Prego no prato is Portugal’s beloved café classic: a thin, garlicky beef steak crowned with a fried egg and served “on the plate” with fries and rice — as opposed to its sandwich cousin,...

The cemita poblana is Puebla’s magnificent contribution to the world of sandwiches: a crisp breaded cutlet, creamy avocado, ropes of shredded Oaxaca cheese and the herbal punch of pápalo, all inside a sesame-topped roll...

The kimchi burrito is proof that some of the best things happen when food traditions collide. Tangy, spicy Korean kimchi meets the classic burrito build of rice, beans and melted cheese — and the...

Queijadas de nata are the quieter cousins of the world-famous pastéis de nata: same buttery pastry instincts, but with a smooth, cornstarch-set cream filling rather than the blistered custard — gentler, homier, and dangerously...

Coscorões belong to the fried-dough trinity of the Portuguese Christmas — alongside filhós and rabanadas — and in my family they appeared by the towering plateful: thin sheets of orange-scented dough fried into crisp,...

No Portuguese Christmas table is complete without aletria: fine vermicelli cooked in sweet, lemon-and-cinnamon milk until it becomes a creamy pudding, finished with the traditional lattice of ground cinnamon on top. Drawing that lattice...

Queijadas de Sintra are proof that Portuguese pastry genius is not limited to the pastéis de nata: these little cheese tarts from the fairy-tale town of Sintra have been made since the Middle Ages...

Bacalhau com broa brings together two pillars of Portuguese cooking — salt cod and broa, our dense, slightly sweet cornbread — in one gloriously simple baked dish. Flaky cod over sweet golden onions, buried...

The folar transmontano is the patriarch of the folar family — the rustic, meat-laden Easter bread of Trás-os-Montes, my family’s corner of Portugal. Presunto, chouriço and linguiça layered inside a simple dough: abundance made...

Mexican picadillo is comfort in a skillet: ground beef simmered with potatoes, tomato sauce and warm spices until everything melds into a rich, savory stew. It is the kind of dish that feeds a...