Minho Cuisine

Gastronomy and Cuisine of the Minho Region - Minho, land of Vinhos Verdes, prides itself on its traditional Northern cuisine. Cod (the faithful friend) here, as everywhere, is always the favorite products and dishes. But sarrabulho popes, rojões and vinho verde (gren wine) are among the most authentic products of this land.

Land of Sarrabulho

Traditional dish of the North, the sarrabulho is among the delicacies that stand out most in this regional cuisine, for its authenticity. Pork, pork blood, sausages, beef and enough bread to give consistency to the dish. More seasonings.

The sarrabulho is a specialty "difficult to make liking to who is not minhoto, being enough the fact to take blood to remove great part of the curious ones"

The sarrabulho rice is cooked with the cooking broth of several meats (pork, beef, chicken and chorizo). During cooking is added pork blood and seasonings.

Land of Caldo Verde

"The green broth is always present in the menus of Porto and the Minhota region. This broth of potatoes and green cabbage of broad leaf finely cut and watered with a strand of olive oil is referenced in several books by Camilo Castelo Branco."

By chance you have tasted this famous wine, straight from the barrel. This is a privilege reserved for few visitors. This and others more, the visitor will discover when following the paths that lead to the Douro. See Region Douro Litoral.

Quality and Refinement

"Eating in the fashion of Porto [and North] is to eat in abundance, quality and with great refinement, always in well decorated tables where the silver of our goldsmiths, on embroidered linen towels."

Minho and Wine

Minho and Wine - With its name for centuries associated with the famous green wine, Minho attracts thousands of visitors, on vacation or on a business trip, who discover their charms and secrets here.

Products from Minho

From the sea, the rivers, the fields, the Minho has an abundant supply of used products in its rich, appetizing and varied gastronomy. From the tarrestre bean to cabbage, through the green broth and the meat of the cow cachena, one of the most famous ingredients of the minhota cuisine.

The meats

Meat of lamb, lamb, pork and their smoked products following the traditional way, above the ovens and stoves of the kitchens, in the field.

The poultry

Roosters and chickens enter into the elaboration of several dishes, among which the chicken to cabidela. Eggs are widely used in the delicious minhota sweets.

The fishes

Among the freshwater fish, the most consumed and appreciated are the lamprey, the shad, the plaice, and the sea, the cod, the most appreciated and prepared in various and delicious ways.

Typical dishes

Some typical dishes and specialties of minhota cuisine: