Sonora Grill comes to Midtown Global Market

Fast-food salads should be a simple concept, but they often end up just lame—remember McDonald's failed salad-in-a-cup concept, the McSalad Shaker? Sonora's salads incorporate just a few elements, but the combinations, such as arugula and pickled red onions dressed with a creamy anchovy dressing, are as unexpected as they are meticulously prepared.

Recently, Sonora started serving breakfasts, including fluffy pancakes made with blue corn flour and chipotle chilaquiles—fried tortilla chips and scrambled eggs paired with a side of turkey chorizo. (Chorizo is typically made with beef or pork, but Badilla's mother came up with the ground turkey version as a lower-fat alternative, which works just as well.) Sonora also makes its own horchata, which is blessedly not too sweet, as well as hibiscus tea, or agua de flor de Jamaica, a tart, cranberry-like drink that they blend with a little fresh-squeezed orange juice.

E. Katie Holm

Shrimp Caramelos: red tempura shrimp with cilantro aioli and cabbage in taco form

E. Katie Holm

Corn on the cob gets a new look with the Elote Cilantro Pincho

Location Info

Map

Sonora Grill

920 E. Lake St., 126
Minneapolis, MN 55407

Category: Restaurant > South American

Region: Powderhorn

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Details

Sonora Grill
Midtown Global Market; 920 E. Lake St., Suite 126, Minneapolis; 612.871.1900
Items $2.50-$8.50

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More About

• Alejandro Castillon
• Sonora
• Conrado Badilla
• Spanish Food and Cooking
• Meat

The restaurant usually offers a weekly special, which allows Castillon a little more creativity. In the past he's made a classic Spanish paella as well as invented a fried chicken taco topped with orange salsa and chili de arbol aioli, demonstrating his chef's instinct to delight palates with contrasting flavors and textures. So go ahead and keep eating your beloved burritos, but you'll be missing out if you don't expand your repertoire to include pinchos, caramelos, and bocadillos.