Food in Portugal notes

Many of you recommended the pasteis in Belem, so when we were picked up at the airport we were immediately whisked there: "We know already that you wish to go" was the explanation.   

The white asparagus is in season and they stack ham on top of many things, including trout.  No other cuisine can make the blend of rabbit and clam seem so natural.  A good rule of thumb here is to order game, beans, and any combination of ingredients which sounds like a mistake.  The biggest mistake here is to try to replicate the kind of seafood meal you might enjoy in the U.S.

If you prefer Michelin "two-fork restaurants" to their starred alternatives, Portugal is the eating country for you.  I haven't seen a single Chinese restaurant.  It is Lusaphone eating: for your foreign options, you can find Brazilian, Mozambiquean (good chicken), Cape Verdean, and excellent Goan.  French and Italian are rare.

If I had a thousand dissertations to research, one of them would be: "The historical interconnections between the Portuguese dessert and the Calcutta sweets shop."

The fact that I found this post interesting to write makes me fear that Western Europe is not yet an optimum currency area.


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