Sardines, roast chicken, Cape Verdean stew, Nepali momos: the dishes to try in Lisbon.
Portugal was one of the most outward-looking countries in the world at the time of its global explorations in the 15th and 16th centuries, its cuisine drawing on ingredients obtained from colonies in Africa, the Far East, India, and South America. It was also influenced by its nearby trading partners the Moors, the Spanish, the French, the British, and the Flemish. During its 48-year dictatorship, which only ended in 1974, the country became more closed-off, with poverty, agricultural self-sufficiency, and regional identities shaping the way people ate. The capital city today feels wide open again: immigrants from all over the world live here, it’s popular with sun-seeking remote workers, and the speaking of foreign languages and the embrace of neighboring nations’ culture is marked. This, along with climate favorable for growing a great many fruits and vegetables, makes for a varied food culture: traditional regional recipes, fusions of different cuisines, and the national dishes of the former colonies are all part of Lisbon’s diet.
Continue reading
Access this and all our other premium articles by joining our membership program. Plans start at $6.50 per month and include twice-weekly digital features, access to in-person events, and more.
