This article was translated by John R. Bopp

Today, Benjamin Kemper has treated us with the journey of a Basque dessert, the gazta-tarta, or cheesecake, from the kitchen of the La Viña Restaurant in San Sebastian to becoming what Kate Krader, the cuisine section editor at Bloomber, and Kristy Westgard, at Daybreak, are calling “the latest in New York’s food scene…that’s taking New York by storm.”

It’s a journey that once again has passed through the Txikito Restaurant, showing, again, that this New York restaurant is an authentic “Basque embassy”.  And we’d be remiss to forget how it’s also been featured on some websites that have really helped spread this gastronomic delight, which Benjamin Kemper has highlighted throughout his text.

His article begins with a headline that “crowns” this dessert as the triumph of the moment, and ends with a paragraph that sounds a lot like a “statement of principles”:

Basque cheesecake is an enigma: ugly, yet alluring; burnt, yet undercooked; and easy to make, yet almost impossible to perfect. And unlike most fleetingly famous viral desserts, it’s sticking around, thanks to deep local roots and worldwide appeal. So turn up your ovens, pick up your forks, and forget everything you think you know about cheesecake.

On egin!

Bloomberg – 7/2/2019 – USA

The Hottest Dessert of the Year Is Burnt

he majority of  desserts that break the internet are modern creations that have been either carefully designed to entice Instagram users, such as the cotton-candy milkshake, or a reverse engineered hybrid, like the cronut. The newest sweet to captivate Americans is neither. Nor, at almost three decades old, is it really new. It’s not even particularly pretty to look at; it’s burnt.

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