Portugal

🇵🇹Portugal

Jesuítas

Jesuítas are Santo Tirso puff-pastry triangles filled with custard and topped with sliced almonds and sugar.

🇵🇹Northern Portugal, Portugal

Leite de Creme

A silky egg custard with lemon and cinnamon, finished with a brûléed sugar top.

🇵🇹Centro, Portugal

Leitão da Bairrada

Wood-oven roast suckling pig with crackling skin and tender, juicy meat.

🇵🇹Portugal

Licor Beirão

Beirão

Portuguese herbal liqueur made with twelve botanicals, served neat or in cocktails.

🇵🇹Northern Portugal, Portugal

Licor de Singeverga

Licor de Singeverga is a Portuguese liqueur or spirit associated with Roriz, distilled or macerated for a concentrated aromatic finish.

🇵🇹Alentejo, Portugal

Linguiça

Long, smoked pork sausage from Alentejo, mildly spiced and garlicky.

🇵🇹Portugal

Linguiça do Baixo Alentejo

Linguiça do Baixo Alentejo is a Portuguese sausage or cured meat from Beja District, seasoned and preserved to concentrate its smoky, savory flavor.

🇵🇹Portugal

Liquorice Stick

Liquorice Stick is a Terceira mixed drink combining citrus, spirits, and a liquorice note in a tall glass.

🇵🇹Portugal

Lombo branco de Portalegre

Lombo branco de Portalegre is a Portuguese sausage or cured meat from Portalegre District, seasoned and preserved to concentrate its smoky, savory flavor.

🇵🇹Portugal

Lombo enguitado de Portalegre

Lombo enguitado de Portalegre is a Portuguese sausage or cured meat from Portalegre District, seasoned and preserved to concentrate its smoky, savory flavor.

🇵🇹Lisbon Region, Portugal

Lourinhã

Lourinhã is a Portuguese liqueur or spirit associated with Lisbon District, distilled or macerated for a concentrated aromatic finish.

🇵🇹Algarve, Portugal

Lulas com ferrado

Lulas com ferrado is a Portuguese shellfish preparation from Algarve, cooked with olive oil, garlic, and local herbs until the seafood stays tender.

🇵🇹Portugal

Lulas à Lagareiro

Grilled squid dressed with garlic, olive oil, and parsley until tender.

🇵🇹Portugal

Macieira

Portuguese aguardente / brandy.

🇵🇹Madeira, Portugal

Madeira

Madeira is a fortified island wine matured through heat and time, ranging from dry Sercial to rich Malvasia.

🇵🇹Madeira, Portugal

Madeiran Garlic-and-Wine Pork

Carne de vinha-d’alhos

Madeiran pork is marinated in wine, vinegar, garlic, bay, and spices before being browned and cooked tender.

🇵🇹Madeira, Portugal

Madeiran Wheat Soup

Sopa de trigo

A Madeiran soup of cracked wheat with cabbage, leafy vegetables, beans, and pork or other preserved meat.

🇵🇹Azores, Portugal

Malasadas

Malasadas is a Portuguese sweet from Azores, shaped as a pastry and finished with its characteristic sugar, nut, or egg filling.

🇵🇹Azores, Portugal

Manteiga dos Açores

Manteiga dos Açores is a Portuguese dairy product from Azores, made from local milk and valued for its fresh, rich texture.

🇵🇹Centro, Portugal

Maranho

Maranho is a Sertã dish of goat stomach casing packed with rice, goat meat, mint, and spices, then simmered until tender.

🇵🇹Algarve, Portugal

Medronho

Medronho is a Portuguese liqueur or spirit associated with Algarve, distilled or macerated for a concentrated aromatic finish.

🇵🇹Lisbon, Portugal

Meia-desfeita

Meia-desfeita combines salt cod with chickpeas, onion, parsley, olive oil, and vinegar as a Lisbon cold plate.

🇵🇹Portugal

Mel da Terra Quente

Mel da Terra Quente is a Portuguese honey from Bragança District, collected from local flowers and sold for its fragrant, concentrated sweetness.

🇵🇹Portugal

Mel de Barroso

Mel de Barroso is a Portuguese honey from Barroso, collected from local flowers and sold for its fragrant, concentrated sweetness.

🇵🇹Madeira, Portugal

Mel de cana

Mel de cana is Madeira sugar-cane syrup, reduced from cane juice into a dark, treacly sweetener used in cakes, breads, and drinks.

🇵🇹Alentejo, Portugal

Migas de batata

Migas de batata is a Portuguese potato preparation from Alentejo, seasoned and cooked until the pieces hold a crisp or tender texture.

🇵🇹Alentejo, Portugal

Migas à Alentejana

Migas à Alentejana fries crumbled bread with garlic, olive oil, and pork crackling until the crumbs hold together beside grilled meats.

🇵🇹Madeira, Portugal

Milho frito

Milho frito is a Madeiran side of seasoned cornmeal set firm, cut into cubes, and fried until crisp on the outside.

🇵🇹Portugal

Morcela

Portuguese blood sausage, essential for cozido.

🇵🇹Azores, Portugal

Morcela com ananás

Morcela com ananás pairs Azorean blood sausage with sweet local pineapple, balancing smoky spice against bright fruit.

🇵🇹Portugal

Morcela de arroz

Portuguese morcela de arroz is a blood sausage mixed with rice, onion, pork fat, and warm spices, then cooked before serving.

🇵🇹Algarve, Portugal

Morgado de figo

Morgado de figo is a Portuguese sweet from Algarve, shaped as a candy and finished with its characteristic sugar, nut, or egg filling.

🇵🇹Algarve, Portugal

Morgado de Silves

Morgado de Silves is a Portuguese sweet from Algarve, shaped as a candy and finished with its characteristic sugar, nut, or egg filling.

🇵🇹Lisbon Region, Portugal

Moscatel de Setúbal

Fortified dessert wine from the Setúbal peninsula with honey and orange blossom.

🇲🇿Mozambique

Mozambican Dobrada

Dobrada

Tripe stewed with white beans, chouriço and tomato until soft, a Portuguese inheritance still on every canteen menu.

🇵🇹Madeira, Portugal

Nikita

Nikita is a Madeiran mixed drink of beer, pineapple, ice cream, and condensed milk, served frothy and cold.