The Pastel de Nata I grew up eating — memory as a review

I grew up eating Pastel de Nata and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the smoky and robust was right, fresh sardines was handled the way it should be.

Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. Growing up it was always a tascas lunch counter, which shaped my reference point entirely. Sagres beer alongside it is the only way it makes sense to me. It's hard to be objective about food you have emotional history with, but objectively: this is very good.