“Graffiti and street art have both often served to deepen the rift of misunderstanding between young and old, but there’s one art organization in Lisbon, Portugal that’s working to change that. LATA 65 works to destroy age stereotypes and turn senior citizens into street artists by providing them with spray paint cans, masks and gloves and finding them free spots in the city to tag up and paint!It all begins with workshops, where the students learn about the history of street art and get to create their own stencils. They then find run-down parts of the city to jazz up with colorful tags and stencil art.According to the organization’s Facebook, their goal is to connect older and younger generations through art, to help the elderly engage in new forms of contemporary art and, most importantly, to let them have fun. Looks like they’re doing a good job”- Bored Panda
Our Portuguese guides were kind enough to put together a trek guide for all of us. Their section on food was particularly comprehensive and because I like to share all things food/travel, I now present to you this list.
Ameijoes à bulhao pato – Served as an appetizer or snack and best enjoyed
with ice-cold beer. Clams are cooked until tender in olive oil, garlic, salt,
pepper and plenty of cilantro. Very important: you will need bread to dip
into the sauces, as I can guarantee you wouldn’t want a drop to be left on
Bacalhau à Brás (Lisbon Style) - Of the numerous ways to prepare salted cod
fish in Portugal, “Bras style” is one of the most popular. The shredded cod is
sauteed in a pan along with plenty of onions and straw fried potatoes. This
dish is finished with beaten eggs that cook as they join the pan, and topped
with parsley and black olives.
Other Bacalhau versions include Bacalhau à Gomes de Sá (Porto
Style) which is cooked in casserole with potatoes, eggs, olives, olive oil
and onion; or bolinhos de bacalhau (similar to a fried croquette) made with
shredded cod fish, potatoes, eggs and parsley and is cooked until golden
crispy on the outside but smooth and melty on the inside.
Açorda – This typical dish of the southern region of Alentejo is as good as it
gets when it comes to comfort food with a rustic touch. The basic recipe for
açorda would be made of mashed bread with olive oil, coriander, salt, eggs
and water but more complete versions might include cod fish or shrimps. It’s
not a soup and it’s not a stew, it’s something in between: the unique açorda!
Grilled fish carapau (mackerel) and sardinhas (sardines) are an absolute
must as they are in season this time of year while Grilled dourada (sea bass)
and robalo (hake) are the most popular white fishes
Cataplana – seafood made in a wok-like lidded copper vessel (typical from
Any Shellfish – go in a marisqueira and order shellfish to know why Portugal
is the Seafood Lover ́s Paradise: here you get high quality for a low price!
You can find shrimp (camarão), giant tiger prawns (camarão tigre)
and crayfish (langostim), different types of lobster (lavagnte ;
For mollusks, you have clams (ameijoas), mussels (mexilhão) and
oysters (ostras). Definitely, try the interesting looking gooseneck
barnacles that the Portuguese love called percebes.
If you are a crab lover, go for Navalheira and caranguejo which are the smallest varieties. Their larger counterpart are
the santola (larger spiny crab) and the sapateira are equally as tasty
Feijoada transmontana – Feijoada stands for bean stew, but you know it
wouldn’t be a Portuguese stew if you didn’t throw a variety of heavy meats
into the mix! All the funny parts of the pig end up here, as the dish was created
when people couldn’t afford to waste anything the human body could
Alheira de Mirandela – Yes looks like a sausage, but is so much more than
that! Meats stuffed into an alheira may include veal, chicken, duck and rabbit,
compacted together with bread. If you have “alheira de caça” it means that it
will only have game meat. This unusual sausage was created by the Jews in
Portugal when they were forced to convert to Christianity (to pretend they
were eating pork) No matter what religion you follow, eating a fried alheira,
with a fried egg and fries can make you feel an out-of-body experience!
Francesinha – wet-cured ham, linguiça, fresh sausage, steak stacked between
2 pieces of bread. The whole thing is covered with melted cheese, but it is with
the sauce that the magic of the francesinha really comes alive. Every
francesinha establishment has their own sauce, kept under lock and key like a
I plan to use this religiously if I find myself in Portugal again anytime in the distant future.