Oof — stuffed!

Today we made a return trip to Porto for a full-day tourist extravaganza. Having just now arrived at our lodgings (it’s nearly 23:00), I’m too tired to post all that I want to, so this will have to suffice:

Francesinha

The famous Francesinhas! Yes, we had them at Regaleira, and they were every bit as good as advertised. (Confidential to Paulo: “Healthy snack”? I think not!)

This is a toasted sandwich (you can see the crust of the bottom piece of bread through the hole in the melted cheese) with three layers of meat inside: sausage, a slice of ham, and a slice of either pork or beef steak. The whole sandwich is covered in cheese and popped into the broiler, then served sitting in a lake of special sauce, which apparently varies from one restaurant to the next. This one was slightly hot (as in, spicy hot), which made it go very well with a beer.

In the back you can see what looks like a plate of potato chips, but the only thing they had in common with store bought chips was the overall shape. They were hot and soft, made fresh from slices of potato, and were perfect for soaking up the sauce. Which is why we both had to order a second beer.

After the Francesinhas, the potato chips, and two beers each, we weaved our way out the door. That’s when I had the bright idea of climbing to the top of the Torre dos Clérigos. Amazingly, I survived. (Confidential to Syrin: Thanks for the tip about the water bottles in the Torre ticket office — I think that might just have saved my life.)

Photos from that climb, and from our even larger dinner, will have to come at a later date. Right now, even looking at these pictures of food is making me a little woozy.

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About Fletcher DeLancey

Socialist heathen and Mac-using author of the Chronicles of Alsea, who enjoys pondering science, politics, well-honed satire (though sarcastic humor can work, too) and all things geeky.
This entry was posted in food, Portugal, travel. Bookmark the permalink.

9 Responses to Oof — stuffed!

  1. Paulo says:

    ~drooling~
    You cruel blogger.

    • I thought about you so many times today. Always “poor Paulo”. (Great tips, though. Thank you.)

    • Extra explanation: the “poor Paulo” appeared each time we thought a image of food was going to be blogged.

      • Paulo says:

        Takes one expat to know another; and a Portuguese with the clear understanding of how impossible it is for our gastronomy to be exported or replicated elsewhere, to be able to recognize the potential for suffering that photos such as this are going to cause. Thank you for that 🙂
        (last time I was thus tortured was back in June during São João, when my family members on Facebook were posting photos upon photos of sardinhas assadas, saladas de pimento, batatas a murro…)

        I’m very happy you liked it.
        Next time.. Tripas à moda do Porto!

  2. João Brandão says:

    I prefer to have my french fries all gathered around the francesinha, soaking in the sauce. From my experience all francesinhas were spicy, some more than others, but never not spicy.

    New slogan por tourism in Portugal: Finding ways to kill ourselves through our mouths, faster than McDonalds!

    • oregon expat says:

      As I dug into that cholesterol-packed monstrosity, I thought to myself: “Americans would fall all over themselves to eat this at a fast food restaurant!” (And I must add that if one is going to kill oneself via diet, it would be far more satisfying to do it in Portugal than at McDonald’s or any other American fast food joint.)

  3. syrin says:

    Yey, I’m glad my little tip was useful. And I’m also glad you enjoyed yourself in Porto, it’s a lovely town!

  4. xenatuba says:

    That looks stunning. And I’d be stunned. And I’d eat that before setting foot in a McDonalds (been 3+ years now)…

    I understand “Poor Paulo”. After my two week visit, I spent several months trying to recreate some of our delightful discoveries. Not a complete success, although I did have some interesting dishes!

    • Paulo says:

      Ally, next time you come to Portland, drop me a line.
      We will bravely attempt to replicate my hometown’s gastronomical wonder, maybe with bread from Ken’s Artisan Bakery, sausages made with meat from the Pure Country Pork farm in Washington and Tillamook cheese (actually… not so sure about this last one). And… Canadian bacon?

      We gotta make it work!

      (the sauce is a big part of the “secret”, but leave it to me)

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