This is one of my personal favorite seafood Petiscos! With the exception of maybe boiled Percebes (Goose Barnacles), that funny looking seafood treat, Ameijoas à Bulhão (Bulhão Pato Clams) is the most authentic way of enjoying that distinct flavor of sea that you can only get from seafood. The trick is not trying to get […]
As many other Petiscos, Peixinhos da Horta can also be part of your main course. Just paired them with a tasty tomato rice and you will have a proper meal! Nevertheless, they shine their best when served simply as a Petisco. They are the perfect “dip food” snack: crispy on the outside and soft and […]
According to history, Pastel de Nata was first sold in 1837, in Belém, near the Mosteiro dos Jerónimos, when, in an attempt to survive harsh times, the monastery’s clergy put this pastry up for sale. Since then, this pastry has become the ex-libris of the Lisbon pastry and a tourist attraction in itself… Its preparation […]
Farófias are a very tasty dessert with different textures, which gives it a special touch and justifies the success of this recipe in Portuguese cuisine. Its final look, which resembles small clouds covered in a creamy egg-based sauce, appeal to everyone… Check out our Farófias recipe! With common ingredients and typical Portuguese cooking processes, this […]
Codfish… The love that the Portuguese have for this fish is no secret. Our cuisine is full of cod recipes (see our Bacalhau à Brás or Pasteis de Bacalhau), that serve all tastes: grilled, boiled, roasted, fried and even raw! The one we bring you today is one of those that, in addition to being […]
As it is well known, the Portuguese are great lovers of cod, in its dry and salted versions. We are skilled at cooking this fish and we do it on routine occasions, but also on special moments, such as Christmas. We like our cod cooked, roasted, grilled and even raw (with olive oil and minced […]
Carne de porco à Portuguesa, which has its roots in Algarve (carne de porco à alentejana), is enjoyed all around Portugal (since its origin, in the XV century), as well as abroad. Prove of it are the innumerous variants, adaptations and recreations of this dish that can be found on the internet. According to the legend, […]
