Spotlight on Sonora
Nothing says ultimate relaxation more than a refreshing drink paired with a stunning view. At Sonora Cantina, the latest addition to the Richmond Downtown scene complete with a rooftop terrace, playful cocktails and inventive Mexican fare come to life.
Brought to life by LX Group, the restaurant neighbors other projects of the group including the Indian-inspired eatery Nama, the pop-up bar, Switch, and fellow rooftop space, Kabana, located just a few blocks away.
Open since early February, Sonora is helmed by Executive Chef Ivan Thorn. Formerly of Casa del Barco, The Boathouse, Williamsburg’s Blue Goat and Sticky Rice, Thorn draws on the flavors from the northwestern region of Mexico for the offerings at Sonora.
On the menu, guests can find ceviche, elote, arroz con pollo, shrimp skewers called anticuchos, along with tacos and burritos. At Sonora, tacos receive a twist, the “al pastor” featuring pork belly and a grilled pineapple salsa, while the pescado is made with Mexican beer-battered fish, corn salsa and pickled fresnos. Sonora also presents a spin on the recent birria boom — the flavor-packed tacos known for the ubiquitous dip into consommé — subbing in braised chicken instead of beef.
Thorn says while he’s excited about the menu’s entirety, there is one entree that sticks out. “I really like the Carne Asada entree, as it is a dish inspired by my Chilean background,” Thorn says. The dish features a grilled hanger steak and charquican, a popular stew in Chile, Argentina, Bolivia and Peru, as well as pebre, a Chilean condiment typically made of coriander, chopped onion, olive oil, garlic and chili peppers.
Working with Cavalier for the past six years, Thorn says, “I have been a fan for longer. [We get] normal produce plus some special products such as cactus,” adding that the relationship is beneficial for the local economy.
Open Wednesday through Sunday for indoor and outdoor dining, Sonora accepts reservations for parties up to six. Although the rooftop is currently heated, with spring approaching, I envision plenty of blood orange margaritas with a breeze in the future.
~Guest Blogger Eileen Mellon
