Portugal

A rustic Alentejan bread porridge in which day-old pão alentejano is steeped in boiling water or broth poured over a pounded paste of raw garlic, fresh cilantro, coarse salt, and abundant olive oil, then finished with a barely-set poached or in-situ egg.

A smoked Portuguese sausage from Trás-os-Montes made by blending poultry with soaked stale bread, garlic, smoked paprika, and olive oil, then encased in natural hog casing, cold-smoked, and pan-fried to order.

A Portuguese dish of live clams steamed open in a sauce of olive oil, white wine, and abundant sliced garlic, finished with fresh coriander and lemon juice — named after the 19th-century Lisbon poet Raimundo António de Bulhão Pato.

A Portuguese wet one-pot rice cooked in a tomato-sofrito and white-wine shellfish broth with prawns, clams, and crab, finished with fresh coriander and served immediately while still soupy (caldoso).

A Portuguese baked rice dish in which duck is braised with aromatics, wine, and chouriço, its rendered fat and broth used to cook the rice, which is then layered with shredded duck and sausage and oven-baked until the surface forms a crisp golden crust.

A Portuguese creamy rice pudding made by cooking short-grain rice first in water then in whole milk with sugar, lemon zest, and egg yolks, finished with a decorative cinnamon pattern drawn on the set surface.

A Portuguese comfort dish of hand-shredded desalted salt cod folded with crisp straw-fried potato matchsticks and softly scrambled eggs, finished with black olives and flat-leaf parsley.

A ceremonial Portuguese dish of desalted and gently poached salt cod served on a communal platter alongside separately boiled potatoes, couve portuguesa, carrots, and hard-boiled eggs, unified at the table by a generous drizzle of raw extra-virgin olive oil.

Thin pork steaks marinated and braised in white wine, garlic, and sweet paprika until saucy and tender, loaded hot into a crusty papo-seco roll with their cooking juices soaked into the bread.

A Portuguese potato-based broth finished with hair-thin ribbons of couve galega briefly wilted at service, rounds of smoked chouriço, and a mandatory raw olive oil drizzle.

A Portuguese Algarve feast dish of clams, prawns, chouriço, onion, tomato, garlic, and white wine layered raw into a hinged copper cataplana vessel and sealed to steam-cook in their own concentrated juices.

Portugal's national boiled dinner of multiple beef and pork cuts, smoked sausages (including the defining farinheira), root vegetables, and chickpeas simmered together in a single pot and served in two courses — the enriched broth first, then the meats and vegetables arranged on platters.

Feijoada à Portuguesa is a hearty white‑bean stew slow‑cooked with pork belly, chouriço and blood sausage, producing a rich, smoky broth traditionally served with rice, collard greens and orange slices.

A hearty assembled sandwich composed of two slices of white bread layered with multiple cured meats, covered in melted cheese, and blanketed in a spiced tomato-beer sauce, traditionally served with french fries.

A Portuguese liqueur of sour ginja cherries macerated in aguardente with sugar, traditionally served in a small cup or an edible chocolate cup.

Leitão à Bairrada is a Portuguese suckling pig from the Bairrada region, seasoned inside with a garlic-pepper-lard paste and spit-roasted in a wood oven until the skin is glassy and crisp.

A Portuguese sweet from Aveiro made of a creamy egg-yolk-and-sugar paste enclosed in thin rice-paper wafer shells, traditionally shaped as shells, fish and barrels.

A small Portuguese tart of hand-laminated lard-fat flaky pastry pressed into a muffin-like shell and filled with a loose egg-and-cream custard that blisters and chars under extreme oven heat.

A Portuguese sandwich of a thin garlic-marinated beef steak seared and served hot in a crusty bread roll.

Thick slices of stale bread soaked in milk (or wine) and egg, fried until golden, and finished with cinnamon and sugar; a Portuguese Christmas sweet.

Whole fresh sardines grilled over charcoal, seasoned with coarse sea salt and traditionally served on crusty bread.

A hearty Portuguese pork-broth soup loaded with red beans, cured sausages, blood sausage, and potato, traditionally tied to the folk tale of the wandering friar who made soup from a stone.