Pasteis de Belém is the mother of Pastel de Nata, popular throughout Portugal. The custard tart is sold at a pastry shop just down the street from Jerónimos Monastery. The original recipe is still a secret held dearly by the pastry shop.
Peixe Grelhado or grilled fish is prevalent everywhere on the Portuguese coast, including Lisbon. To me fish grilling is the aroma of Portugal. It is how I know for sure I have returned to my home away from home. In many restaurants you can choose a whole fish on ice from a refrigerated glass topped case. Other than grilled sardines, the most common grilled fish are dourada (sea bream) and robalo (sea bass). Grilled fish is almost always accompanied by boiled carrots and a salad of fresh lettuce, grated carrots, tomatoes and sliced onions.
Bitoque, bife in some regions, is steak served in the Portuguese style with a fried egg on top. It is normally served with fries, rice and salad. This thin piece of beef does not look very appealing to North Americans used to an entirely different concept of steak. However, it is very tasty.
Ameijoas Bolhão Pato are clams prepared ‘Bolhão Pato’ style. They are popular throughout the south of Portugal. The clams are steamed with olive oil, garlic, white wine, coriander and lemon. To me there is no better meal than these clams eaten at a seaside restaurant or on your own patio looking at the waves and enjoying a glass of Vinho Verde and plenty of crusty Portuguese bread to soak up the garlicky broth.