Foods Everyone Thinks Are Spanish (But Portugal Invented Them First)

Why the Confusion?
Many travelers assume Iberian cuisine means Spanish tapas and paellas, overshadowing Portugal’s massive culinary contributions. In the global spotlight, Spain’s marketing or gastronomic fame often steals the show.

Meanwhile, Portugal’s traditional recipes are cousins to Spanish dishes—or Spanish versions are better known—leaving Lisbon or Porto quietly overshadowed. Below are 7 iconic Portuguese dishes that the world often attributes to “Spanish” influences—time to set the record straight and celebrate Portugal’s gastronomic brilliance.

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Quick and Easy Tips

Look up regional history before declaring a dish’s “true” origin; Iberian food is layered and complicated.

Pay attention to differences in technique, not just ingredients; that’s where Portuguese influence often hides.

Explore Portuguese cookbooks alongside Spanish ones to see how recipes overlap and diverge.

Try making the Portuguese versions at home; many are simpler, older, and surprisingly different.

When in doubt, follow the sailors; many so-called “Spanish” dishes began in Portuguese maritime ports.

One of the most uncomfortable truths for many food lovers is that culinary credit often goes to the loudest culture, not the original one. Spain has long been a global culinary powerhouse, thanks to tourism, media, and big-name chefs. Portugal, meanwhile, historically invested far less in broadcasting its food identity to the world, creating a vacuum that made it easy for certain dishes to be mislabeled over time.

Another tricky layer is that some Iberian foods genuinely crossed the border so early that both countries can claim legitimate versions. This overlap fuels heated debates, especially when modern popularity leans heavily toward the Spanish version. People forget that recipes evolve like languages: slow, messy, and influenced by dozens of sources at once. Declaring one country the “owner” sometimes oversimplifies a long, tangled history.

And then there’s the cultural pride factor. Food identity runs deep, and questioning widely accepted origins can feel like a personal attack. But challenging the narrative doesn’t diminish Spanish cuisine; it simply raises Portuguese food to its rightful place at the table. When all sides acknowledge the history honestly, everyone’s culinary heritage becomes richer, not weaker.

1. Pastel de Nata (Often Mistaken as “Spanish Custard Tart”)

Why Spain Gets the Glory

Travel guides might mention “custard tarts” as a Spanish dessert, lumping them with flans or crema catalana. Even some Spanish cafés adopt a version of “nata” pastry, labeling it as a “Spanish custard.” Americans tasting these in Madrid might think it’s an authentic “Spanish invention.”

Portugal’s Real Story

• Pastéis de Belém date back to early 19th-century Lisbon, created by monks at the Jerónimos Monastery.
• The classic “pastel de nata” is now Lisbon’s sweet icon: flaky puff pastry and creamy egg custard, lightly caramelized on top.
• Spaniards have similar pastries, but nowhere near the universal cult following of Portugal’s pastel de nata.

Tasting Tips

• Head to Pastéis de Belém in Lisbon for the rumored original recipe. Expect lines, but they move fast.
• For a national chain experience, try Manteigaria—some argue their version rivals Belém’s.
• Best eaten warm, maybe dusted with cinnamon or powdered sugar.

Bottom Line
Yes, Spanish flan or crema catalana is popular, but pastel de nata is purely Portuguese. If you see a “Spanish custard tart,” politely correct them—Portugal perfected that sweet bite.

2. Bacalhau (Cod) vs. Spanish Bacalao

Why Spain Gets the Glory

Spain has countless bacalao recipes (especially in the Basque region or Andalusia). Tourists hear about Spanish cod dishes—like bacalao pil-pil or bacalao al ajoarriero—and assume the entire Iberian cod tradition is Spanish.

Portugal’s Real Story

• Portugal’s obsession with bacalhau (salted cod) is legendary—over 365 ways to cook it, one for each day.
• Historically, Portuguese fishermen brought cod from the North Atlantic, developing a robust culture of salted, dried fish usage.
• Dishes like Bacalhau à Brás, Bacalhau com Natas, or Bacalhau à Gomes de Sá are uniquely Portuguese comfort foods.

Tasting Tips

• If you’re in Lisbon, track down a cozy tasca for a homestyle bacalhau dish.
• Porto’s restaurants often have daily cod specials—fresh from the markets.
• Try it with a glass of Vinho Verde or Douro wine for the full Portuguese pairing.

Bottom Line
Yes, Spain has delicious bacalao recipes. But Portugal is the cod kingdom—bacalhau is at the heart of Portuguese cuisine. Don’t let Spain overshadow its neighbor’s fish mastery.

3. Caldo Verde vs. Spanish Soups

Why Spain Gets the Glory

Spanish gazpacho is internationally famous—chilled tomato soup. Meanwhile, caldo verde (Portuguese kale soup) rarely cracks global must-try lists, overshadowed by Spanish soups. Tourists might see a green soup in a Spanish café and think it’s just a local adaptation, ignoring Portugal’s claim.

Portugal’s Real Story

• Caldo verde is a staple of northern Portugal—simple, hearty soup with shredded kale (or collard greens), potatoes, and sausage slices.
• It’s served at festas, family dinners, even in fancy restaurants as a comforting starter.
• Spanish soups might be varied, but caldo verde holds a unique place as Portugal’s unofficial “national soup.”

Tasting Tips

• Look for it in humble tasquinhas or grander eateries—both serve quality versions.
• Best enjoyed with crusty bread and maybe a splash of olive oil.
• Some places add chouriço slices, accentuating that smoky flavor.

Bottom Line
Yes, Spanish gazpacho is globally known, but caldo verde is an iconic Portuguese comfort—don’t confuse it with Spanish offerings. Once you taste its earthy simplicity, you’ll see why locals treasure it.

4. Sardinhas Assadas vs. Spanish Sardine Culture

Why Spain Gets the Glory

Spain’s coastal areas (like Andalusia) also grill sardines—espeto in Málaga is widely hyped. International travelers might see “grilled sardines” as a “southern Spanish specialty,” overshadowing the epic sardine festivals in Lisbon or Porto.

Portugal’s Real Story

• Portugal’s Santo António festivals (especially in Lisbon) revolve around sardinhas assadas—fresh sardines grilled on street corners, entire neighborhoods perfumed with smoky fish aroma.
• The tradition is deeply Portuguese: sardines are emblematic of Lisbon’s feast days.
• Summer beach towns across Portugal do sardine barbecues, capturing that distinct Atlantic flavor.

Tasting Tips

• Visit Lisbon in June for the Festas de Lisboa—alfacinha neighborhoods transform into open-air sardine grills.
• Eat them with bread, sliding the fish off with your hands, maybe accompanied by a crisp Vinho Verde.
• Accept a bit of fishy smell on your clothes—it’s part of the experience.

Bottom Line
Yes, Spanish espeto is delicious, but Portuguese sardinhas assadas define summer feasts—unbeatable in local spirit and flavor.

5. Piri-Piri Chicken vs. Spanish Marinades

Why Spain Gets the Glory

In Spanish supermarkets, you find marinade sauces, but typical Spanish flavoring tends to revolve around paprika (pimentón) or herb blends. Sometimes, “piri-piri” labeled sauces appear in Spanish grocery aisles, leading foreigners to assume it’s a Spanish creation.

Portugal’s Real Story

• Piri-piri sauce (chili-based) has Portuguese roots, influenced by African connections from former colonies—Mozambique, Angola, etc.
• Frango piri-piri (spicy grilled chicken) soared in popularity, championed by Portuguese chains like Nando’s (though originally South African, linked to Portuguese diaspora).
• Spain’s marinade culture leans differently—less chili punch than piri-piri.

Tasting Tips

• Find churrasqueiras in Portugal specializing in piri-piri chicken, often served with fries or rice.
• Each place’s sauce might differ—some are mild, some flaming hot.
• Complement it with a local beer or a Douro red if you can handle the spice.

Bottom Line
Yes, you might see “piri-piri” in Spanish stores or UK chains, but it’s Portugal’s fiery gift, blending African and Iberian influences. Spain can’t claim that chili punch as its own.

6. Francesinha vs. Spanish Bocadillos

Why Spain Gets the Glory

Spain’s bocadillos or montaditos get media hype. Americans traveling might see a “huge layered sandwich” in photos from the Iberian Peninsula, assume it’s Spanish. Yet the monstrous, sauce-drenched francesinha from Porto is distinctively Portuguese.

Portugal’s Real Story

• Francesinha: a hearty sandwich stacked with meats (ham, sausage, steak), topped with cheese and smothered in a beer-tomato sauce. Typically served with fries.
• Origin: Porto’s interpretation of the French “croque-monsieur,” but it’s evolved into a local legend.
• It’s heavy, indulgent, and pure Portuguese comfort, rarely found in Spanish bars.

Tasting Tips

• Head to Café Santiago or Café Aviz in Porto for some famed francesinha renditions.
• Bring an appetite—one sandwich can be huge.
• Pair with a cold Super Bock beer to cut through the richness.

Bottom Line
Yes, Spain’s sandwiches are delicious, but francesinha is an over-the-top Portuguese creation that puts many Spanish bocadillos to shame in terms of decadence.

7. Arroz de Marisco vs. Spanish Paella

Why Spain Gets the Glory

Paella is a global star—Valencian in origin, widely marketed as Spanish cuisine’s flagship. People see a big seafood rice dish in Portugal and call it “Portuguese paella,” overshadowing the distinct arroz de marisco tradition.

Portugal’s Real Story

• Arroz de marisco is a soupy seafood rice with shrimp, clams, mussels, sometimes lobster, stewed in a flavorful broth.
• It’s less “dry” than paella, often more brothy or creamy. The approach is different in seasoning and texture—not simply a clone of paella.
• Coastal towns from Aveiro to Algarve highlight it as a local specialty.

Tasting Tips

• If you see “Arroz de Marisco” on a menu, dive in. It’s typically for 2+ people—large communal pot.
• Squeeze some lemon or drizzle piri-piri if you like spice.
• Expect it to be moister than paella, with deeper seafood essence.

Bottom Line
Yes, paella steals the global spotlight, but Portugal’s seafood rice stands proud on its own—a must if you enjoy rich, briny flavors minus the dryness of paella.

Conclusion: Portugal’s Culinary Gems Deserve the Spotlight

From pastel de nata to arroz de marisco, Portugal has shaped iconic dishes overshadowed by Spain’s bigger gastronomic fame or “branding.” Next time you see a “Spanish custard tart” or “Spanish cod dish,” remember the Portuguese roots and give credit where it’s due.

If you’re traveling in Iberia, be sure to cross that border—taste the real pastel de nata in Lisbon, explore Porto’s bacalhau wonders, or devour a francesinha that no Spanish sandwich can rival. After all, while Spain’s cuisine is undeniably rich, Portugal deserves its rightful place on the culinary throne, championing these unique, mouthwatering creations.

Pro Tip
If you’re a foodie, schedule time in both Spain and Portugal—compare the flavors side by side. You’ll see how Portuguese simplicity, African-tinged spice influences, and Atlantic seafood bounty create dishes that deserve global recognition, not overshadowed disclaimers as “Spanish.” Bom apetite—and viva Portugal’s culinary pride!