Right next store to Tryst and owned by the same man, The Diner is its French-fried, Rock ‘n’ Roll equivalent. You can pick a seat in a traditional red booth, by the big front windows open to the sidewalk, or at the long bar (like the regulars.) Situated in trendy, up-and-coming Adams Morgan, The Diner is comfortably familiar.
When you opt for classic diner fare, you are not looking for surprises. Here, the French Toast is cooked to perfection, and everything from Chipotle baby back ribs to white chocolate bread pudding is served simply and with tremendous flavor. The regular menu boasts four different kinds of grilled cheese — testament to how seriously they take the holy tradition of diner cuisine.
10 traditional dishes a Portuguese Grandma would feed you
If you were to visit Portugal and have a traditional Portuguese Grandma as your gastronomic guide, she would feed you a variety of dishes rich in meats and seafood.
Traditional Portuguese food tends to be hearty, which is my polite way of saying “quite caloric”. Back in the day and, still in the rural areas, families raise their own cattle and kill animals to make the most out of every single gram of meat! No wonder Portuguese cuisine has developed a lot of regional “enchidos”, that is, sausage look-a-likes that come in all shapes and flavors and make sure that, at the end of the day, no meat goes to waste.
Depending on the region of the country, you will find distinct typical dishes. Cod fish (“bacalhau”) will be a staple no matter where you go. Some say there are more bacalhau recipes than days in a year!
Grandmas in Portugal will tend to cook what’s more typical in their region, but a super hero grandma with a love for Portuguese food, would cook you at least these 10 delicious dishes, for a true taste of Portuguese tradition.
1. Cozido a Portuguesa
Please meet the king of all stews! Portuguese stew is the perfect example of the importance of using all the meat an animal can provide. This meaty bomb includes beef, pork, chicken and a variety of pork derivatives such as blood sausages and smoked pork parts. There are also some vegetables thrown in the mix, but one must admit this is a dish for meat lovers.
Cozido à Portuguesa (source: adivinaculinaria.blogspot.com)
2. Caldo Verde
The most traditional of Portuguese soups is as simple as it gets: onions, potatoes and kale, cooked with garlic and olive oil. Nothing says winter comfort food like a good serving of caldo verde in a traditional clay pot. This soup would normally be served with a slice of “linguica” (typical smoked pork sausage) and cornbread. Dip it and enjoy!
Caldo Verde (source: receitasdapatanisca.blogspot.com)
3. Feijoada Trasmontana
Do not eat this on the same day as a Cozido a Portuguesa, unless you have a true desire of exploding! Feijoada stands for bean stew, but you know it wouldn’t be a Portuguese stew if you didn’t throw a variety of heavy meats into the mix! All the funny parts of the pig end up here, as the dish was created when people couldn’t afford to waste anything the human body could eventually digest. Meats included may vary, but if you are too picky, ask before you put something in your mouth. It’s not at all uncommon for Feijoada to include delicacies such as pig hocks, knuckles or ears!
Feijoada (source: isabellars.wordpress.com)
4. Bacalhau a Bras
Out of the numerous ways to prepare salted cod fish in Portugal, “Bras style” is one of the most popular and I honestly salivate just to think about it. The shredded cod is sauteed in a pan along with plenty of onions and straw fried potatoes. This dish is finished up with beaten eggs that cook as they join the pan, and topped with parsley and black olives. This is the essence of a country inside a plate!
Bacalhau a Bras (source: en.wikipedia.org)
5. Ameijoas a Bulhao Pato
More than a meal, clams Bulhao Pato style are a snack, best enjoyed with ice-cold beer. It’s very popular as appetizer as well, and a tasty way to get your juices flowing. Clams are cooked until tender in olive oil, garlic, salt, pepper and plenty of cilantro. Other similar clam dishes might feature this seafood cooked in white whine, butter and herbs, which is as good! Very important: you will need bread to dip into the sauces, as I can guarantee you wouldn’t want a drop to be left on the plate.
Amêijoas à Bulhão Pato ((source: en.wikipedia.org)
6. Rojoes a Moda do Minho
Because Portugal has a never ending affair with pork, rojoes are abundant to keep the spark alive! Chunks of pork loin cooked in the very same pig’s lard, and seasoned with garlic and white wine. Served with stewed potatoes, variations of this dish may include roasted chestnuts. It can sometimes be served with a side of ”arroz de sarrabulho”, which is a loose rice dish that includes little bits of meat and pork’s blood. I wouldn’t judge you if you find it too hardcore.
Rojoes (source: cm-portimao.pt)
7. Bolinhos de Bacalhau
A super Portuguese Grandma wouldn’t let you leave Portugal after trying only one cod fish dish alone! Also known as “pasteis de bacalhau” these cod fish fritters can be savored as a starter or snack, or along with rice and salad as main dish. The batter behind this fried goodness is made of shredded cod fish, potatoes, eggs and parsley and is cooked until golden crispy on the outside but smooth and melty on the inside.
Bolinhos de bacalhau (source: menuatrois.blogspot.com)
8. Açorda Alentejana
This typical dish of the southern region of Alentejo is as good as it gets when it comes to comfort food with a rustic touch. The basic recipe for açorda would be made of mashed bread with olive oil, coriander, salt, eggs and water but more complete versions might include cod fish or shrimps. It’s not a soup and it’s not a stew, it’s something in between: the unique açorda!
Açorda Alentejana (source: paracozinhar.blogspot.com)
9. Alheira de Mirandela
Translate “alheira” into sausage doesn’t almost make justice to this unique combination that, yes looks like a sausage, but is so much more than that! Meats stuffed into an alheira may include veal, chicken, duck and rabbit, compacted together with bread. If you have “alheira de caça” it means that it will only have game meat. This unusual sausage was created by the Jews in Portugal when they were forced to convert to Christianity. Their true religion wouldn’t allow them to eat pork but by preparing this sausage looking dish, they could easily fool others that will think alheira would be made out of pork, like all the other Portuguese cuts looking alike. No matter what religion you follow, eating a fried alheira, with a fried egg and fries can make you feel an outer-body experience!
Alheira (source: antoniobarrosoportugal.blogspot.com)
10. Arroz de Pato
In case you don’t appreciate pork meat and are frustrated by most of the suggestions above, let’s end on a ducky note. In Portugal, duck rice is cooked until the meat is ridiculously tender, simmered in red whine, and oven toasted along with the rice until the top is crispy. The rice absorbs the juices of the duck and is traditionally topped up with sliced smoked sausages. It’s a true feast of flavor.
Arroz de pato (source: rexscookbook.blogspot.com)
Loosen up your belts and Bom Apetite!
Introducing Lisbon in 100 Bites – The Ultimate Lisbon Food Guide
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mmmmmmmmmmmmm… My favorite of this list wold have to be the clams. Two things, though:
1 – no octopus? “Polvo à Lagreiro”, my absolute favorite thing to eat in the world, where is it.
2 – as a daughter of Transmontanos, I have to oppose the frying of Alheiras! That’s an abomination invented by Lisboners, the alheira should always be grilled, as it has so much olive oil and pig fat that it provides all the “lubrication” it needs.
There, rant finished, now I feel better… (and now, where can I find some clams in London at 1am?)
Anita, you are so right! Octopus would have been a must in this list!
Now… good luck finding tasty, juicy, zesty clams in London!! )
That’s true anita!! but alheira won’t get as crispy as when it’s fried!!
Miguel, you have no idea what you are saying. And another thing, it’s not really ‘from Mirandela’. If somebody happens to be in Portugal and wants to try this, just ask for alheira, not for ‘alheira de mirandela’. I would even say to eat some other thing if you know the alheiras they are serving are from Mirandela.
I have to fully agree with Anita. We do not fry ours either. The fat from within is plenty and they always come out crispy.
Alheiras don’t have pork in it. They were invented by the Portuguese jews – Sephardics.
You are right: traditionally, Alheiras were made with meats other than pork. But the truth is that, now a days, you find many alheiras containing pork, because this is simply a meat that people consume a lot in Portugal. They are still called Alheiras, even if they are not the most authentic or traditional type.
regarding octopus: I don’t like to eat something smarter than me. Squid will do the trick.
Anita I don’t like all the shit talking you were doing. So stop being such a bitch and just eat the food. Fucking immigrant. Cunt. I hope a dog fucks you. Terrorist.
Ooh how I love cod, it’s also part of our culture on the East Coast of Canada and you can’t go wrong with it.
Oh, I didn’t know cod was also a “thing” in Canada!…
I would like to know which Portuguesa restaurant that serves bacalhau
I infect on the way of a Luxury yacht charter and defiantly would love to serve Portuguese food What is your thought ?
The best would be in Newark NJ. The second best would be in Springfield MA area.
I’d never remember all the names, but these look delicious! Number 5 looks a lot like my favorite dish that my relatives always cook for me when I go to Shanghai.
It’s funny how sometimes you find such similar dishes in far apart places of the world… and everyone will say it’s typical from THEIR place! )
Plate of clams will look pretty much the same all over the world. :-D
Bolinhos de Bacalhau remind me of Spanish croquetas and I love those. Everything looks delicious on this list though. It’s funny how the salted cod in Portugal, hanging at the markets, could not seem more unappetizing. I regret not trying something with it though when I was in in Portugal a few years ago. I guess it’s just an excuse to come back.
Yeah, bolinhos de bacalhau are rather similar to croquetas… particularly cod fish croquetas!
It’s true that the salted cod might not look or smell appetizing, but you’d be surprised at how it tastes once it’s desalted and cooked… I can’t believe you visited Portugal and didn’t eat cod. It’s like going to France and not having crepes! Gotta go back to Portugal, Suzy! )
sorry to tell you that the only similar thing between croquetas and pasteis de bacalhau is that they are fried… Croquetas are made with a thick bechamel with pasteis de bacalhau are made with mashed potato the taste and texture are very different…
Wow, these all look delicious! I really shouldn’t be looking at these mouth watering food at this late hour. I love clams and those have got to be what I’d try first. Great list!
Thanks! Yeah, I’d have those clams right now myself if I could! Just dipping some freshly baked bread in the sauces of the clams is my favorite part… so tasty!
Great post! I loved Portugal but I unfortunately I was on such a minuscule budget when I traveled there four years ago, I don’t think I tried any of these. Would love to go back and give Portuguese cuisine the attention it deserves.
Portugal is a food paradise, really good quality and taste :-)
Nice article, we love it.
Great List! But as an alentejana, I must disagree with one thing about our Açorda. The bread isn’t mashed. If you mash the bread, that is called “Migas”. And if you add poejos (pennyroyal) and bits of green peppers, it will taste even better!
Silvia, you are right about Acorda vs Migas – both delicious though! )
Alentejo has amazing cuisine!
The cod needs to b in water 24 hours to loose the salt.Swells and is lovely when boiled or in the oven.They say they r 1001 ways of cooking cod.Very expensive all over the world.Most good italian restaurants also serve it.
Really! I never actually saw salted cod in Italian restaurants.. I better keep my eyes open for this when I miss cod abroad, because coming by a Portuguese restaurant is almost impossible in most parts of the world!
You have to see the cod I buy in Las Vegas you would laugh off your chair it looks a Anorexia Fish.
How can I get done if these recipes? Mom’s died and
I would love to try to make some. Who can help?
Ann marie I can give you some recipes if you like! just go to my blog and send me an e-mail or leave a comment! theportuguesefoodie.blogspot.pt
Hi am in progress of running a Luxury Yacht Charter right here in the heart of Toronto I would love to serve Portuguese food if you ever come by come to see me I would like to get your ideals and recipes
As an emigree to portugal of six years I have tried most of these dishes and have to say they are delicious, must say was surprised the only fish is cod as many more in Portugal. My favourite is arros de tamboril.
Crust and Crumb, run by Tony and Jackie Diaz, is a New York-themed bakery and deli offering an authentic taste of Brooklyn. What started as a popular bagel stand at the local farmer’s market, led to the opening of Crust and Crumb in December 2018.
Former Brooklynites Tony and Jackie offer mouthwatering sandwiches, homemade breads, kettle-boiled bagels and delicious sweets. Stop in for a classic Reuben or, if you’re feeling adventurous, try the High Rise – "one pound of roast beef piled high on rye with mayo, lettuce and tomato." And, whatever you do, don’t miss the eclairs!
Red Booths and Traditional Diner Cuisine - Recipes
Located in the iconic Dailey's building in downtown Atlanta, Red Phone Booth is a prohibition experience featuring an exclusive cigar program and a turn of the century craft cocktail selection. Patrons will notice the finest attention to detail that provides for exceptional cocktails including 100% fresh squeezed juices such as blood orange, mango, and cranberry, hand chipped double-reverse osmosis ice, garnishes cut to order, a collection of some of the rarest bourbon, whiskey and scotch selections available and over a dozen tinctures, bitters and flavoring agents to help breathe new depth. For guests wanting to enjoy a bite, small plates are available including fresh seafood, carpaccio, Neapolitan pizza and house made desserts.
We strive to set the highest standard of social responsibility in the hospitality industry. Red Phone Booth was one of the first downtown venues to install proprietary Needlepoint Bipolar Ionization technology which has now been proven to virtually eliminate static SARS-CoV-2.
At the Red Phone Booth, it is part of our credo to exceed all guest expectations. From the comfort of the seating to the training and knowledge of the staff, and the quality of the air, it is all of these things and more that allow for us to deliver an unparalleled experience for our guests.
In traditional tribal societies, the gathering of shellfish, wild plants, berries and seeds is often done by women. Bison have traditionally been an important source of food for the Plains Indians in the area between the Mississippi River and the Rocky Mountains.
Recipes were initially passed down through oral tradition. Over a period of hundreds of years, some tribes migrated into different climate zones, so by the time European settlers recorded these recipes the cuisine had probably adapted to use local ingredients. Some anthropologists propose that the southwestern Eastern Pueblo, Hopi and Zuni may have retained more of the original elements. 
Country food Edit
Country food, in Canada, refers to the traditional diets of the Indigenous peoples in Canada (known in Canada as First Nations, Metis, and Inuit), especially in remote northern regions where Western food is an expensive import, and traditional foods are still relied upon.   
The Government of the Northwest Territories estimated in 2015 that nearly half of Northwest Territories residents in smaller communities relied on country food for 75% of their meat and fish intake in larger communities the percentage was lower, with the lowest percentage relying on country foods (4%) being in Yellowknife, the capital and only "large community".
The most common country foods in the Northwest Territories' area include mammals and birds (caribou, moose, ducks, geese, seals, hare, grouse, ptarmigan), fish (lake trout, char, inconnu (coney), whitefish, pike, burbot) and berries (blueberries, cranberries, blackberries, cloudberries). 
In the eastern Canadian Arctic, Inuit consume a diet of foods that are fished, hunted, and gathered locally. This may include caribou, walrus, ringed seal, bearded seal, beluga whale, polar bear, berries, and fireweed.
The cultural value attached to certain game species, and certain parts, varies. For example, in the James Bay region, a 1982 study found that beluga whale meat was principally used as dog food, whereas the blubber, or muktuk was a "valued delicacy".  Value also varies by age, with Inuit preferring younger ring seals, and often using the older ones for dog food. 
Contaminants in country foods are a public health concern in Northern Canada volunteers are tested to track the spread of industrial chemicals from emitters (usually in the South) into the northern food web via the air and water. 
In 2017, the Government of the Northwest Territories committed to using country foods in the soon-to-open Stanton Territorial Hospital, despite the challenges of obtaining, inspecting, and preparing sufficient quantities of wild game and plants. 
In Southern Canada, wild foods (especially meats) are relatively rare in restaurants, due to wildlife conservation rules against selling hunted meat, as well as strict meat inspection rules. There is a cultural divide between rural and remote communities that rely on wild foods, and urban Canadians (the majority), who have little or no experience with them. 
Eastern Native American cuisine Edit
The essential staple foods of the Indigenous peoples of the Eastern Woodlands have traditionally been corn (also known as maize), beans, and squash, known as "The Three Sisters" because they were planted interdependently: the beans grew up the tall stalks of the corn, while the squash spread out at the base of the three plants and provided protection and support for the root systems.
Maple syrup is another essential food staple of the Eastern Woodlands peoples. Tree sap is collected from sugar maple trees during the beginning of springtime when the nights are still cold.  Birch bark containers are used in the process of making maple syrup, maple cakes, maple sugar, and maple taffy. When the sap is boiled to a certain temperature, the different variations of maple food products are created. When the sap starts to thicken, it can be poured into the snow to make taffy. 
Since the first colonists of New England had to adapt their foods to the local crops and resources, the Native influences of Southern New England Algonquian cuisine form a significant part of New England cuisine with dishes such as cornbread, succotash and Johnnycakes and ingredients such as corn, cranberries and local species of clam still enjoyed in the region today. 
The Wabanaki tribal nations and other eastern woodlands peoples have made nut milk and infant formula made from nuts and cornmeal.   
Southern Native American cuisine Edit
Southeastern Native American culture has formed the cornerstone of Southern cuisine from its origins till the present day. From Southeastern Native American culture came one of the main staples of the Southern diet: corn (maize), either ground into meal or limed with an alkaline salt to make hominy, using a Native American technique known as nixtamalization.  Corn is used to make all kinds of dishes from the familiar cornbread and grits to liquors such as whiskey, which has been an important trade item, historically.
Though a less important staple, potatoes were also adopted from Native American cuisine and have been used in many ways similar to corn. Native Americans introduced the first non-Native American Southerners to many other vegetables still familiar on southern tables. Squash, pumpkin, many types of beans, tomatoes, many types of peppers, and sassafras all came to the settlers via Indigenous peoples. The Virginia Algonquian word pawcohiccora means hickory-nut meat or a nut milk drink made from it.
Many fruits are available in this region. Muscadines, blackberries, raspberries, and many other wild berries were part of Southern Native Americans' diet.
To a far greater degree than anyone realizes, several of the most important food dishes of the Southeastern Indians live on today in the "soul food" eaten by both black and white Southerners. Hominy, for example, is still eaten . Sofkee live on as grits . cornbread [is] used by Southern cooks . Indian fritters . variously known as "hoe cake", . or "Johnny cake." . Indians boiled cornbread is present in Southern cuisine as "corn meal dumplings", . and as "hush puppies", . Southerns cook their beans and field peas by boiling them, as did the Indians . like the Indians they cure their meat and smoke it over hickory coals.
Southeastern Native Americans traditionally supplement their diets with meats derived from the hunting of native game. Venison has always been an important meat staple, due to the abundance of white-tailed deer in the area. Rabbits, squirrels, opossums, and raccoons are also common.
Livestock, adopted from Europeans, in the form of hogs and cattle, are also kept. Aside from the more commonly consumed parts of the animal, it is traditional to also eat organ meats such as liver, brains, and intestines. This tradition remains today in hallmark dishes like chitterlings, commonly called chitlins, which are the fried large intestines of hogs livermush, a common dish in the Carolinas made from hog liver and pork brains and eggs. The fat of the animals, particularly of hogs, is traditionally rendered and used for cooking and frying. Many of the early settlers were taught Southeastern Native American cooking methods.
Selected dishes Edit
- (Chitlin), usually made from the large intestines of a hog , coarsely ground corn used to make grits , small, savory, deep-fried round ball made from cornmeal-based batter
- Indian fritter , pig liver, parts of pig heads, cornmeal and spices
- Sofkee, corn soup or drink, sour 
Great Plains Native American cuisine Edit
Indigenous peoples of the Great Plains and Canadian Prairies or Plains Indians have historically relied heavily on American bison (American buffalo) as a staple food source. One traditional method of preparation is to cut the meat into thin slices then dry it, either over a slow fire or in the hot sun, until it is hard and brittle. In this form it can last for months, making it a main ingredient to be combined with other foods, or eaten on its own.
One such use could be pemmican, a concentrated mixture of fat and protein, and fruits such as cranberries, Saskatoon berries, blueberries, cherries, chokecherries, and currants are sometimes added. Many parts of the bison were utilized and prepared in numerous ways, including: "boiled meat, tripe soup perhaps thickened with brains, roasted intestines, jerked/smoked meat, and raw kidneys, liver, tongue sprinkled with gall or bile were eaten immediately after a kill." 
The animals that Great Plains Indians consumed, like bison, deer, and antelope, were grazing animals. Due to this, they were high in omega-3 fatty acids, an essential acid that many diets lack. 
When asked to state traditional staple foods, a group of Plains elders identified prairie turnips, fruits (chokecherries, June berries, plums, blueberries, cranberries, strawberries, buffalo berries, gooseberries), potatoes, squash, dried meats (venison, buffalo, jack rabbit, pheasant, and prairie chicken), and wild rice as being these staple foods.  And pemmican.
Western Native American cuisine Edit
In the Pacific Northwest, traditional diets include salmon and other fish, seafood, mushrooms, berries, and meats such as deer, duck, and rabbit.
In contrast to the Easterners, the Northwestern peoples are traditionally hunter-gatherers, primarily. The generally mild climate led to the development of an economy based on year-round abundant food supplies, rather than having to rely upon seasonal agriculture.
In what is now California, acorns can be ground into a flour that has at times served as the principal foodstuff for about 75 percent of the population,  and dried meats can be prepared during the dry season. 
Southwestern Native American cuisine Edit
Ancestral Puebloans of the present-day Four Corners region of the United States, comprising Arizona, Colorado, New Mexico, and Utah, initially practiced subsistence agriculture by cultivating maize, beans, squash, sunflower seeds, and pine nuts from the pinyon pine, and game meat including venison and cuniculture, and freshwater fish such as Rio Grande cutthroat trout and rainbow trout are also traditional foods in the region.
Ancestral Puebloans are also known for their basketry and pottery, indicating both an agricultural surplus that needed to be carried and stored, and clay pot cooking. Grinding stones have been used to grind maize into meal for cooking. Archaeological digs indicate a very early domestication of turkeys for food.
New Mexican cuisine is heavily rooted in both Pueblo and Hispano food traditions, and is a prevalent cuisine in the American Southwest, it is especially prevalent in New Mexico.
The 2002 Foods of the Southwest Indian Nations won a James Beard Award, the first Native American cookbook so honored.   Publishers had told the author, Lois Ellen Frank, that there was no such thing as Native American cuisine. 
Alaskan native cuisine Edit
Alaska native cuisine consists of nutrient-dense foods such as seal, fish (salmon), and moose. Along with these, berries (huckleberries) and bird eggs are traditionally consumed by Alaska Natives. 
Seal, walruses, and polar bear are the large game that Alaska Natives hunt. Smaller game includes whitefish, Arctic char, Arctic hare, and ptarmigan.
Due to weather, edible plants like berries are only available to be consumed in the summer, so the people have a diet very high in fat and protein, but low in carbohydrates.
The game that is hunted is also used for clothing. The intestines of large mammals are used to make waterproof clothing and caribou fur is used to make warm clothing. 
Traditional Mexican Recipes
Mexican cuisine is much more than tacos and burritos. It's every bit as varied as most cuisines, although you wouldn't know that if all you've eaten is Taco Bell and Chili's. Coastal regions lean heavily on seafood, while in northern areas, where cattle is king, the cow is relied upon — all of the cow. Some places swim in tropical flavors — papaya and mango, habañero peppers and yucca. Other parts of Mexico take enormous care with their range of mole sauces. Where Tex-Mex is confined to a relatively tight corral of dishes, the food of Mexico is a wide-open range.
Soups and Stews
Few, if any, cuisines shrink from soups and stews. Mexican is no exception. Posole, a warm ambrosia of hominy, pork, green chile and chicken broth, belongs in every cook's repertoire. Everybody (well, most of us) loves meatballs, and albondigas gives you a most excellent combination: meatballs and soup. Many cuisines thrill to bits of bread in their soup — think dumplings. In Mexico, it's popular to sprinkle soups with shredded tortillas, giving us the aptly named tortilla soup.
Mexican noodle casserole uses fried pasta — called fideo — to add heft to a mix of vegetables, broth, meat and cheese, which is baked until bubbly. Corn tortillas obviously figure large in the Mexican pantry, and they are leveraged in chilaquiles con pollo, or tortilla casserole with chicken breast.
Mexican chicken can be slathered in adobo sauce and grilled, stewed with chiles, baked with mole sauce, shredded and added to everything: tacos, enchiladas, burritos and more. Chicken mole has many variations across Mexico. In the Yucatan Peninsula, chicken is marinated in citrus, banana, herbs and spices, and grilled. Mexicans cook rice too, of course, and arroz con pollo — chicken with rice — is a classic.
In the Mexican food most of us in North America grew up with, seafood is entirely absent. But in Mexico, particularly if you're near a coastline (Mexico has several), seafood rules. Shrimp are everywhere, frequently lathered in spices and grilled or eaten as shrimp cocktail with a chile dipping sauce. Fish tacos are staples in Mexico as well as Southern California. Whole fish is common too, including Veracruz style: perfumed with lime, oregano and garlic, shrouded in tomatoes, studded with olives, pickled jalapenos and capers, drizzled with olive oil, and more.
Tacos, burritos, enchiladas and the rest of the Mexican standards often rely on beef, which in Mexico is usually shredded rather than ground. Short ribs can get a royal treatment, marinated in chiles, vinegar, herbs and spices, and then grilled. Carne asada — flank or skirt steak marinated in citrus, jalapeno, garlic and olive oil, and grilled — is another Mexican standby that you should master.
Carnitas is cubed pork shoulder that is slow roasted — for hours — then finished in a pot of hot lard, making them crispy on the outside and succulent everywhere else. Carnitas are used as fillings for tacos, burritos and other dishes, and they're great by themselves. Pork also gets paired with mole sauces, and it's the standard filling for tamales.
The spicy sauce we buy in jars on supermarket shelves used to taste all the same, but now, at least, there are choices beyond mild, medium and hot. There is green salsa, and salsa punched up with chipotle. You can find habanero-smacked salsa, garlic-heavy salsa and roasted tomatillo salsa. And in Mexico, of course, there are more salsas than could fit in an entire aisle of one of our grocery stores. But then again, in Mexico most of them aren't things you buy in jars they are things you make.
Salsa means "sauce" in Spanish. Which means it's a much broader category than the thing usually plonked on the table at a Mexican restaurant: a blend of tomatoes, onions, peppers and cilantro. In Mexico — and increasingly in the United States — a salsa comes either raw or cooked, and its based on either red tomatoes or tomatillos, a cousin to the red tomato that is green and comes off the vine encased in a papery shell.
There's nothing wrong with the standard-issue blend of tomatoes, onions, peppers and cilantro. It can be sublime. But the same goes for an earthy, cooked tomatillo salsa with dried arbol chiles, or a salsa ranchera, a mix of roasted tomatoes and onions, fresh chiles, vinegar and more. Even guacamole counts as salsa, as well as mole. If you really want to understand Mexican food, to dive into the cuisine and make it something you can explore a few times a week without growing bored (Not burritos again!), then start practicing with salsas.
Many Mexican desserts trace their origins to Spain dessert was a European concept brought over by the Spaniards and not part of the pre-Columbian diet. In modern Mexican restaurants and homes, meals are finished with puddings, candies and the ever-present flan, featuring new-world flavors of tropical fruits, like coconut, guava and mango, and spiced up with cinnamon or chocolate.
There are not many Czech traditional dishes that would be based around chicken, but duck? A completely different story. Even Hana Michopulu, the owner of the Sisters bistro, made duck confit for the late Anthony Bourdain in the Prague episode of the No Reservations travelogue. Pair that scrumptious, juicy and tender confit with sauerkraut and dumplings, and you’ve got a staple that is an indispensable part of many Czech Sunday lunches eaten in the family circle.
Just like schnitzel, duck can be found on the menu of many restaurants, but we go to U Bansethu in the Nusle district for our personal favourite, albeit an idiosyncratic version: the duck is actually stuffed with a mixture of dumpling and sauerkraut (both normally served as a side), and you simply get a quarter of the entire thing. Combine with fresh Pilsner for a combo that is everything: rich, sweet, tangy, salty and bitter in every bite and gulp. Also, at CZK 130 a pop, this is a steal.
Another great version of duck is served at Ossegg in the Vinohrady district. We’d pair it with the tasting board of the craft beers made in the basement. Want something fancier? The duck confit at Next Door never disappoints - this is where we’d take the in-laws. And last but not least: we do know about The Blue Duckling, of course. It’s a place that has a duck in the name for Christ’s sake. Nothing wrong with having duck there. The only thing that keeps us from recommending it more is the fact that it tends to be pretty touristy.
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Delicious Caribbean flavours from jerk pork to fish stew.
From sizzling sea bass to simple stir-fries and delicious dumplings, here's everything you need to create a sumptuous Chinese feast.
Discover our classic French-inspired recipes. Choose from fluffy soufflés, vibrant vegetable ratatouille, dainty macarons, crêpes, French omelettes and more.
Mediterranean flavours using core ingredients, including feta cheese and tender lamb.
Everyone loves a curry. From a big-flavoured balti to a fragrant veggie biryani, and a refreshing lassi drink to refresh the palate.
Popular Italian-style dishes with pasta and cacciatore.
Many of the distinctive dishes of Japanese cuisine are healthy, light and fresh. Try our versions of sushi, sashimi, noodles and miso soup, plus comforting options like chicken katsu.
Warm flavours to conjure up holiday memories.
Put on a feast with our Mexican-inspired recipes. Try popular dishes such as tacos, tortillas, fajitas, burritos and quesadillas, plus sides like guacamole and nachos.
Exotic North African dishes that are big on flavour, aroma and spice. Try an easy chicken tagine, or roll up some Speedy Moroccan meatballs.
From traditional tapas plates like patatas braves to our modern Spanish-inspired feasts, these recipes are perfect for when the sun comes out.
Traditional Deserts in Uruguay
Alfajores are a famous sweet from Argentina.
They come in a wide array of flavors, but the classic version includes dulce de leche between two pieces of soft cake.
The best alfajores are the ones made in the bakeries and pastry shops every day.
The store-bought ones range in quality. Pay more for the best quality. Otherwise, they're dry and crumbly like a cookie, instead of moist like a cake.
Originally from Spain, churros are popular in Latin America too.
These tubes of fried dough are sprinkled with sugar and sometimes filled with dulce de leche or chocolate.
Dulce de Leche
A sweet derived from slowly heating sweetened milk, until the sugar caramelizes.
Dulce de leche is used in all kinds of desserts, from alfajores and ice cream to sweet pastries, cakes, and pies.
It's also used as a topping for bread in the morning, much like Nutella.
A creamy custard which with a thin layer of caramel on top. The quality of flan can vary wildly.
Mate and thermos of hot water
Icelandic Christmas Food
- Smoked Lamb
- Creamy Langoustine Soup (Humarsúpa)
- Leaf Bread (Laufabrauð)
- Marinated Herring (Sild)
- Rice pudding (möndlu grautur)
Hangikjöt &ndash Photo: Shutterstock
Which of these dishes would you like to try? Or, if you have already visited, what did you think of Icelandic food? What was your favorite?