Travel + Leisure Magazine Must Try Dishes in Portugal and Why Tasca Do Ricky Belongs Among the Best Restaurants in the Algarve
When Travel + Leisure recently highlighted the must-try dishes in Portugal, it reinforced what locals have known for centuries. Portuguese cuisine is rooted in history, exploration, and profound regional pride. From coastal seafood to comforting salt cod recipes, each dish tells a story.
In the heart of Faro, Tasca Do Ricky brings those stories to the table. Now offering Bacalhau à Brás starting this year, the restaurant continues to solidify its position among the best restaurants in the Algarve by honoring tradition while welcoming visitors seeking authentic flavors.
Portugal’s Culinary Identity
As highlighted in the Travel and Leisure article
https://www.travelandleisure.com/locals-share-the-must-try-dishes-in-portugal-11794497
Portuguese cuisine reflects centuries of maritime discovery. During the Age of Exploration, sailors carried dried and salted cod across oceans. Though cod is not native to Portugal, it became a national obsession. Bacalhau is said to have more than one thousand recipes, symbolizing resilience and creativity.
The Algarve region, known for its sunny coastline and fishing heritage, developed its own culinary identity. Fresh clams, grilled sardines, octopus salad, and rich stews appear frequently in local kitchens. Yet bacalhau remains central to the Portuguese table, especially during holidays and family gatherings.
The History of Bacalhau à Brás
Among the dishes celebrated in the Travel and Leisure feature is Bacalhau à Brás, one of Portugal’s most beloved salt cod recipes. Its origins trace back to Lisbon in the nineteenth century. Legend credits a tavern keeper named Braz, who shredded salted cod and mixed it with thin fried potatoes, sautéed onions, and softly scrambled eggs. The result was simple yet luxurious.
The dish represents the Portuguese talent for transforming humble ingredients into something deeply comforting. The salted cod is soaked and flaked. The potatoes are cut into fine strips. Eggs bind everything together into a golden mixture that is both hearty and elegant. Traditionally, it is finished with black olives and fresh parsley for contrast and color.
Now served at Tasca Do Ricky, Bacalhau à Brás connects Faro diners to Lisbon’s culinary past while celebrating Algarve hospitality. It is a dish that invites conversation, wine, and shared plates.
Why This Matters in the Algarve
Visitors searching for the best restaurants in the Algarve are often looking for more than scenery. They want authenticity. They want to taste Portugal, not just see it.
The Algarve is famous for seafood cataplanas and grilled fish, yet bacalhau bridges north and south. By offering Bacalhau à Brás, Tasca Do Ricky honors national tradition while remaining rooted in regional identity. Guests can enjoy clams as a starter, fresh local wine, and then experience one of Portugal’s most iconic comfort dishes in an intimate Faro setting.
For travelers exploring the Algarve culinary scene, pairing this experience with insights from Turismo do Algarve
https://www.visitalgarve.pt
creates a deeper appreciation for how food and culture intertwine.
A Living Culinary Tradition
Portuguese cuisine continues to evolve, but its heart remains unchanged. As Travel and Leisure notes, the most meaningful meals are often the simplest ones prepared with care and history in mind.
At Tasca Do Ricky, Bacalhau à Brás is not just a new menu item. It is part of a larger story about Portuguese resilience, exploration, and community. In a region filled with dining options, restaurants that preserve authenticity stand apart. That is why visitors consistently include Tasca Do Ricky in conversations about the best restaurants in the Algarve.
For more about the restaurant’s culinary philosophy, visit
https://www.tascadorickyfaro.com/about
And to explore additional local experiences in Faro, see
https://www.tascadorickyfaro.com/blog
In every forkful of Bacalhau à Brás, guests taste history, culture, and the enduring spirit of Portugal.
