At Porco Rosso ($$$), our food critics consistently recommend: Tortelli di Zucca, Ossobuco Blanco, Aguachile Negro de Camaron. Tortelli di Zucca scores 90.5/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Handmade pumpkin tortelli in sage butter. Seasonal, limited, the autumn draw.
"The pasta is made in-house, the pumpkin is seasonal, the butter is brown. A committed seasonal dish."
Veal shank braised in white wine, gremolata, and rosemary. The Italian import that works in Mexico City.
"Veal shank in white wine — the Italian import that works perfectly in Mexico City. Meltingly tender."
Black-engineered aguachile with tiger shrimp, charred onion, and black garlic. Italy meets Baja.
"Italy-meets-Baja: aguachile negro with black garlic. The black garlic is a brilliant addition."
Crispy Iberian ham croquette, saffron aioli inside. The bar snack worth crossing the city for.
"Iberian ham croquette, saffron aioli. The bar snack worth crossing the city for."
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