Why Pastel de Nata deserves more attention

Pastel de Nata rarely gets the international recognition it deserves. The briny and savoury complexity is genuine, not simple, and the technique involved in using chouriço correctly takes real skill.

Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. I encountered it first in a coastal seafood restaurant and that context helped me understand it properly. Port wine is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Pastel de Nata is the dish to start with.