I Can’t Stop Ordering These Cuban Pastries for Myself and Everyone I Know

Every time I stroll into a location of L.A.’s beloved Porto’s Bakery, the huge line makes me smile. Porto’s is, in truth, the only place I’m delighted to wait in line, due to the fact that there’s no restaurant like it. It’s one of those magical places where you can quickly put together a $4 breakfast or a $6 lunch and treat yourself to a lavish however budget friendly dessert.

Porto’s, famous for both sweet and savory Cuban food, has two greatest hits: guava-and-cheese strudels and picadillo-filled potato balls. These strudels are ideal: flaky and airy and fruity and sweet, however not too sweet. The potato balls, which are coated in panko and deep-fried, are pure convenience, filled with mashed potatoes, ground beef, peppers, onions, and spices. These potato balls are precisely what I wish to consume today, for lunch or for breakfast or for late at night when my mind is wandering and I can’t remember what day of the week it is.

During this very odd and unsettling moment in time when there is no line at Porto’s because no clients are permitted inside Porto’s, you must be pleased to hear that Porto’s has bake-at-home products that can be shipped nationwide.
Like whatever at Porto’s, a bake-and-home order is an unbelievable value. A lots guava-and-cheese strudels or a lots potato balls are $16.99. That very same price likewise gets you a dozen empanadas or a dozen meat pies or 15 cookies. Porto’s likes to keep to things easy and cost effective.

The refrigerated shipping varies, however you can, for example, pay a $24.99 shipping cost for four dozen pastries sent out to Brooklyn. Factor in a $10 discount rate for your very first order, which suggests 48 products in Park Slope for about $80.
Porto's Bakery Delivers Nationwide
Those of you in L.A. can still drive over to pick up freshly baked Porto’s items. I’ve been telling good friends that Porto’s curbside pickup is as efficient as a skillfully planned military operation. You would expect nothing less from a group of bakeries that feel as large as plane garages and serve countless consumers every year.

After creator Rosa Porto died late in 2015, the Los Angeles Times released a piece that called Porto’s’ “the most precious bakeshop in Los Angeles.” It was a truth that was self-evident.
Porto’s has actually assisted specify Los Angeles food for more than 4 years. It’s crossed cultures in such a way few things have: I remember speaking to Chase and Chad Valencia at modern-day Filipino restaurant Lasa almost three years earlier. They told me they matured thinking Porto’s pastries were Filipino food because they ate so many guava-and-cheese strudels and potato balls at household parties.

Porto’s remains in business of offering excellent food, but you likewise get enduring memories. So when I go there, I think about how my child stuck his finger in his Lightning McQueen birthday cake from Porto’s before we might take a photo of it. I consider how I took my moms and dads to Porto’s recently and how they flipped out and stated they preferred Porto’s to any Chinese pastry shop. I consider how they’ve insisted on getting guava pastries each time they check out L.A. I miss out on the line at Porto’s a lot today.

A couple of days ago, I posted some pictures of my newest Porto’s order on Instagram. A good friend who had actually just recently left L.A. and moved out-of-state DMed me and asked me to send him a potato ball. I told him that he might now easily get a dozen delivered to his house. I’m pretty sure I’ve changed his life.

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