A

Abade de Priscos, pudim de DI – Like many Portuguese deserts, this pudding was created by religious professionals. In this case by the Abbot of Priscos, a parish in Braga, northern Portugal. Made with sugar, eggs, toucinho (pork fat), Port wine, cinnamon, and lemon peel.

Abóbora, IN – Pumpkin. Kinds: Menina, Gila, Porqueira

Acelga, IN – Chard

Açorda, DI – A classic staple of the Cucina Povera from the Alentejo. Made with dried bread, garlic, coriander, olive oil, water, and vinegar. Açorda de Marisco is a rich version that includes seafood like prawns. Topped with a raw egg yolk.

Agrião, IN – Watercress

Alcaçuz, IN – Liquorice

Alconcoras, PR – A dried biscuit from Odemira in Alentejo. Made with olive oil, honey, and wheat flour.

Alentejo, RG – The largest region in Portugal by area. Divided in Alto Alentejo and Baixo Alentejo. Include the districts of Portalegre, Évora, and Beja. Include part of the district of Setúbal.

Alfarroba, IN – Carob plant. Grows mostly in the Algarve. Makes an exquisite pie, Tarte de Alfarroba.

Algarve, RG – The southernmost region in continental Portugal. Include the district of Faro.

Alheira, PR – A smoked sausage made with poultry meat, bread, and olive oil.

Alho, IN – Garlic

Amêijoa, IN – Clams. Famously known as ‘Amêijoas à Bulhão Pato’.

Ameixa d’Elvas, PR – The most famous Portuguese plum, it is prepared as a preserve and traditionally goes with Sericaia. Elvas is a town in Alentejo, right on the border with Spain.

Amêndoa, IN – Almond. Used in many Doçaria Conventual recipes

Ananás dos Açores, IN – Pineapple from the Azores. Slightly more acid than the more tropical versions is very juicy and firm.

Aparar, TQ – Trim

Apurar, TQ – To let time and heat do the magic.

Azeite, IN – Olive oil.

B

Bacalhau, IN– Salted Cod fish. One of the stars of Portuguese food. There are 1001 ways to cook it. For now, we share 4 of our favorites: Bacalhau à Gomes de Sá; Bacalhau à Minhota (or Narcisa); Bacalhau à Brás, Bacalhau Cozido com Grão.

Baga, WI – Red grape variety. Mostly used in the Bairrada region

Banana da Madeira, IN – Banana from Madeira. Smaller that more common bananas, they are tastier and sweeter.

Batata, IN – Potato. Sweet Potato is Batata Doce

Batata Doce, IN – Sweet Potato

Beira Alta, RG – A landlocked region, south of Trás-os-Montes and bordering Spain. Include the district of Guarda and part of Viseu. Together with Beira Baixa becomes Beira Interior.

Beira Baixa, RG – A landlocked region, north of Alentejo and bordering Spain. Include the district of Castelo Branco.

Beira Litoral, RG – West of the Beira Interior, includes the district of Coimbra and parts of the districts of Leiria and Aveiro.

Beldroega, IN – Purslane. Used in traditional Alentejo food, most famously the “Sopa de Beldroegas”, made with bread, garlic and fresh cheese.

Berbigão, IN – Cockles

Beterraba, IN – Beetroot

Bife, IN – A steak. Bife de Vaca is a Beef steak. In the North it is very common to use Vitela (Veal) instead of Vaca. If however, you see Bifinhos (small steaks), it could be Turkey or Bifinhos de Perú.

Bolo do Caco, PR – Small round bun from Madeira, made with wheat flour and sweet potato. Great for sandwiches. Ex. Sword Fish and garlic butter.

Bolota, IN – Acorn. In Portugal most are present in Alentejo and used to feed the Black Pig, famous for its presunto.

Broa de Milho, PR – Maize bread. Very common in the North of Portugal.

Bucho da Sertã, PR – Bucho means some inner part of the animal that can be stuffed with various ingredients. In this case, it’s used the pig’s stomach stuffed with pork meat, presunto, chicken, chouriço, egg, bread, and herbs and spices. It is baked in the oven and normally served with potato chips and salad. Sertã is a town in central Portugal in the province of Beira Baixa.

Búzio, IN – Welk

C

Caldo Verde, DI – Famous Portuguese soup made with shredded cabbage and potato and served with a slice of chouriço. Originally from the Minho region.

Camarão, IN – Prawns (UK EN); Shrimps (US EN). Widely consumed in Portugal. Simply cooked as a snack or in iconic dishes like Arroz de Camarão, Prawn Rice, or Espetada de Camarão, Prawns on a skewer.

Canela, IN – Cinnamon

Carabineiro, IN – Red Prawn

Carangueijo, IN – Crab. See also Navalheira

Caril, IN – Curry, both the spice mix and the dish

Carne, IN – Meat. In Portugal, we eat mainly Pork – Carne de Porco; Chicken – Galinha or Frango; Beef – Carne de Vaca, Turkey – Perú; Lamb – Borrego and Kid – Cabrito. This last one is the traditional meat to eat at Easter. Other lesser common meats include: Old Goat – Cabra Velha, used in Chanfana; Rabbit – Coelho; Hare – Lebre and Partridge – Perdiz.

Castanha, IN – Chestnut. Grows mostly in Trás-os-Montes and Alto Alentejo

Catacuzes, IN – Wild spinach. Regional term used in Alentejo

Cavala, IN – Horse Mackerel

Chouriço, PR – Smoked sausage made with pork (meat and fat), paprika, salt and garlic. There are dozens of types all across Portugal.

Cebola, IN – Onion. Most common types: Castanha, Doce, Roxa, Nova

Chamussa, PR – Samosa. Very common in Portugal due to the influence of Mozambique and Goa, in India.

Cherne, IN – Stone Bass or Atlantic wreckfish or Bass Grouper. Normally grilled is similar to his sister Garoupa

Cherovia, IN – Parsnip. Also known as “Pastinaca” or “Pastinaga” from the latin name Pastinaca sativa

Cobrançosa, IN – One of the main types of olive used in the production of olive oil, specially in Trás-os-Montes

Coentros, IN – Coriander (UK), Cilantro (US). Together with parsley, the most used fresh herb in Portugal. Traditionally they are given away in markets.

Colher de Pau, UT – Wooden Spoon. Used in every kitchen

Colorau, IN – Powdered sweet Red Pepper. Paprika

Cordovil, IN – One of the main types of olive used in the production of olive oil, specially in Alentejo

Corvina, IN – Atlantic Wreckfish, is a large fish that is sublime when boiled and served with vegetables .

Couve, IN – Cabagge. Most common types: Portuguesa, Lombarda.

Cozido à Portuguesa, DI – This is one of the most iconic Portuguese dishes, made at home and served at restaurants all over Portugal. And yet, it translates into something somehow insipid and unattractive: Boiled, Portuguese style. But it is delicious, complex, and a truly family meal. Made with boiled meat and vegetables it requires multiple pans in the kitchen and a good sense of timing when serving.

Cravinho, IN – Clove

D

Diospiro, IN – Persimmon Fruit or Sharon Fruit

Doçaria Conventual, GC – A vast collection of sweet and dessert dishes developed in Convents. Makes extensive use of egg yolks, sugar and almonds.

Dourada, IN – Sea Bream. A fish. Together with Robalo, they form probably the most common double on fish menus.

E

Ervilha, IN – Green Peas

Espargos Bravos, IN – Aspargus, wild. Very seasonal vegetable, it grows next to rivers and brooks in Ribatejo and Alentejo. Great with scrambled eggs or Migas.

Estremadura, RG – The westernmost region of continental Portugal. Include the district of Lisbon and parts of the districts of Leiria and Setúbal.

F

Farinheira, IN – One of the most famous Portuguese smoked sausages. It gets its name from farinha, flour and it is a great example of cucina povera, because it uses only pork fat, wheat flour and condiments. Made in Beira Baixa, Beira Alta e Alentejo

Feijão Encarnado, IN – Red Beans. The main ingredient of Feijoada (see below).

Feijão Branco, IN – White Beans. The main ingredient of Dobrada.

Feijão Frade, IN – Black Eyed Peas. Used in cold salads in the Summer as well as a side to fried fish.

Feijoada, DI – One of the most celebrated dishes in northern Portugal, it’s a typical Sunday family lunch. Main ingredients are red beans, chouriço, pork meat on the bone, onions, carrots and cabbage.

Figo, IN – Fig

Frigideira, IN – Frying pan. In some parts of the country known as sertã

G

Gamba, IN – Prawns (UK), Shrimp (US)

Garoupa, IN – Grouper. One of the top fishes in Portugal. Best when grilled or boiled.

Grão IN – Chick Peas. Best known in a dish called Bacalhau com Grão.

Grelos, IN – Turnip or Cabbage tops. Widely used in Portuguese gastronomy, it is a great company to Bacalhau Assado, grilled meat, and Alheira.

H

Hortelã, IN – Mint

I

Iscas, DI – A tipical dish of Lisbon, made with Pig Liver and white wine. Served with potatoes.

J

Jardineira, DI – A dish made with stewed cubes of meat and vegetables, normally carrots, peas and green beans.

Javali, IN – Wild Boar

L

Lagosta and Lavagante, IN – Lobster

Lagostim, IN – Crayfish

Lapa, IN – Limpet

Laranja, IN – Orange

Lima, IN – Lime

Limão, IN – Lemon

Linguado, IN – Dover Sole.

Louro, IN – Laurel or Bay Leaf. Used in most meat marinades and stews.

M

Maçã, IN– Apple. The most famous Portuguese species is Bravo de Esmolfe

Manteiga, IN – Butter. Mostly produced in the Azores and the North of Portugal

Marisqueira, GC – A restaurant that serves mainly fresh sea food. One of the best gastronomic experiences in Portugal.

Massa de Pimentão, PR – Red pepper paste. Used in many Portuguese dishes as well as enchidos. Made with red peppers and salt.

Mexilhão, IN – Mussels

Migas, DI – Another great example of the cocina povera from the Alentejo. It is bread mashed with garlic in pork fat. The key ingredient is good Pão Alentejano. Normally served with Carne do Alguidar, pork seasoned with paprika, wine and garlic and fried in yet more pork fat.

Morcela, IN– Sausage made with pig’s blood and cumin. Sometimes it has rice, Morcela de Arroz.

N

Narcisa, DI – Bacalhau à Narciso. One the most famous ways of cooking bacalhau. In the oven with stewed onions and served with sliced potato chips and parsley.

Navalheira, IN – Small crab

Nespera, IN – Medlar or Mespilus is a fruit that grows in most parts of Portugal. It’s season is normally in Late May and early June.

O

Ostras, IN – Oysters

Ouriço do Mar, IN – Sea Urchin

Ovo, IN – Egg

P

Pão de Centeio, IN – Rye Bread

Pão de Mafra, IN – Famous bread made with wheat flour and baked in a wooden fire. Mafra is in the Zona Saloia, the northwestern outskirts of Lisbon, supplying the city with vegetables until the middle of the XX century.

Pão Alentejano, IN – Top Portuguese bread used, among other things, to make Açorda.

Pastel de Bacalhau, PT – Iconic quick snack. Great to go with a late afternoon glass of wine or beer.

Pera Rocha, IN – One of the stars of Portuguese agriculture, is a type of Pear, crunchy, yet tasty.

Percebes, IN – Gooseneck Barnacle

Pézinhos de Coentrada, DI – Pig’s trotters with Coriander. A classic from Alentejo is made with the feet of the pig, coriander, garlic, salt, vinegar, and wheat flour.

Pica Pau, DI– A great petisco for a late afternoon snack. Made with cubes of beef (fillet or sirloin are best) sauteed in garlic and wine. Served with pickled carrots, cauliflower, and baby onions.

Pinhão, IN – Pine kernal

Pregado, IN – Turbot. A fish. Very similar, yet different, to the Rodovalho

Q

Queijada, PR – A small sweet pie made with cheese. There are many versions throughout Portugal. Queijada de Sintra is probably the most famous.

Queijo Amarelo da Beira Baixo DOP, PR – Made with sheep’s milk

Queijo da Serra DOP, PR – Probably the most famous cheese in Portugal. Made with sheep’s milk that graze in the highlands of the Serra da Estrela, the highest mountain in continental Portugal

Queijo de Azeitão DOP, PR – Made with sheep’s milk. The flora from Serra da Arrábida gives this cheese a very special taste and aroma

Queijo de Cabra Transmontano DOP, PR – Made with goat’s milk. Cabra means goat

Queijo de Évora DOP, PR – Made with unpasteurized sheep’s milk it’s a small, hard, and very intense cheese.

Queijo de Niza DOP, PR – A beautiful cheese, made with unpasteurized sheep’s milk

Queijo Rabaçal, PR – Made with a mixture of sheep’s and goat’s milk

Queijo São Jorge DOP, PR – Made with cow’s milk, it’s the most famous cheese from the Azores

Queijo Serpa DOP, PR – Made with unpasteurized sheep’s milk

Queijo Terrincho DOP, PR – Made with unpasteurized sheep’s milk. From Trás-os-Montes

R

Refogado, TQ – The basis for many dishes in Portugal. This technique suggests the slow cooking (braising) of onions and garlic in olive oil.

Regiões, RG – We will use the classic way to classify the regions of Portugal. It gives you a better sense of the territory. From north to south: Minho, Trás- os-Montes, Douro Litoral, Beira Litoral, Beira Alta, Beira Baixa, Ribatejo, Estremadura, Alentejo, Algarve, Açores, Madeira.

Robalo, IN – Sea Bass. One of the most iconic fishes in Portuguese gastronomy. Normally served simply grilled, occasionally baked in sea salt. Beautiful white, flaky, and firm meat, especially the wild kind.

S

Salazar, UT – A rubber spatula. Got it’s name from Portugal’s famous dictator, suggesting it does not leave anything behind.

Salsa, IN – Parsley

Solha, IN – Sole, as in the fish.

Salmonete, IN – Red Mullet. Very appreciated in Setúbal

Sapateira and Santola, IN – Large Crab and Spider Crab. One of the most widely available shellfish in Marisqueiras.

T

Tamboril, IN– Monk fish

Tinta Roriz, WI – A red grape variety

Torresmos, PT – A snack made with pressed pork fat. Great – in small doses – with a glass of wine.

Tremoço, IN – Lupin or Lupini Beans. Served for free all over Portugal with beer.

Trincadeira, WI – A red grape variety very common in Alentejo and Ribatejo.

Tosta Mista, DI – One of the most ubiquitous snacks in Portugal. It is a toasted sandwich with cheese, normally Flamengo, or Edam and ham. If the bread is good and the cheese melts, it can be a great late night snack. Similar to the French Croque Monsieur.

Toucinho do Céu, DI – Parte of the great collection of desserts from the Doçaria Conventual. Made with pork fat, explaining the name “Bacon from Heaven”

Touriga Nacional, WI – Probably the most famous of Portuguese red grape varieties. Originally from Dão.

U

Uva, IN – Grape

Urtiga, IN – Nettle, Urtica dioica

Untar, TQ – To grease a cooking surface. Ex. oven tray to bake a cake.

V

Vitela, IN – Veal. Used mostly in the North.

Vinho, PR – Wine. Tinto: red; Branco: white; Generoso/Licoroso: fortified; Espumante: sparkling

X

Xara, DI – Cabeça de Xara is a speciality from the Alentejo using the Pig’s head meat.

Z

Zimbro, IN – Juniper