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+====== Porto cuisine ======
+==== Tripas à Moda do Porto ====
+The city’s signature dish: a stew of tripe, white beans, smoked meats, and sausages. Porto inhabitants are called tripeiros because of it. [([[https://www.livingtours.com/en/blog/discover-the-story-behind-the-most-traditional-meal-in-porto.html|Living Tours]])]
+==== Francesinha ====
+An indulgent sandwich made with layers of cured meats, steak, and sausage, topped with melted cheese and a spicy beer-and-tomato sauce, usually served with fries. [([[https://delishglobe.com/recipe/francesinha-portuguese-layered-sandwich/|Delish Globe]])]
+==== Bifana do Porto ====
+A variation of Portugal’s bifana: thin pork slices marinated in garlic and spices, served in bread, juicier and spicier than other regional versions. [([[https://www.eatingeurope.com/blog/bifana-porto/|Eating Europe]])]
+==== Caldo Verde à Moda do Porto ====
+A hearty kale-and-potato soup with slices of chouriço, often eaten at festivities like São João. [([[https://www.seriouseats.com/caldo-verde-portuguese-potato-kale-soup-recipe|Serious Eats]])]
+==== Papas de Sarrabulho à Moda do Minho (popular in Porto) ====
+Cornmeal-based porridge enriched with pork blood, spices, and bits of meat, eaten with fried pork or rojões. [([[https://www.tasteatlas.com/papas-de-sarrabulho|Taste Atlas]])]
+==== Bacalhau à Gomes de Sá ====
+A Porto-born classic codfish casserole with onions, potatoes, eggs, and olives, created by Gomes de Sá, a 19th-century merchant. [([[https://gastroportugal.com/bacalhau-a-gomes-de-sa/|Gastro Portugal]])]
+==== Bolinhos de Bacalhau (Pastéis de Bacalhau) ====
+Cod fritters made with potato and parsley, golden and crisp, perfect as snacks with a glass of Vinho Verde or port. [([[https://leitesculinaria.com/7586/recipes-portuguese-salt-cod-fritters.html|Leite's Culinaria]])]
+==== Polvo à Lagareiro ====
+Octopus roasted with olive oil and garlic, widely served in Porto taverns. [([[https://www.pabskitchen.com/single-post/polvo-%C3%A0-lagareiro|Pabds Kitchen]])]
+==== Sandes de Pernil com Queijo da Serra ====
+Roast pork leg sandwich with melted Serra da Estrela cheese, a famous specialty at Casa Guedes in Porto. [([[https://www.tasteatlas.com/casa-guedes/sanduiche-de-pernil|Taste Atlas]])]
+==== Arroz de Cabidela à Moda do Porto ====
+A rice dish cooked with chicken or rabbit and enriched with the animal’s blood and vinegar for tang. [([[https://delishglobe.com/recipe/portuguese-arroz-de-cabidela-blood-rice/|DelishGlobe]])]
+==== Sopa de Peixe do Douro ====
+A fish soup drawing from the river’s tradition, cooked with tomatoes, peppers, and chunks of river fish. [([[https://www.dominicancooking.com/fish-soup-sopa-pescado|Dominican Cooking]])]
+==== Bolinhos de Anho ====
+Small lamb croquettes or fritters, often eaten around Easter in Porto. [([[https://www.youtube.com/watch?v=vkHBnbHANVs|YouTube]])]
+==== Broa de Avintes ====
+Dense, dark corn-and-rye bread from Avintes (near Porto), rich in flavor and traditionally baked in wood-fired ovens. [([[https://vive.eixoatlantico.com/en/comida-bebida/vila-nova-de-gaia/broa-de-avintes/|Eixo Atlántico]])]
+==== Leitão à Moda do Porto ====
+Porto’s take on suckling pig, less famous than the Bairrada version but seasoned with local marinades and herbs. [([[https://www.instagram.com/p/DHg1id7PMoX/|Instagram]])]
+==== Rabanadas à Moda do Porto ====
+Porto’s version of French toast, soaked in syrup or port wine, often eaten at Christmas. [([[https://tasteporto.com/how-to-make-rabanadas-portuguese-french-toast-recipe/|Taste Porto]])]
+{{tag>food culture geography}}

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