Porfirio’s Restaurant is adding some sizzle to the South of Fifth brunch scene with a variety of savory dishes offered at seven different stations and a bevy of delicious cocktails. Patrons are invited to indulge in Mexican creations put together by Executive Chef Luis Miguel Cortazar including authentic Mexican Cheeses, Cazuelas, Pozole, Soups, Eggs, a Raw Bar and Desserts. The cazuelas featured for brunch include Cochinita Pibil, Yucatan-style ‘pibil’ slow roasted pork, marinated in bright citrus juices; Mole Poblano, pulled chicken in exotic “twenty spice” mole; Camarones al Chipotle, prawns marinated with spicy chipotle pepper sauce and many more traditional Mexican dishes. Salads will be available to those looking for lighter fare. At the raw bar, guests can choose from Yucatan, Peruvian, or Caribbean style ceviches, as well as shrimp cocktail and Moro crab claws. Also available for brunch-goers is an à la carte menu with choices such as Pescado Al Pastor, fresh local fish, rubbed with peppers and spices achiote sauce, topped with diced grilled pineapple, onions and cilantro; Chile Relleno De Queso, poblano pepper stuffed with queso panela and mozzarella, immersed in smoked chipotle tomato sauce; and Sábana Invierno, traditional Mexican flattened tenderloin steak, decadently topped with refried beans, tomatillo verde sauce, mozzarella cheese and sour cream. Desserts range from Flan Casero to Churros, dough fritters with crème anglais, caramel, strawberry, chocolate syrup and hot cocoa.
A variety of cocktails such as Bloody Marias, Porfirio’s Mexican take on the traditional Bloody Mary with tequila, Mexmosas made with Mexican sparkling wine, Micheladas and Margaritas such as Mango, Jamaican Cilantro, Watermelon Jalapeño and Tamarindo are available.
Porfirio’s Executive Chef Luis Miguel Cortazar has an extensive background in Mexican cuisine having served as Executive Chef at various resorts throughout Mexico such as Azul Sensatori Resort & Spa and Paraiso de la Bonita Resort & Thalasso in Puerto Morelos. At the start of his career, Cortazar had the privilege of working at Zuberoa, a Michelin 3-star restaurant in San Sebastian, Spain. Over the course of his career, Cortazar has held positions at resorts in Bora Bora and Bermuda. As Executive Chef of Grupo Anderson, he has taken Mexican cuisine to the next level and continues to push the boundaries with innovative recipes and playful presentations.
The brunch buffet is $55 per person (tax and gratuity are not included) with one welcome drink included, plus an additional $25 for all you can drink brunch cocktails with premium liquor. Children under 12 years old can enjoy this tasty brunch for $19.
Porfirio’s Restaurant, located at 850 Commerce Street on Miami Beach, is open Monday through Sunday from 11 a.m. to 12 a.m. Brunch is available on Sundays starting November 23rd from 11am-4pm. Valet parking is available. For more information, please visit porfiriosrestaurant.com or call (786) 216-7675.