O Pãozinho das Marias

Tucked away in the quaint seaside community of Ericeira in O Pãozinho das Marias. This charming bakery is just a few minutes walk from the beach, making it the ideal place to grab a Pastel de Nata on the way to soaking up some sun.

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A post shared by O Paozinho Das Marias (@opaozinhodasmarias)

Padaria da Né

This award-winning patisserie in Lisbon has become famous for its Pastel de Natas, selling over 5,000 per day. What’s more, it’s family-run, meaning that a little bit of extra love is placed in every pastry.

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A post shared by P A D A R I A D A N É (@padariadane)

Confeitaria da Gloria

As its owner João Castanheira explained, Confeitaria da Gloria started off as a humble store with just four people. Now, it has over 120 workers, signaling just how popular its sweet, custardy Pastel de Natas have become across Portugal.

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A post shared by Confeitaria Glória (@confeitariagloria.pt)

The post Best Places In Portugal To Eat A Pastel De Nata appeared first on falafelandcaviar.com.

Lamprey has actually been considered a delicacy for thousands of years, beginning with the ancient Romans whose emperors seeked out this jawless fish to make dinners for special celebrations.

Love for this scary-looking creature continued into the Middle Ages. In fact, King Henry I of England was reported to have been so fond of the taste of lampreys that he over-indulged while eating them and died as a result of his excess in 1135!

Even in current times, lamprey continues to be a beloved and expensive delicacy. Southwestern Europe, including the countries of France, Spain, and Portugal, remain places where lampreys are still caught by fishermen in the peak season from February to April, and sold as a delicacy.

The most common preparation for the lamprey is the Bordelaise style, which includes taking the animal’s blood and combining it with red wine, garlic, and other spices to make a rich sauce. This is then served with rice.

While it might seem like a stomach-churning specialty, lamprey is a meaty and delicious fish whose special sauce turns it into one of the most unforgettable meals that you will ever experience. Would you try it?

The post Lamprey: An Unexpected Freshwater Delicacy appeared first on falafelandcaviar.com.

Feijoada

Feijoada is a Portuguese winter dish. It consists of bean stew with pork, sausages and veg. The dish is bursting with flavor and is usually garnished with paprika and garlic.

Sopa de Pedra

Sopa de Pedra translated to “stone soup.” It is the Portuguese version of a stew and often contains whatever meats, veg and beans are left in the cupboard at the end of the week.

Sardinhas Assadas

Sardinhas Assadas is essentially a platter of grilled sardines and is the equivalent of a grilled sticky or mac and cheese. It’s a major comfort food and is eaten all around the country. The heads tend to be kept intact.

Cozido

Cozido revolves around slowly boiled meats and vegetables. Each region has its own variation, and it is a must-try if you want to experience authentic Portuguese cuisine.

Bacalhau

Bacalhau is a traditional dish nicknamed “the faithful friend”. There are hundreds of ways to cook, the codfish but each is made with the national spirit of Portugal.

The post The Staple Dishes of Portuguese Cuisine appeared first on falafelandcaviar.com.

This type of lighter wine originates from northern Portugal, and it is on fire lately and gaining popularity as a delicious option. Although it was largely unknown outside of its native Portugal for some time, it’s now becoming widely-known worldwide. Here’s why.

Grapes

Most of the grapes used to make the white vinho verdes are native to the region. They include Alvarinho, Loureiro, Arinto, Trajadura, Avesso, and Azal grapes. All are light white grapes that create a citrusy, straw-colored wine. Some wine-makers even make red vinho verde with other native grapes, although this is much less popular.

Wine-Making Process

“Vinho verde” literally means “green wine,” which refers to the little time that elapses between harvest and bottling. These grapes only spend 3-6 months fermenting to make the wine. This creates a low-alcohol wine, usually between 8-11% ABV, that also has some residual carbonation, giving it a refreshing body.

Flavor Profile

Vinho verde wine is usually light and easy to drink. Its low alcohol content and slight fiziness make it a great option for sitting out on the porch on a hot day. Vinho verdes usually contain citrusy and grassy notes with a tropical aroma.

Be sure to check out this trending wine if you find it at your local grocer!

The post Vinho Verde: This Portuguese Wine is a Hit appeared first on falafelandcaviar.com.

If you’ve ever visited the country of Portugal, the answer to this question is probably a “yes.” However, if you haven’t had the pleasure of spending time in this lovely Mediterranean country, this word might be totally foreign to you.

So, what is ginja?

Ginja is a liquor that is obtained by adding a mixture of sour cherries, water, sugar, and cinnamon into a liquor known as “aguardente.” The mix is left to sit for several months until the beverage is ready to be consumed.

This alcoholic beverage has a sweet and sour taste that is made even more intense by its alcoholic content. But while it might look intimidating, ginja only contains between 18-20% alcohol.

The sour cherries in the drink are sometimes poured into the cup as well! People are asked if they want the drink “com ou sem elas,” meaning with or without them. Those that order ginja with the cherries in the cup often eat them and then spit the pit onto the street.

These days, you can even order a ginja shot inside of a chocolate “cup.” After drinking the ginja, eat the chocolate cup and enjoy the delicious harmony between the dark chocolate and the sweetness of the drink.

Be sure to try ginja if you find yourself in Lisbon or any other Portuguese city.

The post In Portugal? You Have to Try This Liquor! appeared first on falafelandcaviar.com.

“Francesinha” literally translates as “the little frenchie,” so how extreme could it be? Maybe it’s a delicious Franco-Portuguese fusion dish or even a delicious dessert. But it certainly won’t be big.

Well, if you make these assumptions, you’re going to be dead wrong. Why? The francesinha is one of the most over-the-top and absurd sandwiches on the planet. So, what is it?

A francesinha is a sandwich that originated in the city of Porto by an immigrant that returned from France and Belgium in the 1950s. He wanted to adapt the famous croque monseuir sandwich to Portuguese tastes. And boy, did he ever.

A francesinha consists of two pieces of white bread stuffed with ham, linguica and chipolata (two types of special Portuguese sausage), steak, and roast pork. On top, the sandwich is covered with melted white cheese, and also with a rich sauce consisting mainly of tomato and beer. Finally, the last addition on most francesinha is a fried egg on top to complete the insanity.

This sandwich is a must-eat for anyone that travels to Porto or Portugal, but be sure to bring a hearty appetite!

The post Portugal’s Most Insane Dish is the Francesinha appeared first on falafelandcaviar.com.

Legend has it that this citrusy drink was born in Madeira as a drink to protect sailors from the flu and other maladies. It isn’t surprising that they might have thought this.

Take a look at the recipe (and the amount of Vitamin C it packs!).

•  4 parts sugarcane rum
  
•  2 parts fresh lemon juice
•  2 parts honey
•  1 part fresh orange juice
•  Ice cubes
  

Combine the four liquid ingredients in a glass, stirring them together with a wooden spoon.

Next, pour the liquid mixture into a shaker, add a few ice cubes, and shake.

Finally, pour the poncha into a glass, and enjoy! The traditional drink doesn’t include ice inside of the glass, but if you want to chill it or make it a bit less stronger, it’s ok to add an ice cube or two.

This drink is perfect for a day by the pool or at the beach with its refreshing, citrusy taste.

However, don’t limit this drink only to summer! The Vitamin C that it contains can serve to raise your bodý’s defenses and fight off all kinds of winter illnesses.

It’s truly the perfect cocktail for any time of the year. Enjoy!

The post Poncha: Delicious Portuguese Cocktail that You’ll Love appeared first on falafelandcaviar.com.

O Pãozinho das Marias

Tucked away in the quaint seaside community of Ericeira in O Pãozinho das Marias. This charming bakery is just a few minutes walk from the beach, making it the ideal place to grab a Pastel de Nata on the way to soaking up some sun.

View this post on Instagram

A post shared by O Paozinho Das Marias (@opaozinhodasmarias)

Padaria da Né

This award-winning patisserie in Lisbon has become famous for its Pastel de Natas, selling over 5,000 per day. What’s more, it’s family-run, meaning that a little bit of extra love is placed in every pastry.

View this post on Instagram

A post shared by P A D A R I A D A N É (@padariadane)

Confeitaria da Gloria

As its owner João Castanheira explained, Confeitaria da Gloria started off as a humble store with just four people. Now, it has over 120 workers, signaling just how popular its sweet, custardy Pastel de Natas have become across Portugal.

View this post on Instagram

A post shared by Confeitaria Glória (@confeitariagloria.pt)

The post Best Places In Portugal To Eat A Pastel De Nata appeared first on falafelandcaviar.com.

Lamprey has actually been considered a delicacy for thousands of years, beginning with the ancient Romans whose emperors seeked out this jawless fish to make dinners for special celebrations.

Love for this scary-looking creature continued into the Middle Ages. In fact, King Henry I of England was reported to have been so fond of the taste of lampreys that he over-indulged while eating them and died as a result of his excess in 1135!

Even in current times, lamprey continues to be a beloved and expensive delicacy. Southwestern Europe, including the countries of France, Spain, and Portugal, remain places where lampreys are still caught by fishermen in the peak season from February to April, and sold as a delicacy.

The most common preparation for the lamprey is the Bordelaise style, which includes taking the animal’s blood and combining it with red wine, garlic, and other spices to make a rich sauce. This is then served with rice.

While it might seem like a stomach-churning specialty, lamprey is a meaty and delicious fish whose special sauce turns it into one of the most unforgettable meals that you will ever experience. Would you try it?

The post Lamprey: An Unexpected Freshwater Delicacy appeared first on falafelandcaviar.com.

Feijoada

Feijoada is a Portuguese winter dish. It consists of bean stew with pork, sausages and veg. The dish is bursting with flavor and is usually garnished with paprika and garlic.

Sopa de Pedra

Sopa de Pedra translated to “stone soup.” It is the Portuguese version of a stew and often contains whatever meats, veg and beans are left in the cupboard at the end of the week.

Sardinhas Assadas

Sardinhas Assadas is essentially a platter of grilled sardines and is the equivalent of a grilled sticky or mac and cheese. It’s a major comfort food and is eaten all around the country. The heads tend to be kept intact.

Cozido

Cozido revolves around slowly boiled meats and vegetables. Each region has its own variation, and it is a must-try if you want to experience authentic Portuguese cuisine.

Bacalhau

Bacalhau is a traditional dish nicknamed “the faithful friend”. There are hundreds of ways to cook, the codfish but each is made with the national spirit of Portugal.

The post The Staple Dishes of Portuguese Cuisine appeared first on falafelandcaviar.com.

This type of lighter wine originates from northern Portugal, and it is on fire lately and gaining popularity as a delicious option. Although it was largely unknown outside of its native Portugal for some time, it’s now becoming widely-known worldwide. Here’s why.

Grapes

Most of the grapes used to make the white vinho verdes are native to the region. They include Alvarinho, Loureiro, Arinto, Trajadura, Avesso, and Azal grapes. All are light white grapes that create a citrusy, straw-colored wine. Some wine-makers even make red vinho verde with other native grapes, although this is much less popular.

Wine-Making Process

“Vinho verde” literally means “green wine,” which refers to the little time that elapses between harvest and bottling. These grapes only spend 3-6 months fermenting to make the wine. This creates a low-alcohol wine, usually between 8-11% ABV, that also has some residual carbonation, giving it a refreshing body.

Flavor Profile

Vinho verde wine is usually light and easy to drink. Its low alcohol content and slight fiziness make it a great option for sitting out on the porch on a hot day. Vinho verdes usually contain citrusy and grassy notes with a tropical aroma.

Be sure to check out this trending wine if you find it at your local grocer!

The post Vinho Verde: This Portuguese Wine is a Hit appeared first on falafelandcaviar.com.

If you’ve ever visited the country of Portugal, the answer to this question is probably a “yes.” However, if you haven’t had the pleasure of spending time in this lovely Mediterranean country, this word might be totally foreign to you.

So, what is ginja?

Ginja is a liquor that is obtained by adding a mixture of sour cherries, water, sugar, and cinnamon into a liquor known as “aguardente.” The mix is left to sit for several months until the beverage is ready to be consumed.

This alcoholic beverage has a sweet and sour taste that is made even more intense by its alcoholic content. But while it might look intimidating, ginja only contains between 18-20% alcohol.

The sour cherries in the drink are sometimes poured into the cup as well! People are asked if they want the drink “com ou sem elas,” meaning with or without them. Those that order ginja with the cherries in the cup often eat them and then spit the pit onto the street.

These days, you can even order a ginja shot inside of a chocolate “cup.” After drinking the ginja, eat the chocolate cup and enjoy the delicious harmony between the dark chocolate and the sweetness of the drink.

Be sure to try ginja if you find yourself in Lisbon or any other Portuguese city.

The post In Portugal? You Have to Try This Liquor! appeared first on falafelandcaviar.com.

“Francesinha” literally translates as “the little frenchie,” so how extreme could it be? Maybe it’s a delicious Franco-Portuguese fusion dish or even a delicious dessert. But it certainly won’t be big.

Well, if you make these assumptions, you’re going to be dead wrong. Why? The francesinha is one of the most over-the-top and absurd sandwiches on the planet. So, what is it?

A francesinha is a sandwich that originated in the city of Porto by an immigrant that returned from France and Belgium in the 1950s. He wanted to adapt the famous croque monseuir sandwich to Portuguese tastes. And boy, did he ever.

A francesinha consists of two pieces of white bread stuffed with ham, linguica and chipolata (two types of special Portuguese sausage), steak, and roast pork. On top, the sandwich is covered with melted white cheese, and also with a rich sauce consisting mainly of tomato and beer. Finally, the last addition on most francesinha is a fried egg on top to complete the insanity.

This sandwich is a must-eat for anyone that travels to Porto or Portugal, but be sure to bring a hearty appetite!

The post Portugal’s Most Insane Dish is the Francesinha appeared first on falafelandcaviar.com.

Legend has it that this citrusy drink was born in Madeira as a drink to protect sailors from the flu and other maladies. It isn’t surprising that they might have thought this.

Take a look at the recipe (and the amount of Vitamin C it packs!).

•  4 parts sugarcane rum
  
•  2 parts fresh lemon juice
•  2 parts honey
•  1 part fresh orange juice
•  Ice cubes
  

Combine the four liquid ingredients in a glass, stirring them together with a wooden spoon.

Next, pour the liquid mixture into a shaker, add a few ice cubes, and shake.

Finally, pour the poncha into a glass, and enjoy! The traditional drink doesn’t include ice inside of the glass, but if you want to chill it or make it a bit less stronger, it’s ok to add an ice cube or two.

This drink is perfect for a day by the pool or at the beach with its refreshing, citrusy taste.

However, don’t limit this drink only to summer! The Vitamin C that it contains can serve to raise your bodý’s defenses and fight off all kinds of winter illnesses.

It’s truly the perfect cocktail for any time of the year. Enjoy!

The post Poncha: Delicious Portuguese Cocktail that You’ll Love appeared first on falafelandcaviar.com.