Find Back your Mojo

Healthy habits are a major part of Chop Suey’s view on lifestyle. We dig into the wisdom of local food habits in the blue zones. We learn about the route of centenarians, the longest-lived and happiest populations in the world. Knowledge inherited straight from the source.

Beans and lentils simmer on gas flames or wood stoves. Blue and yellow figs, apricots, pomegranates, peaches, and grapes are picked fresh, then preserved for the winter. Nuts, chestnuts and honey are saved like precious health bombs, while wild herbs are foraged, dried and kept as home remedies for the cold, dark and rainy months.

Traditions with an Exotic Twist

In Alentejo, no one talks about official blue zone status, it’s just called living. Food here is simple, intentional, and deeply tied to the land or the ocean. Olives are pressed into rich, golden oil. Chop Suey’s olive harvest is pressed locally and bottled together in one shared batch. After long days of filling baskets with sun-ripened green and black olives, the real reward is coming together to collect the bottled oil.

Our shared recipes arise from what we find along the way: what’s growing in local gardens, what’s gathered in the wild, and what’s made at home from clean, honest ingredients by both locals and newcomers. The exotic twist comes from Indian and Japanese importers, whose small shops are packed with spices, herbs, brews and ingredients you won’t find in regular stores. This is where we stock up on tins of ghee, fermented products, seaweed and Ayurvedic care products, staples that nourish us even during harsh times and when the world locks down again.

Hara Hachi Bu - Mindful Eating

Black pork, one of Alentejo’s most cherished delicacies, is believed to descend from wild pigs that once crossed over from Spain. Enjoyed in moderation, it is often cured into sausages and savored alongside local wine, pão Alentejano, beer, and marinated tremoços.

Rooted in the Blue Zones philosophy, the principle of Hara Hachi Bu, eating until you are about 80% full, encourages mindful eating, helping to prevent overeating and support gentle digestion.

In local restaurants, meals reflect the true character of the region. To keep food affordable and authentic, cooks rely on what is grown in their own gardens and sourced locally. Ingredients are seasonal and prepared in the traditional way, with olives, bread, and wine often served first to slow down and enjoy the experience.

Tremoços the Perfect Snack with Beer

Tremoços, those golden marinated lupini beans, may be common in Mediterranean taverns, but they’re found in the Middle East as well. Packed with protein, they steady blood sugar, lower cholesterol, and help build muscle. Though usually served plain, in the Chop Suey kitchen we add chilis and garlic preserved in virgin olive oil, lemon juice and some fresh mint.

The tremoços story goes back to ancient Egypt, around the 22nd century BC. Once known as ‘food for the poor,’ they still beat a bag of potato chips any day. Served in a small dish with another dish beside it for the discarded skins, they’re eaten slowly, teeth pressing the bean free from its shell, the perfect snack for conversation.

Add some jars of lupines to your emergency stock, a good old snack to serve your unexpected guests.