- Genuine Portuguese food (“Menu Tipica”) could be described as an acquired taste **
- Fish may very well be looking up at you from the plate **
- There are endless varieties (& colours!) OF fish, depending on what has been caught – probably within twenty miles & the last ten or twelve hours.
- Salmao, lulas and polvo are salmon, squid and octopus, respectively **
- They tend to eat more pork (porco) than beef
- `bife` translates directly as `steak` (so you can have a pork steak) and cuts do vary somewhat from the UK. Sirloin is lombo de vaca
- yer actual beef could be vitela (veal, arguably the most common), novilho (bullock), or vaca (cow). They also eat things that we would throw away, & Cozido Portuguese is an entire meal of just that – ears, noses, cheeks, tripe.
include sheep (ovelha)
cordeiro) is not usually available>, goat (cabra), chicken (frango) and duck (pato). “Barbecued” is `churrasco`.
- they eat rabbit (coelha); and leitao (suckling pig) is a speciality, usually served cold **
- meat is often fairly well seasoned; thus it is not normal to deliver condiments to the table (but you can always ask: their cruet contains olive oil and vinegar, if you want salt, it’s sal)
- nor do they generally have side plates – though you’ll quite possibly lift off a serving dish (yourself) to your dinner plate
- they don’t really do vegetarian; nor Pizzas, except in a specialist Pizza place
- the final fall-back <after grelhado> would be an omelette **