Porcus: The pork specialty space that became a Creole pub | gastronomy | ec stories

How many captains can one drink when the nerves are high, the music is loud, and many friends fill the table? Perhaps it is better not to give an exact number when faced with this question (or perhaps it is better to lie). What we certainly don’t need any calculations for is the measurement of when things are going well. Especially if it comes to Gastronomy.

A place – a corner, in this case – to enjoy good food and good drinks has just revamped its menu to try at a time that suits you: as soon as we get up; at noon for a hearty lunch; Or at the end of the afternoon when the body demands a reward and a little smugness.

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A few weeks ago, Porcus opened its doors as a Creole pub. A few months passed in which this restaurant, which previously specialized only in pork, was able to operate normally until the arrival of the epidemic. Today, with Chef Alvaro Cornego at the helm, Porcus’s kitchen is open to more recipes from the national repertoire, without losing a part of its essence.

Among the novelties we find a strong antiochero fettuccine with medallions of grilled loin. Photo: Heroina Studio.
/ hero study

Classic and unfussy snacks from every pub bar (sausages or bagels with ham crusts in French toast, like All Kinds of Life) and cocktails like pisco sour, chilcano or the aforementioned captain share the space with fusion-sprayed creations and plenty of creativity. .

Varied dishes such as boreks burger, portion of pork siu maise or black mini bao with prawns are a good reflection of the variety we find here. Some stars remain from the previous menu, such as carapulcra with crispy bacon or salty ham, but new favorites have been added.

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It’s impossible to miss the Antiochiro Fettuccine with Sealed Loin, Stuffed Potatoes, Cream of Agie de Galena (with a generous serving of rice with corn) and a roast with mashed potatoes and rice that promises to protect us from the chill of our days. If you haven’t met Porcus before, this is a good opportunity to shop.

Among the house's main chests: Porcus carapulcra with chocolate and spices. It comes with pork rinds, Creole sauce, and a portion of rice with corn. Photo: Heroina Studio. — Among the house’s main chests: Porcus carapulcra with chocolate and spices. It comes with pork rinds, Creole sauce, and a portion of rice with corn. Photo: Heroina Studio. / hero study

stay in the family

Brothers Alvaro and Ana Lucia Cornejo are at the forefront of the new Porcus concept. He is a chef by profession, and she has a degree in Hospitality.
His idea was to expand the possibilities of the menu and bring the neighbors closer to try different experiences, from early to late at night. The duo also runs the Las Bolenas Tea Room in Miraflores.