For many Portuguese, summer is the perfect time to catch up with friends and family. And what better way to do so than by sharing delicious snacks, or petiscos, as we call them?
Most of these are available year-round, but the summer is when they’re really in the spotlight. Petiscos can be found in many restaurants and cafés, especially near beaches and busy, sunny plazas. A cold beer is the drink of choice in most cases.
Please note that some of these are more common in some parts of the country than others.
Here are some of the more common petiscos on Portuguese summer menus:
Caracóis – Snails: the French aren’t the only ones to appreciate them. In Portugal, spring and summer are “snail season.” Don’t be surprised if you see cafés and snack bars displaying a “temos caracóis” (we have snails) sign or a simple snail drawing to advertise this snack.
Tremoços – Lupin beans. In some countries, they’re only used as fish bait. In Portugal, as well as in other countries in southern Europe, we keep them in brine and snack on them while having a beer. While it’s true they don’t have a lot of flavor, the humble lupin bean is packed full of nutritional benefits. Removing the peel using your teeth is a fine art that any Portuguese will gladly teach you.
Pica pau – Literally, “woodpecker.” Pica pau is made with chunks of beef marinated in white wine and garlic and then fried and served with pickles and plenty of sauce (for dipping your bread). Why the name? Because pica pau is meant to be “pecked” with a toothpick.
Croquetes – Usually made out of minced beef or veal, they’re cylindrical in shape and covered in breadcrumbs before being fried or oven-baked. They often include onion, garlic, parsley, and bacon or chouriço (smoked pork sausage).
Chouriço assado – Flame-grilled chouriço. Think of it as a sort of dinner and a show: the waiter brings the chouriço to the table in a special clay dish that serves as a container for ethyl alcohol (or a mix of ethyl alcohol and brandy) and which has a type of clay “bars” where the chouriço is placed. The waiter then sets the alcohol on fire, and in a matter of minutes, you get crispy grilled chouriço, right in front of you.
Pastéis de bacalhau and pataniscas – Cod fritters. The first ones are quenelle shaped and made from a mix of shredded cod, potatoes, onions, parsley, and eggs. They are deep-fried until golden and crispy on the outside but still fluffy on the inside. The second ones are prepared by mixing flaked cod with a batter of flour, eggs, and sometimes onions and parsley, then deep frying into flat patties.
Salada de polvo / ovas Octopus / fish roe salad. Salada de polvo is a salad made with tender, boiled slices of octopus mixed with raw and finely chopped onions, bell peppers, and parsley, and seasoned with olive oil and vinegar. Salada de ovas is a salad where boiled fish roe is cut into thick slices and combined with the same ingredients as the octopus salad. They’re usually served cold.
Amêijoas à Bulhão Pato – Clams sautéed in garlic, olive oil, and white wine, to which finely chopped fresh coriander and a squeeze of lemon are added in the end. Ask for bread so you can soak up the delicious sauce!
Peixinhos da horta – Literally, “little fish from the vegetable garden.” These are green beans dipped in a light batterand deep-fried until crispy. Sometimes you’ll also find them served as a light meal, with a side of tomato rice.
Moelas – Chicken gizzards slowly cooked in a tomato (or tomato paste) sauce with onions, garlic, and spices. Don’t ditch it until you’ve tried it!
Percebes / camarão – Goose barnacles and shrimp, respectively. Boiled and often sold by weight.
Choco frito – Strips of cuttlefish that are seasoned, breaded, and deep-fried until golden and crispy, often served with a wedge of lemon.
Sincerely,
Cátia Lima
Contributor, Europe Uncovered
