A FOOD TRADITION
Azorean Cuisine
The island cooking traditions of the Azores feature volcanic-earth cooking, pasture-raised meats, Atlantic seafood, distinctive breads, and locally rooted sweets.
Dishes linked to this cuisine
13–18 of 18
Morcela com Ananás
A traditional Azorean preparation of morcela, a Portuguese blood sausage, served with sweet pineapple, often grilled or pan-fried together.
Polvo Guisado à Moda dos Açores
A traditional Azorean braised octopus dish cooked slowly with onion, garlic, tomato, olive oil, and red wine until tender.
Queijadas da Graciosa
A traditional Graciosa sweet pastry made with a fresh-cheese filling enclosed in a lightly sweetened wheat-flour pastry.
Queijadas da Vila
A traditional Azorean sweet cheese pastry made with fresh cheese, sugar, eggs, wheat flour, milk, butter, and salt.
Sopa do Espírito Santo
A traditional Azorean ceremonial soup of meat-rich broth with beef, chicken, pork, cabbage, potatoes, bread, and mint.
Torresmos de Porco
Pieces of pork are seasoned and slowly fried or rendered until browned and crisp in this traditional Portuguese preparation.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.