20 tasty ways to eat your way through Portugal - native dishes from restaurants in murcia spain

(CNN)—
There are few Portuguese food.
Cooking in the most Western countries of continental Europe is deeply rooted in the freshest local ingredients.
Best Seafood, Sun
Ripe fruit, lamb raised on flowers
Spotted grass, free
The wild boar gobbled under the oak forest.
Without them, the taste is different.
So while diners all over the world gather in trattorias, Italy, the French bistro and the Spanish tapas bar, restaurants abroad in Portugal usually cater to the melancholy immigrants who seek horses in vain
Killing their desirefor mom's home-cooked food.
Things are changing, though.
The success of Portuguese chefs like George Mendes in New York and Nuno Mendes (no relation)
In London, cooking in their hometown has caused a worldwide buzz.
Frequent visitors have long been included in the secret, but Portugal should be on the list of every foodie traveler for 20 reasons. 1.
In Europe, only Icelandic people eat more fish than Portuguese.
Superstar chef Ferran Adria says seafood in the Atlantic waters of Portugal is the best in the world. -
He's Spanish.
Amazing variety in the front line of the market, from squid, U-boat-sized tuna.
If your food paradise is fresh bass grilled with lemon, garlic and olive oil, this is a great place.
The best sea to eat is in the hotel, like San rolagos, hintinga in the rescue ship, and Fannas in erilera, Azenhas in the March or restaurant Hotel da Adraga sisintra, RIBA marcessinbra, or the island of dorklamas on Madeira.
Lisbon is the coolest city in Europe for seven reasons.
The foundation of Portuguese cuisine.
Monitored by Alentejo, beta and tax sources in Nuno correadrive backroads-os-
In the Montes area, you will weave through the endless Olive Garden.
Olive oil is the basis for Portuguese cooking, either to slow downcook salt-
Cod, drop in the soup, or just use hot-from-the-oven bread.
Over the past decade, as the world realized the quality of Portuguese liquid gold, Exports quadrupled, both from the big-
Time producers like Gallo and Oliveira da SerraHandmade, singlefarm oils.
The latest award: the world's best olive oil award in New York won the ormais organic oil gold medal. 3.
The national cooking dinner in Portugal is strictly regional: meat in the north and Mediterranean in the South.
One dish, however, unites the country: cozdo.
Eat the best lunch as a big family, it's a boiled-
A pot of beef, a variety of piglets, sometimes chicken, always cabbage, potatoes, carrots, radishes and a range of sausages, including chili peppers
Fragrant chocolate and cumin
Seasoned blood pudding
In Algarve, they add hummus and mint;
Lamb and pumpkin from Alentejo, sweet potato from Madeira.
In the Azores, kozdo moved slowly.
Cooked in an underground pit by a volcano
Portugal's charming Douro region.
Lisbon's cuisine has awakened a new generation of chefs, which has dramatically changed the restaurant scene in the capital.
Tradition of modern cuisine.
Jose Avillez in front of the charge.
His Belcanto restaurant opposite the San Carlos theater won the second Michelin place in 2014.
The menu includes braised black fish such as liver sauce, clams and corn flour;
Beef tail with foie gras, chickpeas and cream sheep cheese.
Competitors include Enrique Sa Pessoa's new Alma restaurant, just around the corner, attracting diners with things like hake with roasted leeks and hazelnuts;
Or Joo Rodrígues, chef. of-the-
Spent a year with Feitoria by his River.
Sa Pessoa and other celebrity chefs offer a cheap and enjoyable choice at the Ribeira market food hall. 5.
They say Portugal has 365 Ways to Cook salt cod.
There's actually more.
Bacalhau "bra" with scrambled eggs, olives and French fries "; as fish cakes (
Pasteis whole wheat)
Next to blackeyed-peas;
Barbecue, oven-
Bake or simply cook with cabbage and carrots, then drizzle with olive oil.
Corn bread in Coimbra University Town, baked under mayonnaisedo-Pipo-
Bacalhau is the most popular Lisbon salad in Porto with chickpeas and onions.
It's everywhere, but the Lauren Tina restaurant in Lisbon is probably the best.
Pastry Shop in Portugal: find the best pasta in Lisbon.
It is not known that melty Serra da Estrela cheese is made from the milk of the ewes.
Why Portuguese cheese is unknown is a mystery.
Really, Amarillo dabella baisa. -a herby goat-and-sheep-
The milk mixture, organized by a wine audience and Vanity Fair a few years ago, was considered the greatest in the world.
However, in the milk of the ewes raised in Portugal's most lofty mountains, the creamy Serra da Estrela;
Hard and exciting cow
Milk cheese made in the steep Middle
The Atlantic slope of St. Jorge Island;
Or spicy Terrincho produced remote control Tras-os-
Muntis is basically unknown.
This dairy product can be served as an appetizer, as well as with red wine or wine after meals, and sometimes with queensjam (marmelada). 7.
In the 15 th century, patriotic Porto donated all the meat to Prince Henry, the navigator, and when his soldiers sailed to Morocco to fight, they fed them.
All that was left was internal organs, and they made a dish that was still the city's signature: tripas Moda Porto.
Not for the faint.
Heart: butter beans, feet of cals, pig ears, chicken paste of pepper and stew of beef belly ---
There is a chewy white lining in the cow's stomach.
Since then, residents of Portugal's second largest city have been called tripeiros--tripe-eaters.
Other best in Porto-
Known dishes: deep-
Fried octopus and monster meat sandwich made of hot sauce called Frances-
Or little French girl.
Madeira, Island of Eternal Spring: 19 reasons for visiting 8.
Portugal is the biggest rice in Europe --
Both Spaniards and Italians eat it, but when paella and risotto are common around the world, the Portuguese Aroz cuisine has been unfairly ignored.
Marisco z de marisco is luxurious: sloppy rice cooked with garlic and coriander
Add a variety of shellfish-fortified tomato sauce including lobster, crab, clams and shrimp.
You can taste the top
On March, in the gap version of Playa da Vieira de leria, cantinio, on the waterfront;
O Faroleiro overlooks the spectacular Jinqiu beach in Cascais;
Or Marisqueira Rui in the ancient Moorish capital of the Algarve.
Rice z de pato, oven-other classic RiceRoast Duck;
Arroz de cabidela with a lot of chicken blood
And sweet cinnamon.
Aroma of dessert arroz doce. 9.
Wild Pork, the world's most delicious pork and ham, is a by-product of its booming cork industry. Semi-
Wild black pigs grow fat on acorns falling from cork oak forest in the southern region of Alentjo.
The resulting porco preto is a marble fat full of flavor. Cured ham (presunto)
These beasts do it. -
Especially from the border town of balancos-
Best competitor with Spain or Italy.
One of Alentejo's most distinctive dishes is to combine clams with garlic. and-red-pepper-marinated pork.
The best sky in the world
High restaurant and rooftop restaurant.
There is an old school in almost every province.
Cooking time-school restaurant
Unique honorary dishes in their area.
Example: Porto Santana serves vinegar dog fish soup in the white town of Alcacer do Sal;
The Correia cafe is known for working as a squid from Bispo in Villa;
O Telheiro of Avero and its stewed eel
Seasonal partridge, pheasant and boar dishes make the trip to Braga worth a visit.
There are also many informal restaurant categories in Portuguese towns: Tusca is a wine pub offering a hearty lunch;
For seafood and chilled beer;
Pastelarias is nominally a pastry shop but serves lunch dishes as well. 11.
Whether you like dry wine or fruit-flavored wine, you can drink it in Portugal.
Nuno CorreiaFor, a small country in Portugal, produces a variety of amazing wines.
Summer Wine from the Green northwest. Full-
Rich red and fruity white from Douro, Tao and Alentjo.
Champagne from Bairrada;
Legendary Port and Madeira wine.
Honey from Setubal Moskatel
Rare Wine from strange places like Lisbon surfers suburban Carcavelos.
Or vineyards of world heritage,
Atlantic volcano on Pico Island.
11 wine producing areas flying under radar (for now)12.
EmpireLisbon's heritage has been a culinary melting pot since the 15 th
The Century of Discovery.
Portuguese businessmen introduced peppers to India and brought tempura to Japan.
Indian curry is extracted from wine vinha d'alhosand-Garlic Marinade.
This effect is two-way: roast chicken in hot leather
Piri sauce is a Portuguese cuisine rooted in southern Africa.
Lisbon is full of exotic restaurants serving spiced goats, coconuts from Goa-
Curry shrimp from Mozambique. 13.
The Pigsty is a small town built on suckling pigs.
The main street is lined with industry-
Hundreds of spit-sized restaurants
Roast piglets every day.
To become leitao da Bairrada, the animals are cooked with garlicand-black-
Pepper sauce, cook slowly to produce pink tender meat wrapped in crispy skin.
While purists prefer excellent wines from the Bairrada region, they usually go with fried potatoes, slices of oranges and local sparkling wine.
Where to try?
Pedro dos Leto and Mealhada of Casa Vidal in nearby Aguada de Sima are safe bets
Pork in Europe's weirdest sausages14.
Fruit and banana Festival;
Pineapple;
Cherry from Serra da Gardunha mountains.
Oranges, almonds and figs of Algarve;
Melon planted on the hot summer plains of the Tagus River.
Pear on the West Coast
The pale yellow apple of Esmolfe and the striped red apple of Palmela; Elvas plums;
Heralding the coming of springjuicy peaches;
Passion fruit from the islands. The sun-
Portugal's climate is full of naturally mature locally grown fruits, with reassuring flaws, strange shapes and delicious flavors. 15.
There are a lot of fresh sardines in summer.
Portugal-Portugal
On June, the old community of Lisbon broke out in the carnival of singing, dancing and drinking --
Sardine and sardinesgrilling.
In honor of the patron saint of the capital, San Antonio FASTA is a city --
Street parties and sardines play a key role.
Cheap, rich, freshly caught little blue fish is the most plump and delicious fish in summer.
Sardines on the streets
Corner barbecues and sad fado music or competition between Benfica and sports football clubs are just as part of the city.
Served with boiled potatoes and roasted red peppers.
Tourists should be careful, however: the only sardines
Respect the Lisboa eating out.
The October season comes from a can.
96 of the world's best chefs share their favorite culinary experiences.
The edible Portuguese food seems strange to outsiders. Lamprey --a blood-sucking snake-
The shape fish that has existed since the age of dinosaurs-
It is seasonal food. Goose-
Pot of neck (percebes)
Once you value the worm, you will feel delicious.
Like the interior that comes out of its tough sheath.
Cash on delivery tongue, pig's head, and fried rice with chicken gizzard are all popular.
How about dessert sweet blood sausage moseloese?
Or Paddy priesko, bacon. and-cinnamon-
Cream pudding? 17.
Markets magicAll markets in Portuguese towns have fresh fish, locally grown fruits and vegetables, and the internal organs of the Grizzlies choice every day.
The Olhao waterfront market in Algarve dates back to 1912 and is known throughout the country for its seafood.
Funchal, capital of Madeira
Vendors dressed in colorful folk costumes compete with their children's Kaleidoscope
Tropical produce. Porto's 19th-
Century Mercado do Bohaoloved landmark.
Mercado da Ribeira became the second-ranked player in Lisbon
After the renovation of the food hall was added, the tourist attractions were visited.
A tip: The market is dead on Monday, no fish.
Algarve in Portugal-
Not just for golf.
Crazy pensioners18.
Pastel de nata's rivalsNot pasteis de nata is out of date. The cinnamon-
The cream tart invented by the monks in the Belem district of Lisbon is still delicious, but the Portuguese pastry --
Efforts to make further efforts.
It's time to embrace the sticky Madeira syrup cake;
Figs, almonds and beans from Algarve; filo-
Pastry tubes with sweet, eggy fillings from the village of Tentugal.
The names of many sinful sweets reflect their origins in the abbey kitchen ---like bacon-from-heaven (Do ceu)
Or nun's stomach (
Frera).
There is a pastry shop on every street in Portugal.
Best of all: Casa da Isabel in poltimans, historic Amarante of Confeitaria Ponte, medieval monestary Alcobaca of Pastelaria aluminum and the national inviting center of Lisbon from 1829. 19. Bifana vs.
The legend of Remiro prego.
Courtesy Cervejaria RamiroTo made a bifana, marinated pork flakes with white wine and garlic, fried, put in a roll of bread, and taste with mustard or chili sauce.
The process is very similar, but the main ingredients are steak.
This is Portugal's favorite snack.
Made right, the quality of meat and juice soaked in soft white bread is unmatched.
Cold beer.
Pregos is also commonly used to complete the feast of clams, shrimps or crabs in marisqueiras ---
Special seafood joints
Ramiro is a legend in Lisbon.
Why do you need to go to the central area of Portugal now?
In a country so related to seafood, it is wrong for goats and other animals to ignore meat.
In addition to the pork, the lamb raised in alenthoping or the Northern Highlands is also great.
Lean meat of barbecue (cabrito)
It is widely eaten in the festive feast.
Older goats are stewed in red wine to make chanfana, a specialty in Coimbra. Beef from long-
The horns Barossa and marossa cattle roaming the north are well-known.
Wild boar in hunting season (javali), deer (veado)and hare (lebre)abound.