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On the rainy afternoon before heading topped with chorizo or mushrooms), Enchi-
home, I found Sonoma Eats, a restaurant ladas with a traditional Oaxacan mole of
with a backstory as delicious as its Mexican chocolate, roasted chilies, nuts and herbs
fare. slow cooked for several days, “Mexican hum-
Restaurant owners Hayley Cutri and mus” (pumpkin seed dip) served with house-
Efrain Balmes met in 2017 when she was an made tortilla chips. Of course, there are
organic farmer and he operated a popular tacos – the best ever, overstuffed with ten-
neighborhood food truck. They fell in love, der, perfectly roasted lamb.
married – and in 2022 opened Sonoma Eats Cutri helps out when she’s not at their
on the spot where he used to park his food farm – which now produces fruits, vegeta-
truck. bles, and flowers exclusively for Sonoma
Balmes, whose Oaxacan grandmother Eats.
first taught him to cook, followed his dream “We’re foodies and we basically live
to Mexico City, where he trained with Enrique here,” she said. “The only times we’re not
Oliver at Michelin-starred Pujol. In 2007, he here, we’re asleep at home.”
arrived in Sonoma with even bigger dreams They’re at home with their beautiful little
– but little more. daughter, a year old this February. She’s
After years of perseverance and endless now the bright shining star of their sweetest
hours of hard work, he and Cutri have trans- dream ever. Open daily, except Mondays, 7
formed their dream into reality. They offer a.m. - 8:30 p.m. www.sonoma-eats.com.
authentic Mexican breakfasts, lunches and
dinners, six days a week, from their kitchen
at Sonoma Eats.
Locals’ favorites include Tres Leches Left: Les Pascals Patisserie & Boulangerie .
French Toast, Queso Fundido (melted cheese Bottom and Opposite: Sonoma Eats.
Sonoma Botanical Garden
184 WINE DINE & TRAVEL MAGAZINE SPRING 2025
