The Basque Country is a gastronomy lover’s paradise. And it is that this autonomous community not only offers quality, but also a great variety. In fact, in its towns and cities you can find restaurants with new cuisine, traditional, spectacular design, simple, cozy …
Undoubtedly, one of the secrets of the success of Basque cuisine at a national and international level is the use of products and raw materials of excellent quality. So that you can get to know Basque gastronomy a little better, today we are going to talk to you about the most typical dishes and pintxos of this corner of northern Spain.
Gilda
La Gilda is the quintessential pintxo in the Basque Country. All you need is a toothpick, an olive, a salted anchovy and a pickled chilli or two.
marmitako
Marmitako is a tuna stew with onion, potatoes, pepper and tomato that has its origin in Asturian, Cantabrian and Basque fishermen . It is usually served in a clay pot.
Beans with sacraments
During autumn and winter, many Basque restaurants add beans with sacraments to their menu as one of their star dishes. Its main ingredient is Tolosa beans.
Angulas in the traditional style
This list could not miss the traditional-style baby eels, which are made with baby eels, virgin olive oil , garlic and a piece of chilli.
Cod Biscayne
The main ingredient in Biscay cod is salted cod, which is accompanied by Biscay sauce.
Cod al pil pil
Cod al pil pil is made with three basic ingredients beyond cod: olive oil, garlic and chilli peppers. Typically use a crockpot for their preparation and presentation.
Bonito fish with tomato
Tuna with tomato is a simple dish that is made with basic ingredients such as tomatoes, garlic, hair and olive oil.
Snails
In the Basque Country snails are made in multiple ways, but one of the most typical is combining the following ingredients: leeks, chives, chillies, onion, ham bacon, chorizo ​​peppers, fried bread, white wine, oil, parsley, water and Salt.
Cutlets with vine shoots
The cutlets with vine shoots are made on a grill placed over the live embers of a fire made from vine shoots.
Curd
The curd is usually made with goat’s milk, although it can also be made with whole cow’s milk. The normal thing is to accompany this dish with honey.
Goxua
We also have to talk about goxua, a dessert made with sponge cake , whipped cream, pastry cream, syrup, sugar and cinnamon. The ideal is to make the sponge cake, cream and cream in a homemade way.
Hake in green sauce
Hake in green sauce is usually served in a clay pot with a chopped hard- boiled egg . In addition to hake and green room, it includes clams.
Basque cake
The Basque cake is a dessert that has its origin in the Basque-French region of Lapurdi. It is filled with pastry cream .
Potatoes with chorizo
Potatoes with chorizo ​​or Rioja is a dish originally from La Rioja, although it has spread to nearby regions . Its three main ingredients are potato, chorizo ​​and paprika.
Sukalki
Sukalki is a stew meat ragout that, due to its high caloric level, can be eaten as a single dish.
txangurro
In the Basque Country, the spider crab is called crab and a series of popular dishes made from shredded meat from this shellfish.
Small squids in their ink
As its name indicates, the squid in its ink are made with small pieces of squid cooked in its own ink.
Zurrukutuna
Finally, we must talk about zurrukutuna, a garlic and cod soup to which ingredients such as parsley, green pepper, chorizo ​​peppers, toast and eggs are added.