Carne de vinha d'alhos is "meat in wine and garlic, sauce” – a Portuguese tradition that went around the world – you can find its influence in Brazil, Africa and even India. Yes, India - The spicy dish vindaloo traces its roots back to Portuguese explorers who settled in Goa in the 16th century. They asked local chefs to make them Carne de vinha d’alhos, a pork dish in wine and garlic sauce–but put through the local spice filter, the Indian interpretation came out with a real kick, and they pronounced its name as vindaloo.
Back home Carne de vinha d'alhos is still winning fans and is traditionally served at the holidays on Madeira as a sandwich.
In the Azores vinha d’alhos was big hit, and was brought as "garlic pork" to the Caribbean by Azores over a century ago.
Wine, garlic, a dash of salt – tasty, and so good that it is enjoyed around the world.