Portuguese cuisine is lovely and will satisfy your hunger without a doubt. The inhabitants employ a variety of ingredients to prepare their delights, including meat, seafood, veggies, and spices. Portuguese treats are, therefore, flavorful and varied.

Portugal’s rich and diverse culinary traditions are often overshadowed by the more prominent cuisines of its well-known neighbours, Spain, Italy, and France. Despite its delectable offerings, Portuguese gastronomy sometimes struggles to garner the recognition it deserves on the global culinary stage.

Traditional Portuguese dishes should not be missed if you’re wondering what to eat in Portugal. The best and most typical Portuguese dishes are mentioned in this article.

1. Best 25 Portuguese Foods

You can enjoy the following popular Portuguese foods.

1.1. Grilled Sardines

The fantastic seafood flavours in Portuguese cuisine stem from simplicity. The Atlantic’s crisp, salty flavour is plenty on its own.

Portugal has excellent grilled sardines. Exploring eateries and fish markets near ports can lead to the discovery of exceptionally tender and flavorful seafood dishes in Portugal.

Portuguese chefs in Vila Nova de Gaia have a unique approach to preparing fish by grilling them. Interestingly, it is common for locals not to remove the foil and even indulge in the consumption of the slightly burned skin, enhancing the overall culinary experience. This distinctive cooking method adds a special touch to the traditional fish preparation in the region.

Only a tiny amount of spice and perhaps some lemon juice are required. Like a local, you can eat these freshly grilled sardines with some boiled potatoes and vegetables.

1.2. Queijo da Serra da Estrela or Portuguese Cheese

Portugal is well-known for its cheeses, and there are plenty of flavorful cheeses in Portuguese cuisine.

One of its well-known Portuguese dishes is queijo da serra da estrela or Portuguese cheese. Unpasteurized ewe’s milk is used to make this pungent, earthy cheese.

Queijo da Serra da Estrela is one of the many Portuguese cheeses created from ewe’s milk, and it is native to the Arrabida Mountains, which are close to Lisbon.

In Portuguese, there is a flavour for every cheese lover, from the heat of castelo branco to the buttery consistency of bica de queijo.

You can try these cheeses at farmer’s markets. You can get closer to various Portuguese cheeses and cheesemakers by taking excursions into the rural, mountainous areas.

1.3. Piri Piri Chicken – Best Portuguese Chicken Recipe

During the Age of Exploration in the 15th and 16th centuries, Portuguese explorers ventured along the coastal regions of Africa, where they made significant discoveries of various new spices.

After the pastel de nata, Portuguese chicken piri piri – grilled chicken flavoured with spicy tomato sauce is one of Portugal’s most well-known meals.

It is a native of the Algarve. It is also known as Frango Assado, which is Portuguese chicken covered in Piri-Piri chilli.

The Portuguese soon started growing this fiery chilli, known as “pili pili” in Swahili, to use in cooking. Soon, many Portuguese recipes adopted its robust, peppery flavour.

The chilis are now combined with a variety of delectable seasonings to create piri-piri sauce. Among them are paprika, bell peppers, garlic, and lemon.

Nowadays, piri-piri-covered Portuguese chicken is served with french fries or fried potatoes.

1.4. Bifanas or Portuguese Sandwich

You’ll find the Portuguese sandwiches you’re looking for here! One that is straightforward and includes a thin slice of grilled pork spiced with white wine, garlic, and other herbs and spices.

But the tomato sauce holds the secret! Due to the marinade, you will encounter numerous variations in various parts of this country.

In the Alentejo region between Lisbon and Evora, a small village named Vendas Novas is where you can get the original bifanas or Portuguese sandwiches.

In Portugal, the sandwiches are a very well-known type of street food. Simply eat bifanas with soup and French fries if you want a substantial lunch or dinner or a beef dish for a late-night snack.

McDonald’s indeed serves its own variation of this beloved national sandwich under the name McBifana! Those who eat pork can eat it. Portuguese people in the south prefer to eat thicker slices of meat.

These are stuffed inside a Portuguese bread roll that has been lightly toasted and eaten with some mustard.

1.5. Cozido à Portuguesa

Portugal’s national dish is a traditional pork stew known as Cozido à Portuguesa (Portuguese Boiled Dinner), or simply “cozido.”

It contains the meats, sausages, beans, and vegetables. To create the ideal cozido dish, the cook will combine them all in a sizable pot and simmer them for a long time.

Depending on regional cuisine, the components of Cozido à Portuguesa may change. A variant with chicken, mint, and potatoes might be found in the southern region of Portugal.

1.6. Pastel de Nata

The most recognizable Portuguese dessert is the Pastel de Nata, or Pastéis de Nata. Every pastry store has its unique take on it.

Your everyday pastry choice may change to this sweet and creamy Portuguese egg tart because it is so addicting.

Pastel de Nata, traditional Portuguese pastries, are created using flour, butter, eggs, cinnamon, and sugar. The dough is thickly coated with butter, giving the shells their crispy, crackling quality.

The prepared egg custard is then put within the dough-lined mini pie shell. It is prepared in a hot oven and served hot with a tiny, robust cup of Portuguese coffee known as bica in Lisbon.

Your eyes will roll in joy after taking a bite of this crunchy, creamy, sweet custard that is coated with cinnamon. Additionally, they are regarded as one of the seven wonders of Portuguese cuisine.

1.7. Caldo Verde – Unique Traditional Portuguese Dish

The renowned Portuguese soup, caldo verde, originates in the north of the country. One of the most liked Portuguese recipes is this soup.

Although caldo verde soup is famous year-round, it is especially popular in the winter. You can eat it whether it is hot or cold outside.

The soup is cooked with a specific type of dark green cabbage that is scarce outside of Portugal, which gives it its green colour. Alternatives include kale or collard greens.

This tasty and substantial soup is finished with beautiful flavours from the mix of potato puree, slices of chouriço sausage, and local Portuguese olive oil.

Some people also like it with a big slice of Portuguese smoked sausage or chorizo. Caldo Verde is a beloved Portuguese dish that will warm your belly.

1.8. Arroz de Pato (Duck Rice)

Steamed rice and roast duck are the only ingredients in arroz de pato or duck rice. Before roasting the duck, the Portuguese will add slices of smoked chouriço sausages to give it the right amount of softness. The chef will use fresh orange slices to decorate the finished dish.

This dish is from the northern region of Portugal, particularly the city of Braga. It combines the finest components of Portuguese cooking, including rice, Portuguese wine, bay leaves, and garlic.

1.9. Bacalhau

Codfish, one of the most well-liked fish in Portugal, is called “bacalhau.” Are you aware that there are several methods to prepare bacon in Portugal? To create the perfect dish, they can bake, grill, fry, sauté, or do anything else with codfish!

Due to its versatility, bacalhau is frequently featured in Portuguese supper preparations. If you visit Portugal, you must eat at least one dinner with Bacalhau. As a guest, you should definitely taste it because it is the national dish of this nation.

Bacalhau à brás, a well-known meal from Bacalhau, consists of codfish with eggs, garlic, onions, potatoes, and parsley. Bacalhau à brás originates from Lisbon but can be found throughout Portugal.

Another well-known variation is pastel de bacalhau, which is made from minced codfish, potatoes, onion, and garlic. The chef will form balls and fry them.

It is puzzling that despite producing olives in Portugal, the Portuguese prefer to top off most of their bacalhau editions with canned black olives.

Pastéis de bacalhau (or bolinhos de bacalhau, depending on where in the country you are) is another popular snack item in cafés and bars.

1.10. Poncha

A cool alcoholic beverage for the summer is here! Poncha is a classic drink from the Portuguese island of Madeira. It contains a blend of sugar cane juice and distilled alcohol. This lovely beverage also includes honey, sugar, and lemon juice.

Poncha(a traditional Portuguese drink) looks impressive because of the sugar cane and lemon juice that give it its vivid yellow colour. In the summer, the Portuguese frequently serve it with ice; in the winter, they don’t.

Poncha is a fantastic energy drink that can help you with vitamin C intake!

1.11. Açorda – Portuguese Bread Soup

Garlic, olive oil, vinegar, coriander, and mashed bread pieces make a tasty addition to açorda( Portuguese bread soup ). However, it originated in Portugal’s Alentejo region. It is the most adaptable meal and goes well with many different things.

Lisbon Açorda, made from papo seco bread, Alentejo açorda, and Sopas, a regional bread from Alentejo, are the two most popular varieties of açorda in Portugal.

Due to its low-cost foundation components, açorda is a famous dish that can be enjoyed by both the rich and the poor. Old-fashioned bread and some common herbs and spices are all that are required.

1.12. Alheira de Mirandela – Portuguese Traditional Sausage

Alheira de mirandela, often known as alheira, is a typical Portuguese sausage. It is made of bread and a mixture of meat (veal, rabbit, etc.). It is smoked.

It is typically grilled or roasted in Portugal and served with a fried egg and some salty, crunchy French fries.

The beef that is utilized in alheira has a fascinating past. It demonstrates how persistently Portuguese Jews expelled in the fifteenth century still hold this notion. As a result, this sausage does not include any pork.

1.13. Porco Preto

Spain and Portugal are home to the pig breed known as porco preto. It is frequently referred to as porco preto alentejano because it is mostly grown in the Alentejo region of Portugal.

The pigs are grown on an acorn Portuguese diet, and the meat is used to make presunto, a cured ham similar to prosciutto or jamón ibérico, and roasted and grilled pork meals.

Two of the most popular porco preto Portuguese dishes you’ll find on a Portuguese menu are secretos de porco preto and plumas de porco preto.

1.14. Polvo à la Lagareiro

Portuguese cuisine is renowned for its succulent seafood. In addition to bacalhau, or codfish and sardines in Portuguese, octopus, or Polvo, is another well-known Portuguese seafood dish.

A well-known octopus dish that is served all around the nation is polvo à la lagareiro. A popular fish preparation known as lagareiro involves using copious amounts of olive oil.

The octopus in this dish is frequently served with cooked potatoes. In addition to being roasted, the potatoes are also baked.

Deceptively straightforward and beautiful is polvo à la lagareiro. When properly prepared, octopus is incredibly delicate and tasty. This seafood gains a distinctive fruity and slightly bitter flavour from the Portuguese olive oil.

You’ll discover that this well-known Portuguese food will make you appreciate octopus like never before.

1.15. Francesinha

This is one substantial sandwich made with ham, beef, sausage, thick pieces of bread, melted cheese, beer, tomato sauce, and chips.

The novelty factor of the Francesinha is undeniable, but there’s more to it than that; the Portuguese also adore them for their flavour.

If you go to Porto, where the meal is from, you can find yourself arguing with a local about which café serves the best Francesinha. You’ll be told that the Francesinhas in Braga are superior if you go there.

Even though Francesinhas are native to Porto, they are beginning to spread throughout the nation.

1.16. Chouriço

Portuguese chourico is made from fat-rich minced pigs. The juicy flesh is then combined with a variety of seasonings.

These include copious amounts of garlic, paprika, Portuguese wine, salt and pepper. A lengthy casing is filled with this mouthwatering beef mixture, which is then smoked as it dries.

1.17. Bife com Ovo a Cavalo

In this classic Portuguese dish, a fried egg is placed on top of a lean, grilled piece of beef or pork. Then, it is offered with rice, fries, or a fresh salad.

This meal is a lunchtime favourite among the Portuguese. This dish is frequently advertised on lunch menus and signs outside Portuguese restaurants.

As the name implies, “on horseback,” the egg is placed on top of the lean cut of meat as if it were astride the flesh.

Cuts of beef were cooked in the ovens at the olive oil mills by Beira’s labourers who worked on the olive farms.

1.18. Vinho Verde

Vinho Verde is the ideal summertime refresher due to its tart acidity, low alcohol content, and subtle fizz. It’s not only “green wine,” though; red and rosé varieties are also drinkable and cost less than ten dollars per bottle, so it doesn’t hurt to try all three.

The largest appellation in the nation is the denominaço de origem controlada (DOC) region of Vinho Verde, which produces the wine known as Vinho Verde.

Most Vinho Verde wines are produced from a combination of local Portuguese grapes and are sold young.

1.19. Bolinhos de bacalhau

Little cod and potato patties that have been deep-fried are known as bolinhos de bacalhau (or pastéis de bacalhau). Yes, this is yet another bacalhau dish, but it’s one that you should try, especially because you can find Portuguese cafés and bars serving it with ease.

1.20. Arroz de Marisco

A rich seafood stew called arroz de marisco is made of fish and rice. It’s a favourite among Portuguese people and one of the seven wonders of Portuguese Gastronomy. The amount of sauce makes it significantly different from Spanish paella, despite some people’s claims to the contrary.

1.21. Pão de Ló – Portuguese Sponge Cake

A sponge cake variation, pão de ló, is very common in Portuguese cooking. It has numerous variations, including ones with a moist cake foundation or a dry middle. It is one of the most popular cakes on Easter Day in Portugal.

Actually, pão de ló is a derivative of the pain de lof cake from France. The Portuguese traders introduced this meal to Japan in the sixteenth century, and the Japanese created their own version, today known as castella or kasutera. It is one type of Portuguese dessert.

1.22. Ovos Moles De Aveiro – Egg Yolk Sweets

At the beginning of the 20th century, the nuns in Aveiro are credited with popularising the Portuguese pastry known as Ovos moles. The recipe includes the right number of egg yolks, sugar, and chocolate.

1.23. Caldeirada de Peixe

Caldeirada de peixe is a typical fish stew served all around Portugal. A variety of fish will be combined and stewed along with potatoes, tomatoes, herbs, and peppers. Due to the various types of fish that are available in diverse places, this dish has several variations.

White fish with soft flesh that won’t easily come out when cooked for a long time is a part of it. Fresh cod, conger, and grouper are three common forms of fish used by the Portuguese. There isn’t a precise recipe for this food in it! Early in the 20th century. The recipe for ovos moles includes the right number of egg yolks, sugar, and chocolate.

1.24. Port Wine

In Portugal’s north, only the Douro Valley region produces port wine. Booking a wine tour or a trip to this incredibly beautiful region is quite simple if you visit Porto.

Right in the middle of downtown Porto, you can also visit several unique port wine cellars. The flavour of port wine is extremely savoury and sweet. It is a famous dessert wine that goes well with a variety of popular Portuguese dishes.

Its rich grapes from the Douro area are what give it its deep crimson hue. Aguardente, a neutral wine spirit, is used to stop the fermentation process in the winemaking process.

1.25. Feijoada

A filling stew of beans and meat is called feijoada. The Roman conquest of Iberia gave it a permanent place in Portuguese dishes.

Feijoada was traditionally prepared by simmering it in a large saucepan. Today, many Brazilians and Portuguese continue to prepare it this way.

The main components of feijoada are beans and tender beef or pig bits. The broth can absorb the meat juice thanks to the slow cooking method. It is one of the best Portuguese foods.

Last Updated on July 11, 2024 by Sathi Chakraborty