A legendary, fragrant layered rice dish cooked with spiced chicken or beef, saffron, and aromatic herbs.

A deeply flavourful, slow-cooked beef stew prepared overnight until tender, topped with ginger strips, green chillies, and fresh lemon.

A fast, high-heat wok-style dish cooked with fresh tomatoes, green chillies, ginger, garlic, and an intense blend of spices.

A traditional slow-cooked delicacy made from head and trotters, creating a rich, sticky, gelatinous gravy.

Minced beef or chicken mixed with heavy spices, pressed onto skewers, and grilled over open charcoal.

Deep-fried, doughy milk solids soaked in a warm, sweet cardamom and rosewater sugar syrup.

A slow-cooked, creamy rice pudding flavoured with saffron, cardamom, and crushed almonds and pistachios.

A rich semolina pudding (Suji ka Halwa) made with ghee and sugar, served with puffed fried bread.

A dense, un-churned traditional ice cream made by boiling full-fat milk down, infused with saffron or mango.

Deep-fried bread slices soaked in rich, condensed spiced milk, topped with silver leaf and nuts.

Shredded salted cod pan-fried with onions, matchstick potatoes, and scrambled eggs, topped with black olives.

Porto's signature sandwich with steak, ham, and sausage, covered in melted cheese and a hot tomato-and-beer sauce.

A comforting green soup of pureed potatoes and onions, shredded galega kale, olive oil, and smoky chouriço.

The ultimate street food — thin pork cutlets marinated in white wine, garlic, and paprika, served in a crusty roll.

Tender baked octopus, doused in hot garlic olive oil, served with punched, roasted potatoes.

Portugal's adored egg custard tart, with a blistered caramelised top and a crisp, flaky puff pastry shell.

A creamy lemon-and-cinnamon infused rice pudding, decorated with lattice lines of ground cinnamon.

A rich, velvety caramel flan from Braga, with pork fat, egg yolks, and port wine for a smooth texture.

A quick, sweet mousse whisked from eggs and condensed milk, topped with crushed cookies.

A puff pastry "pillow" from Sintra, filled with sweet egg cream and almond paste, dusted with sugar.