La Borra's iconic pastry. A soft, sponge-like bread with subtle vanilla throughout, topped with a thin shell of decorative sugar crust that crackles when you bite into it. It's the ur-concha—exactly what conchas should be. Sold fresh throughout the day.
Tips from diners
Buy them warm from the morning batch—conchas decline in texture after they've sat more than a few hours.
The vanilla concha is the non-negotiable order. Everything else is secondary.
La Borra's answer to the Spanish palmera. Puff pastry twisted into an ear shape and baked until crispy, then dusted with cinnamon sugar. They're meant to be eaten straight from the paper bag, still warm and shattering. Simple and satisfying.
Tips from diners
Eat these immediately—they soften quickly. The crispness is what makes them special.
La Borra's second most popular pastry. Similar structure to the vanilla concha—soft, spongy crumb—but with chocolate folded through. The sugar crust crackles the same way. It's slightly richer than vanilla but still balanced.
Tips from diners
The chocolate flavor is subtle, not overpowering. If you want intense chocolate, try a different pastry.
A sweet roll with layers—guava paste and cream cheese spiraled into puff pastry. It's not as famous as La Borra's concha, but fans swear by it. The tang of the cream cheese balances the guava's sweetness.
Tips from diners
This is worth trying if you want something beyond the standard concha.
A simple, reliable coffee. La Borra's in-house roasted beans bring flavor and body—it's not burnt or bitter. The milk is steamed properly without being overheated. This is a café you'd order 100 times and get the same quality result.
Tips from diners
This is consistent and affordable—the perfect neighborhood coffee, not a destination for specialty enthusiasts.
La Borra del Café was founded in 2012 and now operates over 70 locations across Mexico and the US. The philosophy is consistent: in-house roasted beans sourced directly from Mexican farmers, traditional Mexican pastries and breads, and community-focused café design. Each location sits on a street corner and has a different 'soul' reflecting its neighborhood. The vanilla concha is iconic—soft, spongy texture with a scrumptious sugar crust.
This is the most affordable quality coffee-and-pastry combo in the city. A concha and café con leche is under 60 pesos.
La Borra locations are designed to feel neighborhood-focused with book-sharing and local event space. It's not just a transaction.
In-house roasted beans are roasted fresh every day. The Polanco location is on a corner with good natural light—pleasant for lingering.
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