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Blog Category

Basque cuisine

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

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

The Real Reason Angulas Cost More Than Caviar Isn’t Scarcity. It’s a Law.

Angulas cost up to 1,000 euros a kilo in Spain, and scarcity is not the reason. A 2010 EU export ban created the black market

Restaurants & Food

Marmitako Has Three Names on One Coastline, and Pamplona Serves It Anyway

Marmitako has three regional names and nearly vanished from menus. Trace the Basque tuna stew from fishing boats to Pamplona's summer bars.

Restaurants & Food

Bacalao al Pil Pil: The Basque Cod Dish Pamplona Never Claimed

Bacalao al pil pil is Bilbao's cod dish, not Pamplona's. The collagen science, the siege legend, and why Navarra shreds its cod for ajoarriero instead.