19. Bifana vs. prego
Cervejaria Ramiro's legendary prego.
To make a bifana, marinate thin slices of pork in white wine and garlic, fry, slap it into a bread roll, add mustard or hot sauce to taste.
For a prego, the process is pretty similar, but the main ingredient is beef steak. These are Portugal's snacks of preference. Done right, with quality meat and juices that soak into the soft white bread, they are unbeatable. Accompany with cold beer.
Pregos are also customarily used to round off a feast of clams, shrimp or crab in marisqueiras -- specialized seafood joints. Those at Lisbon's Ramiro are legendary.
Cervejaria Ramiro, Avenida Almirante Reis 1, Lisbon 1150-007 Portugal;