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Porchetta Pork House

Mexico City, Polanco

%

Overall Rating

  • Ambience 90%
  • Service 90%
  • Food (Execution) 100%
  • Creativity 90%
  • Value 90%

Details for Location Reviewed
Porchetta Pork House

Locale: Mexico City, Polanco
Address: Campos Elíseos 247

Telephone: +52 55 6840 0588
Restaurant Type: Casual Dining, Sandwich shop
Cuisine: Sandwiches
Service Type: Table Service
Price: $$$ Menu items offered: Coffee, Desserts, Salads, Sandwiches, Soups
Hours: Mon-Sun: 12pm to 12am

Restaurant Details
Porchetta Pork House

Locale: Mexico City, Polanco
Address: Campos Elíseos 247

Telephone: +52 55 6840 0588
Restaurant Type: Casual Dining, Sandwich shop
Cuisine: Sandwiches
Service Type: Table Service
Price: $$$ Menu items offered: Coffee, Desserts, Salads, Sandwiches, Soups
Hours: Mon-Sun: 12pm to 12am

Summary of Review

A lip-smacking, mouth-watering delicious, sandwich. Hands down, our favorite in all of Mexico City.

Summary of Review

A lip-smacking, mouth-watering delicious, sandwich. Hands down, our favorite in all of Mexico City.

Restaurant Review for Porchetta Pork House

 

Review by: Ollie O
Rating: 4.6 stars
Review Date: 09/19/2016

The great Latin American Sandwich Search led us to the Porchetta Pork House, located right across from the Marriott Hotel in Polanco. We’ve tasted quite a few good sandwiches in Mexico City. There was that great smoked brisket sandwich at Porco Rosso. And the Reuben at Manhattan Deli was pretty darn good. Bravo Lonchería has some darn good sandwiches like the one we described in our review.

But OMG. The San Francisco at Porchetta Pork House has got to be my favorite.

Before I get into the details let’s spend a couple of paragraphs laying the ground work. Porchetta is the word for an Italian roasted pork belly, both the loin and the fat cap, butterflied, stuffed and roasted. It’s basically the same cooking technique as a pork loin roulade, but typically stuffed with a different set of ingredients. You can read more about porchetta here.

At any rate, once this pork loin has rolled around on the rotisserie at the Pork House for about four hours, its lip-smacking, mouth-watering delicious. They cut up the meat using the leaner loin cuts with a little bit of the fat for the Chilanga, San Francisco, Yucateca and Ajogada. Only the leaner meat of the loin is used in the Cubano. And the fat of the pork belly is used in the New York sandwich.

I had the San Francisco with the caramelized onions, arugula and garlic mayonnaise. All nestled down into a small, crispy country-style ciabatta loaf, sliced in half. That, my friends, was heaven in a sandwich.

I’ll be back to try the New York tomorrow. See you there.

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