Portuguese
Salt cod, custard tarts, and a coastline that taught the world to cook with piri-piri.
While Caldo Verde is the soul-soothing green soup with a whisper of chouriço, Feijoada à Portuguesa is a hearty celebration of beans and meats, embodying the spirit of communal feasting. The indulgent Francesinha, a sandwich drenched in a lush beer-infused sauce, contrasts with the light yet flavorful Pastéis de Bacalhau, crispy codfish fritters that capture the essence of the sea.
The Palate
Start Here
The custard tart that launched a thousand bakeries.
Why start here · Teaches you Portuguese pastry — the contrast of shatteringly crisp pastry and wobbly custard.
Shredded salt cod scrambled with eggs and matchstick potatoes.
Why start here · Shows how Portugal transforms preserved fish into comfort food.
Porto's answer to the croque-monsieur — buried in cheese and beer sauce.
Why start here · The most unapologetically excessive sandwich in Europe.
Kale, potato, chouriço — nothing more, nothing less.
Why start here · Teaches the Portuguese philosophy: few ingredients, no shortcuts.
The Pantry
See all 50 ingredients›
Fruits
Grains & Staples
Sauces & Condiments
Regional Styles
Lisbon
Lisbon offers a taste of the sea with a metropolitan twist, where seafood reigns supreme in a cosmopolitan setting.
Porto
In Porto, the cuisine is hearty and robust, showcasing the region's love for meat and rich sauces.
Alentejo
The flavors of Alentejo are earthy and rustic, featuring pork and bread in various forms.
How They Cook
Techniques that define this cuisine
