Top 10 Portuguese foods

From salted codfish and hearty stews to baked desserts and more, here are some top Portuguese foods with recipes so you can make them yourself.

Portugal’s top dishes are world-famous for being tasty yet distinctive. The country’s food showcases its history too; from the invasion by the Moors in the eighth century to its days as a maritime colonial power beginning in the 15th century. Portugal’s geography also plays a key role in local cuisine; with the sea surrounding the country on two sides, it’s no surprise that seafood generally tops the menu. As you travel around, you will find plenty of regional versions of many popular Portuguese dishes. However, there are some regional specialties to seek out, too.

Traditional Portuguese food is based on fish, seafood, and meat (especially pork) which is grilled, fried, or cooked up in stews and casseroles. Common side dishes include potatoes, rice, and simple salads. The country is also well-known for its rich and sweet desserts. Here are some of the top foods you are likely to discover, with recipes to try at home.

1. Arroz doce

The Portuguese have a sweet tooth, and local bakeries and pastry shops are full of all sorts of delicious delights. Local desserts are often egg-based and sometimes creamy, but all of them are rich and sweet. It is common to enjoy rich, egg-based desserts, flavored with cinnamon and vanilla, at the end of a meal, too. Look out for leite crème; an egg custard with a hard caramel topping like crème brûlée, and arroz doce; a traditional Portuguese rice pudding. This homey, sweet, and creamy dessert can be made with condensed milk or egg; but is always flavored with lemon and cinnamon.

2. Bacalhau

The national dish of Portugal, bacalhau is dried and salted codfish, which is usually soaked in milk or water before cooking. The Portuguese have been eating bacalhau since the 16th century when their fishing boats brought it back from Newfoundland. It is so popular that is has the nickname of fiel amigo or ‘faithful friend’. Furthermore, the locals even sing about it in folk songs. Most locals eat bacalhau, in some form, at least once a week and each region has its own version of the dish. In fact, some say there are 365 different recipes – one for every day of the year. Here are just a few of them: baked with cream (bacalhau com natas); cooked with potatoes, carrots, cabbage, and egg (bacalhau com todos); or stir-fried with shredded potato, eggs, onions, and topped with black olives (bacalhau à brás).

3. Caldo verde

Most meals in Portugal involve a soup dish. While fish, bread, and cold tomato soups are quite common, the most famous is caldo verde which comes from the Minho Province of northern Portugal. This heart-warming green soup traditionally consists of just five ingredients; potato, onion, thinly sliced kale, olive oil, and chorizo sausage. Hearty, cheap, and the ultimate comfort food, this national favorite can be found almost everywhere in Portugal; from the trendiest restaurants in Lisbon to the remote farmhouses in the villages. It goes down wonderfully with broa, a type of Portuguese cornbread with a crusty exterior and soft interior.

4. Cataplana de Marisco

Cataplana de Marisco is a popular fish or seafood stew that takes its name from a clam-shaped copper pot called a cataplana. The Moors introduced the dish in the eighth century when they arrived in Portugal from North Africa. Cataplana is actually the regional dish of the Algarve. Although the ingredients vary throughout the country, the dish usually includes white fish, shellfish, red peppers, onions, and a bit of chili. This is all combined inside the cataplana and the lid is firmly closed before it is steamed inside to perfection. This delicious stew is best enjoyed with fresh crusty bread, rice, or fries.

5. Cozido à Portuguesa

This rustic Portuguese stew is an absolute must-try for meat lovers. Numerous regional variations of cozido à Portuguesa exist throughout the country, but it usually consists of beef, pork, chicken, and assorted smoked sausages; such as morcela, chouriço, alheira, or farinheira. It might also contain various other bits of animal – perhaps a pig’s ear or foot­ – with some potatoes, carrots, and cabbage thrown in for good measure. All the ingredients are cooked together in a single pot with different ones added at different times. The result is a rich and satisfying dish that the Portuguese consider part of their heritage and a national treasure.