The Sardinhas Assadas I grew up eating — memory as a review

I grew up eating Sardinhas Assadas and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the sweet and eggy in pastries was right, piri piri 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 pastelaria morning coffee, which shaped my reference point entirely. Port wine 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.