I’m not sure what you mean by “regular in mashed form?” this was, i assumed, salt cod, mashed, blended with mashed potatoes, then turned into croquettes, floured, etc., then fried…
the pasteis de nata are a delight! a very tender custard in a very flaky pastry, but crispy, and super buttery. i would say a little bit like a chinese egg custard, but softer - the custard should almost be a little runny, and flakier. And NOT too sweet. i don’t think i’ve had the Macao version…
would look forward to hearing about the San Jose place!
