Portuguese’ cuisine is not well known in the USA. Tempura, associated with one of the representative dishes for Japanese cooking, traces its origin to Portugal. However, the similarities stops there. Batter used to prepare Portuguese’s fried shrimps, fish, calamaris and vegetables is much heavier and thicker.
While personally trying to avoid them, the variety of sweets are beyond one’s imagination. There are shops everywhere offering delicious morsels. Passerby’s enjoy purchasing a few pieces to eat as they walk.
The country, being bordered by the Atlantic Ocean to the west and south means, you can get wonderful fresh seafood. Fantastic meat dishes are also plentiful and J.J. enjoyed four different meats carved directly from skewers at Brazilian restaurants.
We also tried dishes recommended by a travel guru, Rick Steve. Francesinha Especial e Ovo (toast with ham, cheese, sausages, beef & special sauce with egg on top) plus a single serving meat pie with wavy crust. Very interesting!
Aloha -- Cathi