technique
Refogado
By Carlos Artigo
The aromatic base of onion, garlic, and olive oil that forms the foundation of countless Portuguese dishes.
The refogado is the essential flavour base of Portuguese cooking — finely chopped onion and garlic slowly sweated in olive oil until soft and translucent. It is the Portuguese equivalent of the French mirepoix or Italian soffritto.
The key is patience: the onion must cook slowly without browning, releasing its natural sweetness. Whether making bacalhau, a bean stew, or rice, the refogado provides the quiet backbone of flavour that defines Portuguese home cooking.