- the bone dish that simply made us put our forks down in order to give the meat our undivided attention. Bravo!

My dining companion and I did not order dessert: We filled the remaining space in our stomachs with Paella Palomino,  a seafood paella that we witnessed quite a few patrons devouring at the beginning of the evening. The colors of the paella were quite a sight when placed before us. We too joined our fellow diners and scarfed up every last bite.

As soon as we walked out your door, plans for our next visit began to percolate. The entire experience was warm and welcoming. Now we know you are just around the corner, the more-than-occasional stop-over is a must.

Gracias,

Hailee Moore