Portuguese cooking is ocean-forward and soulful, grounded in olive oil, garlic, bay leaf, and wine. The Atlantic supplies sardines, salt cod, and shellfish; inland farms contribute pork, cabbage, and potatoes; and convents inspired enduring sweets. Regionality is strong: Minho’s green soups, Alentejo’s bread-based stews, and Algarve’s seafood cataplanas. Meals are generous and unpretentious, often stretching across long lunches with simple salads, olives, and fresh bread. Preservation techniques—salting, smoking, and pickling—reflect maritime tradition and trade routes.
Classics include Bacalhau à Brás—shredded salt cod sautéed with onions, matchstick potatoes, and eggs; Caldo Verde—a silky kale and potato soup with slices of chouriço; Frango Piri-Piri—grilled chicken brushed with a chili-garlic sauce; and Pastéis de Nata—custard tarts with blistered tops and flaky layers. Key tips: soak and desalinate salt cod thoroughly; fry potatoes for bacalhau until lightly crisp; simmer soups gently for clarity; and bake custards hot for caramelized speckles. Finish meals with oranges or fresh figs, and pour Vinho Verde or a glass of tawny port alongside.