There’s a world of difference between cooking seafood and letting charcoal transform it. At Porfirio’s, that difference is reflected in the menu.
Luxury Served on Mashed Potatoes
The 350g Charcoal-Grilled Lobster, with sautéed mayonnaise, charcoal-grilled green beans and snow peas, served on jalapeño mashed potatoes, is one of those dishes that doesn’t need to justify its place on the menu: the charcoal smoke and the lobster’s texture do all the work.
A Fish That Demands Character
The 300g Charcoal-Grilled Totoaba, with a touch of macha sauce aioli and zarandeada sauce, offers a smoky and intense profile, designed for those seeking something beyond a traditional grilled fish.
Octopus: Between Mild and Intense
The 250g Grilled Octopus, marinated in guajillo chili, served with mashed potatoes, herb butter, and lemon, combines the characteristic tenderness of well-prepared octopus with the moderate spiciness of guajillo.
Fire as the Main Ingredient
In all three dishes, charcoal is not just a cooking technique. It is, quite literally, the ingredient that connects them and gives them that smoky character that no other method can replicate.
