Photo: Contiki
I want to start this article by giving you two reasons to trust me when it comes to Portuguese food recommendations:
- First things first, I was born and raised in Portugal in one of those families that use the cliché “I don’t eat to live, I live to eat”
- Second but not less important, I have a tattoo on the back of my neck that reads “alheira” which is my ultimate favorite food, and to everyone’s surprise, it is indeed… Portuguese.
With these two facts, I think (and I hope you are thinking the same) that I am the best fit to introduce you to the wild side.
I know that by now you must be asking yourselves, “What the heck do they eat in Portugal?”. I see the surprise on all my foreign friends’ faces when they visit this tiny country on the western tip of Europe and discover that even though it is quite small, we do have one of the best cuisines in the world!
So roll up your sleeves and let’s start the party.
A quick note about the traditional Portuguese dishes I’ll mention: just as it’s best to enjoy Carbonara in Rome or an Aperol Spritz in Venice, Portuguese cuisine also has regional specialties that vary by location.
When it comes to food, we can divide it into 4 parts: Petiscos, main dishes, side dishes, and desserts. And today is your lucky day because I will tell you my favorite Traditional Portuguese dishes in all these different categories.
Petiscos
Starting with the basics, Petiscos. These are small portions (like the Portuguese version of tapas) that you can order as a starter, or if you want to try them all, just order the entire menu and you’ll have a full meal.
Some of these you don´t even have to order as they are placed on the table as soon as you sit, like olives, bread, and lupin beans. Keep in mind that if you don’t want to pay for it, like Scrooge McDuck, you should not touch it! You’ve been warned.
Main dishes – Seafood
1. Bacalhau (salted cod)
Considered the national dish, there is a reason why there is no other country that consumes more Bacalhau than Portugal, we are the Cristiano Ronaldo when it comes to cooking it. But what is it after all? Putting it in simple words it’s a codfish that has been dried and salted to a point where it almost looks like chalk, but definitely does not taste like it. Fun fact is that there are hundreds of ways to cook it because boring is not in the Portuguese vocabulary.
2. Bacalhau à Brás (shreds of salted cod)
So, since we are talking about it, I will tell you my favorite way to cook it! Imagine codfish, potato, and eggs had gotten into a bar fight. This sounds chaotic, but it is the comfort food you didn’t know you needed. All of these ingredients go into a pan and turn into a masterpiece that makes you fall in love with Portuguese cuisine.
Tip: If you like a bit of a traditional twist, add some black olives and parsley to it.
3. Polvo à lagareiro (octopus, olive oil, garlic, potatoes)
I never met anyone who didn’t like garlic. It is a simple fact that anything you add it to will become even more tasty, and octopus is not an exception. Now imagine it being roasted with olive oil, those garlic cloves, and served with oven-cooked potatoes. If this doesn´t make you wanna marry a Portuguese person, I don’t know what will.
4. Sardinhas assadas (grilled sardines)
This dish calls for a national holiday and is actually the mascot of a lot of them. These fish are not like the boring canned sardines you probably know. They are caught and before they know it are on the grill ready to get the perfect consistency. Crispy on the outside, soft on the inside, and with that garlicky olive oil taste.
Tip: If you want to eat like a local, don’t be shy and eat it whole! There is no waste in Portugal, baby.
5. Arroz de marisco (seafood rice)
You probably heard about Paella or the Italian Seafood Risotto, and I can tell you this is like a comfort version of those. More “soupy”, a strong Atlantic taste, and a splash of tomato vibes. This dish is like a party where all the seafood is invited, shrimps, fish, clams, you name it! So bring your invitation and come too.
Tips: No way you can eat it without cilantro. Trust me.
6. Cataplana de marisco (fish stew)
As if we don’t have enough seafood dishes… The name is not about the fish it contains, but the pot where it is made. This pot looks like a UFO that, once shut, turns on the magic inside, aka cooks the seafood. Just like the seafood rice party here, every sea creature is also invited, along with garlic, onions, tomato, and one of the secret ingredients, white wine.
Tip: Here, the bread is a must to soak up all the leftover broth from the pot.
7. Lapas (grilled limpets)
This is the superstar not of the mainland but of the islands, Madeira and Azores. Imagine a clam and a snail had a child and decided to dress it with garlic butter and lemon before taking it to the grill.
Tip: Don’t wear white while trying these babies.
8. Conservas de Peixe (canned fish)
To understand how this is such a staple of Portugal, you have stores selling empty cans as souvenirs. So what is this all about? Simple! Cans are used to preserve sardines, octopus, anchovies, and almost all seafood you can imagine. This looks a bit boring, but I promise it’s nothing like the cans you usually find in your supermarket. They are flavourful thanks to the olive oil or tomato sauce used in them.
Tip: Get yourself some cornbread, and there’s your Michelin meal ready to go.
9. Amêijoas à Bulhão Pato (clams cooked with garlic)
Let’s pretend this is a movie, ok? For the main characters we have clams as the strong independent woman and garlic as the nice guy coming to complement her (picture Natalie Portman and Ashton Kutcher in No Strings Attached). Then the secondary characters with whom we could live without, but definitely bring some action to the movie, are white wine, coriander, and a bit of lemon. Oscar-worthy right?
Tip: No waste in Portugal, which means bring the bread to the table to soak up the golden liquid.
Maid dishes – Meat
1. Porco preto (black Iberian pig)
Something the Portuguese always knew how to do is not to starve… and that meant eating whatever they could find, including the wild species they could encounter on their territory. These pigs are native to Portugal and Spain, and in my opinion, should be considered Iberian royalty. One of my favorite qualities is how versatile they are! You can eat it as:
- Presunto – dry-cured, which will improve any charcuterie board
- Secretos – means secret, and it’s actually considered a national secret cut that hides inside the bacon part of the pig (WHAT?!)
- Belly – the crackling you dream about, paired up with the fatty meat the pigs have
Tip: Have a sandwich with Secretos and queijo da serra (mountain cheese), your cholesterol will rise, but so will your happiness.
2. Arroz de pato (duck with rice)
Remember what I just said? “No waste”. And this dish is an example of that. After slow-cooking the duck, it’s time to use its water to cook our rice… and after that, a golden ticket to the oven to get a crispy top. As if crispy rice on top would not be delicious enough, we Portuguese like to go over the top and add some chorizo to the presentation. At this point, I don´t know if we are more of a fish or meat country.
Tip: If you don’t finish it all (which is likely) get takeaway for the leftovers because it’s as good the next day as fresh out of the oven.
3. Francesinha (sandwich with different types of meat and melted cheese)
One of the main characters of this show. Imagine a perfect layered tower of the best food combination in the world. We are talking about bread (we love carbs), steak, sausage, Iberian ham, cheese, and fried egg, topped up with a tomatoey spicy sauce. I know… my mouth is watering as well. This dish is probably my number one recommendation, but trust me, if you are not used to strong flavors, don’t eat it before a long flight.
Tip. Please don’t call it a sandwich… It’s not.
4. Prego (garlic steak sandwich)
Do you know that saying “Less is more”? This is the perfect example of it. A steak sandwich. That’s it. Garlic taste, medium rare, this is the perfect snack to go with a beer during the afternoon.
Tip: Ask for extra napkins because that meat is dripping.
5. Peri peri chicken
Growing up in a Portuguese family, there are these days when parents don’t feel like cooking at all. Do you know who they turn to? Peri peri chicken. All over the country, you can find these grill shops that sell it for cheap and tasty. The star of the show here is not the chicken but the sauce. Get ready to sweat, baby.
Tip: Only hands allowed when smashing these.
6. Sandes de courato (pork rind sandwich)
Ladies and gentlemen, here´s the friend you want while watching all your football matches. This sandwich is filled with flavours of pork, garlic, and wine. The pork skin is boiled in all of these elements together and becomes this juicy masterpiece that you’ll never forget.
7. Chouriço à Bombeiro (flame-grilled chorizo)
Need some Instagram content? Say no more. This is the dish everyone will be pointing their phone cameras at. First, you have the cute aesthetic clay roaster that screams “Tell me you are in Portugal without telling me you’re in Portugal.” Second, you have a proper chorizo sausage on top, burning on a visible flame that will cook it as it should. Yes, this is why it is called Bombeiro, aka firefighter. And then? Just chop it up by itself or pair it with nice bread. #welovecarbs
Tip: Let it be charred on the sides before digging in.
8. Bifana (pork sandwich)
Another sandwich, another dish with pork, a completely different flavor. That’s how we roll in the Western tip of Europe. What makes it so different? The sauce and the way the thin strips of pork soak all of it and transfer it to the bread. Garlicky, some notes of white wine or beer, and spices that are in the Portuguese blood (paprika and bay).
Tip: One Bifana in one hand, a Super Bock (beer) in the other.
9. Cachorrinhos (hot dog)
“Parts Unknown”, season 7, Episode 3. Anthony Bourdain decides to visit Invicta (aka Porto) and has what I call the holy grail. Cachorrinhos translates to small hotdog which I don’t agree with because they are literally hot dogs on steroids of flavor. This street food consists of small crispy breads that hug a spicy, garlicky, and divine chouriço-esque sausage after being grilled. And the cherry on top of the cake is the sauce, which is buttery, spicy, and makes you crave more.
Tip: If this is your meal, you need more than one.
10. Cozido à portuguesa (meat stew)
Sundays are reserved for family, and when you’re with family, you have to eat Cozido à Portuguesa. Remember the fish parties we had? This one is only reserved for the meats. Beef, pork, chicken, chouriço, morcela (blood sausage), everyone is invited. Everything boiled and paired up with some veggies, and carbs on carbs (rice and potatoes).
Tip: If you don’t nap after you are doing it wrong.
11. Feijoada (meat and beans stew)
In Portugal, as you might have understood by now, we are big party people. And this time, the main guest is the pork! And when I say the pork, I mean ALL of it! I’m talking ears, tail, stomach, everything. To make it even more interesting, we add some kidney beans and a blend of spices that will make you wanna soak up the sauce with all the bread in the world.
Tip: Add cumin on top, or don’t even bother eating it.
12. Alheira (mix sausage)
There’s a reason I have the name of this dish tattooed. This is, ladies and gentleman, the King of Sausages in my humble opinion. But some might call it the sneakiest — and with good reason. Back in the days of the Inquisition, when Jewish people faced persecution, this clever dish was born as a way to hide in plain sight. By blending chicken, bread, and spices instead of pork, it disguised itself among traditional sausages. What started as a trick became a timeless Portuguese staple.
13. Caldo Verde (green soup)
This is, without a doubt, the most Portuguese soup you can find. This is even a staple element at 3am at weddings, when only the survivors are still at the scene. Caldo means broth, verde means green, and the main character here is the kale chopped so fine, blending on a creamy potato base.
Tip: I dare you to find the chorizo pieces; if it doesn’t have any, don’t pay for it.
Main dishes – Meatless
1. Açorda (bread soup)
This is one of those “don´t judge the book by its cover” because some people might think it doesn’t look that appealing, but oh man… This is basically bread soaked in a broth with garlic, olive oil, and some spices. But of course, we Portuguese need to go the extra mile, and sometimes you can find it with shrimps, lobster or (of course) bacalhau.
Tip: If they put a yolk on top, you are in the right place.
Side dishes
1. Peixinhos da horta (green beans deep-fried in batter)
Translates to fish, but spoiler alert, it is not. These are undercovered green beans which are dipped in an egg and flour batter and fried until they look, indeed, like small fried fish. I know it sounds a bit disappointing, but when paired up with the right sauce, they are totally worth it.
Tip: Lemon on top and voilà!
2. Bolo do caco (flatbread)
God bless the islands. This is the bread you didn’t know you needed. Round, dense, and slightly sweet has the perfect consistency by having a crispy bottom and a fluffy soul. You can eat it plain or even layer it with a steak, but in my opinion, you should never skip the garlicky butter.
Tip: Warm, eat it warm.
3. Rissois e croquetes (side dishes)
The trick to make anything appealing: fry it. And these are the golden gems of Portugal that you can find everywhere, from restaurants to cafes, you won’t miss them. The difference between the two? Rissois are half dumplings filled with meat, shrimps or veggies and croquettes are literally meat cylinders. And together they make the perfect excuse to snack throughout the day.
Tip: Try the piglet one! Stronger and tastier.
4. Queijo (cheese)
When you think about cheeses, I know the first places that come to your mind are France, Switzerland, maybe even the Netherlands, but I have to tell you… You are missing out.
When I tell you we have a cheese for every occasion, I mean it. From creamy to dense, from strong to soft, you pick your poison. To name a few, you have Queijo da Serra, Queijo de Azeitão, Queijo de São Jorge, Requeijão… order it as a starter and indulge.
Tip: Can you believe you can also have it as dessert? Romeo and Juliet aka Marmalade with cheese.
Desserts and sweet treats
1. Pastel / pastéis de nata (north) / Pastel de Belém (south) (egg custard tarts)
Anywhere in the world, and when I say anywhere, I mean it, you can find these. Even if you haven’t been to Portugal, you probably have already heard about this heavenly pastry. This tradition started in a monastery in Belem, which gave the pastry its name, but spread quickly all over the country and also adopted other names. The main ingredients are butter and the egg yolk, which needed a reason to be used in the 18th century after the widespread use of egg whites. And let me tell you, the monks were smart.
Tip: A dash of cinnamon on top, and you are good to go.
Image source:Contiki
2. Bolo de Arroz (rice muffins)
If you have breakfast in a café and are still deciding what to choose from the counter, think no more. These bad boys are everywhere. Golden crust and fluffy inside, they remind you of a cupcake, and they are everyone’s safe option.
Tip: Careful not to eat the paper liner that wraps it.
3. Arroz doce (rice pudding)
The recipe is easy, rice simmered in milk until fluffy like a cloud, sugar with no regrets, egg yolks as golden glue, a lemon peel to balance out the sweet, and last but not least, a sprinkle of cinnamon to make it a ten out of ten.
Tip: The best ones are grandmothers’ creations.
4. Bolo-Rei aka King Cake (Christmas fruit cake)
Did someone say Christmas? This is the King of it. It’s shaped like a ring and looks as over the top as an engagement one. The dough is sweet, filled with treasures like nuts, raisins, and crystallized fruit. Like a true royal dessert.
Tip: Some of them might contain other treasures like fava (bean) and a toy. And the saying goes: Find the bean, you’re king for a day. Find the toy? You’re buying next year’s Bolo Rei.
5. Ovos Moles (pastry shaped like fish, boats, or shells)
Remember how yolks had to get a new purpose since all the egg whites were being used? This is another of those creations. Yolks and rice, that’s it!
Tip: Eat it in one go!
6. Bolos de São Gonçalo (phallus-shaped cakes)
The million-dollar question: Why are these shaped like this? They are named after São Gonçalo, the Saint of the Amarante region, and are said to help lonely singles find love. (Please give me one asap). This dense cake is packed with wine, nuts, cinnamon and love.
Tip: Share it with someone cute to help the legend work.
7. Travesseiros (puff pastry with cream)
We love to do this in Portugal, we create something, we try to find something that resembles it and we name it after that. This one is named after a pillow, and that is exactly what they are: fluffy. These buttery layers of puffy pastry shatter like glass when bitten and give you a taste of the sweet, creamy almond and egg custard. Oozing out like a golden surprise.
Tip: Eat it warm so the filling is gooey and the pastry is flaky.
8. Leite creme (creamy milk dessert)
While creme brûlée needs to dress high fashion and act like a snob, leite creme can just enter a room and make everyone fall in love with it. Smooth, creamy and comforting made out of milk, milk and eggs… what a deal.
Tip: Have it with a flamed top for the perfect moment.
9. Pudim (similar to Flan)
Oh boy… I love desserts and pudim definitely takes a good spot on my ranking. Similar to flan but makes you feel even guiltier for eating it because the sugar content is higher than the Torre dos Clérigos.
I know… who knew that in only 92,230 square kilometers we could find this amount of delicacies to try?
And now I want to help you find clarity about some of the questions you might still have about my home country’s food.
Is Portuguese food considered Mediterranean?
Even though Portugal is on the Atlantic Ocean, you could say that its food is indeed Mediterranean. To help you paint a picture, imagine a family gathering where Portugal would be like the Mediterranean cool cousin… yes, deep down it has the family values, lots of olive oil, garlic, 3 hours dinners at 9 pm… but with its own twist and vibe, salted cod, carbs on carbs and too many custard tarts to count.
Image source:Contiki
Is Portuguese food spicy?
I always say, “Spicy is too subjective”. Are we talking spicy on a scale of Eastern Europe to South Asian? Are we talking black pepper to a Carolina Reaper spicy? To make things easy to understand, I would say, if you are one of those travellers who like to ask for a bit of hotness in Southeast Asia, you will need to triple ask for chilli in Portugal. So, in the opinion of a person who lived 26 years in Portugal, I would say that we have so many flavours in our food… Spicy is invited to the party, but definitely not the life of it.
Is Portuguese food similar to Spanish food?
Here we don’t talk about cousins, we talk about siblings. Let’s pretend that Portugal and Spain are two siblings (which we actually act like we are). You have the core of both being the same, BUT when it comes to personality, you have two different personas. The base is quite similar, with a big focus on seafood, an eternal love for pork, always bread on the table, lots of onions, garlic, tomatoes, rice, but also some nice differences. Naming some, we have, for example, when it comes to spices, Spain likes its affair with saffron, paprika, and parsley, while Portugal has a love triangle with piri piri, coriander, and bay leaves.
Is Portuguese food healthy?
Is “joy” a macronutrient? Because if it is, I think Portuguese food is the healthiest.
Now, seriously, yes and no. We do have a Mediterranean/Atlantic diet, which has a big focus on seafood, fruits, and vegetables, but when it comes to the way we cook, we sometimes like to count smiles over calories.
Image source:Contiki
What is Portugal’s national dish?
I would like to say that this one might create a big argument between meat and fish lovers. Especially because I am from the north and every time I meet a foreigner I tell them about Francesinha, BUT I have to admit… There is nothing more Portuguese than Bacalhau. If people don’t scream “Cristiano Ronaldo” when I say I am from Portugal, they will for sure say Bacalhau, so I will give the medal to this one, because it is indeed the life of our parties.
Now, whatever your name is, after reading this, I officially declare you fit to travel to Portugal because I am sure you will know what to order to make your trip an eleven out of ten.
Enjoy!
