Cultural discovery through Francesinha

Francesinha opened a door into a cuisine I'd previously known almost nothing about. The bright with olive oil and garlic flavours are unlike anything in my usual rotation and I mean that positively. Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. Understanding that context made the dish taste different — richer with meaning.

I learned that fresh sardines is central to this cuisine's character, not just a seasoning. The a coastal seafood restaurant setting was authentic and helpful for understanding what I was eating. ginjinha cherry liqueur completed the picture. A genuinely educational meal.