A FOOD TRADITION
Minho Cuisine
Minho cuisine comes from Portugal’s green northwestern corner, where Atlantic influence, small-scale farming, maize cultivation, and close historical ties with Galicia shaped a hearty rural table. Cabbage, potatoes, beans, pork, salted cod, river fish, eggs, wheat and maize breads, and vinho verde are recurring elements. Techniques include simmering, roasting, grilling over charcoal, and preserving pork through salting or smoking. Representative dishes include caldo verde, a potato and kale soup often finished with sausage; arroz de cabidela, rice cooked with chicken and its seasoned blood; and arroz de sarrabulho, a richly seasoned pork-and-rice preparation.
ONE DISH, DIFFERENT PLACES
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