When driving back from Sevilla this summer, we visited a small Portuguese border town in the eastern Alentejo region – Elvas – which turned out to be much more interesting than we were expecting – check out their medieval forts. While there, we decided to get a snack in the town square, and discovered by happenstance another unique Alentjan treat – the Delecia de Bolota. Unlike many other regional sweets that date back centuries, this one was only recently invented [pt link] by a bakery in nearby Alandroal [pt link]. The Delecia de Bolota is a riff off of the well-known Pastel de Nata, but instead of a vanilla and cinnamon custard cream filling, the cream is full of acorns! “Bolota” means acorn in Portuguese – and this tart is indeed made of acorn meal and flour. Though these bolota acorns from the Emory Oak are now uncommon as food in the US, they were formerly eaten by Native Americans in the Southwest. The flavor of these acorns is nutty and rich, and not as sweet as hazelnuts or almonds. It is also worth noting that this is the same type of acorn (“Bellota” in Spanish) that is fed to the famous Iberico pigs of Spain, a fact that was particularly salient to M. Though you are unlikely to find these treats outside of this region of Portugal, you can see them being made here (video in Portuguese).