The new fast casual restaurant, Son Del North opens its doors at 177 Orchard Street on Thursday, June 13th. Son Del North will will serve a variety of burritos from two-time “Chopped” Champion Executive Chef Annisha Garcia.
Son Del North’s name reflects its mission, ‘Burritos are from the north,’ by showcasing authentic Northern Mexican flavor, which is achieved by crafting a blend of high-quality, locally sourced ingredients. With no rice, just beans, the recipes prioritize protein and eschew fillers, paying homage to homemade cooking and the longstanding tradition of flour tortillas, particularly from Sonora, México. At Son Del North, family, heritage, culinary honesty, and the NYC way of life is celebrated by crafting burritos filled with substance and love.
The menu features a half-dozen burritos inspired by various regions and flavors ranging from the Carne Asada, which pays homage to the famous percherón from Sonora, to the Pollo Asado, reminiscent of the classic “cooler burrito” from Tijuana. The vegan Papas & “Chorizo” offers flavors inspired by traditional Mexican cuisine that make the unique spice blend of the cauliflower chorizo. The Camarón Ranchero, is a shrimp burrito that’s influenced by the coastal cuisine of Sinaloa. The menu also features a classic Bean & Cheese. Each burrito is wrapped in a highly-praised Sonoran flour tortilla. Complementing the menu are fresh-made guacamole, heirloom tortillas for our totopos, and the signature creamy serrano dipping sauce. While an array of Mexican sodas and Aguas Frescas will be the featured drinks.
Chef Annisha Garcia, hailing from Tijuana, Mexico, has traveled the world refining her skills while celebrating her Mexican and Venezuelan roots. A proud New Yorker since 2016, she has forged a career with a stellar reputation for her honest and diverse flavor range, earning accolades from peers, clients, and TV judges alike, including the prestigious title of two-time ‘Chopped’ champion among her numerous accolades. From humble beginnings selling burritos to fund her education, to journeying across continents to perfect her craft under esteemed mentors, to today, as a celebrated chef and co-founder of Son Del North, her story embodies the resilience of the New York working class, migrants, and the pursuit of dreams. Moreover, it showcases the ability of culinary heritage to bridge divides and foster community unity.
The Team includes Michael Moreira who brings over 15 years of hospitality experience, with over 10 years in operations management. He works in F&B operations at Madison Square Garden and was previously a multi-unit GM for the DEG group. Wim Shih, a food enthusiast with 18 years of finance experience brings his global expertise and deep appreciation for diverse flavors to the table to help propel Son del North to remarkable success.
Son del North Days & Hours of Operation are Wed: 3pm – 10pm, Thurs-Sat 3pm – 12am and Sun: 3pm – 10pm. Lunch and late night hours coming soon.
