Portuguese cuisine is one of Europe’s most underrated treasures. Known for its bold flavors, rustic simplicity, and deep ties to tradition, Portugal’s food scene is a reflection of its seafaring history and rich cultural tapestry. From cozy soups to seafood classics and irresistible pastries, Portuguese dishes have a way of winning over both locals and visitors alike.
Among the country’s culinary gems, three recipes stand out as beloved staples in homes and cafés across Portugal: Bacalhau à Brás, Caldo Verde, and Pastéis de Nata. These dishes aren’t just popular they’re woven into the everyday life of the Portuguese, often served at family gatherings, neighborhood cafés, and festive occasions. Each one tells a story of simplicity, flavor, and tradition.
In this recipe guide, you’ll discover how to make these iconic Portuguese dishes at home. Whether you’re craving a comforting soup, a savory seafood dish, or a sweet treat to end your meal, these recipes capture the heart of Portugal’s vibrant food culture no passport required.
Read Here Best Traditional Portuguese Dishes and Best breakfast in Portugal
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Best Time to Eat & How to Partner These Dishes
Bacalhau à Brás is best served as a hearty lunch or casual dinner. Made with shredded salted cod, onions, eggs, and crispy potatoes, it pairs perfectly with a crisp green salad and a glass of Vinho Verde. It’s a crowd-pleaser, ideal for sharing at family meals or weekend gatherings.
Caldo Verde, Portugal’s beloved kale and potato soup, is a classic comfort dish often enjoyed during evening meals or late-night suppers, especially in colder months. Serve it with a slice of rustic bread and a drizzle of olive oil. A glass of young red wine, like Vinho Tinto, complements its earthy flavors beautifully.
For dessert, Pastéis de Nata — those iconic custard tarts with flaky pastry and caramelized tops — shine brightest as a mid-morning snack or after-dinner treat, accompanied by an espresso or a glass of Port wine. They’re perfect served warm, dusted lightly with cinnamon or powdered sugar.
Many assume that Portuguese cuisine is just a variation of Spanish food, but that’s a misconception. Portugal’s culinary identity is distinct, shaped by its Atlantic coast, colonial history, and deep connection to local ingredients. Dishes like Bacalhau à Brás highlight how salted cod became a national symbol — a tradition Spain doesn’t share in the same way.
Another misunderstanding is the belief that Portuguese food is overly simple or rustic. While many dishes use humble ingredients, the flavors are anything but basic. Recipes like Caldo Verde and Pastéis de Nata showcase a depth of technique and balance that comes from generations of refinement, not lack of creativity.
Finally, some think Portuguese desserts start and end with Pastéis de Nata, but the truth is, they represent a much larger pastry tradition rooted in convent baking. Pastéis de Nata may be the superstar, but they’re part of a wider world of Portuguese sweets that continue to surprise and delight — a reminder that there’s always more to explore in this flavorful cuisine.
Most Popular Recipes in Portugal
1. Bacalhau à Brás
Bacalhau à Brás is a traditional Portuguese dish made with shredded salt cod, onions, and thinly fried potatoes, all bound together with scrambled eggs.
Ingredients:
1 lb (450g) salt cod (bacalhau), soaked overnight and shredded
4 medium potatoes, peeled and cut into thin matchsticks
1 large onion, thinly sliced
4 cloves garlic, minced
6 large eggs, beaten
1/4 cup olive oil
Fresh parsley, chopped (for garnish)
Black olives (for garnish)
Salt and pepper to taste
Instructions:
Prepare the Salt Cod
Soak the salt cod in water overnight, changing the water several times to remove excess salt. Drain and shred the fish.
Fry the Potatoes
Heat olive oil in a large skillet over medium-high heat. Add the potato matchsticks and fry until golden and crispy. Remove and drain on paper towels.
Cook the Onions and Garlic:
In the same skillet, add the sliced onions and minced garlic. Cook until the onions are soft and translucent.
Add the Cod
Add the shredded salt cod to the skillet and cook for a few minutes, stirring to combine with the onions and garlic.
Combine with Eggs and Potatoes
Reduce heat to medium. Add the beaten eggs and fried potatoes to the skillet. Stir gently until the eggs are cooked and everything is well combined.
Serve
Garnish with chopped parsley and black olives. Serve hot.
Ensure you rinse the salt cod thoroughly to remove excess salt. For extra flavor, add a splash of white wine while cooking the onions.
Calories: Approximately 400-450 calories per serving (assuming 4 servings).
Read here how to make Bacalhau A Bras
2. Caldo Verde
Caldo Verde is a traditional Portuguese soup made with kale, potatoes, and chorizo. It’s simple yet comforting.
Ingredients:
1/4 cup olive oil
1 large onion, chopped
3 cloves garlic, minced
6 medium potatoes, peeled and diced
6 cups chicken or vegetable broth
1/2 pound kale or collard greens, thinly sliced
1/2 pound chorizo, sliced
Salt and pepper to taste
Instructions:
Cook the Onions and Garlic
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until soft and fragrant.
Add the Potatoes
Add the diced potatoes to the pot and cook for a few minutes, stirring to coat with the oil.
Add Broth and Simmer
Pour in the chicken or vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
Blend the Soup
Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return to the pot.
Add Kale and Chorizo
Add the sliced kale and chorizo to the pot. Simmer for another 10-15 minutes until the kale is tender and the chorizo is heated through.
Serve
Season with salt and pepper to taste. Serve hot.
Traditional Caldo Verde uses Portuguese chorizo, but you can substitute with Spanish chorizo if necessary. The key is to slice the kale or collard greens very thinly.
Calories: Approximately 300-350 calories per serving (assuming 6 servings).
Read here how to make Caldo Verde
3. Pastéis de Nata
Pastéis de Nata are traditional Portuguese custard tarts with a crispy pastry crust and creamy custard filling.
Ingredients:
1 package puff pastry
1 cup heavy cream
1 cup whole milk
1 cup granulated sugar
2 tablespoons flour
6 large egg yolks
1 teaspoon vanilla extract
Cinnamon (for sprinkling)
Instructions:
Prepare the Puff Pastry
Preheat your oven to 375°F (190°C). Roll out the puff pastry and cut it into circles to fit into a muffin tin or pastéis molds. Press the pastry into the molds and set aside.
Make the Custard
In a medium saucepan, combine the heavy cream, whole milk, sugar, and flour. Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil. Remove from heat.
Add Egg Yolks
In a separate bowl, whisk the egg yolks and vanilla extract. Gradually add the hot milk mixture to the egg yolks, whisking constantly to temper the eggs.
Fill and Bake
Pour the custard into the prepared pastry shells. Bake for 15-20 minutes, or until the pastry is golden and the custard is set.
Serve
Allow the tarts to cool slightly before removing them from the molds. Sprinkle with cinnamon before serving.
Use high-quality puff pastry for the best results. If you prefer, you can make your own pastry from scratch for an even more authentic taste.
Calories: Approximately 200-250 calories per tart (assuming 12 tarts).
Read here how to make Pasteis de Nata
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.