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Alheira de Mirandela
Alheira is the word for chicken sausage – one of the cheapest and most popular dishes in Portugal. Alheira originated when the Jewish community was expelled in 1948. Many of them took refuge in the mountains of Tras-os-Montes, in northeastern Portugal. To maintain their faith and survive, the Jews had to pretend to convert to Catholicism.
One way to conceal this is by preparing, selling, and eating chicken sausages to convince people they are breaking Kosher law (a strict and complex dietary system of Jewish believers). Today, this dish is still sold on almost every street corner, but it's especially delicious at Cervejaria Bota Velha, a small restaurant with the best chicken sausage appetizer in Lisbon.
Arroz de Tamboril
Tamboril is the Portuguese name for the scad fish. While not as common as cod, scad is one of the specialty dishes found along the coast. The scad is cooked with cinnamon, garlic, tomatoes, and rice, much like risotto (an Italian rice dish consisting of rice cooked in a broth made from fish, meat, and cream). Because of the rice, it's also known as scad rice (arroz de tam boril). Cacarola 1, in Figueira da Foz – a coastal village 10 miles from Coimbra – boasts the best Arroz de Tamboril in the region.
Bacalhau
Cod, or bacalhau in Portuguese, is more than just a traditional fish dish; it's a national delicacy. This dish even has its own nickname – "the loyal friend" – and is consumed during Christmas. There are over 100 different recipes and variations, but Bacalhau à Bras is the most popular.
Bacalhau à Bras is a combination of onions, potatoes, olives, parsley, eggs, and of course, cod. Laurentina in Lisbon, a cod-specialty restaurant established in 1976, is one of the best places to prepare Bacalhau à Bras.
Caldeirada de Enguias
Aveiro, situated between Porto and Coimbra, is extremely famous for its grilled eel and eel soup. Fishermen in the Murtosa and Torreira coastal areas (outside Aveiro) often marinate eel with saffron and serve it with bell peppers. This eel dish is even better when paired with a Bairrada white wine. A great place to enjoy Calderirada is Bastos, a restaurant located on the Torreira coast, about 5 miles from Aveiro.
Cataplana de Marisco
Cataplana is a seafood stew cooked in a double-sided pan, served with rice or fries. It's a popular dish in the Algarve region, but the best Cataplana can be found in the fishing village of Porto Brandão. Visitors can reach it by car, but locals can also transport them by ferry.
There are no specific addresses; all the places serving delicious Cataplana are located in the Porto Brandão area, so visitors can choose whichever restaurant they like. Besides the fresh and delicious food, enjoying the scenery while strolling through Lisbon is also a memorable experience.
Francesinha
Francesinha is a signature dish of Porto, Portugal. It consists of two slices of bread sandwiching steak, cured pork, sausage, and spicy sausage, topped with melted Edam cheese and drizzled with a mixture of chili and tomato sauce.
Francesinha is served with fries and, depending on the diner's preference, a fried egg. A great place to enjoy this dish in a large, generous portion is Francesinha Café, which is voted by franceshina enthusiasts as having the best franceshinha in Portugal.
Porco Preto
Porco Preto, or black pig, belongs to the Iberian breed. Porco Preto are typically raised free-range in central and southern Portugal and Spain. In Spanish, this black pig breed is called Pata negra and is one of the most expensive meats in the world. Pata negra is salted and smoked using a secret recipe, giving it a distinctive smoky flavor.
A slice of Pata negra pork leg is typically served with salad and fries. Many farms raising this breed of pig are located in Alentejo, southern Portugal, and that's where visitors can find a restaurant to enjoy this traditional dish. In Évora, Vinho e Noz is a good option to try.
Polvo à Lagareiro
Portuguese cuisine is renowned for its seafood prepared in the simplest way. This method requires fresh fish to be grilled directly over low heat before being served with lemon and rosemary. This is one of Portugal's most distinctive dishes. Occasionally, a touch of modern culinary techniques is applied.
A typical example is Polvo à lagareiro, which consists of a boiled octopus that is then roasted in the oven with plenty of garlic and olive oil. This popular dish can be found in almost any city in Portugal, but the best option is A Tasquinha in Nazaré, a beautiful coastal village 75 miles north of Lisbon.
Posta Miranddea
Posta Mirandesa is a Portuguese dish created by blending French steak and Italian Fiorentina steak. Simply put, Posta Mirandesa is a thick steak cooked over high heat.
The secret to this dish's unique flavor lies in the beef sourced from pastures in Mirandesa. The cattle on these farms originate from the Trás-os Montes region and are found only in Portugal. O Mirandês in Miranda do Douro is the place that offers the best Posta Mirandesa.
Sopa de Cação
In Portuguese, shark is generally called tubarão, but once it's served, the name changes to cação. The fish is marinated in coriander, lime, and garlic before being cooked into a soup. This soup is often served with bread or a cornmeal-based dish called broa. Cais da Estação in Sines, on the Alentejo coast, is a restaurant that serves Sopa de Cação prepared by skilled chefs.
