A geothermal stew cooked underground using volcanic steam vents in Furnas (São Miguel island)! It includes beef, pork, chicken, sausages, and vegetables, all slow-cooked in sealed pots buried in hot earth for 5–6 hours. ¹⁾

Fresh limpets from volcanic rocks, grilled with garlic, butter, lemon, and piri-piri. They’re chewy, briny, and best eaten seaside with bread and local wine. ²⁾

A rich beef pot roast from Terceira island, slow-baked in a clay pot with wine, bacon, cloves, cinnamon, and onions. Served with sweet bread or potatoes — sweet, spicy, and soul-warming. ³⁾

Tender octopus stewed in red wine with garlic and onions — a hallmark dish often eaten during feasts and holidays, especially in São Miguel. ⁴⁾

Slices of pork or beef liver cooked in a vinegar-based sauce with garlic and spices. Often served with fried potatoes and bread. Bold, acidic, and very traditional. ⁵⁾

Deep-fried pork tails, seasoned with garlic, vinegar, and bay leaves — crispy, fatty, and intensely Azorean. A favorite in festive gatherings. ⁶⁾

A thick bread-and-meat soup traditionally served during the Festas do Espírito Santo. Made with beef, cabbage, mint, and a lot of broth-soaked bread. ⁷⁾

Delicate, custardy cheese tarts from Vila Franca do Campo (São Miguel), made from milk, eggs, and sugar. Their caramelized top and silky filling are a regional treasure. ⁸⁾

A humble, earthy soup made with turnip greens, potatoes, and local sausage, often flavored with pork fat or smoked meats. A peasant favorite. ⁹⁾

Fried mackerel (or horse mackerel) served with a spicy vinegar-garlic “villain’s sauce.” Tangy, punchy, and very popular in São Miguel. ¹⁰⁾

A soft, slightly sweet English muffin-like bread, unique to the Azores, especially Furnas. Served with butter, cheese, or stuffed with meats — versatile and beloved. ¹¹⁾

A surprisingly perfect pairing: spiced blood sausage fried or grilled with Azorean pineapple slices. The sweetness cuts through the richness — a local must-try. ¹²⁾

Thick tuna steaks (from the abundant local waters), marinated and fried with garlic, vinegar, and bay leaves. Often served with potatoes or cornmeal mush (xerém). ¹³⁾

A hearty combination of Azorean linguiça sausage and locally grown yams (not sweet potatoes), steamed or boiled. Smoky, sweet, and deeply regional. ¹⁴⁾

A creamy rice pudding made with rich local milk, cinnamon, lemon zest, and often eggs. The volcanic soil and lush pastures make Azorean dairy particularly creamy and flavorful. ¹⁵⁾