A bread soup made with coriander, garlic, olive oil, and poached eggs, served with hot broth poured over. ¹⁾

Dogfish soup with garlic, coriander, and vinegar, traditionally eaten during winter and Lent. ²⁾

Fried bread paste mixed with olive oil, garlic, and often asparagus or pork drippings, served with grilled meats. ³⁾

Lamb stew slow-cooked with bread, mint, and white wine for a fragrant and tender dish. ⁴⁾

Grilled or stewed Iberian black pork, famous for its rich, nutty flavor. ⁵⁾

Wild asparagus bread migas with olive oil and garlic, served with cured pork or eggs. ⁶⁾

Pork tenderloin with potato migas flavored with paprika and bay leaf. ⁷⁾

Salt cod bread soup with garlic, olive oil, and poached eggs, a fisherman’s adaptation of the classic açorda. ⁸⁾

Chickpea stew with pork, sausages, and sometimes lamb, simmered with mint and coriander. ⁹⁾

A sheep’s milk cheese with a slightly spicy and tangy taste, often enjoyed with bread and red wine. ¹⁰⁾

A soft cinnamon egg pudding served with syrupy Elvas plums. ¹¹⁾

A rich conventual sweet made from egg yolks, sugar, and cinnamon, baked until just set. ¹²⁾

A luxurious almond and egg sweet with a filling of gila (fig-leaf gourd) jam, originally from Évora’s convents. ¹³⁾

A dense “rotten cake” made with pork lard, cinnamon, and sugar, the name being more playful than literal. ¹⁴⁾

Rustic bread drizzled with freshly pressed olive oil, garlic, and sea salt, eaten during olive harvest season. ¹⁵⁾