This flavorful Portuguese dish consists of thoroughly cleaned snails that are stewed in a simple combination of water and oregano sticks, while different variations also may include other types of herbs, tomatoes, or chili peppers. As the name suggests, the dish is associated with Algarve, where snails are traditionally harvested from April to June.

Caracóis are always served in the shell, and the whole dish is usually accompanied by country-style bread.