Alheira de Mirandela
Alheira is a chicken sausage – one of the cheapest and most popular dishes in Portugal. Alheira was born when the Jewish community was expelled in 1948. Many of them hid in the mountains of Tras-os-Montes, in the North East of Portugal. In order to maintain their faith and survive, the Jews had to pretend to convert to Catholicism.
One way to hide it was to prepare, sell, and eat chicken sausages, making people believe they were breaking kosher laws. Today, they are still sold on every street corner, but they are especially delicious at Cervejaria Bota Velha, a small restaurant that serves some of the best chicken sausage appetizers in Lisbon.
Arroz de Tamboril
Tamboril is the Portuguese name for monkfish. It is not as popular as cod, but it is one of the specialties sold on the coast. It is cooked with cinnamon, garlic, tomatoes and rice, much like a risotto. Because of the rice used, it is also called arroz de tam boril (rice fish). Cacarola 1, in Figueira da Foz, a coastal village 10 miles from Coimbra, has the best Arroz de Tamboril in the area.
Bacalhau
Cod, or bacalhau in Portuguese, is more than just a traditional fish dish; it’s a national delicacy. It even has its own nickname – “the faithful friend” – and is eaten at Christmas. There are over 100 different recipes and versions, but Bacalhau à Bras is the most popular.
Bacalhau à Bras is a mixture of onions, potatoes, olives, parsley, eggs and, of course, cod. Laurentina in Lisbon, a cod restaurant established in 1976, is one of the best places to make Bacalhau à Bras.
Caldeirada de Enguias
Aveiro, located between Porto and Coimbra, is famous for its grilled eel and eel soup. Fishermen in the Murtosa and Torreira (outside Aveiro) waters often season the eel with saffron and serve it with bell peppers. The eel is best paired with a white wine from Bairrada. A great place to try Calderirada is Bastos, a restaurant on Torreira beach, about 5 miles from Aveiro.
Cataplana de Marisco
Cataplana is a seafood stew cooked in a double-sided pan and served with rice or chips. It is commonly served throughout the Algarve, but the best cataplana is found in the fishing village of Porto Brandão. You can get there by car, but locals can ferry you around.
There is no specific address, all the places with good Cataplana are located in the Porto Brandão area, visitors can freely choose the restaurant they want. In addition to the fresh food, enjoying the scenery while passing through Lisbon is also a memorable experience.
Francesinha
Francesinha is a typical dish of the city of Porto (Portugal). This dish consists of two slices of bread sandwiching steak, bacon, sausage and chorizo, covered with melted Edam cheese (Netherlands) and topped with a mixture of chili and tomato sauce.
The Francesinha is served with fries and, optionally, a fried egg. A great place to get a big, well-rounded version is at Francesinha Café, which francesinha lovers have voted as having the best francesinha in Portugal.
Porco Preto
Porco Preto or black pig, is a breed of Iberian pig. Porco Preto is usually raised in the center and south of Portugal and Spain. In Spanish, this black pig is called Pata negra and is one of the most expensive meats in the world. Pata negra is salted and smoked according to a secret recipe that gives it a distinctive smoky flavor.
A slice of Pata negra is often served with salad and fries. Many farms raise this breed of pig in the Alentejo region of southern Portugal, and that’s where you’ll find a restaurant serving this traditional dish. In Évora, Vinho e Noz is a good option.
Polvo à Lagareiro
Portuguese cuisine is famous for its seafood prepared in the simplest way. This method involves grilling fresh fish directly over a low flame before serving with lemon and rosemary. It is one of the most typical Portuguese dishes. Occasionally, a touch of modern cooking techniques is used.
Polvo à lagareiro, a boiled octopus, is roasted in a large oven with lots of garlic and olive oil. Every city in Portugal has this popular dish, but the best option is A Tasquinha in Nazaré, a beautiful coastal village 75 miles north of Lisbon.
Posta Mirandesa
Posta Mirandesa is a Portuguese creation based on a cross between the French steak and the Italian steak Fiorentina. Posta Mirandesa is simply a thick steak cooked over a high flame.
The secret to this dish’s special taste is the beef sourced from the Mirandesa ranches. The cattle on these ranches originate from the Trás-os Montes region and are only found in Portugal. O Mirandês in Miranda do Douro is the place to get the best Posta Mirandesa.
Sopa de Cação
In Portuguese, shark is commonly called tubarão, but once it reaches the table, the name changes to cação. The fish is marinated in coriander, lemon, and garlic before being cooked into a soup, which is often served with bread or a cornmeal called broa. Cais da Estação in Sines, on the Alentejo coast, is a restaurant that serves Sopa de Cação prepared by skilled chefs.
