Portuguese cuisine is extremely diverse, aromatic and based on fresh, local products. Whichever region you choose to spend your holidays in, Portugal offers a wide range of culinary delights. For a long time, the rich Portuguese cuisine remained in the shadow of the traditions of the world’s culinary giants, i.e. Spain, Italy and France, but this has changed with the development of tourism. While on holiday in Portugal, you can fall in love not only with its beautiful landscapes and monuments, but also with its delicious dishes. The Portuguese love good food and this simple joy permeates all aspects of life. Here you will find both interesting regional and national dishes, which mainly use fish and seafood, meat, olive oil, bread, tomatoes, fresh herbs and spices. The success of Portuguese culinary art lies in the use of simple ingredients from local suppliers. It is also worth knowing that Portuguese cuisine is deeply embedded in Portuguese culture and traditions. Here are four dishes without which a visit to Portugal will not be complete.
Experience the traditional dishes of Portugal
Alheira de Mirandela
Alheira is a type of sausage traditionally made from meat other than pork, most often chicken, rabbit or veal. Alheira was first made by Portuguese Jews who were forced by the Inquisition to abandon their religion. Jews hiding from persecution in the mountainous region of Trás-os-Montes in the north-east of Portugal had to practice their religion in secret.
Religion forbade orthodox Jews from eating pork, so in order to confuse their persecutors, they began to produce sausages that looked like those eaten by Catholics. However, they only used the meat permitted by their religion, mixing it with bread and garlic so that everyone would think that they were no longer kosher. Over time, alheira became a permanent fixture on all Portuguese tables. Traditionally baked or fried alheira was served with boiled vegetables, nowadays it is most often served with French fries and a fried egg.
Bacalhau
Salted and dried cod, or bacalhau in Portuguese, is undoubtedly the national dish that you will find in every restaurant and bar in the country. Apparently, the Portuguese can prepare cod in 365 ways, one for each day of the year, but in reality there are many more recipes using bacalhau. The first step in preparing the bacalhau for consumption is soaking it in cold water for at least 48 hours to remove the salt that preserves the fish. Particularly noteworthy are bacalhau à brás – cod with fried potatoes and eggs, bacalhau com natas – cod baked in cream and bacalhau à lagareiro – cod in olive oil with garlic and onion.
Arroz doce
The Portuguese are famous for their love of sweets, numerous bakeries and pastry shops sell all kinds of sweet delicacies, and sweets are part of Portuguese customs and culture. Many of the most famous desserts here are egg-based, with the addition of spices such as cinnamon and vanilla. The Portuguese love to eat desserts at the end of lunch or dinner, but also with afternoon coffee. Pay attention to leite crème, which is a delicate and fluffy cream made of egg yolks beaten with sugar, closed under a hard caramel coating, which is somewhat reminiscent of French crème brûlée. And look out for arroz doce, a traditional Portuguese rice pudding. Arroz doce is a typical Portuguese „comfort food”, a sweet and creamy dessert that takes you back to the times of carefree childhood. Sometimes the rice is cooked with the addition of condensed milk, in some versions there is a yolk. However, the dessert is always delicately flavored with lemon peel and cinnamon.
Caldo verde
In Portugal, soup is an indispensable part of most meals. The variety of soups can make you dizzy, but the most famous of them, a real queen on Portuguese tables, is caldo verde. The soup comes from the province of Minho located in northern Portugal. Due to its simplicity and lightness, it is usually served before or after the main course. Green soup was traditionally prepared with only a few ingredients and was the basis of the menu of poor social groups. Nowadays, it is served during family celebrations and local holidays, such as St. John in Porto. The basic ingredients of caldo verde are potatoes, kale-like Galician cabbage and olive oil. In addition, onions, garlic and chouriço, salpicão or tora sausage are added to the soup. The warming soup is usually served with broa, a type of Portuguese cornbread.
Cataplana de Marisco
Cataplana de Marisco is a one-pot fish or seafood dish that takes its name from the copper pot (cataplana) in which it is cooked. The dish comes from the southern coastal region of the Algarve, where it was imported in the 8th century by the Moors coming from North Africa. While the ingredients may vary depending on the season and the inventiveness of the cook, this dish always features a variety of fish, seafood, red peppers, onions and hot chili peppers. Chouriço sausages are sometimes added. All ingredients are put into cataplana and steamed, covered, thanks to which they remain juicy and aromatic. The finished dish is served with crusty bread, rice or chips.
Leitao assado da bairrada
The Portuguese love meat, and one of the most popular types is pork. Porco preto – Black Iberian pig – is a species of domestic pig, most often found in the central and southern regions of the country. The Portuguese care very much about proper breeding conditions and a proper diet, which is often based on acorns to obtain meat of exceptional quality and taste. Pork is prepared in many ways, it can be stewed, grilled, marinated or used as an addition to soups. However, roast suckling pig (leitão assado da bairrada) ranks first among the favorite meat dishes. You can find the dish easily on restaurant menus all over Portugal, but the delicacy comes from the Bairrada region in central Portugal. Before roasting, the young suckling pig is rubbed with a mixture of garlic, salt, pepper and lard and then stuffed on a large spit. Long and slow roasting over the fire makes the intensely flavored meat begin to separate from the bones, and the skin becomes golden and very crispy. Roast suckling pig is served with batatas fritas (french fries) and salada mista.
Francesinha
The flagship dish originating from Porto is the francesinha, an unusual sandwich. A seemingly simple dish consists of two slices of bread layered with slices of ham, sausage (chipolata or linguiça) and steak. As if that wasn’t enough, the sandwich is topped with melted cheese on which a fried egg rests. The dish is served with a spicy tomato-beer sauce and fries. Francesinha literally means „little French girl” and is said to have been invented by a Portuguese who returned to his homeland after years of emigration and wanted to transfer the French culinary classic, Croque monsieur, to his homeland.
Sardinha Assad
Charcoal-roasted sardines are one of the favorite, simple dishes chosen by the Portuguese, especially on hot summer days. On the night of June 12/13, Festas de Sardinha starts all over the country, during which crispy grilled sardines can be found literally on every corner.
The sardine before being placed on the grill is not gutted, it is only lightly sprinkled with sea salt. Crispy and aromatic fish, sprinkled with lemon juice, is usually served between two slices of bread. You can also find places where sardines are served with salad or potatoes, but the classic street version of this dish definitely deserves to be called a national dish.
Photo source expatica.com
