With flavors like these, you have to wonder why the Portuguese ever left home during the Age of Discovery.
About Nuno Mendes
Born and raised in Lisbon, Nuno Mendes worked in America, Japan, and Spain before heading up a string of critically acclaimed restaurants in London, including Bacchus and Viajante. Nuno is executive chef at London’s Chiltern Firehouse and co-author of the Chiltern Firehouse cookbook. In 2015 he launched his first solo venture, restaurant Taberna do Mercado, which focuses on the food and wine of his native country of Portugal. @nunoviajante
Portuguese Rice Pudding ~ Arroz Doce
Traditional Portuguese rice pudding is cooked risotto-style with a lilt of citrus and the warmness of cinnamon. Easy as can be. With all the creamy richness you’ve come to expect from rice pudding.
Portuguese Punched Potatoes ~ Batatas a Murro
Obscenely rich and soul-achingly satisfying. That’s what we think of these classic Portugueseroasted potatoes with caramelized onions and melted cheese.
Bolinhas de Chouriço com Batata
“Tater tots” Português. É assim que pensamos nesta mistura de batatas, chouriço e cebola que é frita até ficar crocante e dourada no exterior e impossivelmente arejada mas rica por dentro.
Chouriço and Potato Balls
Portuguese tater tots. That’s how we think of this mashup of potatoes, chouriço, and onion that’s deep-fried until crisp and golden on the outside and impossibly airy yet rich on the inside.