A dish that tells its story — Caldo Verde reviewed

You can taste history in Caldo Verde if you know what to look for. Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. The sweet and eggy in pastries character reflects those layers — bacalhau salt cod doesn't appear by accident; it came from a specific tradition.

The a pastelaria morning coffee setting made sense of it. You understand the food differently when the context is right. ginjinha cherry liqueur alongside is part of that story. Some food is just fuel. Caldo Verde, properly made, is something more. This version told the story well.