This article was translated by John R. Bopp

Gimena Pepe Arias, in her article in the newspaper Clarín, guides us through the streets of Buenos Aires to get to know what she considers the restaurants that best represent Basque cuisine.

Moreover, their chefs explain to their readers what the main characteristics of our country’s cuisine are, and the reasons it’s so successful worldwide.  She goes on to give us four traditional Basque recipes: stuffed piquillo peppers, Biscayne-style fish, codfish potato omelette, and calamari in their ink.

Buenos Aires, and indeed all of Argentina, is full of the descendents of Basque settlers who’ve immigrated over the centuries.  Basque cuisine is neither a novelty nor a fad there, it’s a part of the country’s roots, and is present in the basis of Argentine cuisine.

Clarín – 6/10/2017 – Argentina

Moda y tradición: los nobles sabores de un pueblo

La gastronomía del viejo continente hace siglos que traspasó sus fronteras y fundó nuevas bases en diversos países. Un reciente informe registró que cuatro restaurantes vascos (dos guipuzcoanos y dos vizcaínos) se imponen entre los cincuenta mejores del planeta. Y no es para sorprenderse que el País Vasco es cuna grandes y reconocidos chefs como Juan Arzak y Martín Berasategui – entre otros- que no paran de sumar estrellas Michelin, reconocimiento otorgado por la prestigiosa guía de restaurantes y hoteles.

(Continue) (Automatic Translation)

 

 

anuncio-productos-basque-728x85-2