Basque cuisine

species of fungus

The kalimotxo () or calimocho () is a drink consisting of equal parts red wine and a cola-based soft drink.

Ossau-Iraty () is a Basque cheese made from sheep's milk.

local cuisine of the Basque region

A pincho (; literally "thorn" or "spike"), pintxo () or pinchu () is a small snack, typically eaten in bars or taverns. They are traditional in northern Spain and especially popular in the Basque country, Navarre, La Rioja, Cantabria, and Asturias. Pinchos are usually eaten in the company of friends or relatives; thus, they have a strong socializing component, and, in the Basque country and Navarre, they are usually regarded as a cornerstone of local culture and society. They are related to tapas, the main difference being that pinchos are usually 'spiked' with a skewer or toothpick, often to

thumb|Homemade patxaran competition at a fair

Spanish cheese

variety of Spanish cheese with Protected Designation of Origin

Piperade (Gascon and French) or piperrada (Basque and Spanish), from piper (pepper in Gascon and in Basque), is a typical Gascon and Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper. The colours coincidentally reflect the colours of the Basque flag (red, green, and white). It may be served as a main course or as a side dish. Typical additions include egg, garlic, or meats such as ham.

Cuajada (milk curd) is a dairy product traditionally made from sheep's milk, but now it is more often made industrially from cow's milk. It is popular in the northern regions of Spain (Asturias, Cantabria, Basque Country, Navarre, Aragon, Castile and Leon, and La Rioja). In Latin America it is popular in Colombia, Venezuela, and in the Central American countries of El Salvador, Honduras, Nicaragua, and in the northern region of Costa Rica.

Basque cake

Fish and potato stew

Pisto (also known as pisto manchego) is a Spanish dish originally from the Region of Murcia, Castilla–La Mancha and Extremadura. It is made of tomatoes, onions, eggplant or courgettes, green and red peppers, and olive oil. It is usually served warm as a starter or to accompany another dish. It is often served with white rice, bread, a fried egg on top or with pieces of cured ham. It is also used as the filling for empanadas and tartlets (empanadillas).

French cheese

Chistorra (, ) is a type of fast-cure sausage from Navarre, Spain. It can be considered a special type of chorizo. It is made of minced pork, or a mixture of minced pork and beef, is encased in either lamb tripe or plastic and has a fat content that varies between 70 and 80%. The sausage is flavoured with garlic, salt and paprika, which gives it a bright-red colour. It is usually baked, fried or grilled and often accompanies other dishes, sometimes as part of tapas. The final cured product tends to be thinner than traditional chorizo or sausage, with a diameter of approximately 25 mm. The saus

thumb|200px|Txakoli vines in the Getaria region thumb|200px|Txakoli vines near Erandio thumb|200px|Serving Txakoli in San Sebastián thumb|200px|The three txakoli-producing regions in the [[Basque Country (greater region)|Basque Country.

variety of chili pepper

crustless cheesecake

Spanish chef, businessman, writer and television presenter

Spanish chef

Spanish Basque chef from San Sebastián

thumb|Pantxineta

typical food of the Basque Country, similar to the corn tortilla of Mesoamerica, made of corn flour

Variety cut from the lower jaw of codfish

Etorki is a firm cheese made in the French Basque country, at Mauléon-Licharre in the Pyrénées-Atlantiques department. It is made from pasteurized sheep milk and pulp pressed, not cooked, then matured for seven weeks.

thumb|A gathering of chefs in front of the Gaztelubide txoko during the Tamborrada. A Txoko () is a typically Basque type of closed gastronomical society where men come together to cook, experiment with new ways of cooking, eat and socialize. It is believed that over 1000 of these societies exist; the town of Gernika, Spain, for example, with around 15,000 inhabitants, has nine txokos with some 700 members in total. Txoko can be found not only in Spain but in almost any city with a significant number of Basques.

Mugaritz is a restaurant in Rentería, Gipuzkoa, Spain. It was opened in March 1998 under the management of Chef Andoni Aduriz. It is considered one of the world's best restaurants since 2006 according to Restaurant Magazine and has been recently been ranked fourth in their list.

A croustade () is a crust or pie-crust of any type. They are usually made of flaky pastry or puff pastry, but there are also bread croustades (croustade de pain de mie), potato croustades (petites croustades en pommes de terre duchesse), rice, semolina and vermicelli croustades, among others.

Goxua (which means "sweet" in Basque) is a typical dessert from the Basque Country, especially from Vitoria-Gasteiz. Jose Murguia from La Peña Dulce invented the original recipe of goxua “1”; the pastry chef from Mirandese Alberto Bornachea affirms that goxua was invented by his father trying to copy crema catalana, baptizing the resulting dessert as cazuelita.

traditional Basque dish

thumb|right|200px|Intxaursaltsa in a typical presentation Intxaursaltsa () is a typical dessert of the Basque Country, where it is traditionally eaten as part of the Christmas Eve feast. Intxaursaltsa is similar in appearance to natilla, and is made from walnuts, milk, sugar and cinnamon.

Spanish chef

French wine

traditional Spanish liquid receptacle

sweet liqueur made in Bayonne in the French Basque Country

Axoa (pronunciation: ashoa) is a typical Basque dish prepared with minced (ground) veal, onions, tomatoes sauté and flavoured with red Espelette pepper.

flesh from eels

Sukalki is a typical dish of Basque cuisine. It is typically a beef or beef blood sausage stew or casserole with potatoes and other vegetables. It is a complete meal that can be served with no side dishes but only bread.

lamb stew from Spanish cuisine

Spanish potato dish

Spanish and Basque savory pastry

Spanish cook

Spanish entrepreneur, chef and the president of football club Athletic Bilbao