I found out recently that I was really out of the loop, despite having an opinion of myself that I was really well-travelled. I thought that I knew most of the great places to go and the newest and best restaurants. I was driving down the 10 freeway one day and I noticed that an old dinner theater in West Covina was being renovated. The sign posted that Porto’s was coming to West Covina. I was curious, what was Porto’s?
Well, it turned out Porto’s is this amazing restaurant that all began with a wonderful woman from Cuba that was a fabulous cook and created the most beautiful cakes and pastries. She immigrated to the US with her husband, became known for her delicious and magical creations and eventually opened shop with her family. There are now five locations throughout the greater LA basin where you will find lines out the door on any given day.
By chance, I heard the name Porto’s being discussed at my work. Everyone became really excited and each person had a Porto’s story. Each person had story that centered around a favorite Porto’s dish or dessert. No one was shy, they all volunteered why they loved Porto’s so much. I heard the food was mouth watering and there was nothing quite like it.
So, the next time I was on the 10 freeway, close to Porto’s, I pulled off and ventured in. It was a loud noisy space, with lots of happy people, talking and laughing. I scanned the interior and quickly found the cafe. I ordered a latte, a chocolate hazelnut besito(cookie) and a strawberry shortcake individual. When the cashier asked for payment, I was surprised at first and thought he made a mistake, because the price was so low. I was doubtful that it would taste good at the prices they were charging. Well, I was surprised again when I tried the besito. It had just the right balance of ingredients and was not heavy on the sugar, it literally melted in my mouth. The shortcake was much the same. The latte was frothed to a reach creaminess and the espresso was rich and full.
To create further understanding of what my taste buds experienced, here is a descriptor for a Chocolate Hazelnut Besito cookie: Chocolate Pâte Sucrée (tart dough) filled with chocolate and hazelnut cream and drizzled with dark chocolate.
The Strawberry Shortcake individual: Thin, crispy puff pastry with layers of vanilla custard and whipped cream topped with flakes of puff pastry and powdered sugar.
I realized I was now a part of the Porto fan club and would definitely spread the word to others like me, that have been living in a Portoless world, separated from Southern California’ most Devine food and pastries.
So that’s my Porto’s story, until the next Tea Travels journey, Me Piro-as they say in Cuba!
