Fried cod with onions, red peppers, and crispy potato slices, all baked together with olive oil. A signature of Braga and a star at festive tables. 1)
A rustic chicken and rice dish, where the rice is cooked with the chicken’s blood and vinegar, creating a dark, rich flavor. Traditionally prepared with free-range roosters. 2)
Marinated chunks of pork (shoulder or belly) fried in their own fat, often accompanied by chestnuts, tripe, or blood sausage. Sometimes served with sarrabulho (blood rice). 3)
A very local specialty: rice cooked in a broth of pork, chicken, and blood, flavored with cumin and lemon. Often served alongside rojões for a true Minho feast. 4)
A winter blood-based porridge made with cornmeal, pork, chicken, and spices. Comforting, hearty, and extremely regional. 5)
The iconic kale and potato soup, but in Braga often with extra slices of chouriço and regional cornbread. Best with broa de milho on the side. 6)
Lamprey eel, a river delicacy, cooked in its own blood with wine and onion, served over rice. Considered a seasonal luxury dish in Braga from January to March. 7)
Freshwater trout from the Cávado river, usually grilled or fried and served with almond sauce or sautéed greens. 8)
Traditional cornbread baked with pieces of smoked sausage, eaten warm. A typical rustic snack, especially in rural Braga. 9)
Octopus slowly roasted with onions, peppers, and potatoes in olive oil and paprika, a cousin of the cod preparations but using local river-ocean synergy. 10)
Salt cod fritters made with flour and eggs, often enjoyed with rice and beans or simply as petiscos with vinho verde. 11)
Roast rooster, marinated in garlic, wine, and bay leaf, often served at weddings and religious festivities — a nod to the old Minho farm traditions. 12)
Pumpkin fritters drizzled with honey — a reflection of Braga’s monastic sweet heritage. 13)
A spectacular convent dessert: crispy choux pastry shaped like a “tibia” (bone), filled with rich egg-yolk cream and dusted with sugar. Symbolic of Braga’s sweet history. 14)
Perhaps Braga’s most famous dessert, created by a 19th-century priest: a rich pudding with bacon fat, egg yolks, and port wine, creating a silky, caramelized masterpiece. 15)