Porco Rosso, American restaurant in Roma district, Mexico City
Porco Rosso is a restaurant in the Roma district of Mexico City housed in a narrow space designed like a railroad car. It serves American barbecue dishes prepared using Kansas City-style cooking techniques.
The restaurant was founded in 2015 by chef Bobby Graig and the Rigoletti Group when the city already had other American barbecue establishments. Its opening came as Mexican diners showed growing interest in this cooking style.
The restaurant draws affluent Mexican diners who value American barbecue culture. They share grilled meat courses at closely arranged tables, creating a social dining experience among like-minded guests.
The establishment offers half-portion platters without bones for guests preferring smaller servings. It is open daily, with extended hours on weekends.
A vegetable garden grows on the property, with produce incorporated into the menu. This feature is uncommon for barbecue restaurants in the city.
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