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Basque cuisine refers to the cuisine of the Basque Country and includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos (Basque tapas), Idiazabal sheep's cheese, txakoli (sparkling white wine), and Basque cider.
Kokotxas is a traditional Basque fish stew. The dish is made from stewed fish necks / dewlap (normally from a fatty fish like cod or hake) served with a sauce made from white wine, garlic, flour and olive oil. [1] In the Basque Country the dish is served with a green sauce (salsa verde / saltsa berde) made from olive oil, flour, garlic and ...
Those dishes include a traditional and hearty tortilla de patatas, filled with tender potatoes, poached onions, and fluffy eggs. ... You can sample some Basque country favorites at Zeru in Miami ...
A pincho (Spanish:; literally "thorn" or "spike"), pintxo (Basque:) or pinchu (Asturian:) is a small snack, [1] typically eaten in bars, traditional in northern Spain and especially popular in the Basque country, Navarre, La Rioja, Cantabria, and Asturias. They are usually eaten in bars or taverns as a small snack, in the company of friends or ...
Many traditional Spanish dishes such as tortilla de patata ... is a staple drink from the Basque Country, produced in Álava, Guipúzcoa and Biscay. [58] ...
Pages in category "Basque cuisine" The following 47 pages are in this category, out of 47 total. This list may not reflect recent changes. ...
A Txoko (Basque pronunciation:) is a typically Basque type of closed gastronomical society where men come together to cook, experiment with new ways of cooking, eat and socialize. It is believed that over 1000 of these societies exist; the town of Gernika , Spain , for example, with around 15,000 inhabitants, has nine txokos with some 700 ...
Beginning in the late 1800s, young Basque men came to America hoping to earn money to send home to their families. Many came to the U.S. West.