Page 83 - WINE DINE AND TRAVEL MAGAZINE SUMMER 2023 LISBON EDITION

lmost every great city has signature
dishes, be it clam chowder in Boston
or deep-dish pizza in Chicago. Lisbon
A has those too - the custard tart, Pastel
de Natas; bacalao or dried cod) and grilled sar-
dines, to name a few. But there’s more - flavorful
dishes influenced by various cultures who have
lived here over the centuries, recipes using
spices and produce brought back by explorers,
and culinary favorites brought by strangers
looking for a better life in the capital city.
While it’s easy to find Pastel de Natas, sar-
dines and bacalao, it’s often not so easy to find
those other dishes, especially when you don’t
know they even exist. The best way to discover
the depth of a local culinary scene is to have a
friend in residence introduce you. Since that’s
not usually an option, we turn to food tours to
expand our culinary sophistication.

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