Home Tags Basque gastronomy

Tag: Basque gastronomy

Txapela, the natural Basque cider being made in Argentina

Txapela, la sidra vasca de Argentina
The Argentine daily Rio Negro (which we've cited before on many occasions) has just published an article by Jorge Tanos discussing the story of...

Four “Basque Hamburgers” among those selected by the best chefs

Hamburguesa de CAP (Biarritz) Una de las Hambuarguesas vascas elegidas por los chefs
Richard Vines is the lead culinary critic in the Arts and Entertainment section at Bloomberg.  We've blogged about him before, back in 2003, when he...

Size matters: the values behind Basque food

wine an food. Kerri Lesh
BOGA: Basque Studies Consortium Journal is a journal run by the Basque Studies program at Boise State University.  It's a open-access multidisciplinary academic journal dedicated...

A Congress and a Fox News Report about the Underwater Bodega...

Crusoe Treasure Bodega submarina Plentzia
Many moons ago, just after we'd started the blog (so like nine years ago!) we wrote an entry about a new project that had...

From India: My most memorable meal in 2019? At El...

Prahlad Sukhtankar is a leading figure in the world of gastronomy in India.  He's not a chef, but rather a sommelier who graduated from...

“Batiburrillo”, the typical Paraguayan dish invented by a Basque

Baburrillo el plato típico de Paraguay creado por un vasco
Batiburrillo is a type of beef stew that was introduced by Sebastián Sasiain Zubillaga, a Basque emigrant who settled in Paraguay in 1926 along with...

A New Year’s Special in the ‘Daily Mail’: Greece and San...

48 horas en donostia Daily Mail
To start off 2020, the British Daily Mail has published a special article in their travel section to two culinary destinations: Greece and the...

New World Basque Cuisine Recreated at the Topa Restaurant in San...

El proyecto Sukalderria del restaurante donostiarra Topa
Today, we wanted to tell our readers about a project the team at the Topa Sukalderia restaurant is involved in which we find fascinating: the Sukalderria project,...

The Telegraph: Two guides to getting to know Bilbao and San...

48 horas en Donostia-Bilbao The Telegraph
The British daily The Telegraph has a quite large number of references on our blog, but it's been a while since we've a new one. ...

“Leku”: the new place to enjoy Basque cuisine in Miami

Executive Chef Mikel Goikolea (l), Terry Zarikian of the New York and South Beach Wine & Food Festivals and Andreas Schreiner of Schreiner Hospitality. MICHAEL KATZ
In the Miami Herald's website, miami.com, which is focused on giving clues to better enjoy the city, Lesley Abravanel has just published an article...

Uso de cookies

Este sitio web utiliza cookies para que usted tenga la mejor experiencia de usuario. Si continúa navegando está dando su consentimiento para la aceptación de las mencionadas cookies y la aceptación de nuestra política de cookies, pinche el enlace para mayor información.plugin cookies

ACEPTAR
Aviso de cookies