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Restaurants & Food

Restaurants & Food

Gazpacho and Salmorejo Aren’t Tomato Soups. Tomatoes Showed Up 300 Years Late.

Gazpacho and salmorejo predate the tomato by centuries. The real history behind Spain's summer cold soups, and why they suit Pamplona's heat.

Restaurants & Food

The Gilda Isn’t the Whole Banderilla Family. Most Guides Never Mention the Rest of It.

Restaurants & Food

Garnacha Built Navarra’s Wine Industry. In 1986, the Region’s Own Scientists Recommended Cutting It in Half.

Restaurants & Food

Kokotxas Are Not Hake Cheeks. The Basque Word Says Chin.

Kokotxas are marketed as "hake cheeks," but the Basque word kokotxa means chin. The etymology, the science, and where Pamplona eats them.

Restaurants & Food

Navarra’s Own Tourism Board Calls Them Tapas in English. In Pamplona, Nobody Does.

Restaurants & Food

Navarra’s Best Dessert Isn’t Cuajada. These Five Have Real Founders and Founding Dates

Restaurants & Food

The San Fermín Bocadillo Isn’t a Snack. It’s Fiesta Engineering, and Its Best Filling Has a Myth Attached.

Restaurants & Food

Txipirones en su Tinta Isn’t a Basque Original. The First Written Recipe Is Galician.

Txipirones en su tinta is sold as pure Basque tradition. The first written Spanish recipe for squid cooked in its own ink is Galician, not

Restaurants & Food

Cabrales Isn’t Made in a Factory. It’s Aged in a Cave, and Pamplona Still Serves It.

Restaurants & Food

Aceitunas Aren’t a Free Tapa in Pamplona. Navarra Grows Its Own Olive, and It’s Not the One in Your Bowl.