Bifanas Best Portuguese dishes you must try in Portugal
Bifanas is a popular Portuguese sandwich made with thinly sliced marinated pork, typically served in a bread roll. While bifanas can be found throughout Portugal, the city of Porto, in the north of the country, is particularly famous for its delicious and unique version of this dish. The traditional dishe from Porto is made by marinating thin slices of pork in a flavorful mixture that often includes garlic, white wine or beer, bay leaves, and various spices. The pork is left to marinate for several hours, allowing the flavors to infuse into the meat. Then, the marinated pork is cooked quickly on a hot griddle or skillet until it's tender and juicy. The bread roll used for bifanas in Porto is typically soft and slightly chewy, which perfectly complements the succulent pork. Some places might lightly toast the bread roll for added texture and flavor. A classic bifana from Porto is often served with a variety of condiments and toppings, such as mustard, hot sauce, or even a special spicy sauce that varies from place to place. It's a simple yet delicious sandwich, and its popularity makes it a must-try when visiting Porto or any other part of Portugal.
Francesinhas
The Francesinha is another portuguese iconic and indulgent dish from Porto, Portugal. It's a hearty and flavor ful sandwich that reflects the city's love for meaty and rich meals.
The secret it’s the sauce and the way how they grille the meat The exact recipe for the Francesinha sauce and the choice of meats can vary from restaurant to restaurant, and it's often a well-kept secret among the chefs.
The Francesinha typically consists of layers of different types of meat, such as ham, linguiça (a type of Portuguese sausage), and steak, sandwiched between two thick slices of bread. The meaty layers are then topped with melted cheese, usually slices of cheese that completely cover the sandwich. What sets the Francesinha apart is the rich and spicy sauce that bathes the entire sandwich. The sauce is made from a combination of ingredients, which may include tomatoes, beer, broth, spices, and sometimes a hint of piri-piri (a type of chili pepper), giving it a tangy and slightly spicy kick. After the Francesinha is assembled, it's often served with a side of fries, and some places may include a fried egg on top for an extra indulgent touch. Its good with cold beer .
Tripas à moda do Porto
This is a traditional dish that born in Porto . As the peoples from Porto like so much their tripes they got the name Tripeiros .
It´s a traditional dish that originates from the city of Porto. It is considered one of Porto's most emblematic and historic dishes, with roots dating back to the 15th century.
Tripas à Moda do Porto is a hearty and flavorful dish that consists of tripe stewed with various meats, sausages, vegetables, and white beans. The combination of ingredients and spices gives the dish its unique taste and rich texture.
Bacalhau (Codfish )
Codfish is the main staple in Portuguese cuisine and one the best Portuguese dishes you must try in Portugal, there are thousands of recipes in which cod is the star ingredient! Portuguese people are passionate about cod, doesn’t matter if it is salted or dried.
The Portuguese have been fishing and preserving codfish for centuries, dating back to the Age of Exploration when cod was a valuable and long-lasting source of protein for sailors on long voyages.
Surprisingly, bacalhau is not native to the coastline of Portugal. Bacalhau Portugal is imported from Newfoundland or Norway. The most typical cod dishes are bacalhau à brás, bacalhau com natas, pastéis de bacalhau, bacalhau na brasa com batata a murro and pataniscas de bacalhau.
The most typical cod dishes are bacalhau à brás, bacalhau com natas, pastéis de bacalhau, bacalhau na brasa com batata a murro and pataniscas de bacalhau.
Bacalhau à Brás: This is one of the most famous codfish dishes in Portugal. It consists of shredded cod mixed with thinly sliced fried potatoes and scrambled eggs. Onions and black olives are often added for extra flavor.
Bacalhau com Natas: Also known as Bacalhau Gratinado, this dish is made by layering pieces of cod with thinly sliced potatoes and a creamy béchamel sauce. It's then baked until golden and bubbly.
Bacalhau à Lagareiro: This dish features whole roasted or grilled codfish served with roasted potatoes, garlic, and drizzled with olive oil. The name "Lagareiro" refers to the person who operated the olive oil press.
Bacalhau com Broa: This dish combines codfish with a crust made from cornbread (broa). The cod is usually cooked with onions and garlic and then topped with the cornbread mixture before baking.
Pataniscas de Bacalhau: These are codfish fritters made with shredded cod, flour, eggs, and parsley. They are deep-fried until crispy and are often served as appetizers or snacks.
Pasteis de Bacalhau codfish cakes are a popular Portuguese appetizer or snack made from salted codfish. These savory codfish cakes are beloved throughout Portugal and are often found in cafes, restaurants, and homes across the country. That it’s the more popular receipts and codfish dishes in Portugal .
Cozido à Portuguesa
It’s a typical menu for the winter season . Its warm and compose with abundance of ingredients, including a variety of meats, sausages, vegetables, and legumes. People say that the secret is to cook all the ingredients in one pot and in the same water, but added in different stages and at varying temperatures .
Sardinhas assadas / Grilled sardines
It is more than usual felt the smell of sardines being cooked on Portuguese streets, especially in summer festivals . The sardines are roasted whole on an open-fire grill and seasoned with a sprinkling of coarse salt. Usually, you will eat it with bread but it is also common to eat it with salad, grill bell peppers, and boiled potatoes . As it’s a migrate fish . The season for eat its between June and September.
Sardines are also a symbol of Portuguese culture, there are many gifts that include this icon!
Caldo Verde
That it’s a soup that go well after eat sardines . Its light and cut the fat . Do part of the portuguese tradition .
It is particularly popular in the northern regions of Portugal, including Minho and Porto. The main ingredients of Caldo Verde are potatoes, collard greens (or kale), onions, garlic, and Portuguese chouriço (smoked sausage). Also It is especially comforting during the cooler months .
Queijo da Serra da Estrela
This cheese this know for its flavour and it´s a famous from Portugal. It holds the status of being one of Portugal's most iconic and sought-after cheeses, recognized both within the country and internationally for its exceptional quality and unique flavor.
Soft and Creamy: When young, the cheese has a semi-soft to soft texture, making it spreadable and almost spoonable. As it ages, it develops a firmer texture, but it luscious.
Alheira
It´s a smoked Portuguese sausage invented by the Jews in Portugal in order to disguise as Christians during the Inquisition, the Jews pretend to eat pork, but they’re actually eating chicken, veal and rabbit meat. and boom! Nowadays, Its origin from north of Portugal The sausage is typically made from a mix of meats, including chicken, veal, rabbit, or duck, along with bread, olive oil, garlic, and various spices . The more common its bread and chicken .
The smoke flavour come from the process that usually involves placing the alheiras in a smokehouse or a similar smoking apparatus. They are exposed to smoke generated from burning wood chips or other aromatic materials. The smoke permeates the surface of the sausages, infusing them with a smoky aroma and taste. The choice of wood or aromatic materials used for smoking can vary, and this can also influence the final flavor of the alheiras. Common types of wood used for smoking include oak, beech, cherry, or other hardwoods. Each type of wood can add its unique character to the final product.
Pastel de Nata / Pasteis de Belém
The pastel de nata is a cake known throughout the country and is a copy of the famous pasteis de belém whose original recipe is kept in a safe.
In the 19th century, political upheavals posed some problems for the survival of the monks of the Monastery of Jerónimos. To earn some money, they started selling these pastries.
These very crisp tarts are filled with egg custard and you can sprinkle it with cinnamon .
Leitão â Barrada - Piglet Bairrada
Piglet Bairrada, also known as "Leitão da Bairrada" in Portuguese, is a traditional and iconic dish from the Bairrada region in Portugal. It is a gastronomic specialty and one of the most celebrated ways of preparing suckling pig in Portuguese cuisine.The preparation of Piglet Bairrada involves roasting a whole suckling pig over an open fire or in a wood-fired oven. The piglet used for this dish is typically very young and weighs around 4 to 6 weeks old, ensuring tender and succulent meat. The region of Bairrada is well-known for its production of excellent espumante , that it’s a sparkling wines . The bubbles and acidity in sparkling wine can help cleanse the palate between each flavorful bite of the piglet . These wines are ideal to pairing . You can ask for one espumante Aliança , or for the home espumante known as frisante .
Best Portuguese dishes you must try in Portugal
