Portugal
Portugal’s food is built around atlantic salt cod, grilled sardines, hearty stews and custard pastries, seasoned with olive oil, garlic and saudade. Look for Bacalhau à Brás (shredded salt cod scrambled with eggs, onions, matchstick potatoes), Pastel de nata (caramelized custard tart with cinnamon, best warm from Belém) and Caldo verde (collard-and-potato soup with chouriço slices). Named for a tavern keeper called Brás in Lisbon’s Bairro Alto, where the dish is said to have been created in the nineteenth century. This atlas has 52 Portugal dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
52 dishes.
Peixinhos da hortaGreen beans in light batter, deep fried; eaten as a meatless snack.
Polvo à lagareiroroast octopus drenched in olive oil with punched potatoes
PonchaMadeiran mix of cane spirit, honey and lemon, stirred vigorously
Port winefortified Douro wine aged tawny or ruby
Porto tonicoWhite port over ice with tonic, mint and orange; Portugal's aperitif highball.
Presunto de BarrancosDOP ham from acorn-fed black Iberian pigs, aged two years
Queijadas de Sintratiny crisp-shelled tarts of fresh cheese, sugar and cinnamon
Queijo de Azeitãosmall, oozing thistle-set sheep cheese eaten with a spoon
Queijo Serra da Estrelabuttery sheep cheese curdled with thistle, scooped from its rind
Rissóis de camarãocrescent-shaped fried pastries filled with creamy shrimp béchamel
Sardinhas assadascharcoal-grilled sardines eaten at summer saints' festivals
SericaiaBaked cinnamon egg pudding cracked on top, served with Elvas candied plums.
Sopa da pedrathick pork, bean and vegetable soup claimed by Almeirim
Toucinho do ceuDense almond and egg-yolk cake, once enriched with lard as its name implies.
Tremoçosbrined lupini beans nibbled with cold beer
Vinho verdeyoung, lightly fizzy white wine from the Minho-
Bolo de mel
Dark spiced Madeira cake of sugarcane molasses, nuts and candied peel, broken by hand. Ready in 40 min prep and…
-
Bolo do caco
Round Madeiran flatbread cooked on a stone, split and slathered with garlic butter. Ready in 25 min prep and 30…
-
Bola de Berlim
Fried sugared doughnut split and filled with egg custard, hawked along beaches. Ready in 45 min prep and 30 min…
-
Broa
Dense cornmeal-rye country bread. Ready in 30 min prep and 1 hr cooking. 1 large loaf. A bread & pastry…
-
Caracóis
Small snails simmered with garlic and oregano, eaten with beer. Ready in 30 minutes prep and 40 minutes cooking. Serves…
-
Carne de porco à alentejana
Marinated pork cubes fried with clams, coriander and cubed potatoes. Ready in 30 min prep and 40 min cooking. 6…
-
Cataplana de marisco
Seafood and clams steamed in a copper clamshell pan. Ready in 30 minutes prep and 35 minutes cooking. Serves 4.…
-
Chouriço
Paprika-and-garlic pork sausage, smoked, often flamed at the table. A charcuterie & cured recipe from Portugal.
-
Cozido à portuguesa
Boiled dinner of meats, sausages, cabbage, potatoes. Ready in 30 min prep and 2 hr 30 min cooking. 8 servings.…
-
Escabeche
Fried fish or rabbit steeped in vinegar, onion and bay, eaten cold. Ready in 30 min prep and 40 min…