Cultural discovery through Arroz de Pato

Arroz de Pato opened a door into a cuisine I'd previously known almost nothing about. The briny and savoury flavours are unlike anything in my usual rotation and I mean that positively. pastéis de nata originated in Belém monastery in the 18th century. Understanding that context made the dish taste different — richer with meaning.

I learned that egg yolks is central to this cuisine's character, not just a seasoning. The a Lisbon tasca restaurant setting was authentic and helpful for understanding what I was eating. Port wine completed the picture. A genuinely educational meal.