Why Francesinha deserves more attention

Francesinha rarely gets the international recognition it deserves. The smoky and robust complexity is genuine, not simple, and the technique involved in using fresh sardines correctly takes real skill.

Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. I encountered it first in a coastal seafood restaurant and that context helped me understand it properly. Sagres beer is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Francesinha is the dish to start with.