A normal human being. They seem hard to come by nowadays, especially UA-camrs. While I do understand the whole "talking loudly to show enthusiasm" shtick, I really appreciate him being courteous around his peers wherever he goes. Shows a lot of character.
im from Porto, and its a real pleasure to have you, an youtuber that i respect so much, in my hometown. You re more than welcome everytime. Also, nazare is one of my fav places in the country! Hope u come back Guga, big hugs.
Porto - excellent food - cheap - but otherwise - if a place where 20% of the houses don't even have a hole in the wall - since there is not that much of a wall left - Porto is the place for you
Glad you enjoyed my country Guga! Just one thing, those pasteis de bacalhau are not the traditional ones. Those are a modernization of the classic. And of course, the best pasteis de bacalhau are the ones made by a Portuguese grandma or mother :D
Reviews are also often a kinda poor way of telling of whether you like something or not. There's no shortage of 4-5 star review places that have no shortage of subpar food or aren't all that consistent.
Guga, next time you come to Portugal, I'd love to take you to some of the best places! This is a necessary video, specially for us "Food content creators in Portugal" as it perfectly represents the typical food experience for a tourist, even if it tries to be well informed using mainstream websites/reviews. It's amazing that you loved the food, but, at the same time, and of course, in my opinion and experience, I was a bit sad you didn't try even better versions of the dishes. The one in Nazaré, the chouriça w/brie and trendy "pastéis de bacalhau" broke my heart ahah It's presumptuous to assume that I, or other individuals, know better. But I really wish everyone could have the best food experience in Portugal, portuguese people included.
Guga is from the USA, TEXAS at that. Cut him some slack lol. Bro of course will stick to toursitic things because Americans don't quite understand how many tourist traps are waiting for them
What about the chourica broke your heart? I don’t know much about PT food yet and never even heard about this before but it looked pretty good to me at least and I would consider myself a well educated foodie haha
Guga, when you return to Portugal, or someone who is reading my comment, believe this guy, in my opinion he will take you to places that few know, even Portuguese people, Forget Google, get in touch with this guy who happens to be my fellow countryman, but believe me I don't know him personally, but from what I know about Portuguese cuisine and after following this guy's channel, I believe he is the nicest, simplest person, but also one of the most knowledgeable about true and typical food. From north to south and without stardom if you watched the entire video and felt like it, then...get in touch with this guy. Three days with him is equivalent to three extra kilos per day!!!👌😋
Hi Guga! I’m from Portugal, and it was so good to see your video! Just 2 notes: Pastéis de Belém are different from Pastéis de Nata- they are called pastéis de nata because pastéis de Belém are registered and the recipe is secret ; second, traditional pastéis de bacalhau don’t come with any type of filling - those one are controversial- tourists love them, portuguese people not that much 😅 Thanks for the visit 😊
I was going to comment that! The place that Guga went is not good! I already tried them and yeah they are not good. If it has a filling is not a pastel de bacalhau 😁😂
Guga, I'm so happy you got to visit our little country. Believe me, you practically had the best dishes we have to offer, and you had them the right way. Glad you had a good time.
You can see brother Guga really enjoys food... You cannot pick a bad food for him. Every dish is special for something, and he enjoys it for what it is. Even after having a 3 course dinner, watching the video after it - I got super hungry - of the taste, of the beautiful appearance of the dishes - Guga you are a freaking MASTER. Thanks for a beautiful video.
The lady in the back around the 8 minute mark reminded me of my Tia, she sounded very similar to her. I have a hard time understanding Portuguese (I'm only half and wasn't taught it growing up) so I never knew what she was saying to me, but god I miss her. Thanks for the good memories Guga, I've never been to Portugal but from listening to family talk about the home country it just always sounded amazing. So another thank you for exploring the country so we could see it since a lot of people don't want to go to Portugal.
Hey Guga, Portuguese guy here. 1st the grilled "sausage" is chouriço (not chorizo, it's very different from the spanish or italian ones) also. 2nd the francesinha sauce does take alot of ingredients to make and most recipes dont even include tomato sauce and beer. 3rd The typical "Frango assado" is not "no espeto" that is a diferent way to cook it and not usual in in portugal. 4th Pastel de Bacalhau with cheese is another tourist trap with no sense, we dont eat it with cheese typically. 5th You ordered "arroz de polvo" not "arroz de marisco" which are two different things (arroz de marisco is EVEN better. Last but not least, Obrigado pela visita!
you forgot about the Pasteis de belem and Pasteis de nata, they are both totally different and that Brasão is not the best place to eat a Francesinha in porto, you have multiple places with better sauce
Prego is called like that because on the bar that the recipe was invented the owned used to use a hammer to tender the meet, it made the sound of hammering a nail on the wall. And that when people knew that there was a "prego" leaving the kitchten :D
If this whole video is in Portugal, you should have put that in the title. The idea of a Brazilian person eating in Portugal is more interesting than just wandering around Europe. So imagine my pleasant surprise when I was gonna watch this anyway.
Guga, we (the family) always giggle and smile a lot whenever we watch your video, the top reason why we follow you is that you seem like a down to earth, chill and brutally honest. Great content too ofcourse, but your vibe is the winner 🏅 of all. Thanks a lot 🙏🏾
Btw the last one is the Majestic cafe. It's more like a tourist attraction something like a monument. That is the most expensive cafe in Porto and probably in Portugal. It's just for "rich people" but you can go there if you want to see it's beauty. Also great video Guga and enjoyed to see that you liked our beautiful country and to see that even the food was enjoyed it's amazing. Huge hugs. But I gotta agree with you. O Brasil faz as coxinhas de frango muito melhor.
Guga, a bit touristic but a good introduction for Portuguese food. Next time in Lisbon take the boat and go to Trafaria to eat in local fisherman restaurants (best seafood) and then go to Alentejo where you can find the best meat of the country - black Iberian pig is something you must try (especially roasted).
As someone who visited Portugal many times as a child with my family, sardines were one of the things we'd always look forwarded to. Watching them being cooked on the BBQ was part of the experience and it still baffles me the quantity of salt and lemon used without either overpowering the fish. Love the country, it's people and the food. Oh and a drink of Ginja/Ginjinha is a must especially on a morning before a busy day 😀
The name prego (nail) came from our own regional slang. It was usually cooked using less noble cuts and as such, tougher meat, so you'd have to hammer it to tenderize it - you hammer a nail (prego).
I was so happy you started in my district in Nazaré. i love that place so much. Thank you Guga. Obrigado! I'm so hungry now, and that francesinha, omg!!!
Glad you enjoyed our gastronomy and had a good time! Thanks for visiting! Just want to point out that those abominations they call pasteis de bacalhau are definitely not traditional. That is a tourist trap.Traditional ones have no filling. Another thing: the right way to eat sardines is to fillet them on top of a slice of bread, so that the sauce soaks the bread. Then you eat the bread. You miss the bread, you miss the best part of sardines :)
i'm portuguese and i love your video and i just subscribed ur channel,im so happy you liked the food of my country ,you made the right choices on your visit!
So proud of my country when it comes to food and natural beauty! Its funny to see adults trying things we always had in our tables since we were little kids!
Hey Guga, love your traveling! Is amazing how you enjoy our european food! I know you love meat, therefore I also recommend you to come to the german speaking countries. Switzerland will be a treat. Southern germany has an intereting meat culture too and I'd bet you'd LOVE vienna! Enjoy!
Don't forget that our charcoal is probably diferent. It's a little detail that makes a ton of diference. We don't use rock coal, just burned wood thats kept as embers and every corner shop sells 10kg bags of them.
Portugal is magical. Going for my 10th time in a couple weeks. My wife’s whole family is there and it’s now home away from home. Sad I’ll miss the village festas this year but it’s always a wonderful time
Hi Guga. Happy that you liked visiting Portugal! About Prego, that's not exactly a traditional prego. Usually it's a really really thin cut of meat that's quickly cooked and served with sunny side egg, fries and rice with a simple sauce made sometimes with white wine or beer and margarine or butter and with lots of garlic. It's way more tender because of the thickness. Also we call it Prego, because to make the meat thin, not only we cut it thin but after we hammer it to become extremely thin
Dang, Guga, you missed one of the best things to eat in Porto: bifanas! There's a diner-style place ran by an old pops that has the best bifanas in Porto and they're dirt cheap too, like 3.5 euros/piece. The place is called "Sol e Sombra". I ate 5 in a sitting once, then came back 1 hour later and ate 3 more 😂
@@rosacruz7258 nope, I've tried a few places but not Conga - I heard they're highly rated though. I really liked the Sol e Sombra ones also because it's a little hole in the wall owned by a mom&pop and it's mostly for the locals, it's not an advertised place. I always try to go for the places where the locals eat and not for tourist traps. That being said, the bifanas are quite spicy at Sol e Sombra as well :D
Brings back memories from my first visit to Portugal. We went to Lisbon for an EMEA meeting and in the evening had a cooking class where I got to prepare the Bifana. I was doubting if they new what they ask me to do after I put in the wine and the beer. They later explained that the places basically just let this simmer for the whole day and put in the meat when ordered. Then I understood why we used 2l of beer, the wine and so on.
As a portuguese from Porto its so cool to see you enjoying portuguese food and advertising it for the whole world 😁 cone back soon you have a lot to try yet 😂
18:32 I second that. Had my first ones at my first trip to Lisbon. Hands down the best dessert in the world alongside Macarons. Eclairs, Cannoli, Tiramisu, Tartes, lava cakes and everything is great but Pastel de Nata stole my heart and are so easy to make. „The world needs Nata“
A little confused about the piri piri sauce. When you used it, it looked more like an oil. But when I search UA-cam for recipes, it is not an oil, but a real sauce. Is there another name for the oil version? Would love to know.
Portuguese here, for us it's mostly an oil-infusion, pretty much just chili oil (with piri piri peppers). On char-grill restaurants & take-aways they ask if you want your chicken, ribs, etc with a non-spicy zesty oil or piri piri oil. And on other tradicional places you have olive oil, vinegar and piri piri oil flaks on the table to use as you wish. I've also noticed that outside of Portugal, especially with chain restaurants like Nando's (not available here) they use a thick sauce instead.
Almost all the Italian food he tried looked as mid as it gets. However no one is surprised with as much as Italians hype their cuisine. They are just sensitive because they eat bopity poopy
Our rice is a national variety called carolino rice. We use it for recipes like the one shown on here and to make a rice porridge sweet called arroz doce.
went to lisbon for the first time last year. portugal is awesome. things are affordable, people are friendly, and the food is great. side note. we were with a group so we were all do the tuk tuk tour. those guys are super friendly. we mentioned we wanted to try pasteis de belem. The guy literally went off script, drove us there, hopped out got some money from us, went into the store while we grabbed some coffee. 5 minutes later we were back on the tuk tuk with coffee and pastry in hand. Great experience.
Guga if you ever come back to Europe, please consider visiting Poland. It has wonderful cuisine (like pierogi, bigos, barszcz, żur, pasztet, kapusta kiszona, kotlet schabowy, a lot of meats and soups and much much more). And we also know how to cook any type of food there is, you just need to find a proper place and you’ll get a great steak, kebab, sushi, ramen, pizza, pad thai or anything you’ll think of. Kisses from Poland 🇵🇱
I'm not Polish and I completely agree. I'm originally from Chile, but I've been living in Germany since 2014 and Poland is one of my favorite countries to visit, partially because of the delicious food (so underrated!). Żurek is hands-down the best soup I've ever had, when you find a place that makes it well. Poland also has an amazing variety of ciders and meads, and even the candy is delicious! Krówki is a must-try (the salted caramel one from Wawel is my absolute favorite,10 out of 10!).
Sardines can be surprisingly good, in Greece (at least in places near the sea which have good access to fresh seafood) you can find them either grilled or deep fried in every restaurant, they're both good, but of course I prefer the deep fried one. I like canned sardines, but fresh ones are a whole different thing. So I agree with Guga. If your opinion on sardines is entirely based on canned sardines, you owe it to yourself to try fresh sardines if you come across them at a restaurant in a place that is known for seafood. You will be surprised.
Thanks for the tour ... "you're killing me Smalls" x10 !!! As a native Texan that spent over a decade in Lisboa/Alverca, I can easily taste/smell Portugal in every bite you took. Sure miss my "Steak on a Rock" and "Creamed Spinach" dishes ... not something I get here in the Cote d'Azur sadly.
What you need to do is go to the Ritz Hotel, and get the wellington. Have tea, and get one of those bucket list experiences most people only dream of. It's survived both world wars. Might as well in case it's lost in the 3rd.
Hello Guga I like your videos so much Here is a special trick when you want to grill your fish. It sound strange but please try it. Salt your fish, use some lemon and pepper, fill it with parsley and Sheep cheese and at the skin put enough Mayonnaise. The cheese inside your fish will not get dry and give the fish flavor and the Mayonnaise on the skin give your fish a nice brown color and a very good grispyness. You will not taste the Mayonnaise at all
Who can watch this video ,and not get hungry? Was that a risotto with sea muscles? If l show this video tommy Italian father (born in Roma) he will have to put Porto in Portugal on his bucket list. I think l have to start saving for round trip tickets before he gets too old to walk. Portugal food looks Sooooo satisfying.👍👍
@@paulocorreia7942 Querido tuga, primeiro, vamos parar com o complexo de perseguição, não ataquei teu país ou o diminuí, emigrei do Brasil para cá justamente por considerá-lo melhor do que o meu em aspectos que eu considero importantes. Segundo, o que o amigo comentou nesse timestamp do vídeo é a bunda no fundo do vídeo, não os pastéis de nata, e tendo morado nos dois países, digo que é muito mais comum uma dessas estar em uma brasileira do que em uma portuguesa.
Just had that Francesinha last week at the same location. UNBELIEVABLE! It certainly lived up to the hype! Can't wait to try to replicate it! BTW I would personally describe the sauce as a blend between tomato soup and brown gravy. Totally delicious!
Portugal is something special. Been there twice and I have never been to a more beautiful place with such good food. seeing the pasteis de nata is killing me.
Guga! Been checking your videos for quite a while and was surprised and excited to see you came to visit Portugal, my home base! Most of the stuff in your video is totally legit, although as others have also said, those pasteis de bacalhau you ate are a tourist trap, the real ones are not like that. Also worth trying "pataniscas de bacalhau", which is similar and truthful to Portuguese cuisine 🙂
Não fazia ideia que eras brasileiro Guga! Mas quanto à francesinha.... Devias ter vindo a Braga comer uma! Completamente diferente da do Porto... O molho do Porto fica mesmo muito atrás do molho de Braga! Ahhhhh... e esse pastel de bacalhau é tourist trap!! O pastel de bacalhau português verdadeiro é muito melhor... Esse que comeste é lixo!
I also love me some arroz de marisco! Glad you like it too Guga... Easily one of my favorite dishes in the whole world! Everything with wet rice tastes better... Next time, try Arroz de Cabidela
Glad you enjoyed your time here 🙌🏻🙌🏻 the pastel de bacalhau did not seem to me to be traditional style which takes codfish, potato, parsley and maybe a few more ingredients, you might have liked that one more 😉 come back anytime 😉 and definitely come check Alentejo and Algarve, we got some cool stuff for you to try
4:06 octopus does not get better if cooked long xD Actually you have to time it perfectly at around 30 to 60 minutes depending on the way of cooking, type/thickness of octopus etc. etc. If its overcooked or undercooked it becomes like rubber :D
Guga, I love your videos... You say that you're going to run away from the "tourist traps", but then, you eat a codfish cake in a typical tourist trap place (CASA PORTUGUESA DO PASTEL DE CACALHAU). The codfish cake is much smaller, and never, ever, has "queijo da Serra" inside. "The best pasteis de bacalhau are the ones made by a Portuguese grandma or mother " Best regards. You are the best...
Usually the "Pastel de Bacalhau" doesn't have any filling. The one you tried is a frankenstein and not the best one. You can get very good ones at "Martinho da Arcada" in Lisbon.
I really like Guga when he is publicly recording. Very respectful and soft the way he speaks. Others might nudge that direction.
A normal human being. They seem hard to come by nowadays, especially UA-camrs. While I do understand the whole "talking loudly to show enthusiasm" shtick, I really appreciate him being courteous around his peers wherever he goes. Shows a lot of character.
im from Porto, and its a real pleasure to have you, an youtuber that i respect so much, in my hometown. You re more than welcome everytime. Also, nazare is one of my fav places in the country! Hope u come back Guga, big hugs.
Suiiiiii
Ele fala português amigo
in portugal now, great stuff cant wait to eat !
letss gooooo alguem pt e o guga esteve aquii
Porto - excellent food - cheap - but otherwise - if a place where 20% of the houses don't even have a hole in the wall - since there is not that much of a wall left - Porto is the place for you
Glad you enjoyed my country Guga!
Just one thing, those pasteis de bacalhau are not the traditional ones. Those are a modernization of the classic.
And of course, the best pasteis de bacalhau are the ones made by a Portuguese grandma or mother :D
best sardines and piri piri chickn in the world !
Muito verdade😂
Reviews are also often a kinda poor way of telling of whether you like something or not. There's no shortage of 4-5 star review places that have no shortage of subpar food or aren't all that consistent.
yep pastéis or bolinhos de bacalhau don't have the cheese... it's too weird to mix in 2 strong flavours like bacalhau and queijo da serra....
@@linogalveias yep, it's taking two good things and make something way worse out of them, just for the novelty.
Guga, next time you come to Portugal, I'd love to take you to some of the best places!
This is a necessary video, specially for us "Food content creators in Portugal" as it perfectly represents the typical food experience for a tourist, even if it tries to be well informed using mainstream websites/reviews.
It's amazing that you loved the food, but, at the same time, and of course, in my opinion and experience, I was a bit sad you didn't try even better versions of the dishes. The one in Nazaré, the chouriça w/brie and trendy "pastéis de bacalhau" broke my heart ahah
It's presumptuous to assume that I, or other individuals, know better. But I really wish everyone could have the best food experience in Portugal, portuguese people included.
Gastropiço ft Guga - best random collab ever!!
Guga, this guy is your best choice to discover the best Portuguese hidden plates.
Guga is from the USA, TEXAS at that. Cut him some slack lol. Bro of course will stick to toursitic things because Americans don't quite understand how many tourist traps are waiting for them
What about the chourica broke your heart? I don’t know much about PT food yet and never even heard about this before but it looked pretty good to me at least and I would consider myself a well educated foodie haha
Guga, when you return to Portugal, or someone who is reading my comment, believe this guy, in my opinion he will take you to places that few know, even Portuguese people, Forget Google, get in touch with this guy who happens to be my fellow countryman, but believe me I don't know him personally, but from what I know about Portuguese cuisine and after following this guy's channel, I believe he is the nicest, simplest person, but also one of the most knowledgeable about true and typical food. From north to south and without stardom if you watched the entire video and felt like it, then...get in touch with this guy. Three days with him is equivalent to three extra kilos per day!!!👌😋
19:29 "That's very dangerous" - perfectly timed back ground shot 😂
Guga's editing team reuses that shot over and over lol
“I can eat a thousand of those everybody.” 😂
that was ginormous ngl
Even at 20:27 nice blue shorts in the background 🤣
my dude! I seen it and had to see if someone else commented on it. I didn't even hear what Guga was saying
Hi Guga! I’m from Portugal, and it was so good to see your video!
Just 2 notes: Pastéis de Belém are different from Pastéis de Nata- they are called pastéis de nata because pastéis de Belém are registered and the recipe is secret ; second, traditional pastéis de bacalhau don’t come with any type of filling - those one are controversial- tourists love them, portuguese people not that much 😅
Thanks for the visit 😊
ele e brasileiro, comenta em portugues que ele te responde
@@nomadluiz ele não responde ninguém, no máximo vê o comentário
@bernardoxavier4883 ele já me respondeu várias vezes
@@nomadluiz tu tens literalmente 5 comentários neste canal, 3 deles são neste vídeo
@bernardoxavier4883 MDS seu burroooooo kkkkk ele tem o Guga foods
Pastel De Bacalhau with cheese are a tourist thing. We eat them without and no fillings.
I was going to comment that! The place that Guga went is not good! I already tried them and yeah they are not good. If it has a filling is not a pastel de bacalhau 😁😂
@@joaoalves7656 the only good thing about that place is the abafadinho ngl
Those are just tourist traps, trying to seem more high end, but just pissing on a true and tried traditional product.
So much of this is touristy things.
correct
Guga, I'm so happy you got to visit our little country. Believe me, you practically had the best dishes we have to offer, and you had them the right way. Glad you had a good time.
OMG Portugal just keeps on giving, never expected my country's restaurants to be reviewed by Guga!
calm down, bro, it's not like he's a celebrity
He comes from Brazil, so it's the natural choice for a vacation in Europe.
I have visited Portugal like 5 years ago, and I have left speechless. The people, the scenery and the food are amazing.
Assim que descobri que você é um Brasileiro / Americano, passei a gostar mais ainda dos seus vídeos! Parabéns!!
Portugal is beautiful, and it was pretty awesome to hear Guga speaking Portuguese (love the Brazilian accent).
"pasteu" instead of "pastel" sounds terrible!
@@AB-xh4nk vc n sabe de nada tuga
You can see brother Guga really enjoys food... You cannot pick a bad food for him. Every dish is special for something, and he enjoys it for what it is. Even after having a 3 course dinner, watching the video after it - I got super hungry - of the taste, of the beautiful appearance of the dishes - Guga you are a freaking MASTER.
Thanks for a beautiful video.
19:43 minute mark in the background. Wow!❤
That's worth the visit alone.
And it was replayed 4 times😂
Somehow I was sure someone would bring that moment up
europe summer my friend, europe summer
You beat me to it 🤌
Hi Guga
I am from Portugal and i love all of the foods you tried and i am very grateful of having you in my country
I came for the food and Guga's commentary but I stayed for the cake 19:42
10 out of 10, highly recommend!
I knew i wasn't alone.. we, men of culture, right?! 😉😎
Checked comments right away after that frame
This codfish pastry with cheese is a tourist trap. The Portuguese don't eat it with fillings; as a rule, it is served without any fillings.
The lady in the back around the 8 minute mark reminded me of my Tia, she sounded very similar to her. I have a hard time understanding Portuguese (I'm only half and wasn't taught it growing up) so I never knew what she was saying to me, but god I miss her. Thanks for the good memories Guga, I've never been to Portugal but from listening to family talk about the home country it just always sounded amazing. So another thank you for exploring the country so we could see it since a lot of people don't want to go to Portugal.
Hey Guga, Portuguese guy here. 1st the grilled "sausage" is chouriço (not chorizo, it's very different from the spanish or italian ones) also. 2nd the francesinha sauce does take alot of ingredients to make and most recipes dont even include tomato sauce and beer. 3rd The typical "Frango assado" is not "no espeto" that is a diferent way to cook it and not usual in in portugal. 4th Pastel de Bacalhau with cheese is another tourist trap with no sense, we dont eat it with cheese typically. 5th You ordered "arroz de polvo" not "arroz de marisco" which are two different things (arroz de marisco is EVEN better. Last but not least, Obrigado pela visita!
It's impresive how he didn't do any research on this video. A simple google review would correct all those mistakes, but he didn't even bother!
you forgot about the Pasteis de belem and Pasteis de nata, they are both totally different and that Brasão is not the best place to eat a Francesinha in porto, you have multiple places with better sauce
@@joaovaleyt Francesinha cafe is the best as ive been told.
@@joaovaleytit's the same , another tourist trap😂
Ele é brasileiro, ele fala português. Ele é de Uberlandia - MG
As a portuguese following you for quite a while, this is amazing to see! ❤❤
Bem vindo a Portugal, Guga!!! 🇵🇹
It's so cool hearing Guga speak Portuguese.
its brazilian portuguese tho
What's the difference? Just the accent? Is it like Scottish English for example?
@@hydywirralterrier
The accent is very different but many words don't have the same meaning, in general you can talk without much problem
@@JonathasJunior A bit like the Spanish in South America versus that spoken in Spain. Same but different.
The difference between brasilian and portuguese is that one sounds spanish(BR) and the other slavic(russian/etc), they are not at all similar.
22:24 lol! The establishment worker at the back.
Finalmente te ouvi falando um pouco de português hahahahah. Fanzaço seu direto do Brasil, xará. Forte abraço!
vê o vídeo dele no canal só vide
Guga, I did not know you are Brazilian. Great to know. Congrats for your channel. I'm a big fan. Um grande abraço!
Prego is called like that because on the bar that the recipe was invented the owned used to use a hammer to tender the meet, it made the sound of hammering a nail on the wall. And that when people knew that there was a "prego" leaving the kitchten :D
Obrigado Pedro, I was about to comment the same
(Prego no pão is better than on plate imo)
Yes, and it is delicious when eat with Bread, a little mostard and if the meet is tendrerloin, even better
If this whole video is in Portugal, you should have put that in the title. The idea of a Brazilian person eating in Portugal is more interesting than just wandering around Europe. So imagine my pleasant surprise when I was gonna watch this anyway.
It was nice to see Guga in Portugal. If you ever come back for more pastel de nata, you have to try Arroz de Cabidela, Chanfana and Leitão à Bairrada!
Chanfana e Leitão ❤
Arroz de cabidela ninguém merece.
@@AB-xh4nk mesmo
Cataplana in the Algarve
Maranho da Beira Baixa.
Portuguese cuisine is definitely one of the best and most underrated in the world. Deserves way more recognition, so thank you for this video
I follow guga content for so long and it's crazy for me seeing him now enjojing our beautiful gastronomy! Portugal is a must!
OBRIGADO GUGA 💚💛❤️
Guga, we (the family) always giggle and smile a lot whenever we watch your video, the top reason why we follow you is that you seem like a down to earth, chill and brutally honest. Great content too ofcourse, but your vibe is the winner 🏅 of all. Thanks a lot 🙏🏾
Btw the last one is the Majestic cafe. It's more like a tourist attraction something like a monument. That is the most expensive cafe in Porto and probably in Portugal. It's just for "rich people" but you can go there if you want to see it's beauty. Also great video Guga and enjoyed to see that you liked our beautiful country and to see that even the food was enjoyed it's amazing. Huge hugs. But I gotta agree with you. O Brasil faz as coxinhas de frango muito melhor.
Great editing and food reviewer,I love that scenery,great job
Guga, a bit touristic but a good introduction for Portuguese food. Next time in Lisbon take the boat and go to Trafaria to eat in local fisherman restaurants (best seafood) and then go to Alentejo where you can find the best meat of the country - black Iberian pig is something you must try (especially roasted).
Oh my god ! I'm a Brazilian living abroad and I salivated the entire video, especially when you showed the coxinha! I miss coxinha so much
Você sabia que o Guga é brasileiro?? Descobri hoje ksksk
As someone who visited Portugal many times as a child with my family, sardines were one of the things we'd always look forwarded to. Watching them being cooked on the BBQ was part of the experience and it still baffles me the quantity of salt and lemon used without either overpowering the fish. Love the country, it's people and the food.
Oh and a drink of Ginja/Ginjinha is a must especially on a morning before a busy day 😀
The name prego (nail) came from our own regional slang. It was usually cooked using less noble cuts and as such, tougher meat, so you'd have to hammer it to tenderize it - you hammer a nail (prego).
I was so happy you started in my district in Nazaré. i love that place so much. Thank you Guga. Obrigado! I'm so hungry now, and that francesinha, omg!!!
Glad you enjoyed our gastronomy and had a good time! Thanks for visiting!
Just want to point out that those abominations they call pasteis de bacalhau are definitely not traditional. That is a tourist trap.Traditional ones have no filling.
Another thing: the right way to eat sardines is to fillet them on top of a slice of bread, so that the sauce soaks the bread. Then you eat the bread. You miss the bread, you miss the best part of sardines :)
i'm portuguese and i love your video and i just subscribed ur channel,im so happy you liked the food of my country ,you made the right choices on your visit!
So proud of my country when it comes to food and natural beauty! Its funny to see adults trying things we always had in our tables since we were little kids!
Hey Guga,
love your traveling! Is amazing how you enjoy our european food!
I know you love meat, therefore I also recommend you to come to the german speaking countries. Switzerland will be a treat. Southern germany has an intereting meat culture too and I'd bet you'd LOVE vienna! Enjoy!
Sotaque mineiro do Guga é MUITO bom
Don't forget that our charcoal is probably diferent. It's a little detail that makes a ton of diference. We don't use rock coal, just burned wood thats kept as embers and every corner shop sells 10kg bags of them.
Portugal is magical. Going for my 10th time in a couple weeks. My wife’s whole family is there and it’s now home away from home. Sad I’ll miss the village festas this year but it’s always a wonderful time
Glad you liked my country
Btw were you from?
Hi Guga. Happy that you liked visiting Portugal!
About Prego, that's not exactly a traditional prego. Usually it's a really really thin cut of meat that's quickly cooked and served with sunny side egg, fries and rice with a simple sauce made sometimes with white wine or beer and margarine or butter and with lots of garlic. It's way more tender because of the thickness. Also we call it Prego, because to make the meat thin, not only we cut it thin but after we hammer it to become extremely thin
How to go on vacation and write it off on your taxes xd
Doesn't work that's way
@@itsme3217it definitely does
@@itsme3217 yes it does
Any expense related to the content they create is Able to be claimed as a tax write off.
@@matthuckleberry5238 did check the law and ask an accountant or you just talking
Loved Pedro dos Frangos restaurant when we were in Portugal several years ago. Such a great dining experience, no frills, just pure taste.
Asking Guga for South East Asia Tour!
I already love that u exactly show the receipt and point out how it is alright and not bad etc...
became a fan from ur dry aged videos :P
Dang, Guga, you missed one of the best things to eat in Porto: bifanas! There's a diner-style place ran by an old pops that has the best bifanas in Porto and they're dirt cheap too, like 3.5 euros/piece. The place is called "Sol e Sombra". I ate 5 in a sitting once, then came back 1 hour later and ate 3 more 😂
Have you tried the ones in Conga? Not for the faint of heart (but I do like them hot)
@@rosacruz7258 nope, I've tried a few places but not Conga - I heard they're highly rated though. I really liked the Sol e Sombra ones also because it's a little hole in the wall owned by a mom&pop and it's mostly for the locals, it's not an advertised place. I always try to go for the places where the locals eat and not for tourist traps. That being said, the bifanas are quite spicy at Sol e Sombra as well :D
Brings back memories from my first visit to Portugal. We went to Lisbon for an EMEA meeting and in the evening had a cooking class where I got to prepare the Bifana. I was doubting if they new what they ask me to do after I put in the wine and the beer. They later explained that the places basically just let this simmer for the whole day and put in the meat when ordered. Then I understood why we used 2l of beer, the wine and so on.
As a portuguese from Porto its so cool to see you enjoying portuguese food and advertising it for the whole world 😁 cone back soon you have a lot to try yet 😂
19:30 - Very Dangerous, I could eat a thousand of those.... *Perfect timing! Lol!*
18:32 I second that. Had my first ones at my first trip to Lisbon. Hands down the best dessert in the world alongside Macarons. Eclairs, Cannoli, Tiramisu, Tartes, lava cakes and everything is great but Pastel de Nata stole my heart and are so easy to make. „The world needs Nata“
A little confused about the piri piri sauce. When you used it, it looked more like an oil. But when I search UA-cam for recipes, it is not an oil, but a real sauce. Is there another name for the oil version? Would love to know.
Check out my main Channel Guga Foods, look for I thought I knew steaks, Europe changed it! This video I share the full recipe.
@@guga Thank you, sir!
It's mostly oily, here in Portugal. A mix with olive oil and spice.
Portuguese here, for us it's mostly an oil-infusion, pretty much just chili oil (with piri piri peppers). On char-grill restaurants & take-aways they ask if you want your chicken, ribs, etc with a non-spicy zesty oil or piri piri oil. And on other tradicional places you have olive oil, vinegar and piri piri oil flaks on the table to use as you wish.
I've also noticed that outside of Portugal, especially with chain restaurants like Nando's (not available here) they use a thick sauce instead.
Piri-Piri is never a sauce but an emulsion of oil and chilli peppers. Like a distant "cousin" of tabasco ( I said distant! lol)
I from Portugal currently in Lisbon and I just love that you said the names correctly.
seems like portugal cooks rice better than italy, italian cook rice to the point it turned to porridge
Almost all the Italian food he tried looked as mid as it gets. However no one is surprised with as much as Italians hype their cuisine. They are just sensitive because they eat bopity poopy
Our rice is a national variety called carolino rice. We use it for recipes like the one shown on here and to make a rice porridge sweet called arroz doce.
Good risotto should still have a bite to it.
Well, portugal have direct historical ties with rice-producing south east asians. it comes as no surprise really
@@RakaiVDentist Our traditions are older than that. It was brought to iberia by the moors even before the foundation of Portugal.
went to lisbon for the first time last year. portugal is awesome. things are affordable, people are friendly, and the food is great. side note. we were with a group so we were all do the tuk tuk tour. those guys are super friendly. we mentioned we wanted to try pasteis de belem. The guy literally went off script, drove us there, hopped out got some money from us, went into the store while we grabbed some coffee. 5 minutes later we were back on the tuk tuk with coffee and pastry in hand. Great experience.
Guga if you ever come back to Europe, please consider visiting Poland. It has wonderful cuisine (like pierogi, bigos, barszcz, żur, pasztet, kapusta kiszona, kotlet schabowy, a lot of meats and soups and much much more). And we also know how to cook any type of food there is, you just need to find a proper place and you’ll get a great steak, kebab, sushi, ramen, pizza, pad thai or anything you’ll think of. Kisses from Poland 🇵🇱
Riiight... because the first thing one does in Poland on a tour to try traditional dishes is think: "I'm gonna eat a pizza". LOLOLOL
I'm not Polish and I completely agree. I'm originally from Chile, but I've been living in Germany since 2014 and Poland is one of my favorite countries to visit, partially because of the delicious food (so underrated!).
Żurek is hands-down the best soup I've ever had, when you find a place that makes it well. Poland also has an amazing variety of ciders and meads, and even the candy is delicious! Krówki is a must-try (the salted caramel one from Wawel is my absolute favorite,10 out of 10!).
19:43 Guga, I see what you did there! The camera-woman caught it all! 😂
I saw that too I was like dang!!!
"sardine doesn't loook appetizing to a lot of people", sorry that's only for the Americans and British only. Asians especially, love it.
And Portugal, and Spain, and Greece, and....
Sardines can be surprisingly good, in Greece (at least in places near the sea which have good access to fresh seafood) you can find them either grilled or deep fried in every restaurant, they're both good, but of course I prefer the deep fried one. I like canned sardines, but fresh ones are a whole different thing. So I agree with Guga. If your opinion on sardines is entirely based on canned sardines, you owe it to yourself to try fresh sardines if you come across them at a restaurant in a place that is known for seafood. You will be surprised.
19:43 CAKE DRIVE BY! 😂
Thanks for the tour ... "you're killing me Smalls" x10 !!! As a native Texan that spent over a decade in Lisboa/Alverca, I can easily taste/smell Portugal in every bite you took. Sure miss my "Steak on a Rock" and "Creamed Spinach" dishes ... not something I get here in the Cote d'Azur sadly.
What you need to do is go to the Ritz Hotel, and get the wellington.
Have tea, and get one of those bucket list experiences most people only dream of.
It's survived both world wars. Might as well in case it's lost in the 3rd.
As a Brazilian, is heart warming see Guga speaking his mother language. And the food, Jesus Christ, what a delight!!!!
Guga come to Cyprus for some greek souvlaki and shieftalia :)
Oh a fellow Cypriot
Hello Guga
I like your videos so much
Here is a special trick when you want to grill your fish.
It sound strange but please try it.
Salt your fish, use some lemon and pepper, fill it with parsley and Sheep cheese and at the skin put enough Mayonnaise.
The cheese inside your fish will not get dry and give the fish flavor and the Mayonnaise on the skin give your fish a nice brown color and a very good grispyness.
You will not taste the Mayonnaise at all
The woman looking through the window @6:06min 😁
This comment popped up like 2 seconds earlier and I noticed the woman
Holy cow! Aileen Wuornos is still alive and she found her next victim. :'(
creepy
Who can watch this video ,and not get hungry? Was that a risotto with sea muscles? If l show this video tommy Italian father (born in Roma) he will have to put Porto in Portugal on his bucket list. I think l have to start saving for round trip tickets before he gets too old to walk.
Portugal food looks Sooooo satisfying.👍👍
19:44 that european piece 😅 omg man that's juicy
😂😂😂
knew someone else had to have seen it XD
Probably brazilian
Just saw that. Great eye!
@@paulocorreia7942 Querido tuga, primeiro, vamos parar com o complexo de perseguição, não ataquei teu país ou o diminuí, emigrei do Brasil para cá justamente por considerá-lo melhor do que o meu em aspectos que eu considero importantes.
Segundo, o que o amigo comentou nesse timestamp do vídeo é a bunda no fundo do vídeo, não os pastéis de nata, e tendo morado nos dois países, digo que é muito mais comum uma dessas estar em uma brasileira do que em uma portuguesa.
Just had that Francesinha last week at the same location. UNBELIEVABLE! It certainly lived up to the hype! Can't wait to try to replicate it! BTW I would personally describe the sauce as a blend between tomato soup and brown gravy. Totally delicious!
18:11 I mean I'm not an expert numismatist, but I'd say it's the other way around 😂
Min 20:28 at Guga’s 🕘 ,delicious!
About to say the same thing! Who cares about food now?! 😂😂😂
in the USA people don't do thing for "love". they do it because of money. that's why food outside of the USA are better in every aspect.
03:17 .....that's what he said....
He really said it 🤯
Portugal is something special. Been there twice and I have never been to a more beautiful place with such good food. seeing the pasteis de nata is killing me.
Irmão Guga, espero que tenhas gostado de Portugal! Abraços
Guga! Been checking your videos for quite a while and was surprised and excited to see you came to visit Portugal, my home base! Most of the stuff in your video is totally legit, although as others have also said, those pasteis de bacalhau you ate are a tourist trap, the real ones are not like that. Also worth trying "pataniscas de bacalhau", which is similar and truthful to Portuguese cuisine 🙂
damm your portuguese is on point
He’s from Brazil
There's even a Brazilian channel that had Guga as a guest. He speaks Portuguese in that one.
ele é brasileiro, não estranhou o cara chamar guga? kkkkk
That brie and sausage looked absolutely amazing! Portugal is top 10 on my list to take my wife and kids to.
You need to put cinnemon on the pastel de nata/belem - without you miss out so much flavor!
Não fazia ideia que eras brasileiro Guga! Mas quanto à francesinha.... Devias ter vindo a Braga comer uma! Completamente diferente da do Porto... O molho do Porto fica mesmo muito atrás do molho de Braga! Ahhhhh... e esse pastel de bacalhau é tourist trap!! O pastel de bacalhau português verdadeiro é muito melhor... Esse que comeste é lixo!
Portugal has the best culinary culture on the world.
Guga you HAVE TO try the dish "Kapsalon" from The Netherlands, its gonna blow your mind
Day 9 of adking steak dry age in hoisin sauce
I can sense your overenthusiastic fast typing
Guga what an amazing video , and thank you so much to visit Portugal , hope i see you when you come again big love
Food in Europe always will be better than the USA
When Guga says Google, it just sounds like he's saying Guga lol. I thought he was looking things up on his own website for a minute lol.
Most places have better steaks than the US... cmon man.
Spoken like someone who doesn’t understand American steak.
@@rubencitorobles Are you suggesting it's a mis-steak?
@@thommomonk could be a Mr. Steak, gender is not at issue here.
I also love me some arroz de marisco! Glad you like it too Guga... Easily one of my favorite dishes in the whole world! Everything with wet rice tastes better... Next time, try Arroz de Cabidela
Day 567 of asking Guga to dry age steaks in Sea Urchin
I think he already did…
He's probably been dry aging it for three years already.
enjoying guga travel videos a lot! looking forward to more!!
Glad you enjoyed your time here 🙌🏻🙌🏻 the pastel de bacalhau did not seem to me to be traditional style which takes codfish, potato, parsley and maybe a few more ingredients, you might have liked that one more 😉 come back anytime 😉 and definitely come check Alentejo and Algarve, we got some cool stuff for you to try
4:06 octopus does not get better if cooked long xD Actually you have to time it perfectly at around 30 to 60 minutes depending on the way of cooking, type/thickness of octopus etc. etc. If its overcooked or undercooked it becomes like rubber :D
Guga, I love your videos... You say that you're going to run away from the "tourist traps", but then, you eat a codfish cake in a typical tourist trap place (CASA PORTUGUESA DO PASTEL DE CACALHAU). The codfish cake is much smaller, and never, ever, has "queijo da Serra" inside. "The best pasteis de bacalhau are the ones made by a Portuguese grandma or mother " Best regards. You are the best...
I've lived in Europe for over 50 years and I have been to many cities but I think one of my favorite cities also because of the food is Porto!
Giga my man, you gotta discover German foods. It's worth it. Something like Schweinshaxe, Jägerschnitzel, mettbrötchen, Currywurst, Döner and more
There's also good fish recipes. Personally I would recommend the Christmas season for the Christmas Markets.
Very happy you enjoyed Portugal!! Our food is one of the best in the world!! Pastéis de Nata no1!
Usually the "Pastel de Bacalhau" doesn't have any filling. The one you tried is a frankenstein and not the best one. You can get very good ones at "Martinho da Arcada" in Lisbon.
I wish you could try Romanian mici. For someone who loves grilled food, that's a must try!