6 Traditional Foods
You Have To Try in Évora

This traditional Portugal dish combines marinated pieces of pork with clams and a lightly spicy, wine-infused sauce. Though the name of this classic might imply it originated in Alentejo, it is believed that it initially appeared in the Algarve region, but was given its current name because of the highly-prized black pigs that are most commonly reared in Alentejo. The dish is a restaurant staple that is found throughout Portugal. It is usually garnished with fresh cilantro and paired with lemon wedges, pan-fried potatoes, and country-style bread on the side.Expand

The Portuguese açorda is a popular bread soup appearing in numerous varieties throughout the country. Most açorda soups have a smooth and thick consistency and employ a variety of pounded herbs, garlic, olive oil, and boiling water that is poured over diced bread and left to soften. Two of the most famous types include the seafood-based açorda de marisco and açorda Alentejana, a regional specialty in which whole slices of bread are served over the broth. Even though it originated as a poor man’s dish, today these comforting soups represent an integral part of Portuguese national cuisine.Expand

This seafood version of the popular and versatile Portuguese açorda is often described as a dry bread soup. It combines generously seasoned bread mash, usually infused with olive oil, sautéed onions, and cilantro, with various shellfish such as shrimps, cockles, or clams. Eggs are added last and are vigorously mixed with the bread base, allowing them to cook and provide the desired thickness. Açorda de marisco is traditionally decorated with shelled shrimp and cilantro and is recommended to be enjoyed warm and freshly prepared.Expand

Sopa de cação is a traditional specialty made with slices of dogfish shark cooked in a flavorful broth infused with garlic and coriander. The dish is traditionally served over sliced bread, and it is occasionally thickened with flour and seasoned with bay leaves, ground paprika, and vinegar. It is believed that this fragrant soup originated in the historical Portuguese region of Alentejo, but today it is considered to be an indispensable part of Portuguese national cuisine.Expand

This traditional Portuguese bread soup combines cod, rustic bread, and a flavorful broth that is generously seasoned with garlic, olive oil, and fresh herbs. The whole soup is usually topped with a poached egg, and the cod is either left whole or mashed with bread to achieve a thick and creamy consistency. Always served hot, açorda de bacalhau is usually enjoyed as a filling main course.Expand

This hearty bread soup is a Portuguese classic that combines thick, crusty slices of rustic bread and a flavorful broth that is infused with garlic, olive oil, and generous amounts of fresh cilantro or mint. Although it occasionally employs meat or sausages, in its basic form the soup is traditionally served topped with a poached egg. Also popular is the seafood version of the dish, which typically employs cod fish and goes under the name of açorda de bacalhau à Alentejana. Like other varieties of açorda, Alentejana was invented as a frugal meal that soon developed into a true Portuguese classic.Expand