Portuguese cuisine is full of variety. The richness of fish, seafood, meat dishes, and desserts means that everyone will find something for themselves here. Check out our list and see for yourself.
The prego (prego no pão) sandwich is incredibly simple. It’s made with thinly sliced beef that’s been marinated in garlic, grilled, and served in a papa seco bread roll.
The bifana is a Portuguese sandwich made with a light but crusty bread roll and sautéed strips of pork seasoned with garlic, spices, and white wine. The pork is juicy and occasionally slightly greasy, making it a popular late-night snack for those who need something to soak up their beer.
Caldo Verde is a Portuguese soup made with potatoes, collard greens, sliced chouriço (smoked Portuguese sausage), and olive oil.
Francesinha is not a sandwich you can eat on the go or as a quick snack; it is a filling meal typically found on traditional restaurants’ menus and served as a nutritious lunch or dinner. Among the many stories about its origin, one stands out: it was inspired by the famous croque-monsieur, a French sandwich popular among Portuguese immigrants.
This dish is made up of a wide range of ingredients cooked in copious amounts of water: various types of “greens” (kale, savoy cabbage, “tronchuda,” etc), rice, potatoes (yes, we love our carbs), beans, turnips, carrots, sausages (“chouriço”, “farinheira”, “moura”, etc), other types of meat (usual pork), and sometimes with bits of chicken (yes, we like our meat!).
Seafood Tomato Rice is the ultimate comfort food in Portugal. A large pot of rice loaded with fresh seafood, tomatoes, and vegetables! The heat of pimenta moida (Portuguese hot pepper paste) complements the sweetness of the seafood.
Bacalhau à bras is a straightforward Portuguese dish made up of cooked and shredded salt cod, fried potato strips, onions, eggs, and olives. A delectable blend of flavors and textures yields an incredibly satisfying dish popular across the country. It’s usually topped with parsley and served hot, while the potatoes are still crisp. Today, bacalhau à bras is one of the most famous Portuguese salt cod dishes, believed to have originated in the Lisbon neighborhood of Bairro Alto.
‘Polvo à lagareiro’ is one of the most revered recipes in Portugal. The Portuguese have a special fondness for this dish, which makes it a natural choice for Sunday’s edition. ‘Polvo à lagareiro’ has been a popular dish since the first safra of olive oil was produced. According to the original versions, which date back many centuries, the octopus was desalted, breaded with leftover bread, fried in olive oil straight from the mill, and then eaten with raw or roasted garlic.
Amêijoas à Bulhão Pato are a speciality of the city of Lisbon. It is either an appetizer or a main course served in most restaurants in the beautiful Portuguese capital. The sauce that coats the clams is made with olive oil (of high quality because it is the star ingredient), garlic, cilantro, salt, pepper, and, in this case, some dry white wine to add even more flavor. The lemon juice is then drizzled on top before serving.
Carne de Porco à Alentejana is a traditional Portuguese dish that can be found on the menus of Portuguese restaurants all over the world. The name “Alentejana” refers to the dish’s origins in the Alentejo region of Portugal. The name “Além-Tejo” translates literally to “Beyond the Tagus” or “Across the Tagus.” The Tagus river separates the region from the rest of Portugal, and it extends to the south, bordering the Algarve region.
