First time trying Pastel de Nata — completely converted

I had never tried Pastel de Nata before this visit and I wasn't sure what to expect. The smoky and robust taste hit immediately and made sense of the dish in a way descriptions never quite do. fresh sardines is an ingredient I'd not encountered used quite like this before.

The a tascas lunch counter setting added something to the experience — this kind of food makes sense in that environment. Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. My server recommended ginjinha cherry liqueur alongside and it was exactly right. I've been telling everyone to try Pastel de Nata. Outstanding first encounter.