Eating Port Chester: Rafael Palomino of Sonora Restaurant

Eating Rye is an occasional feature to meet the chefs and other professionals in the restaurants and kitchens across Rye and nearby communities. When you dine-in, pick-up or call for delivery, these are the folks working hard for you, your friends & family, and your taste buds.

Do you have a suggestion for who we should profile for Eating Rye? Tell us.

Today we meet Rafael Palomino of Sonora Restaurant in Port Chester.

Your Name: Rafael Palomino

Your Role: Owner & Chef

Your Restaurant: Sonora Restaurant (179 Rectory Street, Port Chester, NY 10573)

MyRye.com: Describe yourself in one word:

Palomino: Resilient 

How long have you been the owner of Sonora? 

Palomino: 24 years

Previously, where did you work? 

Palomino: Before Sonora in Westchester, we had Sonora in New York City.

What and when was your first paid job? 

Palomino: The River Cafe – prepping salads and cold appetizers.

Describe your path to becoming a chef and owner:

Palomino: I have always had a passion for cooking and being in the kitchen. I worked my way up [by] working with other chefs and learning from my mentors. It just clicked, and I stuck with it.

What are three attributes that make someone a good chef? 

Palomino: I think it’s extremely important to be creative when it comes to exploring flavors. It’s important to be patient when maintaining a good dynamic in the kitchen and forming a team. It’s also very important to be humble and to always be open to learning more.

Describe your restaurant’s clientele:

Palomino: Classy foodies who enjoy an experience for innovative Latin cuisine.

Describe the atmosphere of your restaurant:

Palomino: I would say the atmosphere is lively, exciting and friendly. We have live jazz on Friday nights – the energy is fantastic. 

Describe the physical attributes of your restaurant:

Palomino: Sonora Restaurant is nestled away from the main street in Port Chester, but as soon as you walk in, the decor transports you to a different place. It’s very lively and we use warm colors in our decor.

Match a recommended meal with each season:

Occasion	Recommended Meal
Warm summer evening	Ceviche of the Day
Crisp fall afternoon	A mojito and an order of empanadas
Cold winter day	Our signature Paella
Muddy wet spring night	Churrasco Dish

 

What is your favorite dish on the menu and why? 

Palomino: Paella de Tierra. It reminds me of my childhood.

What’s the most underrated day of the week and time of day to enjoy your restaurant? 

Palomino: I think Wednesdays are an underrated day to come in. We have an extensive wine list and we offer happy hour as well as half-off bottles of wine. It’s the perfect excuse to have date night in the middle of the week.

Thank you Rafael!