About Azorean Cooking by Maria LawtonMy name is Maria Lawton and I was born on the semi-tropical island of Sao Miguel in the village called Rosario de Lagoa, and when I was six my parents and siblings moved permanently to the United States. We settled in southeastern Massachusetts, which has been a huge Portuguese enclave for over a hundred years. The area has a rich history of seafood and farming, and there are fantastic bakeries and butchers and restaurants that prepare dishes in the traditional manner, but what I craved most as an adult were the dishes my mother and grandmother made when I was younger.

We lived in a three-family house in the city of New Bedford, and if my mom wasn’t cooking on the first floor I could be sure to go upstairs and find my grandmother baking something on the second floor. My mother didn’t like anyone watching her cook, so I often hid behind my grandmother’s apron to help her. I have so many great memories of going up and down the stairs to get tastes from their pans, but I didn’t appreciate those times until they were well in the past.

Azorean Cooking

As my own family started growing I really wanted them to experience the tastes and smells that I remember from those kitchens in that triple-decker. Unfortunately, most of the recipes were lost to the ages because my mother never wrote them down (or she intentionally kept them incomplete in order to make sure her cooking always tasted best!). I resolved a few years ago to recreate as many of those recipes as I could and I enlisted my two sisters and all my aunts and cousins for help. My quest brought me back to Sao Miguel where I learned family recipes. It was such a joy to cook in my aunt’s kitchen and hear all the stories of my family. It was a trip I plan on taking again to keep learning more. Being Azorean is something I am very proud of: it is who I am and I make no apologies about it.

You might ask why call it the Azorean Green Bean; great question. Growing up and speaking Portuguese, I had my share of being called lots of names from “Portagee” to “Greenhorn” as well “Favabean”. And my answer and reply was always “Thank You…Proud of it”! So to celebrate my culture I have chosen to use the name Green Bean because I am an Azorean Green Bean and proud of it!

  • Avelina Coelho

    Hello, I’m so happy to find you. Love all the recipes. Please help me find a recipes my avo called tortas de restos. She meant leftovers. I know it was with salsa and green onions and what ever meat leftovers she had. she fried them in a cast iron skillet and they were always so fluffy. ive tried to make them but cant get the fluffy and light that I remember. please help.

    • Esmere Vieira Burkitt

      Hi Ave Lina. Did you use eggs ? I make them but you need to put eggs in.

    • Olga deMedeiros

      We called them “pastels” in our home. For a more fluffy and light torta add a little cooked mashed potato. It’ll help bind all the ingredients same it does with bolinhos de bacalhau (Portuguese cod fritters). A pastel in a fresh popseco makes a perfect lunch.

  • T Moura

    Hi! Thank you so much for creating this cookbook! My husband is Portuguese, his parents are from Santa Maria in the Azores. My husband loves Portuguese cooking but his mother, grandmother and aunts don’t have recipes written, I have to be there when they are cooking and make notes as we go to get the recipes. I have tried a few different Portuguese recipe books (including one given to me that was bought in Portugal) but there are just very few recipes included in each book that my husband and I recognize, I realized some time ago that these cookbooks included dishes mainly from mainland Portugal so I was so happy to come across your cookbook that is full of dishes I recognize from his family’s kitchens! I look forward to making these dishes for our children so they can experience the flavours of their daddy’s childhood!