The bifana is a traditional treat from Alentejo that usually goes with a nice vegetable soup and a beer. It is a pork steak fried with garlic and olive oil. Tipically the bread is slightly toasted just before putting the steak in side and usually people when served open the bread and spread mustard on top.
Now the Bifana is enjoyed in all country including in the Azores island Pico however, with a slight change, instead of pork they use fish, called bifana de albacora.
Francesinha (meaning Little Frenchie or simply Frenchie in Portuguese) is a Portuguese sandwich originally from Porto, made with bread, wet-cured ham, linguiça, a fresh sausage like chipolata, steak or roast meat and covered with melted cheese and a hot thick tomato and beer sauce served with french fries.
It is said that the Francesinha was invented in the 1960s by Daniel da Silva, a returned emigrant from France and Belgium, trying to adapt the croque-monsieur to the Portuguese taste. Other versions date Francesinha to the 19th century. It is a very popular dish in Porto and is the gastronomic ambassador of the city, although it can be sometimes found elsewhere in Portugal. A classic francesinha meal would include the sandwich, surrounded on a bed of chips doused in the famous sauce, and complimented with a fino, literally meaning thin or fine, which in this context refers to draught beer.
Locals will have their favorite restaurant with the best Francesinha in town, typically arguing about the quality of the sauce (a secret recipe that varies by restaurant) and the quality of the meats.
Prego no pão
The “prego” is a typical Portuguese dish from the traditional cuisine made with cow fevers and usually flavored with mustard and hot sauce. The “prego” can be eaten on bread or in a dish and can be fried or grilled. To get the “prego” right on the steak should be fine and tender and the sandwich drizzled with the sauce where the meat is fried. The prego can be served with any kind of bread but you will mostly encounter it in the água bread.
This sandwich is a quick and delicious, regarded as the Portuguese fast food meal. The use of bread depends on the restaurant it can be a carcaça, a water bread or similar.
Sardinha assada no pão
Grilled sardines is differentiating element of Portuguese food. No one consumes sardines like Portugal, eating in the street around the fire and with the simplicity having the sardine over a slice of bread! Of course close by is always a good salad with peppers and good red wine.
Portugal is in fact the best destination to enjoy grilled sardines, placed on a slice of brown bread. This tradition is rooted in the country and associated with very particular time, to be their best flavor. Thus in June, the month that turns into emblem the sardine and pays due homage to all the saints days: St. Anthony 13, St. John and St. Peter to 24 to 29 Thanks to the saints or not, is in this time of the year that the sardines are fatter, the skin is easily removed and its fat soaks deliciously into the bread.