Petiscos. More than ‘tapas’

Amêijoas na Ericeira. Photo by Luís Neves

“Petisco” is a great word. Unfortunately, it is not as well known as “tapas”. Why? Because Portuguese culture has a visibility problem.

So let’s have a small tour of the fascinating world of “petiscos”. 

This word has more than one meaning: on one hand indicates a small snack to eat, normally late afternoon or late evening. Almost always with a glass of wine or beer.

The other meaning is “something good and tasty”. Ex. “Oh pá, isto está um petisco!”

The following is a list of the most interesting petiscos:

Jaquinzinhos Fritos

Small Horse Mackerel (7 to 10cm), gutted, dusted in wheat flour and fried in hot oil

Moelas estufadas

Untranslatable parts of the chicken’s insides, stewed in tomato sauce

Pica Pau

Fried squares of beef served with Portuguese pickles (Cauliflower, onions, carrots in very acid vinegar)

Salada de Polvo (my favorite)

Octopus in small soft chunks with raw onion, peppers and parsley. Seasoned with sea salt, wine vinegar and olive oil

Salada de Grão com Bacalhau

Chick peas with bite-size shreads of previously cooked bacalhau. I can have roasted red peppers, onions and and olives. Seasoned with olive oil and wine vinegar

Gambas cozidas

Medium sized prawns cooked and chilled served with sea salt or mayonnaise

Amêijoas à Bulhão Pato

One of the most iconic and ubiquitous of Portuguese petiscos or starters, Amêijoas à Bulhão Pato are clams steamed with garlic, white wine, olive oil and coriander

Salada de Ovas

Cooked hake roe chopped and seasoned like the Salada de Polvo

Salada de Orelha

Cooked Pig’s Ears chopped and seasoned like the Salada de Polvo. Not for the squeamish

Empada de Perdiz

Partridge Pie. Tasty, crumbly, gamey.

Croquetes de Carne

Meat croquette, crispy on the outside, soft and creamy inside. The problem with croquetes, probably the most available of all Portuguese savoury snacks, is that most are not very good. The best that I have tasted are in Versailles, in Lisbon.

Pimentos Assados

Roasted or grilled peppers, green and red. Seasoned with sea salt and olive oil.

Torresmos

It’s a bit like pork cracklings, but not quite. Much better. There are two types: both really good made from some strange part of the pork. The best is the ‘Torresmo do Rissol’. Lots of fat and protein, so go easy.

Peixinhos da Horta

Funny name, great “petisco”. Cold, previously boiled whole green beans, coated in a light batter and fried in hot oil. Eaten on it’s own or with a garlic mayonnaise.

I am sure I left many more out to be added later. Please share with us your favorite petisco.

As we move forward, some of them will have their own article here at the Gastronautas, like my favorite among favorites, Salada de Polvo.

Suggested music: Maria Albertina, Humanos