10 Portuguese dishes you must taste

Portugal is one of the most visited destinations in Europe, and there are many reasons for that. In addition to a lot of natural and urban beauty, Portugal offers a gastronomic variety that stands out among European countries!

Portuguese gastronomy is rich in fish, seafood, olive oil, meat, vegetables, fruits, wines, and olives. With that in mind, we have separated 10  Portuguese dishes to make you want to go to Portugal right now!

Portugal's typical soup could not fail to be the first on the list. The Caldo Verde has ancient records that date back to the 15th century and had their origin in the Minho region in northern Portugal. The green broth  that farmers consumed, was served with whatever was available back then, and it was mainly: potatoes and kale.

This goldfish that is usually eaten canned in most parts of the world in Portugal is considered a serious matter, and the typical way to do it is on the grill! It is usually served with potatoes, onions, and salad or simply on top of a bread slice when ready. Sardines are very typical at the São João party, in Porto, when the streets are all smoky, because of the grills that people put out of their homes and restaurants, to roast sardines as a way to celebrate the festive date!

It looks like smoked sausage, but it doesn't contain pork, poultry, bread, olive oil, lard, garlic, and paprika. The history of Alheira is fascinating, and legend has it that the recipe came when the Jewish community was persecuted by Christians and could not follow their traditions, among which, the one that prohibits the consumption of pork. So, to not suffer violence, they produced sausages with other meats and smoked so that Christians could think that they were consuming the traditional pork sausages and thus concluded that they were no longer practicing the Jewish religion. Although there is no objective evidence that the story is accurate, it is interesting, making the dish even more special!

In the list of 10 Portuguese dishes, there could not be Arroz de Cabidela, also known as Arroz de Pica no Chão. What makes this dish different and unique is a controversial ingredient that may not appeal to all: a free-range chicken's fresh blood. The plate consists of chicken pieces and fresh blood, so it has a dark color. Obviously, besides the blood, the dish takes many other ingredients that season and makes the taste very pleasant!

Pasteis de Nata is a Portuguese egg custard tart pastry dusted with cinnamon. Outside Portugal, they are trendy in other parts of Western Europe, Asia, and former Portuguese colonies, such as Brazil and Macau. The Macanese pastel de nata has been adopted by KFC and is available in regions such as mainland China and Taiwan. The Pastel de Nata's history dates back over 300 years to Jerónimos Monastery in Belém, west of Lisbon. When the monastery closed in 1834, this recipe was then sold to the owners of the Fábrica de Pastéis de Belém, which opened in 1837, and is the most famous place to try Pasteis de Nata in all of Lisbon.

A typical Portuguese dish that is considered simple and present in the Portuguese routine is a good lunch meal. It consists of meat, which can be from cattle or pork, and is usually served with potatoes (fried or roasted), rice, salad, and a fried egg on top of the meat, usually with the soft yolk. Each restaurant has a different way of offering Bitoque, which may vary in seasoning or side dishes.

The snack that consists of a piece of beef in the bread deserves the position on this list since it is straightforward and practical and is an excellent option for a quick meal. Usually, the snack is offered with good-quality meat and accompanied by Serra da Estrela's cheese, making the snack even tastier! If you are in Portugal and have come across this dish, be sure to try it because although it appears to be simple, it can surprise you with its flavor and seasoning.

Francesinha has a curious story that is worth sharing. People say that the dish emerged as a way of mocking a typical French dish, the “croque-monsieur,” which has a similar shape to Francesinha: bread, ham, cheese, and bechamel sauce. The difference is that the Portuguese version of the dish consists of sausage, fresh sausage, ham, cold meat, and beef steak covered with melted cheese. The sauce is based on tomatoes, beer, and Piri-Pir, and it can be served with french fries. In other words, the name Francesinha came up as an irony to say that it was a more complete and robust version of the French dish. Francesinha gained fame mainly in Porto, to be found in many restaurants. It's a heavy dish, so Francesinha is better suited as a lunch meal, and, for some, it even goes for dinner!

If you think that the idea of ​​rice and beans is Brazilian exclusivity, you are wrong! The Portuguese version of the dish consists of rice served with mixed beans with a lighter texture. It is common to do it as a side dish for meat and fish.

And last but not least, comes the most consumed dish by the Portuguese, the famous and beloved Bacalhau! Portugal's darling fish is used in various dishes and preparations and is served as a starter and main course.