It was a little past 12 when I got to Porto’s. No surprise that starting with the parking lot, it would be jam packed. Both times, I lucked out on parking. As with my first visit, there was a car leaving as soon as I entered the parking structure. SCORE! I felt bad for the cars waiting. It seems like they have been waiting around (on other sides of the structure) for a while to get a spot. But I was able to find parking without waiting at all, both times.
During my first visit to Porto’s (a Monday or Tuesday, my weekend), I went around lunchtime too. I imagine that a lot of those people would’ve been people working in nearby areas stopping by during their lunch break. For me, it was one of those relaxing, farting around days. I had all the time in the world that afternoon. My kind of afternoon! I don’t get enough of these kinds of afternoons. It’s when time seems to slow down and lets you take a breather. There is no pressure for anything. I don’t have any place I need to be. I don’t have anyone to answer to. I can do whatever I want, go wherever I want. Sweet freedom! You know what I mean. It was that kind of afternoon.
When I watched Chef, I did not crave a Cubano at all. It’s probably because I had gotten the precravings prior to watching the movie and had gotten that taken care of days earlier. Boy if I did not get that Cubano fix that day before watching the movie a few days later, I think I would have been DYING for one during and after the movie. The Cubanos from that taco truck looked amazing. I love that melted butter they slather on the bread. I can just imagine the sales in Cubanos going up everywhere because of this movie.
Oh and that kid in the movie! I can imagine him growing up to become a great chef too, as he is learning the ropes at such a young age from his chef father. And what a social media guru he is! The little guy did such a great job with twitter. Total “head of marketing” material (I can imagine him growing up to wear multiple hats if he ends up taking over his father’s business later). But on another note, speaking of kids….honestly, I kind of feel uneasy and uncomfortable having kids in the kitchen. Currently, at my work, we have two kids (aspiring chefs) that come in a few times a week to learn and gain hands on experience working in a professional style setting. They are 14 and 16, too young to be exposed to the foul language, brutal (sometimes savage-like) behavior, the dirty talk, and all the other ugly stuff that no child should be exposed to. But that is just my own personal opinion. They seem to really enjoy their time there…and I guess my boss likes the free labor and molding little ones to be future chefs. It’s a symbiotic deal.