JATEKOA: Basque
cuisine & drink |
Related Links: Basque recipes Visiting Basque chefs
Nevada Basque Food
Basque-American restaurant listings from:
EuskalEtxeak.net
Euskosare.org
Basque Drinks:
Sagardoa: Basque hard cider Patxaran: the Basque liquor
Picon Punch
The phrase “you are what you
eat” takes on new relevance when we explore a people’s gastronomic
habits as a way to better understand them and their culture. This is
also one of the most enjoyable ways of becoming acquainted with a
people, especially when these people are the Basques. Basque cuisine
enjoys a renowned reputation, both in Europe and
many others corners throughout the world. It is good food and fun to
eat. Perhaps you have had occasion to sample Basque cuisine, most
likely in a Basque-American restaurant of which there are literally
dozens throughout the United States
.
There is a difference,
however, between the characteristic Basque cuisine of Euskal Herria and
what we are accustomed to here as being Basque food. Meat represented a
regular staple of the traditional American diet, yet the same did not
apply in the Basque Country. European Basque cattlemen and sheepmen had
more difficulty acquiring ample pasture for their livestock in the
narrow mountain valleys and plains. The result was higher prices but
also leaner, tastier meats that while short on quantity delivered high
quality. Pork livestock equally plays an important and often surprising
part in traditional Basque cuisine.
While the earth provided
limited resources, the sea offered more abundance. Seafood is what
accentuates traditional European Basque cuisine. It is these recipes
that have garnered international fame. The varied assortment of
North Atlantic
fish is simply broiled or prepared in one of the many notable sauces
that typify traditional Basque cuisine. Then to road out the meal,
there is always an ample supply of bread, some good wine and cheese for
dessert.
Basque-American restaurants
incorporate elements of this European tradition with their American
context. There are various reasons for this; e.g., lamb is a Basque
favorite here because of the traditional importance of the sheep
industry in the history of the Basques. Lamb is usually the main entree
at most Basque picnics. In addition, American cuisine has always
accented meats and Basque-American restaurants adapted themselves to
their clientele. Finally, the “family-style” serving derives from the
Basque-American tradition of the boarding houses. The hearty platters
of food were readily consumed by the young Basque immigrants who earned
their living with long hours and arduous work.
Thus the American context
added new elements, but traditional staples remain. Many restaurants
and Basque clubs continue to serve Basque delicacies for the daring
diner that include “tripota / morcilla” or blood sausages, “txerri patak”
or pigs-feet, and of course “Rocky Mountain Oysters.” Hungry yet?
Hopefully you are near a Basque restaurant. There are also numerous
Basque cookbooks that are available to get you started. On egin!
Enjoy!
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