Basque 101

  • Photograph: Lizz Kuehl

    barbasque10101

    TXAKOLI
    (cha-KOH-lee)
    The slightly fizzy, highly acidic wine is hard to find outside Spain's northeast territories, but it's all over the menu here. TASTE IT: You can get a glass of txakoli off the wine list, or try it emulsified with olive oil and brushed on grilled seafood, or blended in a vinaigrette for a beet, goat cheese and marcona almond salad.

  • Photograph: Lizz Kuehl

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    IDIAZABAL
    (Ee-dee-ya-ZA-bal)
    The region's most iconic cheese, a nutty, semifirm variety with an orange rind, is made from the unpasteurized milk of latxa sheep. TASTE IT: One appetizer offers the cheese melted into a creamy sauce beneath a crispy fried egg, crushed potatoes, peppers and serrano ham.

  • Photograph: Lizz Kuehl

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    PINTXOS
    (PEEN-chos)
    The Basque equivalent of tapas, pintxos are often served on toothpicks and nibbled alongside a glass of wine or beer. TASTE THEM: Find a full menu of pintxos at the bar. Among the classics are the gildas: skewers of anchovies, green olives and pickled guindilla peppers.

Photograph: Lizz Kuehl

barbasque10101

TXAKOLI
(cha-KOH-lee)
The slightly fizzy, highly acidic wine is hard to find outside Spain's northeast territories, but it's all over the menu here. TASTE IT: You can get a glass of txakoli off the wine list, or try it emulsified with olive oil and brushed on grilled seafood, or blended in a vinaigrette for a beet, goat cheese and marcona almond salad.

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