Guide to Food in Portugal A Ameixa. Plums. Elvas Preserved plums Bacalhau à Provinciana. Gratin of cod, Abacate. Avocado are famous. potatoes and brocoli or grelos, with Abacaxi. Pineapple. Colloquially, a Amêndoas . Almonds. port wine. Not a tomato to be seen! headache or pain! Amendoims. Peanuts. Traditionally used Banana. Banane. Grown in Madeira and Abatanado. Coffee with more hot water for oil, now may be used as a snack. the Azores. – effectively milder. À Minhota. Minho region style, with bits Banha. Lard Abóbora. Pumpkin; may refer to any one of ham, perhaps vinho verde. Barbo. Barbel fish of a number of varieites. Abóbora Amoras. Blackberries. Barley. Centeio. Chila (OR GILA?) is similar to spaghetti Ananás . Pineapple. Barrigas de Freira. “Nuns’ Tummies” - squash. Anchovas . Anchovies. Extremely sweet dessert that orginated Abrótea . Azores region fish, a “fork - Anchovies. Anchoas. in the convents. beard.” Moist white fish, often grilled Anho. Lamb. Basil . Manjericão. The token of St. An - or stewed. Anona. Custard apple, cherimoya. thony’s day in Lisbon. Not common Açafrão. Saffron. Used sparingly in Por - À paderia. Cooked in an earthenware in cooking. tuguese cooking. casserole (padeiro). Batata . Potato. Acelga . Swiss chard Aperitivo. Apéritif. Batata frita. Potato chip. À camponese. With vegetables; country Apple. Maça. Batata Palha . Matchstick potatoes. stye. Apricot. Alperce. Batata doce. Sweet potato. Açorda. A dish made with mashed Arenque. Herring Batatas à murro. Potatoes boiled with bread, oil, and garlic, generally ac - Arroz. Rice. Served often as a side dish; the peel, then mashed. companied by shrimp or other sea - rice is grown, especially short grain, in Batido. Milkshake food the west coast of Portugal. Baunilha. Vanilla. Not common in Por - Açucar. Sugar. Arroz de pato. Rich rice dish cooked tuguese desserts, which are flavored Adega. Wine cellar with duck. with the cinnamon of the East Indies. Agriões. Watercress. Used lavishly in Arroz-doce. Sweet rice; rice pudding. Bay leaf . Louro. Very common flavor - Portuguese dishes as a garnish, also as Artichoke. Alcachofra. ing. an ingredient in soups or stews. Asparagus. Espargo; Espargo bravo, or Bean . Feijão. Branco -white, encarnado Água . Water. Bottled water is com - wild asparagus, is eaten in rural areas. - red, prêto - black, manteiga - butter, monly served in restuarants; plain Elsewhere you will likely be served fat de frade - black-eyd, de vaca - (sem gás) or fizzy (com gás). white asparagus. cowpea, verde - green bean, Agua tónica . Tonic water. Assado (no forno). Baked (in the oven) Bebidas. Drinks. Likely to be port, Aguardente. Distilled liquor, similar to À Transmontana. In the style of the madeira, or wine. eau de vie,grappa or marc, made from northeastern Trás-os-Montes region, Beef . Bife various fruits. perhaps with bits of sausage, always Beer. Cerveja. Aipo. Celery. Not common. lots of garlic and onions. Beet . Beterraba Alcachofra . Artichoke Atum. Tuna Beja. Cheese from the Alentejo, mild or Alcaparras. Capers À vapor. Steamed. semihard and piquant. Alcatra. Rumpsteak Aveia. Oats Beijinhas. Cookies Alecrim. Rosemary. Not common. Avelãs. Hazelnuts Bem passado. Well done Alface. Lettuce. Aveludo de camarones. Creamy shrimp Berbigão. Type of clam Alfacinha. Little lettuce – a nickname for soup Beringela. Eggplant Lisboans. Aves. Poultry. Besugo. Sunfish; sea bream; may be Alfarroba. Carob pods – used for dessert Avocado. Abacate called dourado... tarts for example. Azeda. Sorrel. Frequently served in Beterraba. Beet Alheira caseira. Homemade sausage. Á soups, or sauteed, with other greens Bica. Strong, expresso-like coffee. santo huberto, or à caça: made with such as turnip (gredos). Bica – fish? game. Azedado. Sour Bicuda. Baracuda Shark. Alho. Garlic. Key ingredient. Azedo. Bifana. Pork sandwich. Alho-porro or alho Francés . Leek. Azeitão. Sheep’s cheese, made in small Bife. Beefsteak. Pronounced “beef” Also Almôndega . Meat ball. rounds, may be eaten with a quince “British” Almonds. Amêndoas. Used widely in paste. From the region south of Lis - Bife à café. Steak with a fried egg, desserts, served with dry port. bon. creamy sauce, and french fries. Alperce . Apricot. Generally used dried Azeite. Olive oil. Bife de Alcatra. A spiced roast beef from for its more intense flavor. Azeitonas. Olives. Pretas - black, or the Azores, known for their cattle. À Madeirense. In the Madeira style, with verdes, green (less common). Spiced beef is also prepared in Madeira, with black olives and tomatoes, onions, garlic, probably B some Madeira wine. Madeira wine. Bacalhau. Dried salt cod. A favorite, in - À maneira. In the manner of.... Bifes. Steaks of pork, lamb, beef, or even deed almost the national dish, for five Amêijoas. Clams fish. hundred years. Biscoito. Cookie. Copywrite 2011 by Marshall Carter-Tripp Guide to Food in Portugal Bitoque da vazia. Rumpsteak; alternat - Camarão. Shrimp. Both large and small Chives. Cebolinho. ively, a chunky cut of meat shrimp are common ingredients in Choco. Cuttlefish. Blackberries. Amoras Portuguese cooking. Chops. Costeletas or Costoletas. Boar. Javali. Caneca. Pint Chouriço. Spicy dry sausage Boca negra. Rock fish. Canela. Cinnamon - the spice brought Churrasco. Grilled meats, generally on a Bodão. Parrotfish. back by Vasco da Gama 500 years ago skewer. Restaurants specializing in Boiled. Cozido. Also a “boiled dinner” - widely used in desserts. this are churrasqueirias. consisting of many different meats Canivetes. Razor clams. Cidra. Cider and vegetables, with the broth of their Canja. Chicken soup with rice or seed Cinnamon. Canela. cooking served as a separate course. pasta. Clams. Amêijoas or berbigãos; razor A great country dish. Capers. Alcaparras clam, canivete Bojes. Fritters. Capão. Capon. Cloves. Cravo-de-India or cravinhos. Bolachas . Cookies Carcaça. Small breads. Coco. Coconut. Not common Bolacha de água e sal . Cracker Carapaus. Small fish similar to sardines Cocoa. Cacau Bolinhos. Little balls (croquettes) of fish. Carcóis. Snails. Coelho. Rabbit (bravo - wild rabbit) Bolo. Ball, or cake. Caranguejo. Crab Coentro. Coriander. Widely used, in Borracho. Pigeon Carapau. Mackerel contrast to neighboring Spain. Borrego. Lamb, up to young mutton. Caril. Curry powder. Coffee. Café Brains. Miolos, mioleira Carioca. A bica, or expresso, cut with Coguemelos. Mushrooms Braised. Guisado more hot water. Colher. Spoon. Brasa. Coals - thus, grilled over the coals. Carioca de limao Colorau. Hot paprika-type powdered Bread. Pão Carne. Meat pepper. Breaded. Panado Carneiro. Mutton Colorau-doce . Sweet paprika Breakfast. Pequeno Almoço Carpa . Carp Com leite. With milk Broa. Minho cornbread Carrots. Cenouras Com limão. With lemon Broas – miniature sweet –potato cakes, Castanhas. Chestnuts Compota. Jam or conserves made with fine corn-flour Cavala . Mackerel Congro. Eel Brócolos. Brocoli Casa de chá. Tea room Conta. The check Bufinhos de vitela. Slices of veal in a Caseiro. Home made Cookie. Biscoito or bolacha Madeira sauce. Cataplana. Large copper casserole re - Copo. Glass. Bulhão Pato (Ameijas à). A preparation of sembling a clamshell, generally used Corado. Browned. clams sautéd in their shells with olive for cooking seafood; an Algarve spe - Coriander. Coentro oil, garlic and coriander, named in cialty. Corn. Milho honor of a19th century Portuguese Cauliflower. Couve-flor. Cornmeal. Farina de milho. poet and scholar. Cavaco. Cigale – rock lobster. Cordorniz. quail. Buzio. Whelk. Cayenne. Pimenta-caiena Corvino. Croaker Butter. Manteiga. Cebola. Onion Costeleta or Costoleta . Chop Cebolada. Onion confit Couve. Cabbage C Cebolinho. Chives Couve-flor. Cauliflower. Cabbage. Couve. Widely used. Also Celery. Aipo Couves de Bruxelas. Brussels sprouts. called repolho Cenouras. Carrots Cover (charge). Serviço Cabidela. A chicken and rice dish Centeio. Barley. Cozido. Boiled; various boiled meat Cabreiro. Goat Cheese from Castelo Cereja. Cherry dishes Branco area, may be served young Cerveja. Beer Crab. Caranguejo. and “runny” or aged liked Parmesan. Cervejaria . Beer parlor Craca. Barnacle. Cabrito. Kid. Chá . Tea Cravinho or Cravo-de-India . Cloves Cabrito montés. Roebuck Check. A conta Crawfish . Lagosta Caça. Game Cheese. queijo Crayfish. Langostins Cacau. Cocoa Chefe da mesa . Headwaiter. Cream. Nata Caçao. Shark. Cherimoya. Anona. Crème. Cream soup Cadelinhas. Shellfish Cherne. Stone bass – a lean white fish; Cru. Raw Cake. Bolo. or black grouper. Cucumber. Pepino Caldeirada. Fish, may be cooked with Cherry. Cereja; ginza Curry. Caril shellfish, cooked with onions, toma - Chestnut . Castanha. Custard. Flan toes, garlic. Chicharro. Horse mackerel or carapau. Cutlet. Escalope or costeleta Caldo. Broth. Chicken. Young - frango. Stewing - gal - Caldo Verde. Green soup. Another na - inha D tional dish (see Cozido), soup made Chickpea. Grão. Very common in coun - Deer. Veado with a type of kale, or galega. try cooking Dessert. Sobremesa Chila. Type of pumpkin. Dinner. Jantar Copywrite 2011 by Marshall Carter-Tripp Guide to Food in Portugal Dobrada. Tripe (à galega - galician style) Fiambre. Boiled ham Grelos. Spring greens. Similar to turnip Doce. Sweet - may be used in the sense Figado. Liver greens of a dessert Figo. Fig Guardanapo. Napkin Dose? Filete. Fillet Guisado. Braised Doces de ovos. Egg-based desserts. Fish. Peixe Doirado or dourada. Dolphin fish. Flan. Baked custard H Duck. Pato Folhado. Filo pastry Hake. Pescada. Duplo. Double Fork. Garfo Ham. Presunto - raw cured - proscuitto Forno. Oven; na forno, oven roasted