Often, the best way to understand a country is through its gastronomy. In Portugal, every iconic dish is a living testament to centuries of history, adaptability, and culture. At Walkborder Tours, we make sure our clients don’t just taste these foods, but also get to know their deep roots. Here, we present the Origins of Portuguese Dishes.
I am sharing with you the stories behind some of the pillars of our table:
The Alheira: The Ingenuity of Survival This sausage was born in the 15th century out of necessity and resilience. Created by Portuguese Jews to bypass the Inquisition’s inspections, the alheira (made without pork) allowed families to preserve their faith while appearing to comply. Today, it is a symbol of courage that we have the privilege of tasting, especially in the Northern regions.
Polvo à Lagareiro: A Celebration of Olive Oil This dish was born in the heart of the olive oil presses, or «lagares.» Historically, it was a way to celebrate the new harvest of Portuguese «liquid gold.» It is the very definition of how luxury doesn’t need to be complex: high-quality octopus, «punched» potatoes (batatas a murro), and the best olive oil in the world are enough to create an unforgettable experience.
Cozido das Furnas: Earth’s Kitchen In the Azores, gastronomy merges with geology. This dish is cooked underground by the heat of volcanic steam vents. It is a method that demands patience — about seven hours of slow cooking — resulting in a flavor that cannot be replicated anywhere else in the world. It represents the ultimate respect for the rhythm of nature.
Bacalhau: The «Faithful Friend» from Across the Sea Our relationship with codfish began with the need for preservation during long maritime voyages. What started as sustenance for navigators became our greatest gastronomic heritage, with hundreds of recipes that vary from village to village, proving our versatility as a people.
Our Vision at Walkborder Tours: We believe that the true value of a journey lies in knowledge. When we design a gastronomic itinerary, we choose places where these origins are respected and shared with pride. Because eating in Portugal is, above all, listening to a story.
