Cocina Casera - País Vasco

País Vasco

Basque cooking inspires a passion that has been passed down in family kitchens as well as in the uniquely Basque gastronomic societies, or txokos. Though traditionally for men only, today many people have txokos at home or in a place they share with friends, both men and women. If you're ever lucky enough to be invited, don't miss the chance! In general, in Basque Country, the sea has been the best provider. Its stars are hake and cod, found in the ever-popular Merluza en Salsa Verde (hake in green sauce), and Bacalao a la Vizcayna (cod with a sauce of dried peppers and onions). As in other parts of Spain, there is a tradition of the txikiteo, going from bar to bar to drink wine and enjoy pintxos, little sandwiches, or pieces of cheese, tortilla, meat, fish or vegetables on toothpicks. The bill is tallied by the number of toothpicks on your plate. From Basque vineyards, come the renowned Rioja Alavesa and a young, fruity wine, Txakolí - ideal with fish and seafood. Sidra (cider) from Basque orchards is extremely popular as well. Produced for centuries in farmhouses, sidra is a combination of sweet and tart apples. Like Txakolí, it is poured from a height of 30 to 40 centimeters to release the complex flavors as it hits the glass. Sidra, it is said, should never remain too long in the glass!

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			País Vasco Basque cooking inspires a passion that has been passed down in family kitchens as well as in the uniquely Basque gastronomic societies, or txokos. Though traditionally for men only, today many people have txokos at home or in a place they share with friends, both men and women. If you're ever lucky enough to be invited, don't miss the chance! In general, in Basque Country, the sea has been the best provider. Its stars are hake and cod, found in the ever-popular Merluza en Salsa Verde (hake in green sauce), and Bacalao a la Vizcayna (cod with a sauce of dried peppers and onions). As in other parts of Spain, there is a tradition of the txikiteo, going from bar to bar to drink wine and enjoy pintxos, little sandwiches, or pieces of cheese, tortilla, meat, fish or vegetables on toothpicks. The bill is tallied by the number of toothpicks on your plate. From Basque vineyards, come the renowned Rioja Alavesa and a young, fruity wine, Txakolí - ideal with fish and seafood. Sidra (cider) from Basque orchards is extremely popular as well. Produced for centuries in farmhouses, sidra is a combination of sweet and tart apples. Like Txakolí, it is poured from a height of 30 to 40 centimeters to release the complex flavors as it hits the glass. Sidra, it is said, should never remain too long in the glass!












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