Portugal offers a unique cuisine shaped by the maritime spirit inherited from the Age of Discovery, tropical flavors from Brazil, and a unique pastry culture created by monasteries. The flavors stretching from the narrow streets of Lisbon to the hills of Douro are a reflection of the Portuguese soul.
In this article, we focus on the main dish that is the national obsession of the Portuguese, the world’s most beloved small dessert, and the traditional liqueur shared in the streets of Lisbon.
Here is Portugal’s gourmet trio: Bacalhau, Pastel de Nata, and Ginjinha.
1. The National Icon of the Main Dish: Bacalhau
Bacalhau (Salted Codfish) is not just a dish in Portugal; it is a national obsession. The fact that the Portuguese claim to have 365 (or even 1,000) different ways to prepare Bacalhau proves their love for this fish.
- What is it? Codfish that has been salted and dried. It must be soaked for hours to remove the salt before consumption.
- How is it Eaten? Among the most famous varieties are Bacalhau à Brás, made with eggs and potatoes, or Bacalhau à Lagareiro, which is baked with olive oil, onions, and potatoes.
- Why is it Special? It became rooted in the country’s cuisine due to its being a durable protein source for sailors during the Portuguese Age of Discovery and remains indispensable on modern tables.
2. The Queen of Desserts: Pastel de Nata
Small, crispy, and with a creamy filling, Pastel de Nata is the sweetest flavor Portugal exports to the world. It is still produced in Lisbon under the original recipe, particularly as Pastéis de Belém (Belém pastries).
- What is it? It consists of a dense custard—prepared with egg yolks, cream, and sugar—filled into a crispy puff pastry shell and baked at high heat until the top is caramelized.
- The Trick: Because it is baked at high heat, the caramelized spots (browning marks) on top are the sign of its flavor and authenticity. It is typically consumed dusted with cinnamon.
- History: Its origin dates back to the 18th century at the Jerónimos Monastery near Lisbon, where nuns sought to use up leftover egg yolks after using the whites to starch their clothes.
3. The Color of the Streets: Ginjinha (Sour Cherry Liqueur)
In Portugal, especially in the streets of Lisbon and Óbidos, Ginjinha (or Ginja) is more of a ritual than a food and represents the genuine Portuguese street culture.
- What is it? A sweet and intense liqueur made by infusing sour cherries (Ginjas) with alcohol and sugar.
- How is it Consumed? It is usually served in small, one-shot glasses, either with the soaked cherry at the bottom (com elas) or without the cherry (sem elas). It is sometimes served in edible chocolate cups.
- The Flavor Experience: This liqueur is part of the Portuguese social life. Even in the early morning, it is quickly drunk at small street stalls before continuing the day.
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