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15 minSauce
Salsa Criolla
A fresh Peruvian relish of crisp red onion, lime, ají amarillo, cilantro, and olive oil.
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2 hrDessert
Picarones
Airy sweet-potato and squash yeast rings fried until crisp and served with warm spiced chancaca syrup.
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1 hr 10 minDessert
Suspiro a la Limeña
A dish that layers a thick milk-and-yolk custard beneath a light port-wine meringue dusted with cinnamon.
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1 hr 20 minDessert
Mazamorra Morada
A glossy Peruvian purple-corn pudding infused with pineapple, prunes, and warm spices.
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1 hr 5 minDessert
Peruvian Arroz con Leche
A creamy rice pudding made with condensed and evaporated milk, cinnamon, cloves, and raisins.
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1 hr 15 minDessert
Peruvian Alfajores
Tender, crumbly cornstarch cookies sandwiched with a generous layer of manjar blanco.
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55 minMain course
Bacalhau à Brás
A dish that combines flaked salt cod, fine crisp potato sticks, sweet onion, and softly set eggs with black olives and parsley.
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1 hr 30 minMain course
Bacalhau com Natas
A dish that bakes desalted cod, potatoes, and onion beneath a silky cream sauce lightly seasoned with nutmeg.
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55 minSoup
Caldo Verde
A smooth potato, garlic, and olive-oil soup finished with bright ribbons of collard greens and smoky chouriço.
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3 hr 30 minMain course
Cozido à Portuguesa
A generous staged boil of beef, pork, chicken, and chouriço with potatoes, carrots, and Savoy cabbage enriched by the meat broth.
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1 hr 15 minMain course
Francesinha
Porto’s hot sandwich of steak, ham, and linguiça under melted cheese and a rich, piquant beer-and-tomato sauce.
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2 hr 10 minMain course
Arroz de Pato
Baked rice enriched with duck stock and red wine, layered with succulent shredded duck and browned chouriço.
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1 hrMain course
Seafood Cataplana
A dish that gently steams fish, squid, shrimp, and mussels in a sealed Algarve-style base of tomatoes, peppers, wine, and olive oil.
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1 hr 40 minMain course
Carne de Porco à Alentejana
A dish that pairs marinated pork with golden potatoes and clams in a white-wine, red-pepper-paste, garlic, and cilantro sauce.
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2 hrMain course
Polvo à Lagareiro
A dish that roasts tender octopus and crushed baby potatoes with abundant olive oil, garlic, bay, and parsley.
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35 minMain course
Sardinhas Assadas
Whole sardines salted briefly and grilled over fierce heat, served with lemon and sweet roasted peppers.
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1 hr 30 minMain course
Portuguese Piri-Piri Chicken
A spatchcocked bird marinated with lemon, garlic, hot chile, and paprika, then grilled or roasted until the skin is crisp.
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55 minMain course
Bifana
A bifana fills a warm crusty roll with thin pork slices quickly cooked in a garlicky white-wine, paprika, and bay sauce with mustard.
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3 hrMain course
Feijoada à Transmontana
A robust red-bean stew with pork ribs, belly, and chouriço, finished with Savoy cabbage and carrots.
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35 minSoup
Açorda Alentejana
An assembled garlic-and-cilantro bread soup of aromatic hot broth, olive oil, vinegar, and a poached egg.
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2 hr 30 minSoup
Sopa da Pedra
A substantial red-bean soup with pig ear, pork belly, chouriço, and potatoes slowly cooked into a rich broth.
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1 hr 5 minMain course
Arroz de Marisco
A loose, brothy Carolino rice with shrimp, mussels, and crab in a tomato, wine, and fish-stock base finished with cilantro.
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30 minAppetizer
Amêijoas à Bulhão Pato
A dish that quickly steams clams with olive oil, garlic, white wine, cilantro, and fresh lemon juice.
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1 hr 15 minAppetizer
Pastéis de Bacalhau
Light golden croquettes of desalted cod, dry mashed potato, egg, onion, and parsley.
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