Very important because Braga is the city I’ve chosen to get married in. So to see the smaller Portuguese city have a restaurant 10 minutes down the street from me in Miami was heartwarming. Braga Restaurant right off Coral Way caught my eye on a drive, and has since been at the top of my list to dine at. One grocery-less day finally gave me the perfect excuse to head to their patio for some traditional wine and eats that could remind me of the delicious dining of Portugal itself.
Starting with a major staple of our Portuguese meals: Bolinhos de Bacalhau. Crispy cod cakes, made from shredded salted cod, potatoes, onions, and parsley, fried until golden brown.
Bolinhos de Bacalhau, or Codfish Cakes, are a quintessential dish in Portuguese cuisine. The use of salted cod is a nod to Portugal’s long history of preserving fish through salting, a technique that allowed fishermen to store their catch for long periods. These are so much more than the simple dish that meets the eye!
The preparation begins with soaking salted cod in water to remove the excess salt and rehydrate the fish. This process usually takes 24 to 48 hours, with the water being changed several times. Once the cod is ready, it is boiled, shredded into fine pieces, and mixed with the other ingredients before being fried. You’ll see these cakes everywhere in Portugal, from snacks to parts of larger meals to major celebrations.
The bolinhos de bacalhau at Braga are a delightful blend of salty, savory, and fresh flavors. The cod provides a distinct, slightly briny taste that is balanced by the mildness of the potatoes. The onions and parsley add subtle aromatic notes, upping the overall flavor profile. When fried, the exterior becomes wonderfully crisp, providing a satisfying contrast to the soft and moist interior. I just love them. The black-eyed pea salad they’re served with is not to be overlooked too. This is a common accompaniment, providing a light and refreshing contrast to the rich and crispy fritters.
Continuing the start, the Lulas Grelhadas. Grilled fresh calamari served in a lemon and white wine sauce and garlic.
I am over ordering calamari as an appetizer. As many times as I’ve said this, I continue to find some excuse to. This time it’s, “But it’s grilled and not fried. So it’s healthier and I’m interested in getting that taste.” And so here we are again.
I did enjoy the grilled version, although not maybe quite as much as the fried because almost everything is better when fried. A very straightforward preparedness results in a delicate texture and mild flavor. The grilling achieves a slight char that adds a subtle smokiness to the dish that I really like. The accompanying sauce, made from lemon juice, white wine, and garlic, provides a bright and tangy complement that goes well with the calamari’s natural taste.
A good dish to share and so easy to enjoy with wine, I didn’t regret once again getting a calamari appetizer here!
Alas, time to choose a main. Between the Polvo Grelhado, Paella, Camarão à Chef, and a whole page dedicated to more codfish, I was struggling with what would be best. The restaurant has a 4.8 rating on Yelp so I knew everything would be good but needed the just right thing.
And then, I messed up and went too safe. Don’t get me wrong, the Salmão Grelhado à Braga was delicious. I just could have been a bit more risky with the dish. I will next time. But this time, I had the grilled salmon in olive oil and garlic, garnished with shrimp, served with white rice and asparagus. Salmon with a Portuguese flair.
The salmon is grilled to perfection, with a slightly crisp exterior and a moist, flaky interior. Named after the city of Braga, which is known for its culinary traditions that emphasize fresh, local ingredients and straightforward yet delicious preparations, this dish achieves just that. The preparation of Salmão Grelhado à Braga begins with a high-quality, fresh salmon fillet. The salmon is typically marinated briefly in olive oil, garlic, lemon juice, and herbs to bring out its natural flavor and ensure it remains tender and juicy during grilling.
The lemon and garlic sauce adds a bright, tangy note that complements the salmon’s natural flavors and the olive oil provides a smooth, velvety finish. A very delicious salmon preparation, and filling with the sides as well. Overall a solid choice, just likely not the one I would recommend to someone visiting a restaurant dedicated to a city that has so many other unique fares. Just means I need to return so I can explore them all.
And finally, no trip is complete without Pastéis de Nata. A traditional Portuguese egg tart pastry, crispy on the outside with a creamy custard center, dusted with cinnamon. Buttery, flaky pastry with a creamy, custard filling that is both sweet and slightly caramelized. What could be bad?
These tarts are not only a favorite in Portugal but have also gained international acclaim. They are a symbol of Portuguese patisserie that encapsulates the country’s rich culinary heritage. They are iconic and so delicious no matter where you have them, but nowhere can be as delicious as the fábricas de pastéis in Portugal.
When in Miami, it’s easy to fall into the routine of indulging in the vibrant Cuban and Spanish flavors that dominate the city’s culinary scene. However, if you’re seeking something uniquely delightful, Braga is a must-visit. Nestled in the heart of Miami, this restaurant offers a refreshing taste of Portuguese cuisine, bringing a new and exciting dimension to South Florida’s dining landscape.
