Street Food Festivals – Portugal 2015 (Part 1)

In Portugal, street food has become a thing. Actually, all around the world it has gone berzerk every way possible. It’s just another one of those things that goes gourmet after years of being in the dark. The same has happened to octopus here – it used to be cheap and a certain meal for whoever couldn’t afford to buy meat or better fish – and today it’s ridiculously expensive because, well, it just became popular. This is a problem with street food, it can be great, delicious, or a right disappointment if the money is not worth the while. I don’t think many are going to do the effort to have the best mouthwatering product, they might just be more interested in promoting their facebook page or getting tagged on instagram by a new client.

And yes people, I have had my coffee this morning, this opinative text is all about to make sense in the second half (which will be published later today). Bare with me.

So recently I had the opportunity to attend the World Food Tourism Summit in Estoril organized by APTECE, the National Chef’s Congress and during that week, the Street Food European Festival was also in the vicinities feeding hungry people. And waiting for me. What a bonus! Aha! I did have fun, took some cool photos, had a great glass of wine, a few snack items and enjoyed great company while talking about food. In every possible way.

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Legal Nomads – One of the cutest trucks throughout the event, aside from the cutest lemonade stand I saw on the last day, if I were to acquire a mobile food service item, this would be it. Specialty: crepes. Pretty good, or just to say, not bad. I’m a huge fan of pancakes, crepes so so, but I think I was just a bit disappointed with the filling, it didn’t blow my mind away. On the bright side, the inside kitchen of the truck is adorable – I would have it in my own house if I could!

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Waffelaria Tradicional – These guys showed up on Shark Tank PT version – I credit them for their high quality product. Liege waffles are hard to come by, actually I don’t think I have ever had the opportunity to eat a homemade, freshly pressed waffle, let alone a chewy Liege style with chunks of sugar (just like it should be, traditionally), from a tiny stand. I totally recommend, better than any crepe, any day.

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Maria Wurst – From what I have read about Maria Wurst, it is a fusion between two female geniuses – one portuguese, the other german. This is a match made in heaven, how can a sausage business not thrive with two sausage native speaking women?

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The two sausages my friend and I had. Simply delicious and oversized compared to the size of the bun (just the way it should be). Simple, with onion, sauerkraut (which was very good) and my smoked wiener was divine! I hope to see you guys more often!

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The Skinny Bagel – CUTEST VAN EVER! No, seriously, I love the stand, the color (great marketing tactic btw – orange is one of the star colors in attracting people’s attention), the menu. Unfortunetly, the day I decided to try one – no more burger bagel, which was the one I wanted to try.

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The Crabbshack – No more soft shell crab burgers when I went to their stand. British dudes, who were invited to the event, obviously they have a fish and chips sort of concept – with squid, no more crab and they had no way of finding more because it came all the way from the UK. Shame, but I did take a photo of whatever they had left to sell.

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The Copenhagen Coffee Lab – I don’t know why I came here, honestly, after living in Portugal for so many years, I kind of poo poo any coffee that isn’t PT style. Or Kope Luwak! (good stuff)

I suppose I just wanted to know what the whole fuss was about, and was feeling in need of a caffeine boost before I went to work. Not bad, but, just a simple overpriced laté. Plus, the lady was in some sort of intense co<sçdfjknversation with some random fellow, while I stood there waiting at least 5 minutes before she acknowledged my existence and asked me what I wanted. Anyway, cute heart. And cute stand!

This is the end of part one hungry people, later on I will gather the remaining photos of day two, plus a few special extras I caught on camera at the congresses.

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Portugal and it’s Food – Post Foodie Congress Thoughts

After two days full of experiences at the first national congress about food and tourism, organized by APTECE in Figueira da Foz, I am shocked, to say the least.

First of all, I just might of found my calling (yet another one), besides wanting to show the world everything about Portugal and it’s cultural richness. I am never going to give up on enhancing Algarve’s potential as a foodie paradise. With a limited size, Portugal and it’s humans should, by now, be a complete encyclopedia about everything tuga related. I was surprised, well maybe not that surprised, at what most know (or don’t) and share about the south. Yes, we are a seasonal region, why of course we get flooded with tourists in August, but – we have so much more going on besides that. All of the food festivals, always an excuse to go eat a typical cataplana; the beaches and the grotto trips in a random fisherman’s boats; some outstanding unknown and undervalued wines; some of the best recipes with almonds; the fig trees growing in every corner, even in the middle of the city; our oranges that are to die for; carob’s growing potential and superb sweet flavor; the mountainside like Monchique and it’s typical grilled chicken; Espinhaço de Cão‘s great chouriço; potentially the best honey you will ever taste can be found in every saturday morning market (artisanal production); that tasty Folar de Olhão with it’s cinnamon twirlly goodness. Oh, and the tuna! So much to say about the tuna. Our muxama (salted tuna belly and dried for 12 days) is unique and it is only produced in Vila Real de Santo António.

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This is arbutus berry. We make a strong liquor with it called Medronho, the same name of the fruit in portuguese. I have also been experimenting with it’s version of jam.

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Here is carob I picked from my tree. Some people will still break a pod in half and chew it, because of it’s sweet flavor.

The downside to the Algarve, and maybe a bit all over Portugal is, some people don’t care. I might just sugar coat it a bit by saying that, they should care more. Also, the competition between regions is beyond ridiculous, and extremely unnecessary. You might have the best cheese, but I certainly make the best marmelada! It’s just that sort of thing a proud regional portuguese has to deal with – that is when he/she is a cultural interacting type of person.

Cooperation is important, and getting people to realize how amazing cultural heritage is can become a challenge, specially when lack of communication between small producers, tourists, travel agents, hotels and the outside world is an everlasting problem. We forget that we are a community, that we are able to help each other and build something new, something big, and still enhance a thousand years of historical quirks that make us who we are today.

Going down south once again, and mass tourism aside, we are authentic. We have good resources, lovely beaches, fields rich with agriculture, seasonal markets, fresh fish everywhere. People, we have Food! Whoever hasn’t tried some of the typical regional cuisine, should travel to the Algarve just to do so. Obviously we will have pizzerias, hamburgers, barbecued meat and french fries, to content the not so foodie travelers, and all their kids (man do they eat poorly nowadays).

Basically, if you are reading this at the moment from a foreign country, right down on your bucket list to pay Portugal a visit, and if ever in the Algarve don’t hesitate to contact me for the authentic southern portuguese foodie experience. Mark my words people, readers, bloggers, I am going to change the way the Algarve is perceived by outsiders, and do so much more besides some good weather on a beach for the regular sunbathing tourists.

I have been away for the past weeks, busy visiting family in the US, trying to find and sort out a job, involved in an amazing project (spoilers await) and working on a few posts I so dearly want to share with you. I shall write again very soon, with a yummy recipe with lots of portuguese influence.

Ta ta for now people, keep on rocking in the kitchen xox