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Tag: Gastronomia vasca

Do the different types of cabernet grapes come from the Basque...

Racimo de Cabernet Franc
We've talked on more than one occasion about Basque wines, from Irulegi to the Rioja Alavesa, from Navarre to the coastal txakolis, but in...

“Haizea” A Basque Breeze Taking Us from SoHo to the Zeeland...

The chef Mikel de Luis of Haizea.Credit...Brittainy Newman/The New York Times
We've said it before: there are times when it seems like coincidences line up it ways that seem to be more than coincidences.  Otherwise,...

Aran Goyoaga: from Amorebieta to the ‘New York Times’ with her...

New York Times - Holiday Book Review - Cooking
Aran Goyoaga is a Basque woman from Amorebieta who now lives in Seattle.  She works in the world of cuisine and photography, and does...

“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...

Basque gastronomy: “Talent is my country. I’m Basque.” An...

Kokotxas del Nerua - Fine Dining Lovers
Basque gastronomy: "Talent is my country. I'm Basque." An article you can't miss We've brought you articles from the website Fine Dining Lovers before.  As is...

From Macau: Ten Things to do in Bilbao

10 Things to Do in Bilbao - Ribera market
Ksenia Kuzmiza has just penned an article for Macau Lifestyle telling her readers her top ten ideas for visiting Bilbao and its environs. The Guggenheim, pintxos,...

From Italy: a magnificent description of the San Sebastian pintxos scene

vista de la barra del victor montes
Mixer is an Italian maganize focused on the world of gastronomy which distributes 120,000 copies to bars and restaurants throughout Italy. Their digital edition, Mixer Planet,...

From California: Basque cider is delicious and full of history

Readers Digest  artículo sobre sidrerías vascas
This article was translated by John R. Bopp Suzanne Henricksen is the heart and soul of The Crafty Cask, a website about beverages that has dedicated a...

Wall Street Journal: “old cow” beef, typical for the Basques, is...

Bazaar Meat in Las Vegas offers a ‘vaca vieja’ made from 8- to 10-year-old Holstein cows. PHOTO: THINKFOODGROUP/BAZAAR MEAT
This article was translated by John R. Bopp We've already spoken on a couple of occasions about the txuletas or steaks that come from cows and "aged"...

Bilbao—San Sebastian: 100 km of gastronomic glory, and an intoxicated Italian journalist

This article was translated by John R. Bopp Luca Iaccarino is a journalist who's written an article about Basque cuisine for the Italian daily La Repubblica.  And...