Bacalhau à Zé do Pipo (literally Bacalhau à la Zé do Pipo) is a common codfish (bacalhau) dish in Portugal. It is an oven baked dish, consisting in layers of bacalhau (previously boiled in milk), onion (or pickles), mashed potatoes with a hint of ground nutmeg, and mayonnaise. Although mayonnaise is not traditionally used in Portuguese cuisine, in this dish it's considered typical. It is usually garnished with olives and/or peppers. The recipe originates from Porto, having achieved popularity in Vizela, being named after its creator, Zé do Pipo, who owned a famous restaurant in that city during the 1960s. He won a national gastronomic contest with this main course, making many restaurants adopt it in their menus and popularizing it through the country to this day.