Porto's Sweet & Savory Sampler
94%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaSample the best of both worlds with this sweet and savory bundle! Enjoy their signature Potato Ball®, classic Chicken Empanada, and savory Meat pies all in one irresistible selection. Treat yourself to the mouthwatering dessert trio: Cheese Roll®, Refugiado® (Guava & Cheese Strudel), and Dulce de Leche Besito® Cookie. Whether you’re experiencing it for the first time, serving as an appetizer at your next celebration, or gifting to someone special, it’s the perfect choice for any occasion.
Porto’s Bakery began in the heart of Cuba, where the scents of founder Rosa Porto’s family’s recipes filled her childhood. Her love for baking blossomed in that aromatic kitchen, leading to her one-of-a-kind cakes being shared with neighbors and friends. From humble beginnings and a dream for a better life, Rosa and her husband, Raul Sr., embarked on a cake-filled adventure. Upon emigrating from Cuba and reaching California, she opened her first storefront on Sunset Boulevard in Echo Park in 1976. What started as a small, home-based operation soon flourished into a beloved bakery. Rosa’s legacy lives on through her children and grandchildren, who, alongside a dedicated team, continue to craft irresistible baked goods and carry forward the cherished Porto’s tradition.
This package serves 6-8 people and includes
- Savory Sampler
- 5 Potato Balls®
- 5 Chicken Empanadas
- 5 Meat Pies
- Sweet Sampler
- 5 Cheese Rolls®
- 5 Refugiado®
- 5 Dulce de Leche Besito®
- Each Potato Ball® measures approx. 2.1" and weighs 3 oz.
- Each Chicken Empanada measures approx. 5″ × 2″ × 1.4″ and weighs 3 oz.
- Each Meat Pie measures approx. 3.7″ × 3.7″ × 1.4″ and weighs 3 oz.
- Each Cheese Roll® measures approx. 1″ × 4.2″ × 1″
- Each Refugiado measures approx. 3.1″ × 4.21″ × 1.3″ and weighs 3.8 oz.
- Each Dulce de Leche Besito® measures approx. 1.7″ × 2″ and weighs 1.4 oz.
- Arrives frozen and ready to bake
- Pastries ship frozen with dry ice.
- Dry ice may dissipate in transit.
- Do not remove dry ice with bare hands.
- Upon arrival, store pastries in the freezer for up to 40-50 days. A specific use-by date is labeled on each box.
To Serve
Potato Balls®
- Preheat oven to 350° F. While oven is preheating, place provided parchment paper on the baking sheet. Next, place the Potato Balls® on the parchment paper and make sure they have at least 1/2" of space between each piece to bake evenly.
- Place the baking sheet in the middle of the oven. Bake the Potato Balls® for 20-30 minutes in a conventional oven, 15-25 minutes in a convection oven, or until golden brown. Because all ovens vary, check the Potato Balls® 5 minutes. before the recommended baking time.
- When the Potato Balls® reach a golden brown, remove them from the oven. Let them cool down completely before you enjoy them, which takes about 15 minutes since the filling takes longer to cool.
- Serve & enjoy!
Chicken Empanadas
- Preheat oven to 400° F. While oven is preheating, stack two baking sheets, one on top of the other. Place provided parchment paper on the top baking sheet, then place pastries on parchment paper and make sure pastries have at least 1/2" of space between each piece to bake evenly.
- Place the two baking sheets in the middle of the oven. Bake pastries 20-30 minutes in a conventional oven, 15-20 minutes for convection, or until golden brown. Because all ovens vary, check the pastries 5 minutes before the recommended baking time.
- When pastries are done, remove them from the oven. Let the pastries cool down completely before you enjoy them, which takes about 15 minutes since the filling takes longer to cool.
- Serve & enjoy!
Meat Pies
- Preheat oven to 400° F. While oven is preheating, stack two baking sheets, one on top of the other. Place provided parchment paper on the top baking sheet then place pastries on parchment paper and make sure pastries have at least 1/2" of space between each piece to bake evenly.
- Place the two baking sheets in the middle of the oven. Bake pastries 20-30 minutes in a conventional oven, 15-20 minutes for convection, or until golden brown. While they bake, prepare simple syrup by placing 1/4 cup of water and 1/4 cup of sugar in a saucepan and stir to combine over medium to high heat. Once the sugar has dissolved, and the mixture has come to a boil, remove from heat. Because all ovens vary, check the pastries 5 minutes before the recommended baking time.
- When pastries are done, remove from oven and brush them with simple syrup while they are still hot. Let the pastries cool down completely before you enjoy them, which takes about 15 minutes since the filling takes longer to cool.
- Serve & enjoy!
Cheese Roll
- Preheat oven to 400° F. While oven is preheating, stack two baking sheets, one on top of the other. Place provided parchment paper on the top baking sheet, then place pastries on parchment paper and make sure pastries have at least 1/2" of space between each piece to bake evenly.
- Place the two baking sheets in the middle of the oven. Bake pastries 20-30 minutes in a conventional oven, 15-20 minutes for convection, or until golden brown. Because all ovens vary, check the pastries 5 minutes before the recommended baking time.
- When pastries are done, remove them from the oven. Let the pastries cool down completely before you enjoy them, which takes about 15 minutes since the filling takes longer to cool.
- Serve & enjoy!
Refugiado
- Preheat oven to 400° F. While oven is preheating, stack two baking sheets, one on top of the other. Place provided parchment paper on the top baking sheet, then place pastries on parchment paper and make sure pastries have at least 1/2" of space between each piece to bake evenly.
- Place the two baking sheets in the middle of the oven. Bake pastries 20-30 minutes in a conventional oven, 15-20 minutes for convection, or until golden brown. While they bake, prepare simple syrup by placing ¼ cup of water and ¼ cup of sugar in a saucepan and stir to combine over medium to high heat. Once the sugar has dissolved, and the mixture has come to a boil, remove from heat. Because all ovens vary, check the pastries 5 minutes before the recommended baking time.
- When pastries are done, remove from oven and brush them with simple syrup while they are still hot. Let the pastries cool down completely before you enjoy them, which takes about 15 minutes, since the filling takes longer to cool.
- Serve & enjoy!
Dulce de Leche Besito
- Preheat oven to 350°F. While oven is preheating, stack two baking sheets, one on top of the other. Place provided parchment paper on the top baking sheet, then place cookies on parchment paper and make sure pastries have at least 1/2" of space between each piece to bake evenly.
- Place the two baking sheets in the middle of the oven. Bake cookies 20-25 minutes in a conventional oven, 10-15 minutes for convection, or until the top and bottom are golden brown. Because all ovens vary, check the cookies 5 minutes before the recommended baking time
- When cookies are done, remove from the oven and allow to cool. Dust top of Besitos with powdered sugar. Allow cookies to cool completely before you enjoy them, which takes about 15 minutes, since the filling takes longer to cool.
- Serve & enjoy!
- Potato Balls® – Filling (Ground Beef, Onion, Bell Peppers, Tomato Puree, Green Olives, Salt, Cooking Wine, Garlic, Extra Virgin Olive Oil, Vinegar, Spices, Xanthan Gum), Dough (Milk, Potatoes, Water, Butter, Salt) Coating (Eggs, Bread, Crumbs, Panko Crumbs, Canola Oil). Contains: Wheat, Milk, Eggs
- Chicken Empanadas – Filling (Chicken Breast, Onion, Milk, Carrots, Green Peas, Tomato Puree, Butter, Bell Peppers, Raisins, Corn Starch, Cooking Wine, Wheat Flour, Vinegar, Chicken Stock, Extra Virgin Oil, Garlic, Salt, Spices), Dough (Wheat Flour, Vegetable Shortening, Water, Sugar, Nonfat Milk, Salt, Egg). Contains: Wheat, Milk, Soy, Egg
- Meat Pies – Filling (Ground Beef, Onions, Bell Peppers, Tomato Puree, Green Olives, Corn Starch, Salt, Cooking Wine, Garlic, Extra Virgin Olive Oil, Vinegar, Beef Stock, Spices), Dough (Margarine, Wheat Flour, Water, Vegetable Shortening, Salt, Deactivated Yeast, Eggless Glaze, Egg Shade Color). Contains: Wheat, Soy, Milk
- Cheese Rolls® – Filling (Cream Cheese, Sugar, Milk, Eggs, Corn Starch, Vanilla), Dough (Wheat Flour, Butter, Water, Salt, Deactivated Yeast).
- Refugiados® Guava & Cheese Strudel – Filling (Cream Cheese, Guava Jam, Milk, Eggs, Corn Starch), Dough (Wheat Flour, Margarine, Water, Vegetable Shortening, Salt, Deactivated Yeast, Eggless Glaze, Egg Shade Color).
- Dulce de Leche Besitos® – Filling (Dulce de Leche), Dough (Wheat Flour, Butter, Sugar, Eggs, Vanilla, Salt).
Contains: Wheat, Milk, Eggs, Soy
LA's Iconic Cuban Bakery Since 1976
LA's Iconic Cuban Bakery Since 1976
Porto's Bakery began in the heart of Cuba, where the captivating scents of founder Rosa Porto’s family's recipes filled her childhood. Her love for baking blossomed in that aromatic kitchen, leading to her one-of-a-kind cakes being shared with neighbors and friends where she unknowingly was creating a reputation that would follow her a lifetime. From humble beginnings and a dream for a better life, Rosa and her husband, Raul Sr., embarked on a cake-filled adventure.
Upon emigrating from Cuba and reaching California, she opened her first storefront on Sunset Boulevard in Echo Park in 1976. What started as a small, home-based operation soon flourished into a beloved bakery. Today, Porto's is renowned for its signature treats like Cheese Rolls®, Refugiados®, and the famous Potato Ball®, as well as an array of cakes, sweets and savory delights. Rosa's legacy lives on through her children and grandchildren, who, alongside a dedicated team, continue to craft irresistible baked goods and carry forward the cherished Porto's tradition. Porto's has gradually grown into six current locations in the Los Angeles area, with a seventh location in Downtown Disney on the way. Rosa’s recipes and high standards continue to be carried on by her family, and now their most popular pastries and cakes are shipping nationwide!
