How Portos Bakery went from humble Cuban cafe to Yelps best US restaurant

Grilled, marinated, skin-on, free-range Jidori® chicken breast served with steamed jasmine rice, Cuban-style black beans, and maduros. Served with a side of cilantro salsa verde. We invite you to use our commenting platform to engage in insightful conversations about issues in our community. We might permanently block any user who abuses these conditions. At the time, she was asked about the long hours she endured, and the risks she took to keep food on the table.

Can still drive over to pick up freshly baked Porto’s items. I’ve been telling friends that Porto’s curbside pickup is as efficient as an expertly planned military operation. You would expect nothing less from a group of bakeries that feel as vast as airplane hangars and serve millions of customers every year. Porto’s recently opened its newest location in Northridge. This location in Downtown Disney will be the seventh Porto’s bakery and cafe to open, with other locations in Burbank, Glendale, Buena Park, Downey, and West Covina.

Porto’s bakery also makes donations to nonprofits and homeless shelters like the Union Rescue Mission. The refugiados are brushed with a light sugar wash at Porto’s cafe in Glendale. Rosa Porto, Raul Porto, and their daughter Margarita Porto standing in front of one of Rosa’s cakes. Service was great even though they were pakced. ❤️ Just want to live inside the bakeshop!

The steak torta is especially good, made with grilled flank steak and topped with tomato, pickled onions, and avocado spread. The steak is tender enough that teeth ease through holiday inn express banning it effortlessly. The pickled onions are so good, they should be sold by the pound. The last time I visited, I had a summer special sandwich of barbecued guava pulled pork.

In 1962, our family presented papers to leave the country. It was a difficult time because both my parents were fired from their jobs. Prior they had made very good salaries, and then we went from that to making zero dollars. Our neighbor told my mother, “Hey, you got to start making those cakes that you make for your kids, for everybody else, because you need to make some money”. My mother was a talented baker—she was self-taught and so that is how we got started. But money was illegal, and you were not supposed to have a private enterprise.

She lived with the aunt for several years after her father died at a young age. These memories, and recipes from her grandmother, would inspire her once she began her own business. The potato ball is as good a place as any to start when talking about Porto’s. The balls are coated in breadcrumbs and fried to a deep, tawny brown.

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