Wonder if what is the portuguese cuisine? I have sampled a few and these are the ones that turned out to be photogenic and delicious too! This are some of the food that we had tried while we were in Lisbon and Porto, Portugal.
Pastéis de Bacalhau – (literally “codfish pastries”) are typically made from a mixture of potatoes, bacalhau (codfish), eggs, parsley, and onion.
They are also commonly referred to as “salt cod fritters” or “salt cod croquettes”.
Bacalhau à Brás – (Cod à la Brás) is made from shreds of salted cod (bacalhau), onions and thinly chopped (matchstick sized) fried potatoes in a bound of scrambled eggs. It is usually garnished with black olives and sprinkled with fresh parsley. The origin of the recipe is uncertain, but it is said to have originated in Bairro Alto, an old quarter of Lisbon. The noun “Brás” (or sometimes Braz) is supposedly the surname of its creator.
Bacalhau Fresco – Found this food in the food court at Armazens do Chiado.
Polvo ‘à lagareiro’ (octopus with potatoes in the oven)
Tripas à moda do Porto ! The dish is made with various types of meat, gut , sausages and white beans.
Francesinha – Porto sandwich, made with bread, wet-cured ham, linguiça, fresh sausage like chipolata, steak or roast meat and covered with melted cheese and a hot thick tomato and beer sauce served with french fries. I was not able to finish my plate.
Pastéis de Belém! Don’t leave Lisbon without trying it.
In 1837, the baking of the “Pastéis de Belém” began in the buildings attached to the refinery, following the ancient ‘secret recipe` from the monastery. Passed on and known exclusively to the master confectioners who hand-crafted the pastries in the ‘secret room’, this recipe remained unchanged to the present day. Enjoy the queue!
Tip! Although Lisbon and Porto are full of restaurants we have been declined entry in one because the restaurant is full . So if you are planning a meal in one of the restaurants better do a reservation.
Tip Porto! Try eating at Stall No. 40 in Mercado do Bolhão (Bolhao Market).