Let's Eat

From cheese to soups to casseroles, Portuguese cuisine draws upon its roots on the continent and in the islands.

A typical dinner in Portugal begins with soup and bread or rolls with butter. Then there’s a fish or meat main dish with vegetables and rice or potatoes. There’s fresh fruit or a delicious sweet for dessert. There will be most likely be wine for the adults and juice or milk for the children.

Year:  2017


Cheese is important in Portugal. Cheeses from the Azores Islands are famous, varying in taste from island to island due to climatic differences and the grasses consumed by the cows.  You can purchase these cheeses at Portuguese stores and even many supermarkets here in California.

Typical Portuguese Foods

Caldo Verde

Literally -- green soup.  it is Portugal’s national dish that originated in the northern Minho region made with basic ingredients of potato and onion puree and collard greens, though kale is often substituted. There are many variations to this basic recipe in every Portuguese kitchen where ingredients are added such as chouriço or linguiça, red or white beans, and ham hocks or meat bones to flavor the broth. Sometimes "Caldo Verde" is mistaken for another classic known as “Kale Soup” which is very popular in the New England.  This version uses cubed potatoes, chopped chouriço, tomatoes, and chopped kale and looks nothing like traditional caldo verde.


This tasty smoked pork sausage is often on a pizza menu here. Its ingredients are pork butt seasoned with paprika, garlic, chili pepper, cinnamon, allspice, cloves and vinegar. The pork is chopped into pieces rather than ground. Linguiça is often sold in links or patties, and is an ingredient in rustic soups and casseroles.  It’s great with eggs for breakfast or in a roll for a sandwich.


Salt cod is a Portuguese staple with hundreds of ways in which to prepare it. The most famous is "Bacalhau à Gomes de Sá", which is prepared with onions, potatoes, olives, and hard boiled eggs.  José Luís Gomes de Sá (born in Porto, on February 7, 1851) was the son of a rich 19th century cod trader in Porto. The family fortune dwindled as there was a devastating fire in the warehouse. José then found a job at Restaurante Lisbonense, a restaurant in downtown Porto where he created his recipe. He used a well-known recipe for "bolinhos de bacalhau" or cod fish cakes and with the same ingredients (minus the flour) decided to create a new recipe. Bacalhau à Gomes de Sá was born.


This is the traditional food served to all at Portuguese Holy Ghost "festas". A rich beef broth is poured over pieces of crusty bread, more tasty than bread alone and more filling than the broth alone. It can include cabbage or collard greens as well.  It is accompanied by the beef that was used to create the broth.

Images  (click on image to view full size)