I have never dipped my feet into the cool blue waters of Portugal, but I did once put them in my mouth by suggesting to a Portuguese fellow that his national fare was pretty much the same as Spain's. His brief but emotional lecture enlightened me as to a few differences (for example fresh herbs and spices are used more abundantly in Portugal, but the spices themselves are less dominant), yet I still maintain that similarities exist. Both cuisines, for instance, rely on fish, shellfish, pork products, rice, garlic, potatoes, and tomatoes. Naturally the fondness for these ingredients varies from region to region, though one food that all of Portugal loves, perhaps because they invented it, is... More >>>