Before today, I may be the last person in the city that hadn’t been to Port Fonda. Consistently on the “best of” lists since its opening, chef Patrick Ryan dazzles with a unique combination of flavors for delicious and rustic Mexican food. We started with freshly prepared pico de gallo, chips and a smoky chipoltle dip and my strawberry margarita was one of many drink choices. For the meal, I chose one of the most popular items on the menu, the chimichanga. It was delicious and the perfect size. My mom opted for the chorizo fundido – which actually was my favorite. Such an amazing dish with gooey cheese, not too overpowering sausage wrapped in house made tortillas. Yum!