Celebrating 20 years in the restaurant business is no small feat. But Rafael Palomino has done it at his nuevo Latino standout Sonora Restaurant.
What’s the secret to running a successful restaurant for so long? “Passion and adaptability,” says the Bedford resident who also owns seven other restaurants in four states.
Greek-style vegan salad with “feta” made from tofu, apple cider vinegar, lemon, and Mexican oregano
His latest adaptation appears on his summer menu: near half of the new selections are vegetarian or vegan. “Many of my patrons, especially the women, are asking for lighter items so that’s what I give them.”
Pan Latin cuisine is to a degree meat and potatoes-centric so, according to Palomino, “not necessarily easily adaptable to non-meat dishes but you have to get creative.”
Grilled carrot salad with avocado pea hummus and a carrot-pomegranate citrus vinaigrette
For a talented chef like Palomino that means making a faux chorizo out of soy for his patatas bravas and making a vegan paella with farro, pumpkin slices, roasted Brussels sprouts, beets, and cauliflower dressed in a tofu aioli.
“You can’t be stuck in your ways. It’s not about me it’s about the customer and what they want.”
Not all the dishes on the new menu are meatless e.g., the churrasco — skirt steak with lobster and sweet plantain fried rice.
179 Rectory St
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