Top Foods You Must Try On Your
holiday to Portugal
Visiting Portugal is a wonderful experience, and if you have not previously done so, it should absolutely be at the top of your travel bucket list. Known for its 3000 hours of sunshine each year, 850 kilometres of beautiful sandy beaches, and a diversified environment that ranges from the beach to the city to a rugged continuation of the Iberian Peninsula in the north, Portugal is a popular tourist destination. What about the cuisine, though? Portuguese food is just something else and should be sufficient motivation to go on holiday to Portugal. The following are some of the foods that you must try, whether you visit an authentic restaurant and have it cooked for you, or you give it a go yourself in your Vintage Holiday villa.
Pasteis de Nata (Nata Paste)
This delectable small egg pastry tart is one of the most well-known meals to have originated in Portugal, where it was developed by a group of monks residing in Belem in the nineteenth century. Pastéis de Nata, also known as pastéis de Belém, is named after the region from whence they originated, and Nata refers to the cream used in the pastry. You have almost certainly heard of these before – they are often called a Portuguese custard tart.
If you are planning a trip to Portugal, you should certainly sample these delicious little treats. Pick some up at the local bakery and take them back to your villa in Portugal.
Bacalhau
Bacalhau is truly one of Portugal’s most beloved foods, and it would be a sin not to indulge in a dish of this calibre while in the country. Bacalhau is what we would call cod and in Portugal, there are many different methods to prepare this fish, including boiling, grilling, baking, frying, and so on. In fact, it is often said that there are at least 365 ways of cooking it! Pretty much every menu you come across while on holiday in Portugal will have bacalhau of some description on there – sometimes with cream and potato, cornbread or lashings of olive oil.
This enduring affection for Bacalhau may be traced back to a period when sailors travelled the world and depended on fish as their primary source of sustenance.
Traditionally, Bacalhau is salted and dried before being sold, and you can find boxes of them at many markets and shops, which helps to keep the fish fresher for longer.
Francesinha
This one is certainly not for the faint of heart! This substantial sandwich is made out of ham, sirloin, sausage, large slices of bread, melted cheese, a beer and tomato sauce, and fries. Phew!
The francesinha is certainly appealing for its uniqueness, but it is also well-liked for its flavour by the Portuguese, who appreciate it for this reason. If you travel to Porto, where the dish is said to have originated, you may find yourself in a heated debate with a local about whose café serves the greatest francesinha.
Feijoada
Feijoada is a stew made with pig. Pork and white beans are typically used in this dish. However, some modern versions include cabbage as well as other seasonal vegetables.
This meal is hundreds of years old, and because the meat was in short supply at the time of its invention, the original recipes made use of swine trimmings that would otherwise go to waste. These include the trotters, ear, amongst other trimmings. Nowadays, this meal is frequently modified to incorporate chorizo, which appeals to a broader and more diverse audience. Nevertheless, in more rural places where our villas are situated, the original recipe is more likely to be found.
Migas
It is a typical Portuguese side dish that is frequently served with meat or seafood. It is also available for purchase at nearly all churrasqueiras – grilled chicken stalls. It is possible that the recipe will differ according to where you are; nonetheless, this will provide you with the option to consume it more than once.
The most important component is bread crumbs, which were initially made from any leftover bread that had gone stale in order to reduce food waste. The other essential components are olive oil, garlic, and a green leafy vegetable like spinach or kale, which are all optional. This is a meal that works well with nearly everything and is also very excellent on its own.
Some variants include the addition of peppers, tomatoes, cabbage, baked beans, and meat to make it more of a meal rather than just a side dish.
Serradura
While the English translation of ‘sawdust pudding’ does not sound particularly appetising, serradura is a very popular and very delicious dessert that can be found in practically every restaurant as well as several bakeries and cafés. The original recipe calls for cream, condensed milk, and crushed Mairie biscuits, which are all used in the preparation. However, as people’s tastes evolved, the necessity for more flavours became apparent – oreo is a modern favourite!
Piri Piri Chicken
Originating in the Algarve, Piri Piri chicken has become a staple in the UK thanks to its blend of char and spice with an addictive crunchy skin. Otherwise known as ‘frango assado’ in Portugal, this dish is an Algarvian speciality that involves cooking chicken on a hot grill and pairing it with a tasty Piri Piri sauce that many chicken lovers can’t get enough of! There are a great range of variations when it comes to the spices and tastes of piri piri sauce that have been used in kitchens around Portugal since the 15th century and to this day continue to impress guests across the world.
Stone soup
Stone Soup, also known as Sopa de Pedro, is an authentic and classic meal from the Almerim area of Portugal that is still eaten across the country, but particularly in rural regions. The meal, which is similar to Feijada in that it incorporates all parts of the pig, was initially created to guarantee that no food was wasted. It is served with beans and herbs. The story behind this soup is a charming tale that revolves around destitute, starving visitors to a village where the residents refused to share their food.
It all started with the visitors setting up near a river and boiling water with a stone in a pan. As the curious villages came to see what was being cooked, the visitors explained that stone soup only required a few additional ingredients, which each person from the village brought with them. After a while, the visitors threw away the stone and enjoyed the soup.
Other variations include nail soup, axe soup, and wood soup; the soup itself is the same as the fundamental dish; the names differ depending on the tale presented.
Portugal is so much more than the beauty of the Algarve and other popular destinations for a holiday; it is a country full of rich gastronomical culture and by trying some of these dishes, you will be able to immerse yourself in Portuguese life.