Fried Chicharros with “Vilão” Sauce

Fried Chicharros with “Vilão” Sauce is a traditional and regional dish from Azorean Cuisine. This is one of the most beloved dishes in the Azores, and despite being fried chicharros, the unique flavor of Azorean chicharro combined with the delicious and distinctive “vilão” sauce makes all the difference.

During your stay, be sure to try and savor this dish. If you’re already familiar with it or curious to try making it at home, here is the complete recipe.

Fried Chicharros with Vilão Sauce

The ingredients required for this recipe are quite simple and easy to find. Ideally, the chicharro (Atlantic horse mackerel) should not be too large.

Ingredients

• Chicharro (amount as desired)
• Oil (for frying the chicharro)
• Cornmeal (to coat the fish)

How to make Vilão Sauce

• Salt
• Garlic (optional: chopped or whole)
• Pimenta da Terra (striped and ground)
• “Vinho de Cheiro” (traditional Azorean red wine, if available)
• Water
• Vinegar

Preparation

1. After cleaning the chicharro, season it with salt and let it rest for a few hours (preferably). When it’s time to fry the fish, and with the oil already hot, coat the chicharro in cornmeal and fry it. Repeat the process until all the chicharro are fried.
2. To make the “vilão” sauce, sauté the garlic and pepper in olive oil in a pan until golden. Next, add the pimenta da terra and mix well. Finally, add the vinho de cheiro (or white wine) and parsley. Stir and cook for a few minutes before removing from heat.
3. Pour the “vilão” sauce over the previously fried chicharros.
4. Enjoy your meal! You can serve it with boiled potatoes and salad. See the video below.

Step-by-Step Video

For a better understanding of each step, you can also watch this step-by-step video by Leonor Santos, showcasing her version of the “Traditional Fried Chicharros with Vilão Sauce”: