Whether traditional or modern, Portuguese food spotlights excellent ingredients. That’s the beauty of it, says Rick DiVirgilio of Houston’s OPORTO restaurants, which specialize in petiscos (small plates) inspired by Portugal and former colonies like Macau and Goa. “Not complicated, just quality ingredients like great olive oil, the freshest seafood and heritage pork,” he says. “And timeless traditions make the food truly unique.”
Just as its wines gain traction in the U.S., Portugal’s cuisine, which zips with Havor gleaned from centuries dominating the spice trade, has inspired chefs here to serve classics or their own versions.
Açorda de Bacalhau
Courtesy Carlos Carreira, co-owner, Adega, San Jose, CA
Salt cod, or bacalhau, is a common Portuguese ingredient. It’s simply cod that’s been salted and dried as a preservation technique, but it also…
