La typical Portuguese cuisine, perhaps somewhat underrated, offers dishes and flavors unique in its kind. It is said that there is even a recipe for cod for every day of the year. It is precisely the fish, and primarily the cod, that stand as the main courses of this beautiful region.
Unlike Italy, in Portugal there are no first or second courses, but there are “le entradas,” very similar to our appetizers, soups, which are really very flavorful, and single dishes, including the many recipes that center on the delicious Cod. But let’s go into detail and see what some of these delicacies are.
Typical Portuguese Dishes
Bacalhau com natas
Let’s start with the “Bacalhau com natas”, that is cod with cream, a dish that will make even those who don’t like this fish lick their lips. A delicious dish made of cod, potatoes, onion, béchamel, and cream.
Bacalhau à Braga
Another cod-based dish is “Bacalhau à Braga”, where the ingredients are cod, potatoes, olives, onion, and parsley. To prepare it, just slice the cod and the potatoes, then mixing everything with olives, parsley, and finally onions, you get this delicious typical Lusitanian dish.
Francesinha
Cod is not the only Portuguese specialty; in fact, there are several tasty meat recipes, mainly pork. Among the delicious recipes alternative to fish, we definitely mention the “Francesinha“, a typical dish from Oporto, simple but at the same time very substantial. The “little French lady” (Francesinha) is a sandwich with ham and cheese served on a plate with fried egg, fries, and meat sauce in the center.
Porco à Alentejana
Of a completely different nature is “Cozido à portuguesa”, that is Portuguese stew, rich in meats, sausages, and vegetables, all accompanied by rice and beans. A variant of the Portuguese stew is the typical dish from the Alentejo region: “porco à Alentejana”. This tasty dish is very special because it combines two seemingly incompatible ingredients: pork and clams.
Rojões à moda do Minho
A unique blend of flavors is also the “Rojões à moda do Minho“, a dish originating from the North of Portugal, more precisely from the city of Minho, made of pork liver, cooked blood, chestnuts, paprika, lard, pork leg, and tripe.
Tripas a moda do Porto
This last ingredient is the absolute protagonist of another very famous Lusitanian dish, the “Tripas a moda do Porto”, a mix of legend and popular tradition made of salted meat previously cooked in a stew of fatty meats and sausages, to be served with dark bread.
