The History of Prego

Prego, like many great street foods, has humble beginnings. The name “Prego” literally means “nail” in Portuguese, which may seem puzzling at first. However, the story behind the name is tied to the way the sandwich is traditionally made. The thin slices of beef are “nailed” with garlic—meaning they are pounded or pressed with garlic to infuse the meat with flavour before cooking.

The origins of Prego can be traced back to the taverns and tasquinhas (small eateries) of Lisbon and Porto, where it quickly became a popular choice for a quick, hearty meal. Over time, this simple steak sandwich has evolved, with each region and chef adding their unique twist to the recipe. Despite these variations, the essence of Prego—a juicy, garlicky steak tucked inside a fresh bread roll—remains a constant.

What Makes a Prego so Special?

Prego stands out in the world of street food for its simplicity and rich, satisfying flavour. The key to a great Prego lies in the quality of the beef and the garlic marinade. Typically, a tender cut of beef, such as sirloin or rump steak, is used. The meat is often marinated in a mixture of garlic, olive oil, and sometimes a splash of white wine or beer, which helps to tenderize the meat and add depth to its flavour.

Once marinated, the steak is quickly grilled or fried to maintain its tenderness. The meat is then placed inside a pão (Portuguese bread roll), which is soft on the inside and slightly crusty on the outside. The bread absorbs the juices from the steak, creating a deliciously moist and flavourful sandwich.

One of the reasons Prego is so beloved is its versatility. It can be enjoyed plain, letting the flavours of the beef and garlic shine, or it can be dressed up with additional toppings. Common additions include a fried egg, a slice of ham, or cheese. Some people like to add mustard, piri-piri sauce (a Portuguese chili sauce), or a squeeze of lemon to give the sandwich a bit of a kick. No matter how it’s served, a Prego is always a satisfying and flavourful meal.

Where to Find the Best Prego in Portugal

Prego can be found all over Portugal, from small street food stalls to upscale restaurants. However, certain places are particularly famous for their Prego sandwiches.

1. Lisbon: In the capital city, Prego is a staple in many traditional tasquinhas and cafes. One popular spot is Cervejaria Ramiro, where the Prego is served as a follow-up to seafood dishes. Their version is simple yet incredibly tasty, highlighting the quality of the beef.
   
   

2. Porto: In the northern city of Porto, Prego is often served with a side of batatas fritas (Portuguese fries). A well-known spot is Conga, a local institution famous for its spicy Prego, which includes a splash of piri-piri sauce for extra heat.
   
   

3. Sintra: If you find yourself in the picturesque town of Sintra, be sure to visit Tascantiga, a charming eatery known for its Prego no prato (Prego served on a plate). Here, the sandwich is often accompanied by a salad and fries, making it a more substantial meal.
   
   

4. Algarve: In the sunny Algarve region, you can find Prego at many beachside cafes. The sandwiches here are often enjoyed with a cold beer, making them the perfect post-swim snack.