Portuguese Food Guide
Though my Portuguese is not what it should be, I am fluent in Portuguese Menu.
The food here is unlike the rest of Europe but somehow still familiar and comforting. With more dishes across the regions than I could possibly put here, I am giving you my top 10 most typical (and the tastiest) you'll find in Lisbon.
This list includes snacks and mains but I have made a separate seafood one here for all the pescatarian loving besties. Traditional Portuguese cuisine is not even remotely vegetarian friendly so I have a list of the best places for our vegie besties here. Stay tuned for one on all things sweet.
I must recommend reading about portugals dining etitquette here before you dig in.
Arroz de Pato / Duck Rice
The king of all the rice dishes. Simple but tasty (and sometimes a little greasy), it’s shredded duck meat mixed and baked with rice. If done properly, there should be some chorizo on top. It’s a regular prato do dia (dish of the day) and also popular for para levar (take away).
Bifana
More of a snack or street food, bifana is simply a bread roll filled with thin slices of pork that have been grilled with salt and garlic or or sauteed in a pan with garlic, lard, paprika, wine and bay leaves. Adding mustard is acceptable, but I usually skip it - Portuguese mustard is as bad, if not worse, than American mustard. It’s super tasty as it is anyway.
Bitoque
The backbone of every authentic menu, it sounds fancier than what it really is - a thin steak topped with a fried egg, at a stupidly affordable price. The secret is in the sauce. Served with both chips and rice. Very common for a satisfying tasca lunchtime.
Caldo Verde / Green Broth
A popular soup who's main ingredient is collard greens, its lightness makes it the perfect start to any meal, even in the summer. The real secret is to do as the Portuguese do - go to A Merendeira (open 24/7) to have it before heading home after a night of drinking. I promise it will keep your hangover at bay, dirty kebab be damned!
Caracois / Snails
Summertime is for snails (& sardines). These tiny suckers are best with a cold beer, especially post-beach. Eaten seasonally, start looking for the small, usually handwritten signs in the windows of tascas and snackbars that say “Ha Caracois” when May comes.
Leitao / Roasted Piglet.
Moving from Hong Kong, I was expecting to leave the world of Suckling Pig behind, but lo, Portugal gave me Leitao. Do I feel guilty? Yes. Do I still eat it? Also yes. Crispy skinned with creamy meat, it’s often served with oranges which I love as it cuts through the fat. You can also get it on a roll. This is best eaten in the Bairrada region but it’s popular all over Portugal.
Peixinhos Da Horta / “Little Fish of the Garden”
Don’t let the name fool you - they’re battered green beans!! Infact, many Portuguese will tell you this is the dish that inspired tempura as we know it, when the missionaries and merchants entered Japan in 1543, bringing their culinary habits with them. Usually comes with a dipping sauce. I will almost always order this for everyone at the table to snack on with our first glass of wine/beer.
Pica Pau
Meant to be a starter for sharing, I will often eat it myself as a main, it’s just too delicious. Tender seared steak chunks in a delicious light-but-rich sauce and topped with pickles. This is often my litness test when trying a new place - if they can't get the Pica Pau right, I simply can’t trust them! Make sure to get fries to dip in the gravy.
Porco Preto/ Black Pork
The yummiest of all the piggies, they’re found in the fields of the Alentejo region and across into Spain, eating acorns. They give us the best presunto (and spanish jamón ibérico) but on the main menu, it's usually grilled or roasted. I like the “secretos” cut - grilled, not too thick - but I have yet to have someone explain what’s so “secret” about it.
Queijo Da Serra Da Estrela & Queijo do Azeitao / Types of cheese
Both ripened till they’re very soft inside, you cut off the top and scoop out the insides. Often presented before you meal begins, is great with your couvert bread.