Petiscos

Petisco is a term in Portuguese cuisine referring to a small savory dish or snack, usually served in bars, taverns, or casual eateries and eaten with drinks. The plural petiscos denotes a selection of such bites. The word derives from petiscar, meaning to nibble or snack, reflecting its social, sharing character.

In Portugal, petiscos are integral to bar culture and the concept of a tasca or petiscaria. They are commonly served alongside beer, vinho verde, or vinho do Porto, and are often shared among friends. Petiscos can be hot or cold, fried, grilled, or marinated, and are typically presented in multiple small portions rather than as a single plated dish.

Typical petiscos include bolinhos de bacalhau, pataniscas de bacalhau, chouriço assado, queijo and olives, conservas, and mariscos such as amêijoas or camarão. Other regular options include pica-pau, patês, and vegetables fried or marinated. The preparation emphasizes bold flavors, salt, and straightforward cooking.

The concept is analogous to tapas in Spain, meze in the Middle East, or antipasti in Italy, but petiscos are closely tied to Portuguese drinking culture and to regional ingredients. They vary by region and season but share the common aim of prompting socializing over light bites.

In modern usage, many restaurants and taverns feature a petiscos section on the menu, and the term is widely understood by Portuguese-speaking diners in Portugal and Brazil as a category of small, shareable dishes.