Bifanas

I took a cooking class specifically to learn how to make Bifanas correctly. The instructor explained why chouriço is used the way it is — something I'd never understood from just eating it. The briny and savoury result when you make it yourself is different. Portugal developed bacalhau salt cod coo…

The best Bifanas I've ever had came from a street stall, not a restaurant. The briny and savoury intensity was completely different — more direct and uncompromised. fresh sardines was used without hesitation, the way it should be. pastéis de nata originated in Belém monastery in the 18th century. T…