This article was translated by John R. Bopp
The American gastronomic magazine Food & Wine is a reference in its field. With over forty years in the market, its print version reaches almost a million copies, and its website is among the top 10,000 in the world.
We’re speaking about it today because they’ve just published an article by Sara Ventiera about the presence of Basque cuisine in Idaho, and especially in the capital, Boise, on their website
We’ve spoken on many occasions about this Basque heritage that exists throughout the western half of the US, especially west of the Rockies, all the way to the Pacific Coast.
Without a doubt, one of the most important parts of that heritage is the cuisine, so much so that HD Miller considers it the regional cuisine of the area between the Rockies and the Sierra Nevada.
Sara Ventiera offers us a tour of this heritage in her article, a journey through the most significant restaurants which is, at the same time, a journey through this community of Basques who’ve managed to preserve their roots while still fully integrating into the community of their adopted homeland.
But we’re sure, knowing the Basques as we do, that in all the tight-knit Basque communities throughout the US, that when they read this article, they will say, completely convinced, that the best cuisine in the US is: in my mom’s kitchen.
Food and Wine -14/2/2018 – USA
How Idaho Became the Best Place to Eat Basque Food in America
Christine Ansotegui stands at the glass door of the converted house that is now home to Epi’s Basque Restaurant, the 19-year-old establishment in Meridian, Idaho she co-owns with her sister. The scent of garlic and pimentos fills the air. As guests approach, Christine welcomes each person with a warm smile, a bellowing «Hello!” and the occasional embrace.