10 Must Try Foods In Portugal

Most tourists stay on the surface. They visit Lisbon and order a pastel de nata. Maybe they think they understand Portuguese food. They do not. Real Portuguese food is heavier. It is rustic. Sometimes it is even a bit aggressive.

I want to share ten dishes that show the true weight of our kitchens. Some are famous. Others terrify outsiders. Visiting Portugal? Try these while you are here.

And try to go into the restaurants where the locals go. If you go to aldeias or smaller towns, a big meal is lunch. You will see some places that are only open for lunch, and those are really the places where you are going to get authentic Portuguese food.

Chouriço Assado

This dish arrives at your table on fire. Literally. The waiter brings a pig-shaped clay dish filled with alcohol. They light it. The flame cooks the cured pork sausage right in front of you. The skin blackens and cracks. It smells like smoke and garlic. I love the theater of it. Eat it hot with your fingers. Just do not burn yourself. Often served at outdoor festivals.

Bacalhau à Brás

I know this is a cliché. Every tourist orders it. But it belongs on this list because it works. Chefs shred salted cod and mix it with thin matchstick potatoes and onions. Then they bind everything with beaten eggs. It needs precision. If the cook messes up, you get a dry omelet. When done right, it feels creamy. It is comfort food. Amazing.

Arroz de Cabidela

Let us talk about the scary stuff. This rice dish splits opinions down the middle. The cook stews chicken, then finishes the rice by throwing in the bird’s own blood and a splash of vinegar. It looks dark. It tastes sharp. The vinegar balances the iron taste. I think it is brilliant. Do not think about the ingredients. Just try it.

Frango de Churrasco

Forget fast-food chicken. Portuguese charcoal chicken is different. The Portuguese butterfly the bird and roast it over hot coals until the skin turns into a crisp shell. Then they brush it with spicy piri-piri oil. I always buy this from tiny neighborhood joints with smoke pouring out the front door. Eat it with greasy fries. It is messy. It is perfect. Always done with real charcoal.

Polvo à Lagareiro

This is the easiest seafood dish to find. They roast a whole octopus and serve it with small potatoes. We smash the potatoes with a fist before cooking. We call them batatas a murro. Then we pour an ocean of olive oil over the top. The garlic fries in the hot oil. The octopus becomes tender. Do not fear the oil. Dip your bread in it.

Açorda de Camarão

This version focuses entirely on shrimp. The dish is essentially a thick bread porridge. It sounds unappealing. The texture throws people off. But the flavors are intense. The Portuguese mash stale bread with olive oil, tons of garlic, and fresh coriander. Then stir in the shrimp. I think the texture is magnificent. It tastes like the sea.

Favas com Entrecosto

Broad beans cooked with pork ribs and pieces of chouriço. This is old-school country food. We use fresh mint to cut through the heavy pork fat. Try this during spring when the beans are fresh. It is thick. It fills you up instantly.

Ensopado de Borrego

This lamb stew comes from the Alentejo plains. The meat simmers for hours until it falls apart. The trick is the serving method. The cook lines the bowl with thick slices of stale bread, then pours the stew on top. The bread drinks the gravy. It turns into a rich mash. The soggy bread is the best part. Waste nothing.

Feijoada Transmontana

Go up north to the mountains for this one. It is a thick bean stew packed with pork cuts and smoked meats. The Brazilian version came from this plate. The northern climate is cold, so the food acts like fuel. It is smoky and dense.

Cozido à Portuguesa

This is the final boss level of Portuguese food. We boil different meats and cabbage together in a single giant pot. You get ribs, ears, chouriço, and potatoes. It looks ugly on the plate. It is a brown mountain of food. It tastes like pure history. You will need a long nap afterward.

If you want to find these flavors, look past the standard tourist spots. Benvenido.