:max_bytes(150000):strip_icc()/Poulet-Basquaise-FT-RECIPE1023-1e5c2fc9a9324247bb91968a096066e3.jpg "12 Basque Recipes to Savor the Flavors of Northern Spain")
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Situated in northern Spain and spanning the cities of Bilbao in the west to San Sebastián in the east and Vitoria-Gasteiz in the south, the Basque Country is rich with its own cultural traditions, including cuisine. This recipe roundup celebrates some of the region's signature flavors, including mild piment d’Espelette, like in Anthony Bourdain's Poulet Basquaise, and fresh seafood, as in shrimp pintxos. We also have recipes for making world-famous Basque cheesecake and a couple of the region's most beloved cocktails, the Vermouth Preparado and Kalimotxo. Put together an entire menu of Basque favorites from this list.
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Pork Belly, Shrimp, and Pickled Tomato Pintxos
Pintxos are the Basque region's answer to tapas. Thread and grill sticky-sweet pork belly, meaty shrimp, and bright, quick-pickled tomatoes for a whimsical appetizer with plenty of flavor.
Pintxos Matrimonio
Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Josh Hoggle
Frozen puff pastry and tinned anchovies make easy work of these popular Spanish appetizers. All you have to do is cut and bake off the puff pastry, chop a bit of parsley and garlic to stir together with olive oil, and assemble — about 25 minutes of active work time.
Croquetas de Pollo
Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
Crispy on the outside and creamy within, the recipe for these Spanish croquettes comes courtesy of chef Ryan Bartlow. They're the most popular pintxo at Ernesto's, his Basque restaurant in New York City, and include the region's prized Espelette pepper.
Basque Cheesecake
Known for its deeply caramelized exterior, crustless Basque cheesecake was created in 1988 by Santiago Rivera at his bar in San Sebastián, Spain. This version from 2020 F&W Best New Chef Tavel Bristol-Joseph bakes up perfectly creamy without the need for a water bath or the risk of a cracked or sunken top. The region's best-recognized dessert can also be made in an air fryer.
Poulet Basquaise
Matt Taylor-Gross / Food Styling by Barrett Washburne
Made with plenty of onions and peppers along with white wine and fruity piment d'Espelette, Anthony Bourdain's take on this Basque braised chicken dish comes together in just over an hour. Serve it with your favorite rice pilaf.
Vermouth Preparado (Marianito Cocktail)
Food & Wine / Photo by Brie Goldman / Food Styling by Kelsey Moylan / Prop Styling by Gabriel Greco
Essentially a vermouth-heavy Negroni with half the booze, the Marianito's ingredients vary throughout the Basque region. Our recipe features four parts Spanish rojo vermouth to one part each Campari and London Dry gin, plus an orange wheel-and-olive garnish.
Vegetable Tortilla
Omelet-like tortillas are popular throughout Spain, including the Basque Country, where potatoes are a requisite inclusion. In this version, spinach, zucchini, and bell pepper are added to the mix for a true veggie delight.
Kalimotxo
Made with equal parts cola and dry red wine served over ice, the Kalimotxo cocktail was created in the coastal town of Algorta in the 1920s in order to salvage wine of compromised quality. Prepare it at home with an inexpensive bottle of Tempranillo.
Ube Basque Cakes
Chicago chefs Timothy Flores and Genie Kwon give classic Basque cakes a Filipino spin by sandwiching ube-flavored pastry cream and berries between two layers of golden, buttery cake to make these single-serving desserts.
Sopa de Ajo (Basque Garlic Soup)
Red-tinged, smoky chile broth carries plentiful wisps of eggs and chunks of near-blackened bread in this soothing, warming meatless soup.
Basque Chicken and Chorizo Sauté
Daniel Boulud's satisfying chicken dish gets layers of flavor from Spanish chorizo, garlicky bell peppers and onions, dry sherry, sweet paprika, and fresh basil. Serve it with crusty bread for a dinner to remember.
Cod with Ham Powder and Garlic Wafers
Chefs Juan Mari Arzak and Elena Arzak reimagine the traditional Basque dish merluza en salsa verde by poaching cod in clam broth rather than pan-cooking it, then adorning the fish with a modern, deconstructed version of the usual parsley-garlic sauce.
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