This is a list of Portuguese dishes and foods. Despite being relatively restricted to an

Atlantic The Atlantic Ocean is the second-largest of the world's five oceans, with an area of about . It covers approximately 20% of Earth's surface and about 29% of its water surface area. It is known to separate the " Old World" of Africa, Europe an ...

sustenance,

Portuguese cuisine The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others. ''Culinária Portuguesa'', by António-Maria De O ...

has many

Mediterranean The Mediterranean Sea is a sea connected to the Atlantic Ocean, surrounded by the Mediterranean Basin and almost completely enclosed by land: on the north by Western Europe, Western and Southern Europe and Anatolia, on the south by North Africa ...

influences. Portuguese cuisine is famous for seafood. The influence of

Portugal Portugal, officially the Portuguese Republic ( pt, República Portuguesa, links=yes ), is a country whose mainland is located on the Iberian Peninsula of Southwestern Europe, and whose territory also includes the Atlantic archipelagos of ...

's former colonial possessions is also notable, especially in the wide variety of

spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spice ...

s used. These spices include ''

piri piri ( , often hyphenated or as one word, and with variant spellings , ''piripiri'' or ) is a cultivar of ''Capsicum frutescens'' from the malagueta pepper. It was originally produced by Portuguese explorers in Portugal's former Southern African t ...

'' (small, fiery

chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...

s),

black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in dia ...

and

white pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diam ...

, as well as cinnamon,

vanilla Vanilla is a spice derived from orchids of the genus ''Vanilla (genus), Vanilla'', primarily obtained from pods of the Mexican species, flat-leaved vanilla (''Vanilla planifolia, V. planifolia''). Pollination is required to make the p ...

, clove, cumin, allspice and

saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in ...

. Olive oil is one of the bases of Portuguese cuisine, which is used both for cooking and flavouring meals. Garlic is widely used, as are herbs, such as bay leaf, coriander, oregano,

thyme Thyme () is the herb (dried aerial parts) of some members of the genus '' Thymus'' of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus ''Origanum'', with both plants being mostly indigen ...

rosemary ''Salvia rosmarinus'' (), commonly known as rosemary, is a shrub with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. Until 2017, it was known by the scientific name ''Rosmar ...

and parsley, being the most prevalent. Portuguese beverages are also included in this list.

Portuguese dishes

Bacalhau () is the Portuguese word for cod and—in a culinary context—dried and salted cod. Fresh (unsalted) cod is referred to as (fresh cod). Portuguese and other cuisines dishes are common in Portugal, and also in former Portuguese colonies ...

Bacalhau à Brás Bacalhau à Brás (, meaning Cod ''à Brás'') is a Portuguese dish made from shreds of salted cod (bacalhau), onions and thinly chopped (matchstick-sized) fried potatoes, all bound with scrambled eggs. It is usually garnished with black olives a ...

Bacalhau à Gomes de Sá Bacalhau à Gomes de Sá is a casserole of bacalhau, potatoes, eggs, olives, olive oil, and onion. It is a specialty of the northern Portuguese city of Porto. Origin of the name Gomes de Sá was the son of a rich 19th century merchant (apparentl ...

* Bacalhau à Zé do Pipo * Bacalhau com natas * Bacalhau com todos * Bife a cavalo * Cabidela * Cafreal *

Caldeirada Caldeirada (, ) is a Portuguese and Galician (Northwestern Spain region) fish stew consisting of a wide variety of fish and potatoes, along with other ingredients.Ilí Lacerda, ''The Secrets of Portuguese Cookery'' (2009), p. 45. A fishermen's ...

* Caracóis *

Carne de porco à alentejana Carne de Porco à Alentejana (Pork with clams) is one of the most traditional and popular pork dishes of Portuguese cuisine. It is a combination of pork and clams, with potatoes and coriander. Usually, about 800 g of pork are marinated for som ...

Carne de vinha d'alhos () is a Portuguese dish categorized according to mode of preparation as an . The name means "meat marinated with garlic and wine". Originating in Madeira and the Azores islands, it is typically made with cloves, thyme, paprika, red pepper pas ...

* Carne guisada * Cebolada * Chanfana * Churrasco *

Cozido à Portuguesa () or Portuguese stew is a type of ''cozido'', traditional Portuguese boiled meal. Numerous regional variations exist throughout Portugal, and the dish is considered part of the Portuguese heritage, as well as one of the national dishes of Portu ...

* Dobrada *

Dried and salted cod Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export ...

Empanada An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world. The name comes from the Spanish (to bread, i.e., ...

Escabeche __NOTOC__ Escabeche is the name for a number of dishes in Spanish, Portuguese, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce (usually with vinegar), and colored w ...

Espetada Espetada (also known as espetinho, especially in Brazil) is the Portuguese term used for the technique of cooking food on skewers, and for the dishes prepared that way. Espetada is a traditional dish in Portuguese cuisine. In Portugal, espetada ...

Feijoada ''Feijoada'' () is a stew of beans with beef and pork. The name ''feijoada'' comes from ''feijão'', 'bean' in Portuguese. It is widely prepared in the Portuguese-speaking world, with slight variations. The basic ingredients of feijoada are bean ...

Fios de ovos Angel hair, called in Portuguese ''Fios de ovos'' ("egg threads") is a traditional Portuguese sweet food made of eggs (chiefly yolks), drawn into thin strands and boiled in sugar syrup. They are a traditional element in Portuguese and Brazil ...

* Folar * Francesinha * Francesinha poveira * Frango assado * Galinha à Africana * Lulas *

Migas Migas () ("crumbs" in English) is a dish traditionally made from stale bread and other ingredients in Spanish and Portuguese cuisines. Originally introduced by shepherds, migas are very popular across the Iberian Peninsula, and are the typical br ...

Milho Frito Milho frito (''fried cornmeal'' in English) is a typical Madeira side dish made of cornmeal, finely sliced collard greens (although kale is a common substitute), water, garlic, lard and olive oil cooked slowly and cooled into forms. Similar to a v ...

* Pastéis de bacalhau * Peixinhos da horta *

Piri piri ( , often hyphenated or as one word, and with variant spellings , ''piripiri'' or ) is a cultivar of ''Capsicum frutescens'' from the malagueta pepper. It was originally produced by Portuguese explorers in Portugal's former Southern African t ...

* Portuguese grelhado * Queijada * Rojões * Sardinhas assadas * Torricado *

Tripas ''Tripas'', in Mexican cuisine (known as chitterlings in English-speaking countries), are the small intestines of farm animals that have been cleaned, boiled and grilled. ''Tripas'' are used as filling for tacos, and then dressed with condi ...

Breads

Bolo do caco Bolo do caco is a circular Madeiran flatbread, shaped like a cake and thus called ''bolo'' ( Portuguese for 'cake'). It is traditionally cooked on a ''caco'', a flat basalt stone slab. The bread is usually served with garlic butter, or eaten as ...

Broa ''Broa'' ( or ) is a type of corn and rye bread traditionally made in Portugal, Galicia, Angola, Mozambique, Cape Verde and Brazil, however in those countries it is more closely related to cornbread and its original recipe from Native Ameri ...

* Broa de Avintes *

Portuguese sweet bread Portuguese sweet bread ( Portuguese: ''pão doce'' "sweet bread" or ''massa sovada'' "kneaded dough") is a bread made with milk, sugar, eggs, yeast, flour and sometimes lemon peel to produce a subtly sweet lightly textured loaf or rolls. A slig ...

File:Broa-avintes.jpg, Broa de Avintes File:Pão doce.jpg,

Cheeses

* Castelo Branco cheese * Queijo de Cabra Transmontano * Queijo de Nisa * Queijo do Pico * Queijo fresco *

Requeijão Requeijão () is a milk-derived product, produced in Portugal and Brazil. It is a loose, ricotta-like cheese used to make cheese spreads. It can be a good substitute to mild, unsalty ricotta. This variety is sometimes sold in the markets wrapped ...

* Saloio * Santarém cheese * São Jorge cheese * Serpa cheese *

Serra da Estrela cheese Serra da Estrela cheese (''Queijo Serra da Estrela'') is a cheese made in the mountainous region of Serra da Estrela in Portugal. Under the name "Queijo Serra da Estrela" it is a Protected designation of origin (PDO) in the European Union as well ...

Desserts and sweets

* Arroz doce * Arrufada de Coimbra * Azevia * Baba de camelo * Barquilhos de Setúbal * Barriga de freira de Arouca * Berliner – In Portugal, Berliners are slightly larger than their German counterparts, and are known as ''bolas de Berlim'' (lit. Berlin ball). The filling is always an egg-yolk based yellow cream called ''creme pasteleiro'' (lit. confectioner's cream). * Bilharaco * Biscoitos de Louriçal * Bolo das Alhadas * Bolo de arroz * Bolo de mel *

Bolo Rei A king cake, also known as a three kings cake, is a cake associated in many countries with Epiphany. Its form and ingredients are variable, but in most cases a () such as a figurine, often said to represent the Christ Child, is hidden insid ...

* Bola Doce Mirandesa * Caladinhos * Cavacas * Cavas de Resende * Celestes de Santa Clara * Chocolate salami * Clarinhas de Esposende * Delícias do Convento * Doce de Gila * Dom Rodrigo * Encharcada * Espigas Doces * Enxovalhada de Torresmos * Esquecidos da Guarda * Fatias de Freixo * Filhós * Fofas de Faial * Folar * Folhados de Tavira *

Goiabada Goiabada (; from ''goiaba'', guava] is a Jam, conserve made of red guavas and sugar, commonly found throughout the Portuguese-speaking countries of the world. It dates back to the colonial times of Brazil, where guavas were used as a substitute ...

* Lampreia de Portalegre *

Malasada A malasada ( pt, malassada, from "'' mal- assada''" = "badly-baked"; similar to filhós), sometimes called "Portuguese fried dough," is a Portuguese confection. It is a fried type of doughnut, made of flattened rounds of yeast dough, flavoured ...

* Marmelada * Manjar branco de Coimbra * Marzipan * Molotof * Natas do Céu *

Ovos Moles de Aveiro Ovos moles de Aveiro (literally, "soft eggs from Aveiro")—sometimes written as ovos-moles de Aveiro—are a local pastry delicacy from Aveiro District, Portugal, made of egg yolks and sugar, and sometimes chocolate. This mixture is then put ...

* Palha de Abrantes * Pampilho * Pão-de-ló de Ovar * Pão-de-ló de Alfeizerão * Papo-de-anjo * Pastel de Feijão * Pastel de feijão de Torres Vedras *

Pastel de nata ''Pastel de nata'' ( (plural: ''pastéis de nata''; , )) is a Portuguese egg custard tart pastry, optionally dusted with cinnamon. Outside Portugal, they are particularly popular in other parts of Western Europe, Asia and former Portuguese colon ...

* Pudim Abade de Priscos * Queijinhos do Céu * Rabanadas * Rebuçados de ovos * Regueifa da Páscoa * Roscas de amêndoa * Salame de Chocolate * Serradura * Sericaia * Tigelada * Tortas de Azeitão * Toucinho-do-Céu * Travesseiros da Piriquita * Trouxas da Malveira * Trouxas de ovos das Caldas * Velhote

Sausages

Alheira Alheira () is a type of Portuguese sausage, made with meats (usually pork, veal, duck, chicken, quail or rabbit) and bread. Although ''alheira'' derives from ''alho'' ( garlic) and was once used to describe any sausage seasoned with it, not ...

* Azaruja sausage *

Chouriço Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or ...

* Chouriço de ossos * Enchido *

Farinheira Farinheira () is a Portuguese smoked sausage made mainly from wheat flour, pork fat and seasonings (white wine, paprika, salt and pepper). It has a yellow/brown colour and is served in traditional dishes like ''feijoada'' or ''cozido à portuguesa ...

Linguiça ''Linguiça'' or ''lingüiça'' () calabresa is Calabrian chili-seasoned smoke-cured pork sausage seasoned with garlic and paprika, popular in Portugal, Brazil, Lusophone countries, and the U.S. state of Hawaii, created by Calabrian immigr ...

Paio ''Paio'' is a traditional ''embutido'' sausage of Portugal and Brazil. Paio is made of pork loin, seasoned with garlic, salt, and ''Capsicum'' pepper and smoked. It is a hard sausage, usually made in a large diameter, and can be sliced and eat ...

Soups and stews

Caldo verde ''Caldo verde'' (, Portuguese for "green broth") is a popular soup in Portuguese cuisine. The basic traditional ingredients for ''caldo verde'' are finely shredded Portuguese cabbage or ''couve-galega'' (essentially a type of collard green), ...

Canja de galinha (literally "chicken congee"), or simply , is a popular chicken soup of Portuguese, Cape Verdean, and Brazilian cuisine. The Portuguese term literally means "hen", but became the generic name for the species, much like chicken in English. Port ...

* Cebolada *

Cozido à portuguesa () or Portuguese stew is a type of ''cozido'', traditional Portuguese boiled meal. Numerous regional variations exist throughout Portugal, and the dish is considered part of the Portuguese heritage, as well as one of the national dishes of Portu ...

* Sopa da Beira * Sopa da pedra * Sopa de castanhas * Sopa de peixe * Sopa de agrião e feijão (watercress and beans) * Sopa de tomate com ovos escalfados * Xarém – a thick soup from

Algarve The Algarve (, , ; from ) is the southernmost NUTS II region of continental Portugal. It has an area of with 467,495 permanent inhabitants and incorporates 16 municipalities ( ''concelhos'' or ''municípios'' in Portuguese). The region has it ...

. File:Caldo verde - Jul 2008.jpg,

served in a traditional ''tigela'' File:Xarém algarvio.jpg, Xarém of the Algarve

Beverages

* Bica *

Café com cheirinho A coffeehouse, coffee shop, or café is an establishment that primarily serves coffee of various types, notably espresso, latte, and cappuccino. Some coffeehouses may serve cold drinks, such as iced coffee and iced tea, as well as other non-ca ...

Galão Galão () is a hot drink from Portugal made by adding foamed milk to espresso coffee. Similar to caffè latte or café au lait, it consists of about one quarter coffee and three quarters foamed milk. It is served in a tall glass, as opposed to t ...

* Laranjada * Mazagran

Alcoholic beverages

* Água-pé *

Aguardente (Spanish), or (Portuguese) ( eu, pattar; ca, aiguardent; gl, augardente), is a generic term for alcoholic beverages that contain between 29% and 60% alcohol by volume (ABV). It originates in the Iberian Peninsula (Portugal and Spain) and in I ...

* Bagaço * Ginjinha * Granito Montemorense *

Licor Beirão Licor Beirão, commonly simply known as Beirão, is a Portuguese liqueur from the Beira region of Portugal. Originating in the 19th century, it is the most consumed alcoholic spirit in Portugal. Production began in the 19th century in Lous� ...

* Liquorice stick (cocktail) *

Macieira Brandy Macieira is a Portuguese brandy created by José Guilherme Macieira after he studied winemaking in the French region of Cognac, famous for the production of this type of product. It is produced according to the secret recipe for more than 125 year ...

Madeira Brewery The Madeira Brewery ( pt, Empresa de Cervejas da Madeira or E.C.M) is a brewery in Madeira. The main brand is ''Coral Lager''. The company is the biggest producer and drink distributor in the Autonomous Region of Madeira. It produces alcoholic and ...

* Medronho *

Nikita Nikita may refer to: * Nikita (given name) * Nikita, Crimea, a town in Crimea * Nikita the Tanner, a character in East Slavic folklore Film and television *''Little Nikita'', a 1988 film * ''La Femme Nikita'' (film), also known as ''Nikita'', a 19 ...

* Pé-de-cabra * Poncha *

Port wine Port wine (also known as vinho do Porto, , or simply port) is a Portuguese wine, Portuguese fortified wine produced in the Douro, Douro Valley of Norte, Portugal, northern Portugal. It is typically a sweetness of wine, sweet red wine, often ...

* Sagres - leading beer brand * Super Bock – leading beer brand

Regional specialities

(Madeira)

File:EU-Portugal with Madeira circled.svg, Location of Madeira (circled on lower-left of map)

References

{{Portugal topics, state=collapsed