To finish, the torrijas are smothered in a sweet, sticky syrup flavoured with cinnamon and orange. This version of French toast is one of the most indulgent Basque desserts – and one of the most delicious too. Copyright © 2020 Saveur. Another cod dish, bacalao a la Vizcaína is from the Vizcaya province of the Basque Country, of which Bilbao is the capital. The sauce is made from white wine, parsley garlic and olive oil, while clams are also typically added. Theres something for everyone here, from the rustic ciderhouses that dot the verdant landscape and proffer Flintstones-sized cuts of meat, to the sliver-like pintxos (tapas) bars where the txakoli wine is served chilled and the roasted piquillo pepp… These tube-shaped crustaceans may be not very nice to look at, but are delicious when eaten boiled in seawater. Lamb is very popular in the north of Spain, and in the Basque Country people like to make it into a stew. Made from brioche-type bread, they’re soaked in milk and egg, before being fried. All rights reserved. Literally translated as ‘hake fish in green sauce’, this traditional dish is a seafood lover’s dream. Basque Red Beans Serves 6. Sometimes fruit such as cherries are added to the mix. Saveur may receive financial compensation for products purchased through this site. Each pintxo usually costs between €1-3. Percebes are a Basque delicacy and in English are known as goose barnacles. It is most often made in a small ceramic pot and served with honey for dessert. Not to be confused with tapas, pintxos are the ultimate Basque snack. Reproduction in whole or in part without permission is prohibited. Marmitako is a type of Basque fish stew and literally means ‘pot’ or ‘casserole’. Baked, stuffed spider crab is a classic dish which hails from San Sebastián. It’s made with tuna, potatoes, onions, garlic and red peppers. The ink is often mixed with white wine and garlic to give it more flavour. Here are 16 delicious dishes you can’t leave the Basque Country without trying. de Tolosa, which are only grown in this area of the country. Soulful, traditional dishes you’ll crave again and again—and where to eat them in Basque country. Bacalao pil-pil is cod fried with garlic, olive oil and chilli, until the oils form a creamy sauce-like emulsion. It is called pil-pil because of the noise that the skin makes when it fries in the pan. Alubias de Tolosa is type of stew made from black beans from Tolosa cooked with onions, olive oil and salt. The Basque Country’s most famous dessert is the Pastel Vasco – an almond-like cakey pastry case filled with a vanilla custard-like cream. Mamia is the Basque version of cuajada – a thick type of sheep’s curd, similar to yoghurt. The town of San Sebastián (known as Donostia in Basque) in fact holds a total of 16 Michelin stars, including three 3-Michelin-star restaurants. Basque food recipes - Guide to Basque foods | Ethno Travels Sort, rinse and soak the beans overnight in a bowl large enough to cover the beans with water plus a couple of inches. Txipirones are baby squid cooked in their own ink. You’ll find them lined up along the bar, and the idea is to help yourself and count up the sticks and the end to find out how much you owe. The crab is stuffed with ingredients such as onions, tomatoes, leeks, brandy and parsley, and is topped with bread crumbs before being baked in the oven. There are dishes made with all different kinds of beans, lentils, garbanzo etc… Alubias de Tolosa is the most typical legume or bean dish found in the Basque Country. What makes this dish special is the type of been D.O. Baked Fish in Tahini Sauce (Siniyet samak bil tahineh), Palestinian Pantry Staples We Can’t Live Without, Falastin: Equal Parts Cookbook and Conversation Starter, Roasted Cod with a Cilantro Crust (Samak mashew bil cozbara w al limon), Orange- and Herb-Roasted Spatchcock Chicken, Chiquetaille de Mourue (Marinated Salt Cod), Raising the Bar: What the World Can Learn From Italy About Enjoying Food and Drinks, How a Combination Oven Will Help You Prepare an Unforgettable Holiday Feast, Bokit: The Soul of Guadeloupe in a Sandwich.