Basque Cuisine - by food author Howard Hillman

Basque Cuisine

Spanish
culinary area

Basque provinces

a concise guide
for diners & travelers

Why Basque cuisine
is special

The three small Basque provinces are widely heralded for their cooks.

Insights on
Basque cuisine

Sauces

Basque cooks are masters of sauce making.

Cooking style

The Basque cooking style is straightforward. Nothing fancy, just perfect ingredients perfectly cooked.

Male culinary clubs

Men are devoted to the art of cooking. Some form private culinary clubs where they prepare and eat tempting Basque specialties. Women are not allowed to join the cooking and dining feasts.

Occupational influences

Many Basque citizens are sheepherders, so roast baby lamb has become a specialty. Many are also fishermen, so seafood dishes are quite popular.

Language

The Basques not only have their own cuisine, they speak their own language.

Famous
Basque specialties

Bacalao al pil pil

Salt cod, garlic, onions and red peppers are slowly cooked in olive oil in a cazuela (a shallow earthenware pot).

Merluza la Vasca

Also cooked in a cazuela. Hake is the prime ingredient.

Chiperones en su tinta

Basque version of the popular Spanish dish. Name translates as "squid in its ink".

Major culinary city

Vizcaya and San Sebastian are the two leading cities in the Basque provinces in terms of overall interest to gourmets. Criteria include cooking, food markets, cooking ingredients, cooking schools, beverages, dining and restaurants.

Click a Spanish region to
learn about its cuisine
and famous dishes

Also learn

about these exciting

world cuisines

My food & wine
credentials
My books have been critically acclaimed by major magazines and newspapers. Click the button below to read a sampling (in Acrobat format).