When searched by police, neighbors would hide her baking supplies to protect her.Īfter 8 years, Rosa and her family were able to immigrate to the United States. They would give her ingredients when it was hard for Rosa to obtain them. With her husband in labor camp, Rosa Portos was trying to make ends meet.Ī neighbor asked her to make them a cake and through word of mouth, she was getting orders from her neighbors.Īll of a sudden, she was running an illegal bakery under the communist Cuban regime, cooking for neighbors who couldn’t get enough of her cakes and pastries. They ship nationwide pre-baked goods and ready to eat Milk ‘N Berry cake once thawed.
If you can’t get to any one of the 5 Porto’s locations, you can order from their online store. Medium-roast espresso made from Arabica beans with dulce de leche, sweet vanilla, and whole milk.This shake is made from Mamey (a tropical fruit with sweet, floral, and nutty notes) ice-blended with whole and condensed milk.Finished with whipped cream, fresh berries, and powdered sugar. It’s layered with whipped cream and a blend of blueberry, strawberry, and blackberry. Sponge cake heavily-soaked with condensed milk, evaporated milk, cream, and a touch of brandy.Covered with dulce de leche and a dark chocolate drizzle with dark chocolate. Almond sponge cake, whipped cream, and dulce de leche custard.
Portos fruit tart cracker#
A rich, creamy cheesecake topped with strawberry glaze & fresh strawberries on a graham cracker crust.Finished with a mango glaze and fresh fruit. Made up of a sponge cake that has been lightly soaked with passion fruit, layered with mango mousse.The tarts are decorated by hand, so designs may differ slightly. A buttery tart topped with a layer of sponge cake, vanilla custard, and an assortment of fresh fruit including locally grown, California strawberries and blueberries, imported mangoes, and other seasonal fruit.Cuban-style stewed beef with bell pepper, onion, olive, tomato sauce, and Spanish seasonings served with steamed jasmine rice, Cuban-style black beans, and maduros (sweet, fried plantain).Served with a side of cilantro salsa verde (fresh herbs, citrus, crushed red pepper, and a touch of avocado). Grilled, marinated, skin-on, free-range chicken breast served with steamed jasmine rice, Cuban-style black beans, and maduros (sweet, fried plantain).Slow-roasted pork, sweet roasted ham, Swiss cheese, pickles, and Cuban dressing (mustard, mayonnaise, and house seasonings).Served on a Medianoche roll (a sweet bread) and pressed. Cage-free egg omelette with shredded Jack and cheddar cheeses and sweet, roasted ham a spread of mayonnaise and mustard.
Traditional puff pastry made with spinach, feta, ricotta, and mozzarella cheese.Puff pastry filled with Cuban-style ground beef with onion, bell pepper, olive, and Spanish seasonings.Savory hand pie filled with Cuban-style chicken fricassee (slow-cooked chicken breast, carrot, raisins, peas, onion, tomato sauce, and Spanish seasonings).Puff pastry with cream cheese filling and guava jam.Porto’s signature potato puree are filled with Cuban style ground beef with onion, bell pepper, olive, and Spanish seasonings with a crispy panko crust.Traditional puff pastry made with European-style butter with Porto’s signature cream cheese filling, topped with sugar.A shortbread cookie with Porto’s signature dulce de leche filling.A classic cookie with Belgian chocolate chips, a chewy center, and crisp edges.Here are 23 best things you must try on their menu! Bake goods: With over 25,000+ positive reviews on across their 5 locations, many Angelenos would agree that Porto’s Bakery may be the best bakery in Los Angeles! Here are the five locations Porto’s bakery is currently located across Los Angeles city and county: Us Los Angelenos know that the lines at Porto’s are completely warranted and the hype is real! They have since expanded to 5 Porto’s Bakery locations across Los Angeles.Įven with their expansion, it’s not rare to find many of these bakeries with long lines with almost a hype-up following. I was first introduced to those delicious cheese rolls and potatoes ball from Porto’s almost 10 years ago when a friend bought some on our road trip from Los Angeles to the Grand Canyon.Īfter that, I was hooked and often journey to Glendale or Burbank to buy some more tasty treats. As I sit here writing this article about one of Los Angeles’s most popular bakery, I’m mentally making a note of what I want to order at Porto’s next time I go there, which is probably tomorrow.
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