In my country Portugal, you can eat and drink quite well at a very reasonable price! As all my friends know I love good food and I'm always opened to
try out new Restaurantes and enjoy different menues from the various regions There are multitudes of local restaurants to choose from, even in the tiniest villages; and it doesn’t even matter which one you pick, as they all virtually meet the same expectations
in quality, price, service and selection. Portuguese food doesn’t have the same high profile as other European cuisines, with menus usually relying on a traditional repertoire of grilled fish and meat, hearty stews and casseroles, and the ubiquitous
salted cod (bacalhau), nearly all served with the same trio of accompaniments – rice, potatoes and salad.There are, of course, blindingly good exceptions to the norm in every town, crispy suckling pig from the local grill house, sardines straight from
the fishing boat and slapped on the barbecue, a slow-cooked ragout of wild boar in a country tavern, and these are the kind of simple, earthy dishes that Portugal excels in. Most restaurants are also extremely good value, while Portuguese wine enjoys a growing
worldwide reputation – if you’re not yet familiar with them, you’ll soon come to relish a refreshing glass of vinho verde on a hot day, or a gutsy Alentejo red with your grilled meat.
This makes it challenging to have a less than stellar dining experience, which is probably why the Portuguese, and I, eat out so often.
However, there are certain cultural tendencies in the local restaurant scene that remain unknown to the average tourist; and a simple miscommunication in one of these mores could quickly sour a dining experience. Therefore, I would like give some important
tips to all future visitors of Portugal, in hopes that they will experience nothing less than a great meal out! Deciding what to eat can be hard if you don’t speak the language,
don’t understand the menus and can’t ask questions. It’ s usually easier to opt for the simple option of something grilled with salad and chips, than risk trying something else that might turn out to be something you really can’t stomach.
In tourist areas, like the Algarve or the city centre of Lisbon and Porto, you will find some translated menus, but the translations are often slightly off or comically wrong. While this is amusing at first, it can soon become just plain irritating.
Leitão (Suckling Pig) is the most important gastronomic tradition in Bairrada (Bairrada is a Portuguese wine region located in the Beira Litoral Province. It is located close to the Atlantic which ocean currents have a moderating effect on the climate. The boundaries of Bairrada includes the municipalities of Anadia,
Cantanhede, Mealhada and Oliveira do Bairro.)
Portuguese cuisine rarely travels well. The cooking of mainland Europe's westernmost country is deeply rooted in the freshest local
ingredients. Superlative seafood, sun-ripened fruit, lamb raised on flower-speckled meadows, free-range pigs gorging on acorns beneath oak forests. Without them, it just doesn't taste the same. So while diners worldwide crowd Italian trattorias, French bistros and Spanish tapas bars, Portuguese restaurants abroad generally cater to melancholy emigrants seeking in vain to matar saudades (kill their longing) for mom's home-cooked food. Things are changing, though. The success of Portuguese chefs like George Mendes in New York and Nuno Mendes (no relation) in London is generating a global buzz about the cooking of their homeland.
In Europe, only Icelanders eat more fish than the Portuguese. Superstar chef Ferran Adria says seafood from Portugal's Atlantic waters is the world's best -- and he's Spanish.
Markets glimmer with a startling variety, from baby cuttlefish to U-boat-sized tuna. If your food heaven is fresh seabass expertly barbequed with a hint of lemon, garlic and olive
oil, Portugal is the place.
Having a traditional Portuguese Grandma as your gastronomic guide, is the best one can wish for in Portugal, she
will feed you a variety of dishes rich in meats and seafood. Traditional Portuguese food tends to be hearty, which is my polite way of saying “quite caloric”. Back in the day and, still in the rural areas, families raise their own cattle and slaughter
animals to make the most out of every single gram of meat! No wonder Portuguese cuisine has developed a lot of regional “enchidos”, that is, sausage look-a-likes that come in all shapes and flavors and make sure that, at the end of the day, no
meat goes to waste. Depending on the region of the country, you will find distinct typical dishes. Cod fish (“bacalhau”) will be a staple no matter where you go. Some say there are more bacalhau recipes than days in a year! Grandmas in Portugal
will tend to cook what’s more typical in their region, but a super hero grandma with a love for Portuguese food, would cook you at least these 10 delicious dishes, for a true taste of Portuguese tradition. Please meet the king of all stews! "Cozido
a Portuguesa" this Portuguese stew is the perfect example of the importance of using all the meat an animal can provide. This meaty bomb includes beef, pork, chicken and a variety of pork derivatives such as blood sausages and smoked pork parts. There
are also some vegetables thrown in the mix, but one must admit this is a dish for meat lovers.
The most traditional of Portuguese soups "caldo verde" is as simple as it gets: onions, potatoes and kale
cabbage, cooked with garlic and olive oil. Nothing says winter comfort food like a good serving of caldo verde in a traditional clay pot. This soup would normally be served with a slice of "chouriço" (typical smoked pork sausage) and
cornbread. Dip it and enjoy! it is the perfect heart-warming soup for a cold and rainy day. I love learning why we got to where we are based on where we came from, and why
particular dishes became so popular. I think what I loved most about this dish is how simple and humble it actually is. From the ingredients alone, you can see how inexpensive it is to make, and how it was likely created out of what people had access to at
the time; potatoes and greens go a long way when you need them to! Today caldo verde is a traditional dish and served at celebrations like weddings and birthdays, but I’ve decided to celebrate it for the everyday.A single-pot Caldo Verde Portuguese Soup is a cheap and cheerful dish that is ready in 30 minutes or less.
"Feijoada Trasmontana" Do not eat this on the same day as a Cozido a Portuguesa, unless you have a true desire of
Feijoada stands for bean stew, but you know it wouldn’t be a Portuguese stew if you didn’t throw a variety of heavy meats into the mix! All the funny parts of the pig end up here, as the dish was created when people couldn’t
afford to waste anything the human body could eventually digest. Meats included may vary, but if you are too picky, ask before you put something in your mouth. It’s not at all uncommon for Feijoada to include delicacies such as pig hocks,
knuckles or ears! According to Portuguese gastronomy history this meal originated around the 14th century in the Northern region of Portugal. Generally, Feijoada is made with white beans but in the Tras dos Montes region, red kidney beans are used. During
that time beef was scarce, so the poor peasants began using every part of the pig as a staple in their diets along with beans and cabbage which were easily available. This dish is great served with our classic white rice and corn bread. The dish, is shared
by all the country’s former colonies from Brazil to Macau, and variations can be found in Angola, Cape Verde, Mozambique, and Goa in India, too. However, Feijoada à Transmontana is considered to be the most traditional of all recipes and the basis
for all other feijoadas. It originated in Northern Portugal and has been embraced by Portuguese gastronomes ever since. It’s also a perfect party dish, as the recipe can be expanded to feed any number of guests. This meaty dish combines many Portuguese
flavors and spices, this no minute-meal, but your reward for they wait will be a genuine taste of Portugal in a dish that’s bound to impress. It's a fantastic, I love it !!!!!!
Bacalhau is Portuguese for dry, salted cod, and referred to as Bacalao in Spain or Bacala in Italy. Historically,
Bacalhau was the staple for these three predominately Catholic countries during Lent, when meat was considered a forbidden food. And although the recipes have diversified and evolved, it can still be found on the dinner table of Portuguese, Spanish
and Italian families in all its glorious forms today. Although my dear friends the Basques, from the northern region of Spain called Pais Vasco, lay claim to first curing cod, the truth is that the Vikings had traveled to the Newfoundland in the 12th
century and were said to have hung it in the brutal winter air until it lost four-fifths of its weight becoming durable as plywood. The obvious lack of refrigeration at the time warranted the drying and salting of meat and fish but this technique was also
an ancient way for preserving nutrients in the codfish, whereby making it more palatable. Nicknamed fiel amigo, or faithful friend, the cod has remained an integral part of the Portuguese cuisine for centuries. Bacalhau is the most popular base
commodity in Portuguese cooking. Traditionally there are more than 365 different dishes, one for each day of the year, and the country has a love affair with the pungent smelling fish. The traditional method to salt and dry the cod fish involves the cod cut
lengthwise and hung from the caudal fin. To prepare for consumption the Bacalhau cod fish it is soaked in freshwater for a minimum of 36 hours (changing the water 3 times day). to reduce the levels of salt. The cod is then shredded into one of the numerous
dishes or served as sliced stakes. I could fill this page with hundreds of cod fish recipies; but I've decided to inclued my 3 favorite:
à Minhota" is one of the most traditional and unique Portuguese styles of cooking Bacalhau, originating in Northern Portugal. This dish includes spicing the bacalhau then frying it in extra virgin olive oil slightly along with some potato slices
and caramelized onions. The bacalhau is very flavorful when cooked in this style, and is perfect when served alongside some crunchy fried potatoes and delicious caramelized onions on top.
This recipe is called Bacalhau à Gomes de Sá, but if you can’t pronounce that, simply call it
Salt Cod with Potatoes and Olives. It is a simple dish that uses only a handful of ingredients. Just watch for timing: it can be prepared in advance. José Luís Gomes de Sá, was born in Porto, on 7 February 1851. Gomes de Sá was
the son of a rich 19th century cod trader in Porto. The family fortune dwindled as there was a devastating fire in the warehouse. José then had to find a job at Restaurante Lisbonense, a restaurant in downtown Porto where he created this recipe. Gomes
de Sá was not only a cod trader but also a food connoisseur. He used a well-known recipe for bolinhos de bacalhau or cod fish cakes and with the same ingredients (minus the flour) decided to create a new recipe. Allways use high quality Extra
virgin olive oil and olives. I feel like that, besides the salt cod, the stars in this dish are the olive oil and the olives. Good quality, pungent, rich varieties of olives will work best here. The slightly caramelized onions bring a touch of sweetness, and
the potatoes will balance everything out and add sustenance to the dish. The eggs make for a pretty topping – and a delicious one – do not skip it.
From the numerous ways to prepare salted cod fish in Portugal, “Bacalhau a Bras” is one of the most popular
and I honestly salivate just to think about it. The shredded cod is sauteed in a pan along with plenty of onions and straw fried potatoes. This dish is finished up with beaten eggs that cook as they join the pan, and topped with parsley and black olives. This
is the essence of a country inside a plate!
"Ameijoas a Bulhão Pato". Clams Bulhão Pato Style has a fantastic story. Bulhão Pato was a poet from
the 19th century. He is better known for a dish that he didn’t even create. Seems curious? Raimundo António de Bulhão Pato, born in Bilbao from a Portuguese father and a Spanish mother, will always remain in history linked to a Portuguese
seafood dish with his name: Clams Bulhão Pato Style. Living a bohemian life style, gourmet game and food, he was a regular customer of some restaurants and taverns of the Portuguese capital. It was for sure in one of them, that he first ate what made
the dish so popular, not by creating it but by spreading the word about it! We known that the poet lived till his death in Monte da Caparica, near Trafaria in the South Bank of the Tagus river, a place that remains as one of the best spots to catch really
good and fresh clams. Although the recipe of Clams Bulhao Pato Style is actually very simple, the quality of the ingredients has an important role in the final result. The poet might not be known for his poems, but once you taste this dish you will never
More than a meal, Clams Bulhão Pato Style are a snack, best enjoyed with ice-cold beer. It’s very popular as appetizer
as well, and a tasty way to get your juices flowing. Clams are cooked until tender in olive oil, garlic, salt, pepper and plenty of cilantro. Other similar clam dishes might feature this seafood cooked in white whine, butter and herbs, which is as good! Very
important: you will need bread to dip into the sauces, as I can guarantee you wouldn’t want a drop to be left on the plate.
“Bolinhos de Bacalhau” or "Pastéis de Bacalhau" are one of the most popular and traditional foods
in Portuguese cuisine. They are famous for good reason, they utilize one of the most signature ingredients in Portuguese gastronomy, bacalhau. There are many ways to cook bacalhau, or salted cod, and this is certainly one of the best. They are usually served
at room temperature. I love them as they come out of the fryer when the outside is still crispy. They make perfect snack/picnic food.The proportion of ingredients will vary from cook to cook depending on personal taste or how much bacalhau they
have. My Aunt Fernanda would make her bolinhos de bacalhau with very little potato saying that, “I want to eat bacalhau. I can eat potatoes any time.” The higher proportion of bacalhau will give you a harder fishcakes as the cod is
dense, but for some that’s what makes their perfect bolinhos. These cod fish fritters can be savored as a starter or snack, or along with rice and salad as main dish.
The batter behind this fried goodness is made of shredded cod fish, potatoes, eggs
and parsley and is cooked until golden crispy on the outside but smooth and melty on the inside.
"Rissois de camarão" (shrimp turnovers), This dish is one of my favorites and In Portugal you are sure to find these prawn delights in almost every bar, bakery.
and restaurante, When I make these at home I get filled with so much nostalgia as it takes me back to memories spent in the kitcheen with my late aunt Fernanda. The pastry is slightly crispy and has so much flavour from the herbed bread crumbs and the filling
is delicate and creamy from the béchamel like sauce with the prawns. . Rissóis de Camarão are signature Portuguese Shrimp Croquettes. These are savory seafood treats filled with shrimp and in a delicious filling, deep fried in the
signature Portuguese rissóis style. They are perfect to eat as a side or on their own as a meal, but always sure to impress.
Tripas a Moda do Porto. or Tripe in the style of Oporto recipe is a traditional dish from Oporto
that symbolizes the famed generosity of the city. Tripas a Moda do Porto or Tripe in the style of Porto recipe is a symbol of the Oporto people’s generosity as according to the legend when Henry the Navigator was preparing his ships to
conquer Ceuta in 1415, he asked the people of Oporto to donate supplies to stock the Portuguese navy and they did, in such an extent, that all that was left to eat was tripe. However, that did not mean starvation for the people; instead they used imagination
to create this amazing recipe, which granted them the nickname of “tripeiros” or “tripe eaters”. And so tripas à moda do Porto was born. The original dish is legendary, but it has seen some changes
over the years. For instance, beans are a key ingredient, but some say they might have arrived here only in the 17th century. Today it is an important regional dish, glorified for its heritage. Every Porto family prefers its own recipe and passes it down from
generation to generation. But while it is a weekly dish in some traditional restaurants in OPorto, it is becoming less popular among the city’s rising generation of chefs and restaurateurs, who are more focused on creating new culinary experiences