Ingredient appreciation — what makes Caldo Verde special

What sets Caldo Verde apart is the handling of fresh sardines. In lesser versions this is treated as a background note. Here it's central and the bright with olive oil and garlic result shows it. I've started buying it to cook with at home after this experience.

pastéis de nata originated in Belém monastery in the 18th century. The a tascas lunch counter atmosphere was right for this kind of food. I had ginjinha cherry liqueur as recommended and it matched well. If you want to understand what makes this cuisine distinctive, Caldo Verde is the place to start.