Caracóis

Caracóis, the Portuguese word for snails, refers to both land snails and their culinary use. In Portugal, various species of land snails are consumed, particularly during warmer months. These gastropods are a traditional delicacy and are often prepared in a specific manner.

The preparation of caracóis typically involves thorough cleaning to remove any dirt or grit. They are then boiled in a seasoned broth, which commonly includes water, salt, garlic, onions, bay leaves, and sometimes herbs like cilantro or parsley. The broth is a crucial element, imbuing the snails with flavor. Once cooked, the snails are usually served warm, often still in their shells, with toothpicks or special forks provided for extraction.

Caracóis are a popular appetizer or snack, especially in the south of Portugal. They are frequently found in tascas and bars, and are a common sight at outdoor gatherings and festivals. Their consumption is often associated with social occasions, where people gather to enjoy the snails and the accompanying seasoned broth. While sometimes a divisive food, caracóis are an integral part of Portuguese culinary heritage and a unique gastronomic experience.