This post is part of our Behind the Bite series: deep dives into the dishes that we can’t stop thinking about. The hottest trend in the baking scene at the moment is without a doubt the world-famous burnt Basque cheesecake, which originated at a restaurant called La Viña in San Sebastian. The beauty of the Basque […]
Behind the Bite
Behind the Bite: Idiazabal Cheese
This post is part of our Behind the Bite series: deep dives into the dishes that we can’t stop thinking about. Drive from San Sebastian out to the idyllic Basque countryside beyond city limits, and suddenly you’ll find yourself in another world. As the landscape gets even more lush and green and the sounds of Spanish […]
Behind the Bite: Txakoli
This post is part of our Behind the Bite series: deep dives into the dishes that we can’t stop thinking about. No drink captures the essence of the Basque Country as perfectly as txakoli does. While it may not be the first thing that comes to mind when you think of Spanish wine, txakoli (pronounced “cha-ko-LEE”) […]
Behind the Bite: Basque Cider
In the midst of the animated chatter that fills any Basque cider house during the high season, only one word truly matters: “¡Txotx!” That lone syllable—pronounced “choch”—is enough to empty every seat in the room as diners make their way to the massive barrels that hold the Basque Country’s single greatest alcoholic treasure. The interjection […]
Behind the Bite: Tolosa Beans
This post is part of our Behind the Bite series: deep dives into the dishes that we can’t stop thinking about. Believe it or not, there are over 40,000 varieties of beans in the world. We have fava beans, kidney beans, navy beans, pinto beans, black-eyed peas, cannellini beans, lima beans, and finally: black beans from […]