Inventadas por monjes en Belém, estas tartas hojaldradas y cremosas son el postre más exportado de Portugal.El aguardiente se quema, dejando la piel crujiente y un paraíso ahumado.Durante los Santos Populares, todo el país huele a sardinas a la parrilla.Capas de carnes, queso derretido y una salsa secreta picante de cerveza y tomate: pura decadencia.La olla de cobre sellada cuece todo junto al vapor, el plato estrella del Algarve.Portugal consume más bacalao per cápita que cualquier otro país de la Tierra.Un clásico costero repleto de marisco fresco y cilantro.Un plato campesino convertido en lujo con camarones y almejas.El estilo “Lagareiro” significa ahogarlo en el mejor aceite de oliva.Hecha con col gallega y servida en cada festival.Ningún día de playa está completo sin dedos cubiertos de azúcar.Cuanto más picante, mejor: el orgullo ardiente del Algarve.Cada abuela portuguesa dibuja un diseño de canela diferente.Originalmente sin cerdo, ahora a menudo contiene carnes de caza.La mejor comida callejera de última hora de la noche.Portugal afirma que inventamos la costra de azúcar caramelizada primero.Cada puerto tiene su propia versión, no hay dos idénticas.Llamados así por un poeta del siglo XIX que los amaba.La perfección crujiente de la región de Bairrada a nivel UNESCO.Un dulce de convento tan rico que parece pecaminoso.En el Alentejo, estos son el compañero perfecto para la cerveza, peligrosamente adictivos.Llamado así por el dictador explosivo porque se desmorona drásticamente al servirlo.“Prego” significa clavo, porque mata el hambre al instante.Cuanto más húmedo el centro, mejor, especialmente la versión de Ovar.Un salteado rápido con ajo y limón, puro verano del Algarve.Los cerdos alimentados con bellotas del Alentejo producen esta delicia que se derrite en la boca.El favorito de Setúbal, a menudo servido con salsa de tinta al lado.Un dulce conventual creado originalmente para usar las yemas de huevo sobrantes.Ternera, cerdo, morcilla, col, arroz, frijoles: comida reconfortante con esteroides.Literalmente “almohada”, ligero, hojaldrado y relleno de crema de huevo y almendra.El ancestro de la tempura: judías verdes rebozadas, supuestamente llevadas a Japón por misioneros portugueses.El postre portugués clásico que encontrarás en cada restaurante.Cabras viejas cocinadas durante horas en vino tinto, especialidad de la región de Beira.Cuando está maduro, se corta la parte superior y se saca el interior cremoso con pan.Hecho con sangre de pollo (o pato) y vinagre, el sabor audaz del norte de Portugal.Literalmente “sueños”, ligeros, aireados y desaparecen en segundos.El corte más tierno y jugoso de cerdos alimentados con bellotas.Quien encuentre el haba tiene que comprar el pastel del año que viene.Postre navideño tradicional hecho con pan sobrante.Un viajero astuto engañó a los aldeanos para que agregaran ingredientes; ahora un verdadero clásico de Alentejo.You scored 0 out of 40You scored 1 out of 40You scored 2 out of 40You scored 3 out of 40You scored 4 out of 40You scored 5 out of 40You scored 6 out of 40You scored 7 out of 40You scored 8 out of 40You scored 9 out of 40You scored 10 out of 40You scored 11 out of 40You scored 12 out of 40You scored 13 out of 40You scored 14 out of 40You scored 15 out of 40You scored 16 out of 40You scored 17 out of 40You scored 18 out of 40You scored 19 out of 40You scored 20 out of 40You scored 21 out of 40You scored 22 out of 40You scored 23 out of 40You scored 24 out of 40You scored 25 out of 40You scored 26 out of 40You scored 27 out of 40You scored 28 out of 40You scored 29 out of 40You scored 30 out of 40You scored 31 out of 40You scored 32 out of 40You scored 33 out of 40You scored 34 out of 40You scored 35 out of 40You scored 36 out of 40You scored 37 out of 40You scored 38 out of 40You scored 39 out of 40You scored 40 out of 40
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NextNext QuizIncorrectCorrectGenerating your resultRetryOops, Quizday rookie! Don't worry, even the greatest quiz masters had to start somewhere. You may have stumbled this time, but every mistake is an opportunity to learn and grow. Keep on quizzing, Quizday newbie, and let your thirst for knowledge guide you towards greatness!Hooray for trying, Quizday explorer! You may not have aced the quiz this time, but you're like a brave adventurer trekking through uncharted territories. Keep exploring, Quizday fan, and let your inquisitive spirit be your guide to the riches of knowledge. Who knows what wonders await you on your next quiz quest?Great effort, Quizday adventurer! You're like a curious cat exploring the world of trivia with wide-eyed wonder. Keep on quizzing, Quizday fan, and let your enthusiasm for knowledge propel you towards success. Remember, even the most experienced quiz champions started somewhere. You're on your way to greatness!Hooray for taking the Quizday challenge! 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Cierra los ojos e imagina: la cálida luz de la mañana iluminando un pastel de nata recién horneado, el ahumado aroma de las sardinas a la parrilla en Lisboa, un cuenco de cataplana soltando nubes de vapor de marisco, el primer bocado agridulce de pollo piri-piri… La comida portuguesa no es solo deliciosa; es pura emoción.
Abre los ojos. He recopilado 40 de nuestros platos más icónicos (y astutamente difíciles) en hermosas fotos. Todo lo que tienes que hacer es nombrarlos. Acierta 32 o más (80%+) y te ganarás el título extremadamente raro de Maestro de la Cocina Portuguesa, algo que ni siquiera muchos portugueses logran. ¿Crees que tienes lo que se necesita? Ven a enamorarte de nuestra comida… y quizás a presumir un poco.
Portugués honorario por un día
Cierra los ojos e imagina: la cálida luz de la mañana iluminando un pastel de nata recién horneado, el ahumado aroma de las sardinas a la parrilla en Lisboa, un cuenco de cataplana soltando nubes de vapor de marisco, el primer bocado agridulce de pollo piri-piri… La comida portuguesa no es solo deliciosa; es pura emoción.
Abre los ojos. He recopilado 40 de nuestros platos más icónicos (y astutamente difíciles) en hermosas fotos. Todo lo que tienes que hacer es nombrarlos. Acierta 32 o más (80%+) y te ganarás el título extremadamente raro de Maestro de la Cocina Portuguesa, algo que ni siquiera muchos portugueses logran. ¿Crees que tienes lo que se necesita? Ven a enamorarte de nuestra comida… y quizás a presumir un poco.








