A kitchen is transformed when two identities meet and each brings something different. The collaboration between Porfirio\u2019s and SMP\u00ae starts from that idea to present four special dishes in which SMP\u00ae\u2019s cuts, fire-cooked preparations and rubs are woven into a selection created for those looking to discover new ways of bringing flavor to the table.<\/p>\n
Available through December 31, this collaboration brings together recipes that travel through different moments of a meal: from beans with crispy pork belly to a grilled rib eye and a dessert where guava takes center stage. Each dish has its own character, with ingredients and combinations that make this collaboration a different experience within Porfirio\u2019s menu.<\/p>\n
The collaboration between Porfirio\u2019s and SMP\u00ae puts one element at the center that can transform any preparation: seasoning. SMP\u00ae rubs are worked into different recipes, alongside ingredients such as skirt steak, pork belly and rib eye, giving each dish its own personality.<\/p>\n
The selection isn\u2019t limited to cuts of meat. It also revives preparations rooted in northern Mexican cooking, ingredients that are part of Mexican tradition and contrasts that extend all the way to dessert.<\/p>\n
The result is a journey that combines grill, crispy textures, sauces with character and a sweet finish. Four dishes with distinct profiles, brought together by a collaboration that invites you to look at the menu from a different perspective.<\/p>\n
The Frijoles con Veneno and Pork Belly bring together ingredients that find their strength in contrast. The dish starts with bayo beans and roast pork seasoned with SMP\u00ae Rub del Norte, served with 80 grams of crispy pork belly.<\/p>\n
The bean base offers a soft, comforting texture, while the roast pork adds depth to the whole. The pork belly, for its part, brings a crispy texture that contrasts with the consistency of the other ingredients.<\/p>\n
It\u2019s a combination that revives recognizable elements of northern cooking and brings them together in a dish where every component has a defined role. A way to begin the journey with a mix of tradition, intensity and different textures.<\/p>\n
Skirt steak takes center stage in the Barbachera, a 200-gram preparation seasoned with SMP\u00ae Rub del Norte and served with northern chile piqu\u00edn salsa, onion, cilantro and lime.<\/p>\n
The experience continues with corn and flour tortillas, two options that let you bring the ingredients to the table in a familiar, versatile way. The chile piqu\u00edn salsa adds a contrast that complements the meat, while the onion, cilantro and lime balance each bite.<\/p>\n
Rather than focusing only on the cut, this dish revives a custom closely tied to the Mexican table: gathering the ingredients, building each taco to taste and finding the balance between meat, salsa and sides.<\/p>\n
SMP\u00ae Rub del Norte is part of that identity, lending character to a dish made for those who appreciate great cuts and combinations inspired by northern cuisine.<\/p>\n
With 300 grams of rib eye, the Tapa de Rib Eye takes the collaboration into grill territory. The meat is grilled with SMP\u00ae Rub del Pac\u00edfico and served with French fries, Parmesan cheese and a special sauce made with chile piqu\u00edn, lime and roasted garlic.<\/p>\n
Here, how the meat is prepared is the starting point. The rub complements the cut, while the sauce brings together the heat of the chile, the acidity of the lime and the character of roasted garlic. The Parmesan fries round out the plate with a different texture and a side that contrasts with the meat.<\/p>\n
It\u2019s a combination that lets you appreciate different elements in a single dish, from the grilled cut to the sides that shape its profile.<\/p>\n
The Tapa de Rib Eye shows that a culinary collaboration can also be explored through details: the seasoning, the cooking and the way each element fits into the whole.<\/p>\n
The journey ends with a sweet preparation that brings SMP\u00ae rubs into different territory.<\/p>\n
The Doraditas de Hojaldre combine layers of puff pastry with diplomat cream and guava paste. They\u2019re served with vanilla ice cream, candied pecans and SMP\u00ae Dessert Rub.<\/p>\n
The puff pastry brings a light, crispy texture that contrasts with the creaminess of the filling. The guava paste adds a fruity profile, while the vanilla ice cream contributes a soft, cold sensation. The candied pecans complete the dish with a crunchy touch.<\/p>\n
The addition of SMP\u00ae Dessert Rub extends the collaboration to the final course of the meal, showing that seasonings can also be part of a sweet experience.<\/p>\n
The collaboration between Porfirio\u2019s and SMP\u00ae brings together four preparations with their own identities: a combination of beans and pork belly, a skirt steak inspired by the flavors of the north, a grilled rib eye and a puff pastry dessert with guava.<\/p>\n
Each one offers a different way to explore the ingredients, rubs and techniques that shape this special selection.<\/p>\n
All four dishes will be available at Porfirio\u2019s through December 31. A limited-time collaboration that invites you to discover how two brands can meet around the table and give rise to new combinations.<\/p>\n","protected":false},"excerpt":{"rendered":"
A kitchen is transformed when two identities meet and each brings something different. The collaboration between Porfirio\u2019s and SMP\u00ae starts from that idea to present four special dishes in which SMP\u00ae\u2019s cuts, fire-cooked preparations and rubs are woven into a selection created for those looking to discover new ways of bringing flavor to the table. […]<\/p>\n","protected":false},"author":7,"featured_media":10171,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-10173","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria"],"acf":[],"yoast_head":"\n