Algarve Local Customs

  Azulejos at the train station
by HORSCHECK
 
  • Azulejos at the train station
      Azulejos at the train station
    by HORSCHECK
  • Azulejos almost everywhere ...
      Azulejos almost everywhere ...
    by HORSCHECK
  • Portuguese Sagres beer
      Portuguese Sagres beer
    by HORSCHECK
  • Azulejos at the Chapel of Santo Antonio do Alto
      Azulejos at the Chapel of Santo Antonio...
    by HORSCHECK
  • Alcoutim - Portugal
      Alcoutim - Portugal
    by solopes
 

Reviews from VirtualTourist Members

Chicken Piri Piri Recipe

by Balam

Ingredients2 tablespoons grated fresh lemon rind 3 tablespoons lemon juice 10 cloves garlic, minced 2 tablespoons olive oil 2 teaspoons hot pepper flakes 1/2 teaspoon salt 2 (1 kg) lbs chicken pieces Directions1 In large glass bowl, combine all ingredients except chicken; mix well. 2 Add chicken, turning to coat. 3 Cover and refrigerate for 4 hours, turning occasionally; can be refrigerated for up to 24 hours if you want to make it ahead. 4 Reserving marinade, place chicken, skin side down, on a greased grill over medium heat; close lid and cook for 10 minutes. 5 Turn and brush with marinade; cook for 30 to 40 minutes or until juices run clear when chicken is pierced.

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Pastéis de Nata( Egg Custard Tarts) Recipe

by Balam

Ingredients:Pastry:2 cups flour, plus more for rolling1 teaspoon salt2 tablespoons granulated sugar10 tablespoons (1 1/4 sticks/5 oz./141g) chilled unsalted butter, cut into 1/4-inch cubes5 to 7 tablespoons ice waterCustard:1 tablespoon cornstarch1 1/2 cup heavy cream1 cup granulated sugar6 egg yolksInstructions:Make The Pastry:In the bowl of a food processor fitted with a metal blade, pulse the flour, salt and sugar to combine. Add the butter and pulse until the flour resembles coarse, uneven cornmeal, about 10 (1-second) pulses.Drizzle 5 tablespoons of the ice water over mixture. Pulse several times to work the water into the flour. Add the remaining water, 1 tablespoon at a time, and continue pulsing until the mixture develops small curds. Turn the dough out onto a work surface, shape it into a disc and cover with plastic wrap. Refrigerate for at least 1 hour.On a lightly floured...

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Azulejos

by Bwana_Brown

Everywhere we went in Portugal, we saw examples of the beautiful painted ceramic tiles called 'azulejos'. They are a carry-over of the Moorish conquest period of about 1000 years ago and are used to decorate the interior and exterior of buildings as well as for outside displays. In this case, we were on top of Mt. Foia, the highest mountain in the Algarve at 902 meters (almost 3000 ft). The plaque gives information on the importance of Mt. Foia to ancient sailors, with its treeless green summit providing a very helpful navigational aid!

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The Cock of Barcelos

by Balam

At a Banquet given by a rich Landowner in Barcelos the silver was stolen and one of the guests was accused of the theft. He was tried by the court and found guilty.In spite of overwhelming evidence against him he still protested his innocence. The magistrate granted the man a final chance to prove his case. Seeing a Cock in a basket nearby he said "If i am innocent the cock will crow" The cock crowed and the prisoner was allowed to go free.The Cockerel has now become a symbol of Portugal

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Medronha

by Balam

It is an evergreen shrub or small tree of 1-5 metres with dark red fruit of 25 mmm diameter and which weigh between 4-8 grams. It is distributed mainly in the Eastern Mediterranean area, but also occurs as a survivor of the Ice Age in Southern Ireland. The mature fruit contains over 15% sugar and 0.66% malic acid, and because of its high sugar content, the fruit is used to make marmelade and is fermented to make wine which is also distilled to make a clear eau-de-vie. The fruit is also macerated in grappa/orujo to make a liqueur. 'Aguardente de Medronho' or simply 'Medronho' is a spirit unique to the Portuguese Algarve province, where it generally is a product of home distillation and is sold "unofficially". A Portuguese site says that it is produced by fermenting 5 parts of fruit with 1 part water for over 2 weeks and then distilling to a strength of 50%abv. See:...

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Portuguese Steak

by Balam

3 cloves of garlic2 bay leavesA large knob of butter with some olive oilA cup of white wine6 ozs of sirloin or rump steak2 slices of Parma ham or smoken bacon3 medium potatoesPut the crushed garlic into a flameproof terracotta dish together with butter, bay leaf, white wine and a splash of Port, boil.Slice potatoes and fry separately.Fry the steak together with the Parma ham in a separate frying pan.Put the steak into the terracotta dish with the sauce and add the fried potatoes round the edge.Sprinkle steak and potatoes with a little vinegar.Put the terracotta dish back on the stove and let it all heat through gently.You can add a good splash of white wine vinegar to the sauce to add piquancy. The meat juices can also be added and the whole lot reduced to a thicker consistency.A fried egg can be added on top of each steak just before serving.

Couvert

by Balam

When you go to eat at a restaurant most will bring you bread, butter, sardine pate, olives, small cheese etc. at the beginning of the meal without you ordering it. You will be charged separately per person for these, the price for these is at the beginning of the menu. If you don't want them just say no thank you or make a little no sign and they will take them away.

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Azulejos: Portuguese Ceramic Tiles

by Balam

Portuguese tiles, known as azulejos, adorn the inside and outside of almost every home in Portugal. Although introduced to Iberia by Moors, the fashion continued after they left. The Moors restricted themselves arabesque geometric patterns of triangles, squares, and diamonds, probably because many of them belonged to the Sunni brach of Islam which prohibited images of living things.Portuguese and Flemish artists began to produce tiles in Lisbon in the 16th Century. Blue and yellow were the favorite color combination and tiles depicted mostly floral patterns or religious scenes. The ever expanding Portuguese empire provided increasingly more exotic themes and colors.Towards the end of the 17th Century the fashion changed and blue tiles became popular. This was probably to to the craze for blue and white porcelain from China, that was being imported into Europe at this time. This...

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Cataplana Recipe (Clams and Pork)

by Balam

Ingredients650g loin of pork, cubed50g Portuguese chourico or salpicao sausage (You can use chorizo), chopped1kg fresh clams (cleaned)3 cloves of Garlic (finely chopped)1 Piri Piri (Chilli)1 onion, thinly sliced1 celery stick, diced1 green pepper cut into strips400g canned chopped tomatoes (Good quality)200ml dry white wine200ml Olive oil1 bunch of flat-leafed parsley, roughly choppedSea Salt and PepperMethod1. In a mortar combine the garlic, chilli flakes, sea salt to taste and half of the parsley and pound with the pestle until smooth.2. Stir in 100ml of olive oil to make a paste.3. In a bowl, toss the pork with the garlic paste and marinate for at least 2 hours in the refrigerator.4. Heat the remaining olive oil over a high heat in the cataplana or a large, lidded sauté pan.5. Once the oil is hot, add in the salpicao, onion, celery and green pepper. Season with salt and fry, stirring,...

Chicken Piri Piri

by Balam

You will find plenty of fancy restaurants in the Algarve offering Lobster or fillet steaks, but if you ask me what the finest meal on offer is, I'll immediately answer Frango (chicken) Piri Piri!The origin of this dish is more likely from Angola or Mozambique but is now adopted as being typical Portuguese. The secret behind this delicious meal lies in the use of very small chickens which cooks quickly and of course the spicy piri piri sauce.The standard dish per person is half a chicken, but can be ordered by the chicken rather than by portion, you might consider adding a portion if there is big eaters in your party! You can ask for Frango sem (without) Piri Piri if you're unsure whether it'll be to spicy and ask for the sauce on the side.

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Local traditions and culture in Algarve

Top 3 Hotels in Algarve

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Local Customs: Cities in Algarve
  1. Albufeira Local Customs
  2. Lagos Local Customs
  3. Faro Local Customs
  4. Alvor Local Customs
  5. Tavira Local Customs
  6. Portimão Local Customs
  7. Sagres Local Customs
  8. Carvoeiro Local Customs
  9. Silves Local Customs
  10. Olhão Local Customs
  11. Vila Real de Santo António Local Customs
  12. Olhos de Água Local Customs
  13. Alcoutim Local Customs
  14. Monchique Local Customs
  15. Praia de Odeceixe Local Customs
  16. Castro Marim Local Customs

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Questions and Answers

Maurizioago profile photo

Q:  Is it better I book my hotel in Albufeira or Lagos if I am going to visit Monchique; by public bus? How long would the journey... 

cubsur profile photo

A: Lagos would be much better, Portimão better still!. The buses to Monchique leave from Portimão, which is 20 minutes by fast bus or train from Lagos, 40 minutes by the... 

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