In Portugal, we love many typical foods. We are going to talk about “Francesinha”, “Cozido à Portuguesa” and “Pastéis de Nata.

Portuguese Mixed Meat Boil (Cozido à portuguesa)

Cozido is a variety of meats, sausages, chorizo, potatoes, carrots, turnip, savay cabbage and bacon. All slow cooked to perfection. Every region of Portugal has its own variety of Cozido. Sausages across Portugal are prepared differently, and this obviously brings different flavours to the recipe. Also, different regions use a variety of cuts of meat which bring a different fat content to the dish. The flavours are layered-in throughout the cooking process. Since some of the ingredients take longer to cook, we start with those first and then add the other ingredients in phases.

Portuguese Mixed Meat Boil


Francesinha is a traditional sandwich from north of Portugal, especially popular in Porto. It’s a sandwich made with bread, ham, sausages and steak. It is typically covered with melted cheese, an egg on top, a special sauce made with tomato, white wine, Porto wine, beer and an accompanying side of french fries
Many people don’t like “Francesinha” because, depending on the recipe, it can be very spicy.

Pastel de natacustard tart

Pastel de nata is a traditional Portuguese egg custard tart that is popular throughout the world.

This treat was made before the 18th century by Catholic monks and nuns. The tart was made from leftover egg yolks that were used in the starching of clothes. Later on, the clerics made a deal with a nearby bakery to start selling pastel de nata commercially, and the product was a huge success.

These traditional Portuguese cookies take the form of mini custard tarts. Pasteis De Nata consists of puff pastry filled with yolk-based cream. During the baking, the cream on top of the dough becomes caramelized, which gives it the black spots on the top. They are served with cinnamon or powdered sugar sprinkled on top.

You have many dellicious options that you need to try, included desserts. We hope you enjoyed! Carolina Palma and Sara D’Aires.

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