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“Basque salt” has been created in Japan, based on the Ezpeleta...

The seasoning is made by blending red chili pepper from the Basque Country with salt and other ingredients and grating until nicely mixed. (Photo by Masahiro Gohda)
This article was translated by John R. Bopp The Japanese daily Asahi Shimbun is the second largest newspaper in that country, and a journalistic leader.  They've just...

Louis’ Basque Corner, the Basque restaurant in Reno, Nevada, turns 50

Louis' Basque Corner dinners and lunches are served family style — Photo courtesy of David Calvert / Louis' Basque Corner
This article was translated by John R. Bopp USA Today’s 10Best website compiles for its readers “things to see and do, and restaurants for top destinations...

New York Times: Irouléguy wines…Irresistible!

The New York Times has published an article about the Northern Basque Country and its amazing Irouléguy wines.

“Arto gorria”. Basque corn saved in a convent

The recovery of a variety of corn, Arto gorria (Grand Roux Basque) which was the most basic variety for Basque harvests for centuries

Cod during Holy Week: an ancient Basque tradition

From Uruguay, an artice on how to eat cod during Holy Week: an ancient Basque tradition

Basque cider praised in the ‘New York Times’

We've said it before, and we'll say it again: the New York Times has a certain fondness for us.  If you don't believe us,...