Espetada is a traditional dish and a specialty of the island of Madeira. It consists of big pieces of beef that are marinated in salt and garlic, then skewered on a bay leaf stick. The stick is placed over hot coals until the meat is properly cooked.

It is the most popular dish to serve at picnics or parties in Madeira. Espetada is often served with the skewer hung vertically from a hook, so that the flavorful juices can drip down onto a plate filled with thick-sliced, crusty bread. Pork, sausages, and squid can all act as a substitute for beef in espetada, but then it is not a typical Madeira dish anymore. 

This traditional Portugal dish combines marinated pieces of pork with clams and a lightly spicy, wine-infused sauce. Though the name of this classic might imply it originated in Alentejo, it is believed that it initially appeared in the Algarve region, but was given its current name because of the highly-prized black pigs that are most commonly reared in Alentejo.

The dish is a restaurant staple that is found throughout Portugal. It is usually garnished with fresh cilantro and paired with lemon wedges, pan-fried potatoes, and country-style bread on the side.

Bitoque is a traditional dish which consists of a lean fried steak that is usually accompanied by fries, rice, and various salads. Most commonly it is enjoyed as the main course complemented with tomato or mustard sauce and topped with a crispy fried egg.

In the past, it was usually prepared with thin beef slices, but today pork varieties are equally popular. Bitoque is one of the most common lunch options for many Portuguese people and can be found on the menus of many traditional restaurants across the country. 

Frango assado com piri piri, which is often simply referred to as frango assado (roasted chicken), is a Portuguese dish with vague origins. It is usually made with a whole butterflied chicken that can be marinated in a combination of olive oil, seasonings, and crushed piri-piri peppers.

After it is roasted or grilled, the chicken is served with a piri-piri sauce—a mixture of dry or fresh chili peppers and oil, along with other optional ingredients. Portuguese frango assado is closely connected to an African dish that is known as piri-piri (peri-peri) chicken, and it is still not clear where this Portuguese version originated. 

Leitão a Bairrada is a Portuguese dish of suckling pig that's roasted and basted until the flesh becomes creamy and the skin develops its typical crunchiness. It is said that the best place to try this delicacy is the Bairrada wine region, particularly the city of Mealhada.

Pigs from this region are considered the best in Portugal, and they feed mostly on acorns. Their meat is rubbed with fat, coarse salt, pepper, and garlic, and it's then skewered on a pole before being cooked in eucalyptus-and-vine-fueled ovens. Once prepared, the suckling pig is traditionally served with batatas fritas, orange slices, and a fresh salad on the side. 

Arroz de pato is a traditional dish consisting of a combination of flavorful duck meat and rice. Primarily, the whole duck is cooked in a seasoned stock alongside smoked meat and sausages. Shredded meat is then placed in a clay pot and topped with rice which was cooked in the same broth.

Before baking, the dish is usually topped with sliced sausages or pieces of smoked meat. Arroz de pato is a popular lunch option in many traditional restaurants, and a common main course that is reserved for special occasions.

Bifana is a classic Portuguese sandwich that employs few ingredients but makes for an exquisite dish. It consists of a seasoned, lightly pounded, sliced or whole pork steaks that are simmered in garlicky sauce, and then placed inside a bread roll. The variations on this classic can slightly differ depending on the region.

In the north, the steaks are simmered in a spicy broth that is usually drizzled on the bread roll. Bifana is traditionally consumed without additional condiments, but it is occasionally accompanied by sautéed onions. In Lisbon, the meat is sometimes marinated and grilled, while mustard is a common accompaniment in Lisbon and in the south of Portugal. 

Chanfana is a hearty goat (or lamb) stew that is assembled and baked in clay pots. The meat is generously seasoned with paprika, garlic, bay leaves, and piri-piri. The combination is then doused in copious amounts of red wine. Chanfana is cooked for hours until the meat is tender and the sauce thickens.

There are several different theories about the origin of chanfana, but they remain mostly unconfirmed. The most common version claims that the dish appeared during the French invasion of Portugal at the beginning of the 19th century. It most likely originated in central Portugal (Beira), but is now mostly assoicated with Coimbra.