Food spotlight: Basque in one of the world’s most fascinating cultures

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The Basque people, who live in a semi-autonomous region of northern Spain as well as in southwestern France, are believed to be the direct descendants of farmers who settled in the area some 35,000 years ago, making them perhaps the oldest ethnic community in Europe. Their language, called Euskara, is unrelated to any other language in the world.

While its cuisine has been influenced by neighboring French and Spanish dishes, Basque food is a unique mix of seafood and fish especially salt cod as well as cured ham and other meats, and the region is host to some of the best restaurants in the world. Among the most iconic Basque foods and dishes (and our favorites) are:

  • Marmitako: A hearty fish stew made from potatoes, onions, peppers and tomatoes, marmitako which means “from the pot” was originally eaten on fishing boats along the coast.
  • Gateau Basque: Called Etxeko biskotxa in Basque, this traditional dessert is made from layers of wheat flour cake and filled with vanilla cream, almonds or cherries.
  • Jambon de Bayonne: Taking its name from the port city of Bayonne in southern France, this ham is cured for seven to ten months. It’s slightly sweet and has a chewy texture.
  • Gerezi beltza arno gorriakin: This one-of-a-kind cherry soup is served warm or cold. The cherries are poached in wine with sugar and served with sour cream or even ice cream.
  • Fish soup: This hearty soup is made from onions, garlic, tomatoes, celery, parsley, white wine and thyme. Local fish, squid or shrimp are then added.
  • Pintxos (the “tx” in Basque is pronounced like “ch”) are the Basque equivalent of Spanish tapas or finger food snacks and usually consist of small slices of bread topped with ingredients like cod, anchovy, peppers or potatoes and fastened with a toothpick.

Have you ever tried Basque food? Here and here are a couple of delicious and simple-to-prepare recipes. And please share your thoughts with the Shop Talk Blog community forum!

 

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Did you know: Bilbao’s Guggenheim

The Basque Country’s largest city, Bilbao, has seen a cultural renaissance in recent years, thanks in large part to the iconic Guggenheim Museum, which opened there in 1997.

 

55 thoughts on “Food spotlight: Basque in one of the world’s most fascinating cultures”

  1. I like French Basque cooking best, not so many fish dishes, it is more common up in the mountain. Whenever possible you should try to eat at a Basque restaurant.

  2. We took a bus trip to France too in high school and I spent my honeymoon in Paris too. It was fun. Loved the French bread and wine. We begged the bus driver to stop on the way home because we were supposed to bring wine and fresh French bread home to our parents but we drank it all on the bus so we stopped at the border and pooled our money and got more for our parents. It was fun.

  3. I have never ate or even tried Basque food. It sounds and looks delicious. Plus, I’m always willing to try something new. Just to have something to talk about an have my own opinion on it.

  4. There used to be a Basque Restaurant in San Diego. Supposedly the food was GREAT, but a lot of people didn’t like the “communal” way of sitting at a long table with strangers. Never went and have always regretted not checking them out!

    2. I had a pintzos lunch at a restaurant in the Basque village of San Miguel, Spain in the fall of 2016. Delicious! One of the best little sandwiches was baguette slices topped with crabmeat. A variety of small tastes!

  6. I have had many good Pintoxs. I especially love one that is a crostini with a smooth and creamy cheese roasted red peppers and an olive temenade. I have also enjoyed the cured ham and a cured sausage that had a mild kick of spice. I enjoy the blend of tomatoes, onion, garlic, seafood and salt cod in the tomato broth. That along with crusty bread and a good glass of white wine is a perfect dinner.

  12. I so enjoyed reading the recipes from the areas mentioned.
    I do all my own cooking and enjoy trying recipes from other countries and regions.
    Thank you for sharing these recipes!
    I shall be on a search for fresh shrimp to prepare this new recipe!

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