We’re back with Part II of our three-part series on the undiscovered food gems of inland Portugal (read Part 1). With a mix of goat, sheep and bovine herding, as well as hunting, meat dishes in the heartland region of Beira Baixa abound! Yet, there are also fertile rivers to dive into for fish and […]
The Undiscovered Inland Foods of Portugal – Part II Read More »
The interior of Portugal is, unfortunately, often overlooked. That’s too bad, especially for foodies searching for unique eats beyond the mouthwatering fish and seafood on the coast and the regional dishes that the bustling cities recreate. Granted, I understand that driving into the mountains of Portugal or through windy, ancient villages isn’t as easy as
The Undiscovered Inland Cuisine of Portugal – Part I Read More »
Over the past year, Portugal’s name has splashed across travel, culture and nature magazines as “the place” to visit if you’re looking for authenticity and adventure. It’s become synonymous with quality, with kindness, and most importantly, with unprecedented gastronomy! “Portugal never had a food revolution, like France and Spain,” explains Chef George Mendes of New
Move over Paris: Porto is the New Gastronomic Grand Dame of Europe Read More »
Ernest Hemingway writes of Paris in his A Moveable Feast, but the oysters he mentions could have been from Setúbal. “As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank
A Travel Guide to Setúbal’s Oysters and Wine Read More »
If you’ve ever been to Porto, you’re familiar with the ubiquitous Francesinha, the equivalent of a heart-attack on a plate. Its signature is the protein-carbohydrate medley of cured ham, linguiça, fresh sausage, and steak, stacked between two fat slices of bread smothered in melted cheese and doused in a spicy, and oh so flavorful, tomato and beer sauce. Terrified
Where to find the Best Francesinha in Portugal Read More »
One of the top culinary experiences in Portugal is hands down devouring Portuguese fish. Whether grilled, roasted, stewed or fried, Portugal’s coastal geography—half of this tiny country is on the Atlantic—has molded its people into sea life gurus (there are also river fish; we’ll explore another time). Pair this fish knowledge with the diversity of
Essential Guide to Butterflying and Grilling Portuguese Fish Read More »
When most people order a meal at a restaurant, they’re satisfied with simply eating it. Not me. I have an overwhelming necessity to understand and intimately discuss the food in front of me. I long to linger around the restaurant, waiting for closing time so I can sneak into the kitchen and snuggle up to
A Masterclass on Portuguese Fish Read More »
Your visit to Spain need not take on the predictable pace of one city on Tuesday, then bolting to a new city on Wednesday, with one too many museums (and perhaps a little party island hastily thrown in at the end to catch a quick sunburn) before jetting back to cooler climates. Big cities like
Five Small Towns in Spain Every Foodie Needs to Visit! Read More »
Standing in a Spanish pescadería can be intimidating, even to the most acclimated gringo. Unlike in the U.S., where the fish counters are neat and organized, filets in even rows, a Spanish fish market is not for the squeamish. Whole fish are displayed on ice, heads and tails intact. Large shiny eyes stare up at you,
The Essential Travelers Guide to Ordering Fish in Spain Read More »
Growing up, Portuguese kid stew was as ordinary to me as beef stew was to my American friends. Whenever there were mentions of “cabrito,” my smile lit up! Around this time of year, my younger self would be jumping for joy around my mother’s kitchen, since this was often the meal of choice for Easter.
Cabrito Estonado: The Easter Recipe Hidden in the Portuguese Mountains Read More »
I love the flavors you get when cooking with Portuguese ingredients. I’ve learned that the food in Portugal can be intense, yet sophisticated. It bursts with flavors, yet somehow remains uncomplicated. How did a country, known for rustic cuisine, fuse exotic and foreign flavors so seamlessly that it’s become ingrained in their traditional cooking. For
Indian Spices: The Hidden Story of Portuguese Foods Global Influence Read More »
Though there’s every reason to tout the Mediterranean traits of the Portuguese diet, let’s be real, there’s also plenty of fried and fatty goodness to gorge on. On my latest trip to Portugal, I checked off a few savory and sweet items that had been on my long list of treats to taste. On this
Fried Foods of Portugal! You know you want it! Read More »
When I look at the timeworn façades across Portugal, listen to the tune in the language, or taste the spice of the food and I find it fascinating when I realize how much of it is influenced by the warm, culturally rich continent to the south, Africa. The strong Arabic structures of the Lisbon walls
African Influence on Portugal Read More »
Unless you fancy yourself a bit of a sweet talker, convincing a vendor at Barcelona’s world-famous La Boqueria market to sell you just one slice each of six different kinds of jamón isn’t likely to happen. I’ve enjoyed once or twice the feeling of hammy contentment after copping a free (tiny) taste of a top-quality
Jamón Experience: Tasting Spanish ham in Barcelona on a Budget Read More »
From the beginning of November to the end of January, it’s impossible to pass a pastelaria (pastry shop) without being bombarded by the ubiquitous Bolo Rei (King Cake). This is one of, if not the most, popular Christmas desserts throughout Portugal, consisting of a sweet, brioche-like bread dough packed with eggs and filled with various nuts, raisins and crystallized fruit. Essentially, a much tastier version of
Bolo Rei and Bolo Rainha: Portugal’s Royal Christmas Treat Read More »
