Dish finder in Porto

Bread layered with steak, ham and sausage, covered in melted cheese and drowned in a beer and tomato sauce, often with an egg and chips. Porto's own, and a lot of food.

Tripe stewed with white beans, chouriço and cumin. The dish that gave the people of Porto their nickname, tripeiros.

Slow-roasted pork leg in a soft roll, with or without a slice of serra cheese. The late-night order at the old snack bars.

Thin sausage and cheese in a crisp, pressed baguette with a spicy sauce, cut into pieces. A Porto snack-bar classic.

Flaked salt cod baked with potatoes, onion, olive oil, boiled egg and olives. A Porto recipe from the nineteenth century.

Charcoal-grilled on a slice of broa corn bread. On the night of São João, 23 June, the whole city grills them in the street.

Whatever came in that morning, grilled over charcoal on the street outside the restaurants of Rua Heróis de França. Priced by the kilo.

Soupy rice cooked with octopus, tomato and coriander, a northern favourite alongside the roasted octopus.

Pork chunks marinated in wine and garlic, fried in their own fat, with potatoes and sometimes blood sausage. Northern food at its heartiest.

Potato broth with shredded couve galega, finished with a slice of chouriço. It comes from the Minho, just north of here. Ask for it sem chouriço if you don't eat meat.

Bitter turnip tops sautéed in garlic and olive oil, the northern side dish, and a reliable meat-free plate in winter.

A dense, dark loaf of corn and rye from Avintes in Gaia, slow-baked and slightly sweet. Bought by weight at the markets.

An airy egg sponge, sometimes left soft and runny in the middle. The northern versions from Ovar and Margaride are the famous ones.

The national custard tart, as good here as in Lisbon. Eat it warm at the counter with a coffee, which Porto calls a cimbalino.