The typical Portuguese cuisine, perhaps somewhat underrated, offers unique dishes and flavors. It is said that there is a recipe for codfish for every day of the year. Fish, and especially codfish, stands as the main dish of this beautiful region.
Unlike Italy, in Portugal there are no first or second courses, but rather “entradas,” very similar to our appetizers, soups that are really flavorful, and single-dish meals, including the many recipes centered around the delicious cod. Let’s look in detail at some of these delicacies.
Typical Portuguese Dishes
Bacalhau com natas
Let’s start with “Bacalhau com natas,” or codfish with cream, a dish that will make even those who don’t usually like this fish lick their fingers. A delicious plate composed of cod, potatoes, onions, béchamel sauce, and cream.
Bacalhau à Braga
Another codfish-based dish is “Bacalhau à Braga,” made with cod, potatoes, olives, onions, and parsley. To prepare it, slice the cod and potatoes, then mix everything with olives, parsley, and finally onions to obtain this very tasty Lusitanian specialty.
Francesinha
Cod is not the only Portuguese specialty; indeed, there are several flavorful meat recipes, mainly pork. Among the delicious alternatives to fish, we must mention the “Francesinha“, a typical dish from Oporto, simple but very hearty. The “little French lady” (Francesinha) is a sandwich with ham and cheese served on a plate with fried egg, fries, and a rich meat sauce in the middle.
Porco à Alentejana
Of a very different nature is the “Cozido à portuguesa,” the Portuguese stew, rich in meats, sausages, and vegetables, all accompanied by rice and beans. A variation on the Portuguese stew is the typical dish from the Alentejo region: “Porco à Alentejana.” This tasty dish is quite unique because it combines two ingredients that seemingly don’t go together: pork and clams.
Rojões à moda do Minho
Another unique blend of flavors is “Rojões à moda do Minho“, a dish originating from northern Portugal, specifically the Minho region, featuring pork liver, cooked blood, chestnuts, paprika, lard, pork leg, and tripe.
Tripas à moda do Porto
This last ingredient is the star of another very famous Lusitanian dish, “Tripas à moda do Porto,” a mix of legend and folk tradition made from salted meat previously cooked in a stew of fatty meats and sausages, served with dark bread.
