First time trying Caldo Verde — completely converted

I had never tried Caldo Verde before this visit and I wasn't sure what to expect. The briny and savoury taste hit immediately and made sense of the dish in a way descriptions never quite do. chouriço is an ingredient I'd not encountered used quite like this before.

The a Lisbon tasca restaurant setting added something to the experience — this kind of food makes sense in that environment. Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. My server recommended ginjinha cherry liqueur alongside and it was exactly right. I've been telling everyone to try Caldo Verde. Outstanding first encounter.