Ingredient appreciation — what makes Pastel de Nata special

What sets Pastel de Nata apart is the handling of piri piri. In lesser versions this is treated as a background note. Here it's central and the sweet and eggy in pastries result shows it. I've started buying it to cook with at home after this experience.

Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. The a Lisbon tasca restaurant atmosphere was right for this kind of food. I had Vinho Verde as recommended and it matched well. If you want to understand what makes this cuisine distinctive, Pastel de Nata is the place to start.