The city’s signature dish: a stew of tripe, white beans, smoked meats, and sausages. Porto inhabitants are called tripeiros because of it. ¹⁾

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. ²⁾

A variation of Portugal’s bifana: thin pork slices marinated in garlic and spices, served in bread, juicier and spicier than other regional versions. ³⁾

A hearty kale-and-potato soup with slices of chouriço, often eaten at festivities like São João. ⁴⁾

Cornmeal-based porridge enriched with pork blood, spices, and bits of meat, eaten with fried pork or rojões. ⁵⁾

A Porto-born classic codfish casserole with onions, potatoes, eggs, and olives, created by Gomes de Sá, a 19th-century merchant. ⁶⁾

Cod fritters made with potato and parsley, golden and crisp, perfect as snacks with a glass of Vinho Verde or port. ⁷⁾

Octopus roasted with olive oil and garlic, widely served in Porto taverns. ⁸⁾

Roast pork leg sandwich with melted Serra da Estrela cheese, a famous specialty at Casa Guedes in Porto. ⁹⁾

A rice dish cooked with chicken or rabbit and enriched with the animal’s blood and vinegar for tang. ¹⁰⁾

A fish soup drawing from the river’s tradition, cooked with tomatoes, peppers, and chunks of river fish. ¹¹⁾

Small lamb croquettes or fritters, often eaten around Easter in Porto. ¹²⁾

Dense, dark corn-and-rye bread from Avintes (near Porto), rich in flavor and traditionally baked in wood-fired ovens. ¹³⁾

Porto’s take on suckling pig, less famous than the Bairrada version but seasoned with local marinades and herbs. ¹⁴⁾

Porto’s version of French toast, soaked in syrup or port wine, often eaten at Christmas. ¹⁵⁾