Portugal is renowned for its rich culinary tradition, offering a variety of dishes that reflect the country’s history, geography, and vibrant food culture. At the heart of Portuguese cuisine is "bacalhau", or salted codfish, which is often referred to as the national dish. There are said to be more than 365 ways to prepare bacalhau, one for each day of the year. Popular variations include "bacalhau à Brás", a dish made with shredded cod, onions, and potatoes, and "bacalhau com natas", where the cod is baked in a creamy sauce with potatoes. This versatile fish is a staple in Portuguese households and a must-try for any visitor.
Another iconic Portuguese dish is "caldo verde", a simple yet flavorful soup made from kale, potatoes, onions, and garlic, traditionally served with slices of "chouriço", a type of Portuguese sausage. Often served at celebrations and festivals, caldo verde is a comforting dish enjoyed year-round. It originates from the northern region of Portugal, particularly from Minho, and has become a beloved staple across the country, representing the rustic flavors of Portuguese home cooking.
In coastal regions, particularly around Lisbon and the Algarve, seafood dominates the menu. "Arroz de marisco" (seafood rice) is a Portuguese classic, a dish brimming with clams, shrimp, mussels, and crab, cooked in a flavorful broth with rice, tomatoes, and herbs. Another favorite is "amêijoas à Bulhão Pato", a dish of clams cooked in a simple sauce of garlic, olive oil, white wine, and cilantro, named after a 19th-century Portuguese poet. The freshness and quality of the seafood elevate these dishes, making them a must for seafood lovers.
Moving inland, Portugal is also known for its hearty meat dishes. "Cozido à Portuguesa" is a robust stew that combines various meats like pork, beef, and sausages with vegetables such as potatoes, cabbage, and carrots. This slow-cooked dish is rich and filling, often enjoyed as a Sunday family meal. Another beloved meat dish is "frango piri-piri", or spicy grilled chicken, marinated in a fiery piri-piri sauce made from chili peppers. This dish has roots in Portugal’s colonial past, particularly in Africa, and is a favorite across the country, especially in roadside grills and casual eateries.
No exploration of Portuguese cuisine is complete without mentioning "pastéis de nata", the country’s most famous dessert. These small custard tarts with a crispy, flaky pastry and a creamy center are a national obsession. The most famous place to try them is "Pastéis de Belém" in Lisbon, where the recipe has been a closely guarded secret since 1837. Lightly dusted with cinnamon or powdered sugar, these tarts are the perfect sweet ending to any meal and embody the simple yet exquisite flavors of Portuguese cuisine.