We are in Lisbon. where there is so much to do, and so much to see. But we're here to eat. It’s honestly delicious. Oh my God. In today's food tour,
we are trying the original pastel de nata. Oh, it's still warm. And...then some more. So we got a pack of six. Why not? We also explored a very popular
and trendy food market. This place is so cool. And then we got a little adventurous. How do I eat this? (laughter) Maybe too adventurous. Rar (growl)! Rar (growl)! We came to As Bifanas Do Afonso. They always have a crowd outside, every time we walk by. One sandwich. And two beers. Mini beer? Mini beer?
Yeah. Or beer my friends? Or beer my friends?
Small please. This one’s for me, I’m a small guy. (laughter) And for the lady. Obrigado. Obrigado.
Obrigado. Obrigado.
Obrigado.
This is beautiful. Our first shot of the day, is a really popular fast food item. It's Bifana. So it’s a sandwich
made with Popo Secos bread. So it's kind of like
a crusty potato bread. And then inside
is this beautiful pork cutlets, but it just smells so good, and there's
nothing extra on this sandwich. It's just the juice from the meat. That's like a dressing for the bread. So the bread is a little soft
because of all the juiciness in it. Cheers! Mmm... It’s honestly delicious. Oh my God. It is just that juiciness with like the garlic
and the paprika from the marinade. This is good. I love sandwiches and this is right up
my alley. Hmm, I love this. Get out of here.
They’re coming. They’re swarming. Go away.
We’re being circled. They’re circling us.
(laughter) Yeah, just go to the source.
(laughter) Don't worry about us. And while we were not planning
for beer for lunch today, he told the people in front of us,
no beer, no food. So we heeded that warning
and just got beer. I already ate my sandwich. You already... You already...
ate your sandwich? Sorry... Sorry...
I was hungry. That was delicious. You always know
a place is good when it has lines, but it's also a very good sign
when there's food tours at the restaurant. It's so bright. It’s so bright. I literally can't see anything. I was just walking through the square
with both my eyes closed. Cause it’s so bright.
I forgot my glasses. We were passing through... the very bright
and beautiful Commerce Square. But then if you go this way
just a little bit. All the way back here. It looks like the Golden Gate Bridge... from San Francisco. And if you go just a little bit more... It looks like Christ the Redeemer! from Rio de Janeiro. We’re in Portugal. We’re in none of those places We made it to Time Out Market. A very popular
stop in Lisbon. We’ve already seen another food tour here. And we have a total of three stops,
and three different dishes. Obrigada.
Thank you. Oh, it’s powdered. No trip... to Portugal is complete
without Pastel de Natas. This is our first Pastel de Nata,
nor our second or third. I've probably had like a dozen
different Pastel de Natas. including the place where they invented
the delicious pastry. (Gasp)
Ooh, look at that. We came to Manteigaria. They have great reviews. And it's one of
the top places to try them in Lisbon. So we got a pack of six. Why not? You’re only in Portugal once, right? Hopefully not. So Pastel de Nata is a... Pie-like crust with an egg yolk and sugar a filling, and then you can top it
with powdered sugar or cinnamon. We've had it with cinnamon before
and then just plain. I prefer the cinnamon,
but look at this crust. It's like nice and charred on the bottom
and you can see like the layers of the flakiness. This is like the most buttery
looking one we've ever had. (Crunch) (Crunch)
Mmm! Oh my God. Okay, this is one of the best crusts we've had. It's super flaky, really buttery,
and like nice crunch to bite into it. So it kind of differentiates itself, like
texture wise from the creamy, like inside Look at that. Woah. (Crunch) Mmm... I could hear the crunch. Yeah. These are really good. Oh, my God. It's lunchtime
and it's packed in here, but it smells really, really good. This place is so cool. Probably should put the lavs on. Seriously, everything. Sounds, and looks, and smells so good. Like Iberian pulled-pork sandwich with mustard, red onion and cucumber pickles. (Gasp) Goat cheese salad with honey ice cream. What?! What does that mean?! (buzzing noise) (buzzing noise) It was so crazy inside. So we came outside, we got takeaway, They give it to you, just on trays,
because it's really cool inside. But it was just so busy
because of lunchtime so... (Gasp) Smells wonderful. Okay, so this was not on the list of things
we had to eat today, but we walked past it... And it just looked so good. It’s called a... Som Som-po Som-po-a? Som-po-a?
Maybe. It’s like... Fried dough with brown
sugar, and cinnamon on it... or sugar and cinnamon on it. This is so doughy. Look at that. Holy smokes. Mmm... The outside is, like, nice and crispy and sugary, and the inside is, like, almost underdone. It's like so flaky
and chewy at the same time. Hmm, I want this with, like, ice cream. This is amazing. Next dish up is Bacalhau. The primary and main ingredient
is salted cod, these huge pieces of cod. And it looks like something snowed
on them. There's so much salt surrounding it. But this method of preparation
dates back over 500 years ago, and it's how they preserved cod
before refrigerators were around. This meal is prepared in a number of ways. This particular style
is with Au gratin potatoes, and egg. It looks like a giant crab cake
that's yellow with onions. Mmm... The onions are nice and crunchy inside. And as it goes on, you get more of that
cod flavor from the fish. But I feel this is much like a crab cake
in that there's a lot of potatoes and less of the cod. But the cod that you get is very delicious. So I didn't know this, but Au gratin is like
thinly sliced potatoes and onions Mmm... Oh, it’s good. Really salty. And it’s, eh. It's not too fishy. We hit two of the... three stops at the market, but we couldn't find grilled sardines. They had a lot of sardine options,
but not just grilled. we're going to take the bica funicular, but they said it’s going to be 10 minutes
and the conductor just left. So we're going to take the alternative route to the next restaurant,
which is these staircases, which I guess if you're going to do it, a food
today is the day to do it. Not so bad. She says that now.
Let's see when we get to the top... What that sounds like? Oh, you didn't think there was more? No... (laughter) Olá, bom dia.
(Hello, good morning) Is it bom dia?
Or is it a different one? Is it bom dia?
Or is it a different one? We’ve been to a couple of restaurants,
now, in Portugal where... When you sit down, they put... They put like a table papercloth
over the actual tablecloth so that when people like me
come in and spill all over it, they can just tear it off, and put down
a new one for the next guest. Very smart idea. We weren't actually going to eat the bread because it's just bread and butter
and we're on a food tour today, so we got to save our appetite and stomach
room for the more important foods. But they had tin sardine
and tuna like paté, so it's really creamy. It looks like peanut butter
smells like fish. A little thicker...
So this one's is Sardine one. Tastes like sardines.
It’s really salty. The texture is like gritty, almost. I like seafood, I like fish. I probably could get used to this,
but I don't like it right now. Thank you.
Wow. We came to Casa da Índia for one dish
in particular, and that is this soup. It's called Acorda soup. We got the Alentejana version of it. And it's basically a way for... People to reuse their hard, stale bread. And they rehydrate it in a soup form. So the Alentejana style is with hot
water and garlic and herbs and usually a poached egg. This one does have a poached egg,
also has cilantro in it. I can just smell all the
garlicy and cilantro goodness. Mmm... Mmm...
Mmm!! Oh my God. It's like way more flavorful than you
would expect... from like a hot water soup. But the bread, it just, like, falls apart. But you still get that, like, sour-doughy taste. The garlic comes through a lot. And the cilantro’s like a nice, fresh herb. There's also, like, green onions in it. I love the broth. It's just so cozy and warm.
I would love this if I was sick. whether that be grilled sardines
or grilled fish. We're deciding between cuttlefish
and sea bass. In an effort to be adventurous,
we chose cuttlefish, not realizing just how different
it would be than any other fish. So we're at a little bit of a loss
as to what to do or how to eat it. Look at this thing.
What in the world? Question:
How do I eat this? (laughing) So you Just eat everything?
Or do you...? Yeah. Yeah.
Yeah, it's good? Yeah, but eh... With ink... With ink...
Do you like ink? I don't know. I don't know.
It's good. I don't know.
It's good.
It's good? Yeah. Yeah.
Okay. So I can just? So I can just?
(Pop) So I can just?
(Pop)
Yeah. So I can just?
(Pop)
Yeah.
Cut into it? All right. Sounds good. Thank you. (Thumping noise) Yeah... Yeah...
That’s the shell? Just here? Just here?
Take this... Just here?
Take this...
Flip it over. Yeah... Yeah...
Take this... Yeah...
Take this...
Pull it off. Like this? Like this?
Ahhhh.... Like this?
Ahhhh....
Like that? Then this is everything. And this is everything? And this is everything?
Oh, cool. Okay. Obrigada. Obrigada.
(laughter) Obrigada.
(laughter)
Obrigado. Woah. Woah.
That is just straight up, like, ink. Yeah. Okay. So cuttlefish has ink in it,
but he says the ink is really good. So we're going in. Are you scared? You're scared? I am, yeah.
Wow, it is just... It's all there. it's good. it's good.
Oh, my God. Are my teeth just like? Are my teeth just like?
Smile. It's like using charcoal toothpaste, apparently. Let me see, stick out your tongue. My tongue? My tongue?
Yes. It's good. It has a lot of grill flavor, which I love. It's chewy. It’s chewy.
It reminds me of squid. and...it's a little grainy, almost like sand Kind of lke when you get, like, a scallop,
with some sand on it. And then the ink was very unexpected. It was very interesting. Can you taste the ink? Can you taste the ink?
Ah...no. It doesn't taste like anything to me. You’re turn. Normally I'm like... Normally I'm like...
a really adventurous eater. and, like, this kind of stuff doesn't really bother me, but this just looks scary. Like, what it? Why is it? What is this? Like, what it? Why is it? What is this?
(laughter) I in no way need to be insensitive
or sound insensitive, but it looks like an oil spill. (laugher) (laugher)
It really does. Oh... I'm not a big fan of the texture. It has, like a very, like Mexican flavor to it
because of the onions and the cilantro. Aww (laughter) Has it grown on you? Yeah, I just had to cut it
into really small pieces so you don't get a lot of the texture. And then I try to eat it with an onion
every time. So you get the crunch of the onion. It's good flavor, but
I'm kind of like a texture weirdo. Closed. Very sadly closed How fun. (laughter) (sirens) That literally looks so good. Oh my God. I’m not really a fan of butter. But on bread... It's delicious. Obrigada.
Wow. Seafood is a pretty big theme for us today
because Portugal is just along the Atlantic coast,
so the seafood is abundant and amazing. So we got Gambo do Algarve. Which is shrimp from
the southern coast, in Algarve. There small to medium sized shrimps. They're not too big,
but their taste is like so good and sweet that all they do is boil them and they make sure not to overcook them
because they're so tender. So I already picked one out. Mmm. Mmm. Oh my God, they like,
melt in your mouth. It's just like,
nice and sweet, a little chewy... Mmm, just simple, and delicious. Okay, we also got Percebes. Which are these crazy looking barnacles. Rar (growl)! Rar (growl)! They’re also known as Lucifer's Fingers... because they look like the devil’s fingers. Like these crazy, claw shaped, barnacles. They're impossible to farm because they only grow
where the waves crash into the rocks and bring a ton of plankton,
which is what they eat. So they're hard to find. And I thought they would be a
little bit more expensive since they're like rare. But we paid €9 for a plate of 100 grams. Just super simple serving of it. They're boiled in seawater. So it should have like a nice, salty flavor. And...they're impossible to open. Eh... I can’t do it.
It’s not working. Eh...
You got it? You tired?
I can’t do it. Okay, it says
you're supposed to squeeze the bottom. Oh yeah, I think I got it. Oh yeah, I think I got it.
Did you? Oh yeah, I think I got it.
Did you?
Yeah. Oh yeah, I think I got it.
Did you?
Yeah.
Oh yeah, you did. Wow, that is funky looking. That is funky looking. Smells like the ocean. Tastes like the ocean. It literally tastes like I just went
boogie boarding and a wave hit me. And I was underwater
for a really long time. It’s less chewy than the cuttlefish
we had earlier. It's a small, salty seafoody bite. It's interesting. I will eat this. I don't know if I would order
it again though. They’re very juicy. It almost feels like lobster to me
and has a little bit of that buttery flavor
without actually putting the butter on it. It's very tasty. Portugal has a dessert. And that's a quote from our server. Called Prego. It's a fillet of steak sandwich,
and prego means “nail.” Because the way they make it,
is they take garlic... and they just hammer it into the meat
before they cook it. And you can smell the garlic right
when it gets to the table. And it's also traditionally eaten with mustard. (crunch) it's really good. The steak is very tender.
Tons of garlic, obviously. I may have overdone it on the mustard,
but I love mustard, so it's okay. And the bread is really fluffy
but crunchy on the outside. And it's definitely like filling
after the very light but delicious meal that we just had. Also, I'm obsessed with this Papo Secos bread. It is so good. Like new favorite bread. We are at Antiga Confeitaria de Belém. Which is where the Pastel de Nata. was originally created in the early 1800s. Um, can I have a pack of six please? Do you want to buy a bag? No, it's okay. Thank you.
Obrigado. And to keep the secret of this recipe
extra safe, it is said to have been passed down
over the years and to this day by the monks
across the street at this monastery. I think you're the tasting expert
at this point for the Pastel de Natas. That was so fast. Okay? This is going to sound weird, but I think
I can tell that they're really crunchy. Just by, like, holding this. I do think I’m an expert
at Pastel de Natas by now. You've eaten a lot of them.
More than I care to admit. Probably had, like,
a dozen different Pastel de Natas. Oh, these smell good. (Gasp) Oh, look at that. Oh, my gosh. I'm going to get out of the car. Look at this. That looks so like homemade. Oh, it's still warm, but look at it's like... Like this is like...real custardy. Oh, my. Look at this layer is see through. It's so thin. It's looks like it's candied. Mmm.... It’s so crunchy. Look at these layers right here. Alright, let me bite into this. Mmm (but confused) You got Pastel de Natas, right? Yeah, why? It tastes totally different. It literally tastes like a cheese custard
almost. It's not nearly as sweet
as the other ones we've had. And the inside is like...
it’s more loose... than the other custards that we’ve had. So when you bite into it,
it doesn't like, stay together, like it's already
kind of like falling out. Where does this rank for you? I really like it.
I kind of miss the sweetness a little bit. Like maybe with some cinnamon on top,
it would be really good. But I think it's better
than the other ones just because like it’s warm,
which we haven't had any warm yet, but it's just so like loose and flaky
and light and delicious. It's a really good It’s really good. all day all day! Found it? Yeah. It was on the couch,
under all your jackets. (burst of laughter) That sounds absolutely right. Oh, look at this cute park. How did you not see this? How did you not see this?
I don’t know. You’ve been here the whole time. I like a lot. Oh my God, there’s a kid in a tree. Whoa, whoa. You are making such a mess. Oh my gosh... Oh my gosh...
You want more? Oh my gosh...
You want more?
No. Woah. What is that called? The wave. The worm. The worm, yeah. The shrimp. Okay, ready? I think we’re getting asked to leave.
The manager’s coming up right now.
(they weren’t really) Oh! (burst of laughter) What happened? I squished the head.
