Macanese cuisine is cooked with many ingredients that recall the unique history of Macau and its Portuguese maritime culture.

During the 16th and In 17th Centuries, Portugal energetically established a sea route to the East, paving the way for merchants

engaged in the spice trade in Africa, India, and the coast of Malacca, bringing, in turn, these spices and food cultures to Macau. In addition, many Portuguese married local Chinese in Macau and inhabitants from the above-mentioned regions.

Thus, different foreign and Chinese ingredients plus cooking styles were gradually incorporated into traditional Portuguese dishes cooked by Macanese families over the past centuries. Based on Portuguese cuisine, these spices and ingredients from Africa, Southeast Asia, and India - including curry, coconut milk, cloves, and cinnamon are combined using Chinese culinary skills in a wonderful potpourri of tastes and aromas, giving birth to the uniquely delicious Macanese cuisine of today. Macanese Gastronomy was inscribed on the Macau Intangible Cultural Heritage List in 2012.

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土生葡人美食烹調是由許多澳門歷史及葡萄牙海洋文化己造成. 在16世紀和17世紀時，葡萄牙從海域一路向東,來到澳門從事香料貿易及運輸到非洲，印度及馬六甲海岸. 同時, 這些香料也進入了澳門的飲食文化.

此外，許多葡萄牙人跟上述地區的居民結婚. 因此, 多年來不同的國家及中國食材漸漸跟傳統葡國美食混合以成爲土生葡人家庭烹調的風格.

葡萄牙美食加上來至非洲，東南亞和印度的配料(包括咖哩，椰漿，丁香和肉桂),並結合中國的烹飪技巧變化成今時今日的土生葡人美食. 

土生葡人美食於2012年列入非物質文化遺產名錄。

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