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Feb 28, 2024 · Eating out in Portugal is incredibly affordable, particularly outside of Lisbon and particularly at lunchtime. Avoid the tourist traps and the more modern restaurants, and you should be able to find restaurants serving dishes that range from €5-15 per dish in just about any part of Portugal.
- Francesinha. You just can’t sample Portuguese cuisine without having a Francesinha. A delicious sandwich that originated in Porto, this sandwich is made from thin slices of wet-cured ham, bread, roast meat like beef or fresh chipolata sausage, covered in melted cheese, and then dosed in a thick gravy tomato sauce made from port wine or beer.
- Caldo Verde. Caldo verde, or “green soup” is a dish that is very distinctly Portuguese and delivers major taste to go along with its unique appearance. This typical winter Portuguese dish is a very thick and creamy soup popular throughout the country.
- Bacalhau. This is a dish for the seafood fans and possibly the national dish of Portugal. Bacalhau is Portuguese for cod and while it can refer to a variety of different dishes, in this case it will usually refer to dried and salted cod while the fresh version will be known as Bacalhau fresco.
- Sardinhas. While sardines have become very popular among the keto diet community, they are less common in many other parts of the United States. However, in Portugal Sardinhas have long been a major part of the food scene whether on the coast or even further inland.
- Kevin Raub
- AFAR Local Expert
- kevin.raub@gmail.com
- Pastel de nata (custard tart) Where to try it: Pastéis de Belém, Lisbon. Even if you know next to nothing about the cuisine of Portugal, you’re likely familiar with the country’s most famous dessert, a tiny, decadent egg tart with a satisfyingly rich taste usually for under €2.
- Polvo à Lagareiro (octopus with olive oil and potatoes) Where to try it: Páteo, Lisbon. One of the most ubiquitous dishes across the country and one nearly guaranteed to be locally sourced, polvo à Lagareiro is said to have originated in the central Portuguese region known as the Beiras.
- Porco preto (Iberian black pork) Where to try it: Taberna Típica Quarta Feira, Évora. Iberian-native black pigs (porco preto) are descendants of pigs originally brought to the peninsula by the Phoenicians, who interbred their swine with wild boars to produce the unique breed that exists today in Portugal and Spain.
- Arroz de pato (duck rice) Where to try it: Cozinha da Terra, Louredo. Pork aside, duck rice is one of Portugal’s finest meat moments, a perfect marriage of succulent duck and Carolino rice.
- Learn A Few Key Portuguese Phrases. Learning the Portuguese language, a latin-based idiom filled with phonic challenges, is a worthwhile project that takes both time and effort.
- Make Restaurant Reservations. We get the desire to be spontaneous while on vacation. Making plans is something we expect to do while working, not playing.
- Start Your Mornings With A Pastel de Nata. We still remember the first time we ate our first pastel de nata breakfast in Portugal. We felt like we discovered something really special.
- Order Locally And With The Season. Eating local, seasonal food isn’t just good for Portugal’s environment. It’s also good for the taste buds. Seasonal eating in Porgugal goes beyond munching on fruits and vegetables.
- Bacalhau (Salted Cod) If there’s one dish that personifies Portuguese cuisine, it’s Bacalhau. Funny thing is, they don’t even fish for cod in Portugal.
- Pastel de Nata (Custard Tart) These little pastry shells filled with creamy custard and dusted with cinnamon are the undisputed stars of Portuguese desserts.
- Polvo à Lagareiro (Octopus with Olive Oil and Potatoes) Seafood lovers, rejoice! Here’s a dish that showcases the Atlantic’s bounty in all its glory. Octopus is tenderized, roasted, and served with punched potatoes drenched in a generous glug of olive oil and garlic.
- Porco Preto (Iberian Black Pork) Hailing from the vast, cork-oak dotted landscapes of Alentejo, Porco Preto (Iberian Black Pork) is the epitome of exceptional Portuguese fare.
Mar 11, 2024 · 2. Açorda. Açorda is a Portuguese soup/stew made with bread soaked in broth, coriander, garlic, olive oil, and a poached egg. It can be made with other ingredients as well like bacalhau or shrimp. There are two basic types of açorda in Portugal – Lisbon açorda and Alentejo açorda.
Açorda. Origin and Uniqueness: Açorda is a traditional Portuguese bread soup that showcases the Alentejo region’s rustic, simple cuisine. It’s made with mashed garlic, cilantro, olive oil, vinegar, and water, poured over slices of stale bread to create a comforting, flavorful soup, often topped with a poached egg.
