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+====== Portuguese Azores cuisine ======
+==== Cozido das Furnas ====
+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. [([[https://www.bbc.com/travel/article/20191127-the-portuguese-stew-cooked-in-the-ground|BBC]])]
+==== Lapas Grelhadas (Grilled Limpets) ====
+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. [([[https://www.photosandfood.ca/2018/08/08/azores-style-grilled-limpets-lapas-grelhadas/|Photos and Food]])]
+==== Alcatra à Moda da Terceira ====
+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. [([[https://azoresgal.blogspot.com/2014/10/alcatra-de-carne.html|Azore's Gal]])]
+==== Polvo Guisado com Vinho (Octopus Stewed in Wine) ====
+Tender octopus stewed in red wine with garlic and onions — a hallmark dish often eaten during feasts and holidays, especially in São Miguel. [([[https://pl.pinterest.com/pin/portuguese-octopus-stew-recipe--286682332520274110/|Pinterest]])]
+==== Molho de Fígado (Liver Sauce) ====
+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. [([[https://www.kawalingpinoy.com/igado/|Kawaling Pinoy]])]
+==== Torresmos do Rabo de Porco ====
+Deep-fried pork tails, seasoned with garlic, vinegar, and bay leaves — crispy, fatty, and intensely Azorean. A favorite in festive gatherings. [([[https://thefivemarias.com/2019/01/21/torresmos-fried-pork-roast/|The Five Marias]])]
+==== Sopa do Espírito Santo ====
+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. [([[https://www.youtube.com/watch?v=uPxiRH_m7KA|YouTube]])]
+==== Queijadas da Vila (Vila Franca Tarts) ====
+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. [([[https://www.saveur.com/azores-portuguese-pastries/|Saveur]])]
+==== Caldo de Nabos (Turnip Green Soup) ====
+A humble, earthy soup made with turnip greens, potatoes, and local sausage, often flavored with pork fat or smoked meats. A peasant favorite. [([[https://www.allrecipes.com/recipe/240111/caldo-gallego/|Allrecipes]])]
+==== Chicharros Fritos com Molho de Vilão ====
+Fried mackerel (or horse mackerel) served with a spicy vinegar-garlic “villain’s sauce.” Tangy, punchy, and very popular in São Miguel. [([[https://quintaldosacores.com/en/recipes/fried-blue-jack-mackerel-with-villain-sauce/|Quintal dos Açores]])]
+==== Bolos Lêvedos ====
+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. [([[https://www.atlasobscura.com/foods/bolo-levedo-azores-muffins|Atlas Obscura]])]
+==== Morcela com Ananás (Blood Sausage with Pineapple) ====
+A surprisingly perfect pairing: spiced blood sausage fried or grilled with Azorean pineapple slices. The sweetness cuts through the richness — a local must-try. [([[https://worldfood.guide/dish/morcela_com_ananas/|World Food Guide]])]
+==== Tuna Steak à Açoriana ====
+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). [([[https://goddesscooks.com/2018/02/13/portuguese-style-tuna-steaks-with-onions/|Goddess Cooks]])]
+==== Linguiça com Inhames (Sausage with Yams) ====
+A hearty combination of Azorean linguiça sausage and locally grown yams (not sweet potatoes), steamed or boiled. Smoky, sweet, and deeply regional. [([[https://honest-food.net/portuguese-linguica-sausages/comment-page-1/|Honest Food]])]
+==== Arroz Doce com Leite da Ilha ====
+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. [([[https://braziliankitchenabroad.com/arroz-doce-cremoso-brazilian-rice-pudding-with-condensed-milk/|Brazilian Kitchen Abroad]])]
+{{tag>food culture geography}}

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