"Even though the Porto’s in Glendale is technically its second location, this legendary Cuban bakery has been in the neighborhood for over 30 years and is every bit as much of an institution as the original in Burbank. Expect the same great guava pastries, medianoche sandwiches, and long lines at pretty much any point in the day. The good news? This place is a well-oiled machine and somehow wait times rarely exceed 15 minutes. If you’re in Glendale for even an hour, a visit is mandatory. Food Rundown Refugiados (Guava & Cheese Strudel) Flaky, fruity, creamy, and sweet—these iconic pastries filled with guava paste and cream cheese hit all the flavorful notes we want from a baked good, which is probably why they're always the first item to disappear from a box of Porto's. Their name is a nod to Cuban refugees who arrived in the U.S. during the mid-20th century, including the family that founded Porto's. Potato Balls If someone shows up with a box of savory treats from Porto's, there's a 80% chance these are what they're bringing—essentially breadcrumb-coated fried balls of mashed potatoes filled with spiced ground beef picadillo. The original potato balls are great, but the ones stuffed with cheese and spicy peppers are even better. Meat Pies (Pastel De Carne) A sleeper hit that we prefer over their popular chicken empanadas. The picadillo filling inside these is the same as what you'll find in the potato balls, except wrapped in a flaky puff pastry crust. Dulce de Leche Besito Cookies These tend to be a favorite of the ahem older generations, but it's not just your grandmother whose a fan of these petit caramel-filled cookies. They pair especially well with a strong cup of coffee. Medianoche (Midnight Sandwich) The pressed cubano is the most famous sandwich at the Porto's, but we prefer their medianoche by a hair. The fillings are the same—pulled pork, ham, mustard, and pickles—but the crusty baguette-like roll is swapped out for a softer, sweeter egg bread. Plato de Ropa Vieja We don't always order the entree plates at Porto's, but when we do, this solid rendition of saucy stewed beef with rice, black beans, and plantains is our go-to." - Brant Cox
