{"id":4180,"date":"2024-06-06T00:44:44","date_gmt":"2024-06-05T16:44:44","guid":{"rendered":"https:\/\/www.marga.org\/foodblog\/?p=4180"},"modified":"2024-10-05T22:47:49","modified_gmt":"2024-10-05T14:47:49","slug":"l-a-chow-portos-bakery-cafe","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2024\/06\/l-a-chow-portos-bakery-cafe\/","title":{"rendered":"L.A. Chow: Porto’s Bakery & Caf\u00e9"},"content":{"rendered":"\n
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This Cuban Bakery is All the Rage in Southern California<\/h3>\n\n\n\n

Updated in September, 2024<\/strong><\/p>\n\n\n\n

Judge by the hype Porto’s<\/a><\/strong> has been getting in recent years, you would never guess that Porto’s Bakery has been around at its original location in Echo Park since 1976. Perhaps its expansion into six locations hit the Southern California zeitgeist at just the right time. Affordable prices at a time of high food inflation is certainly a draw. All I can say, is that when the co-founder died a couple of weeks ago this was news worthy of a “have you heard?”.

This was my second time at Porto’s. The first time I was less than impressed. Don’t get me wrong, I loved their prices but the baked goods? Not so much. Camila got a cinnamon coffee cake<\/strong> ($10.25 a small ring cake) that was quite good, mostly because of its cinnamon pecan streusel, and I’d had high hopes for the guava strudel<\/strong> ($1.25), but it turned out to be no better than what I could make myself with some puff pastry and guava jam. Later, my sister got the refugiados<\/strong> ($1.35) for her baby shower, which are guava strudels with the addition of cream cheese, and these were marginally better. Still, this is the one place my mother will go out for breakfast to, and I was happy to oblige her. <\/p>\n\n\n\n

We hit the Porto’s in Northridge mid-morning on a Tuesday. I thought this would allowed us to beat both the breakfast and lunch crowds, but apparently everyone else thought the same, as the place was packed – just as packed as when I went for the first time earlier in a weekend morning a couple of months before. It is, fortunately, quite a large locale, so we were able to find a table to accommodate the four of us (+ newborn baby) fairly easily. This was also my opportunity to learn how Porto’s actually works.<\/p>\n\n\n\n

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You see, Porto’s has four different counters<\/strong>, and you have to go to the correct one to order what you want. At the Cafecito counter<\/strong>, which is located to the far left of the entrance, just next to the dining room, you can order coffee drinks, smoothies and juices – they do have fresh orange juice. They also have a small selection of baked goods. After you order, you need to hang around as they will call your name when your drink is ready.

I ordered a dulce de leche latte<\/strong> ($5 for a small), and I liked it quite a bit. For me, it had the perfect amount of sweetness and coffee flavor. It tasted as caramel rather than dulce de leche, however. My daughter also had one and she didn’t like at all – she thought it was too strong and not sweet enough; adding more sugar didn’t help. She is not a coffee drinker, however. My sister had the passion colada smoothie<\/strong> ($5.5), “mango and passion fruit ice-blended with a touch of coconut cream” and it was quite good, it did taste strongly of passion fruit. <\/p>\n\n\n\n

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At the Caf\u00e9 counter<\/strong>, along the main wall facing the front door, you can order food, pastries and drinks. They have a breakfast menu, salads, sandwiches and main dishes as well as cold drinks. If you order a food dish you can also order any drink from the Cafecito offerings. If you just order a pastry, you’ll have to go to the Cafecito for your drinks (except for the beverages in the Cafe’s menu). The line here was quite longer than at the other counters, but they will bring your food to your table (as well as any Cafecito drink you order here). They give you an electronic device which allows them to locate you.<\/p>\n\n\n\n

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If you are only interested in getting pastries, then just head to the Bakery counter<\/strong>. The lines are shorter here and they go faster. You will be able to eat your goodies in the dining room, or any of the tables along the wall or in the patio outside.

Finally, at the end of that counter, you’ll find the Cakes counte<\/strong>r, where you can pick up their cakes. They have some coffee cakes, loaf cakes and portioned caked desserts at the other counters, but round, decorated cakes are the Cake counter. <\/p>\n\n\n\n

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I wasn’t extremely hopeful about Porto’s, after my experience last time we visited, but I was willing to give it another college try. As it was mid-morning, neither breakfast nor lunch time, I decided to hit both at the same and get a little from each menu. Thus I ordered a croissant chocolate twist <\/strong>($2.75) as it sort of reminded me of the wonderful torsades-aux-pepites-de-chocolat<\/em> we used to breakfast with in Paris a whole lifetime ago. I won’t say it was that good, it lacked the wonderful pastry cream for one, but they were better than I expected. I appreciated the small chocolate pepites, much smaller than chocolate chips, and the dark chocolate flavor – which contrasted nicely with the mildly sweet pastry. It’s served cold, so it was better when I microwaved it later. I’ll definitely get this again.
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I also got a baked ham & cheese croissant<\/strong> ($3.25), which I left for breakfast the next day as I wasn’t hungry enough for that and the rest. It’s also served cold so it does need to be microwaved, but it stood very nicely to the microwave and the pastry didn’t get too chewy, as often happens. I liked it even more than the ham & cheese croissant I get at my local bagel shop, and those are $6. This illustrates why Porto’s is so popular.
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Finally, I got a ropa vieja sandwich<\/strong> ($8.7), which comes with crispy fried plantain slices. I was a little afraid when I ordered it. Ropa vieja – shredded beef cooked in a tomato sauce flavored with onions and bell peppers -, is one of my all-time favorite dishes. It’s a pain to make (well, to shred the beef), but it’s absolutely delicious. I got my recipe<\/a> from a Frugal Gourmet cookbook ions ago, and I was a bit afraid about just how it would compare to the “real thing” – assuming that the ropa vieja at Porto’s would be that. And I was also afraid that Porto’s ropa vieja would just not be that good. I needn’t had worried. Porto’s ropa vieja was almost exactly like mine. It had a subtly bitter element – perhaps a different choice of wine? -, but it could have fooled me. So the ropa vieja sandwich was absolutely delicious. The soft bun had the right amount of filling and was a bit hard to maneuver, but I managed not to spill any on myself (a huge accomplishment). For less than $9, this was also wonderfully priced and oh, so delicious. I had the other half the next day for lunch, and it held up very well to the microwave. I’ll certainly be ordering this again. They also serve it as a plate, and I might do that instead.
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Camila, had a chicken milanesa sandwich<\/strong> ($9.6), which comes with mozzarella cheese, tomato, smashed avocado, and spicy jalape\u00f1o spread, all in a Medianoche roll. She was quite happy with it, strange given everything the sandwich had inside it. But then again, this girl just loves milanesas. <\/p>\n\n\n\n

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My mother tried the Napoleon<\/strong> slice ($4.45), a cake consisting of layers of puff pastry covered with vanilla pudding and topped with puff pastry crumbs and powdered sugar. This is a pretty mild tasting dessert, which somehow manages to be more than the sum of its two parts. I think it’s because it’s comparably light and not too sweet, thus appealing to both the very young and the middle aged or older. Now, it won’t win any bakery awards, but it was pleasant enough.
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My sister ordered the fresh fruit tartlet <\/strong>($4.45), which was a little unwieldy and broke when she tried to take it out of the box, but she otherwise liked. It has a lot of fresh fruit, including apple slices. This is a good bet for people who are pretending to be healthier. <\/p>\n\n\n\n

Given that Porto’s is the one place my mom will go ut to for breakfast, I will no doubt be returning. But I would return anyway after this experience. <\/p>\n\n\n\n

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And return I did. I visited my family again in September, and once again we went to Porto’s – this time for breakfast. <\/p>\n\n\n\n

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I wanted to get a breakfast dish both to try one but also to be able to place our whole order at the Caf\u00e9 counter<\/strong>. I thus got the torrejas<\/strong>. This is the Porto’s version of French toast.

I’m not sure what bread they used – their website described it as their “signature croissant loaf,” but they don’t list that as available, and the bread seemed to have more flavor and ingredient on it. In any case, it was very good – the slices were thick and substantive, but still light and fluffy. The torrejas came with a guava sauce, mango cubes, strawberry slices and blueberries and is served with whipped cream cheese. I like to add mascarpone cheese to my French toast, but these had already been cooled down by the fruit, so they didn’t really melt it. Still I liked the dish overall – and it was definitely large enough to share.
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I also tried the flan, which was pretty average for a flan. That’s a good thing, as flan is delicious.

Others in our party were happy enough with their orders, but I didn’t get details. <\/p>\n\n\n\n

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We did bring my sister back a fresh fruit tart<\/a><\/strong> ($33). I had a slice later and enjoyed it very much. It has a tasty shortbread crust and a not-too-sweet pudding base, in addition to lots of fresh fruit. <\/p>\n\n\n\n

Porto's Bakery & Caf\u00e9<\/a><\/strong>
19467 Nordhoff St
Northridge,
(818) 534-5210
Daily 6:30 AM - 8 PM
Part of a Southern California chain<\/em><\/pre>\n\n\n\n
Los Angeles Restaurant Reviews<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"
This Cuban Bakery is All the Rage in Southern California Updated in September, 2024 Judge by the hype Porto’s has been getting in recent years, you would never guess that Porto’s Bakery has been around at its original location in Echo Park since 1976. Perhaps its expansion into six locations hit the Southern California zeitgeist […]<\/p>\n","protected":false},"author":2,"featured_media":4093,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[119,160,155,337,184,28,338],"class_list":["post-4180","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cafes-bakeries-ice-cream","tag-cafes","tag-chain-restaurants","tag-los-angeles","tag-northridge","tag-pastries","tag-reviews","tag-san-fernando-valley","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/4180","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=4180"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/4180\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media\/4093"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=4180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=4180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=4180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}