• Portuguese Cooking

Ana Patuleia Ortins

Ana Patuleia Ortins Born and raised in Peabody, Massachusetts. In the 1930s, her father Rufino and his family emigrated to the United States from Galveias, a small town in the Alentejo region of Portugal. Rufino shared his culinary talent and passion for Portuguese food with Ana from an early age, showing her how to gut sardines and cut kale for the Caldo Verde soup. His tutelage, coupled with a zest for the traditional dishes inherited from her mother Filomena, who died when Ana was young, inspired her to learn as much as she could about her culinary roots and to document the recipes of Portuguese immigrants in her first book Portuguese Homestyle Cooking.

In Authentic Portuguese Cooking, Ana brings forth a deeper look into the food of her heritage. Included are recipes shared by family and friends as well as many obtained during trips to Portugal and from the Azores, the ancestral home of her husband, Philip.  Ana has an Associates Degree in Culinary Arts from the Essex Agricultural and Technical School. She has contributed articles to Fine Cooking Magazine, Portugal Magazine, Seabourne Club Herald, and most recently, the online magazine The Cook’s Cook. She teaches culinary classes and is a member of the Northeast Chapter of Les Dames d’Escoffier International and the IACP. She resides with her husband in Peabody, Massachusetts.

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Books & Products

Authentic Portuguese Cooking

My newest book goes deeper and wider into the array of real home recipes of Portuguese cooks across the sea and Portuguese immigrants in the United States, recipes that incorporate the flavors of the Mediterranean.

Portuguese Homestyle Cooking

My first book gives an overview of centuries old cultural influences on Portugal’s cuisine. It describes the ingredients common to Mediterranean countries and essential to Portuguese cooking including olive oil, onions, bay leaves, garlic, fresh coriander, paprika, chili peppers and red sweet peppers.


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