Açorda de marisco is one of those dishes that instantly takes me back to my grandmother’s table in Portugal: a rustic bread stew loaded with shrimp, cockles and clams, rich with garlic, olive oil...

Arroz de pato is one of the crown jewels of Portuguese comfort food: duck simmered until tender, its broth used to cook the rice, everything layered with chorizo and smoky bacon and baked until...

Pão com chouriço answers a question Portugal solved long ago: what if bread and smoked sausage were never apart to begin with? Soft, chewy rolls baked around slices of chouriço, whose paprika-rich fat seeps...

If you have ever been to a Portuguese festa, you know farturas by smell before sight: long ribbons of choux-style dough piped in spirals into hot oil, fried golden, cut into lengths and rolled...

Malassadas are the Azores’ gift to the fried-dough hall of fame: pillowy rounds of rich egg dough, fried golden and rolled in sugar while still hot. My grandmother, born and raised in São Miguel,...

Broa de milho is the bread of rural Portugal: a dense, crusty corn loaf with a slightly sweet, nutty crumb, born in the northern villages where corn and rye grew better than wheat. If...

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...