The Basque Country is widely regarded to be one of the absolute best types of gastronomy in not just Spain, but also the world. A fabulous, historic and thriving Basque Country food culture has attracted the largest amount of Michelin star restaurants in the world for the size of the region.
In this Basque Country food guide, Basque-born Basco founder and professional chef Javier De La Hormaza shares 12 recipes for some of the best food in Basque Country. Two tempting and simple to cook recipes for Javier’s top pintxos, starters, stews, fish, meat and desserts. But before we reveal Javier’s delicious dozen and take you on a Basque Country food tour, let’s quickly examine why the gastronomy of the region is so incredibly tasty and popular.
Basque Country food
The people of the Basque Country are the oldest surviving ethnic group in Europe who pre-date the Roman Empire and over that time, their cuisine has developed into something magical. Basque Country food owes its tremendous diversity to the geography of the region. Situated in the western Pyrenees, straddling the border between France and Spain on the coast of the Bay of Biscay, Basque Country food draws on local ingredients from both the land and the sea. Álava, Guipúzcoa, and Vizcaya are the three provinces of the Basque Country and each has its own quite distinctly different cuisine. San Sebastián and Bilbao are famed for their vibrant culinary scene, particularly its seafood and pintxos, which are effectively Basque tapas or finger food. Basque Country food tours in both of these great cities should be on every food lover’s bucket list.
Javier’s Top 12 Basque Country food recipes
Let’s get down to business. Here are the mouthwatering tasters and links to easy-to-follow recipes from the Basque Country founder of Basco…
Basque Country Pintxo Recipes
Gilda Pintxo – available in virtually every pintxo bar in San Sebastián, all Basque country food tours should include sampling the Gilda Pintxo. Named after the Rita Hayworth film “Gilda”, it combines wonderful briny flavours of pitted manzanilla olives, Cantábrico anchovies and Guindilla pickled peppers. Salty, spicy and the perfect pintxo. Try Javier’s recipe here.
Chistorra Sausage Rolls with Lemon Aioli – Chistorra is a piquant free-range pork sausage from the Basque Country and Navarra which is perfect for creating pintxo sausage rolls with a kick. Encased in a light all butter puff pastry this Basque Country food is wonderful offset by a creamy yet tangy lemon aioli. Click here for the recipe.
Basque Country Starter Recipes
Baked Spider Crab – this traditional Basque Country starter is as delicious as it is impressive. Native to San Sebastian its star ingredient one of the most enjoyed crustaceans in Basque Country food culture… the spider crab. Together with tomatoes, onions, leeks, cognac and spider crab meat are served in the shell and topped with breadcrumbs. Recipe can be found here.
Saute Baby Eels ‘Bilbao’ Style – “angulas” are Spanish baby eels and this dish is undoubtedly one of Bilbao’s greatest Spanish seafood starters. Cooked individually in an earthenware dish with garlic, and guindilla chillis, they have a wonderful subtle taste with a slightly crunchy texture. Click here for the recipe.
Basque Country Stew Recipes
Alubias De Tolosa Stew – this incredibly simple Basque Country food uses black beans from Tolosa – little black pearls. Pork ribs, pork belly, cabbage, cooking chorizo and Spanish blood sausage called ”morcilla” and guindillas give it a meaty, spicy, unctuous and beautiful creamy, buttery texture and distinct color. Find the recipe here.
Marmitako – this classic Basque Country food is a tuna stew was thought to be originally created by thrifty fishermen who used left over fish and potatoes to feed the crew. Over the years, the recipe which uses fresh tuna, has been embellished and Javier’s includes green, red onions and choriceros peppers. You can follow the recipe here.
Basque Country Fish Recipes
Bacalao Al Pil Pil – this name of this traditional Spanish dish is actually derived from the bubbling sound made when cooking as you move the earthenware dish in circles to emulsify the sauce. Ingredients of this Basque Country food include salted cod, guindilla chilli, garlic and olive oil. The result is deliciously silky sauce and wonderful flavoursome cod. Here is Javier’s own recipe.
Sea Bass Bilbaína – sea bass is a fabulous fish and a Basque Country food that often appear son the menu. For this recipe, the sea bass is butterflied with the head kept on. Carefully barbecue the sea bass and then drizzle with the bilbaína sauce – oil infused with chilli and garlic. A splash of cider vinegar and some parsley finishes it perfectly. Click here for the full recipe.
Basque Country Meat Recipes
Basque Txuleton Steak – the Spanish are big lovers of beef and steaks don’t come much bigger than the Tuxelton steaks. These huge, thick bone-in rib steaks originate from the Basque Country and are traditionally from old cows, particularly Rubia Gallega breed or Basque dairy cows. The recipe here serves barbecued Tuxleton steak with matchstick fries and roasted red peppers.
Chicken Basquaise – a favorite in the Basque region of France, where it originated, this chicken dish is exceptionally good with a delicious pepper sauce. Famous for its vibrant colors, it is thought to represent the Basque flag with the white of chicken, red tomatoes and pepper, and green peppers. This Basque Country food is a symbol of Basque culinary identity and reflects its connections to French cuisine. Click here for the recipe.
Basque Country Dessert Recipes
Basque Cheesecake – this rich and creamy cheesecake with a wonderful baked top is an icon of Basque Country food culture. Originating from a small restaurant in San Sebastián, the cheesecake is baked at a very high temperature which scorches and caramelises its top adding real depth to the flavour. It is surprisingly simple to make if you follow Javier’s authentic recipe here.
Pantxineta – one of the traditional desserts of the Basque Country, the Pantxineta is a delicate combination of puff pastry and cream with almonds and originates from San Sebastián. The pastry is baked to create a golden crunchy texture and the crème pâtissière inside brings a smooth and creamy sweetness. Javier’s recipe here adds an extra dimension with a coulis of raspberries and raspberry liqueur.
Want more Basque Country recipes?
Feel free to browse Javier’s online collection of Basque Country food recipes whenever you wish here.
