Side, Snack, Appetizer

Ajilimojili

Ajilimójili is a hot or hot and sweet chili sauce from puerto rico, traditionally served over grilled seafood, vegetables, pasteles, boiled tuber vegetables and especially grilled meats.

Main

Almejas en salsa verde

Clams in green sauce

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Alubias de tolosa

Dried beans, for example, stewed with vegetables, chorizo, panceta, pork, blood sausage, wine

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Anchovy

An anchovy is a small, common forage fish of the family engraulidae. most species are found in marine waters, but several will enter brackish water, and some in south america are restricted to fresh water.more than 140 species are placed in 17 genera; they are found in the atlantic, indian and pacific oceans, and in the black sea and the mediterranean sea. anchovies are usually classified as oily fish.

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Bacalao a la Vizcaina

Basque-style cod, salted cod topped with salsa vizcaina (biscayan sauce), a sauce made from red onions and choricero peppers

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Bacalao al pil pil

Basque salt cod dish with pil pil sauce, an emulsion made from cod gelatine and olive oil

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Beef

Beef is the culinary name for meat from cattle (bos taurus). in prehistoric times, humans hunted aurochs and later domesticated them. since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. today, beef is the third most widely consumed meat in the world, after pork and poultry. as of 2018, the united states, brazil, and china were the largest producers of beef. beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. beef contains protein, iron, and vitamin b12. along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

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Blackspot seabream

The blackspot seabream (pagellus bogaraveo), also known as the red seabream, is a marine ray-finned fish species in family sparidae. it is widespread in the eastern atlantic from norway to mauritania, including macaronesia and the western mediterranean.

Main

Calamares a la plancha

Grilled squid

Dessert, Sweet

Canutillos de Bilbao

Puff pastry tubes filled with pastry cream, similar to cannoli

Side, Snack, Appetizer

Carne de Vacuno del País Vasco

Blonde, limousin, pyrenees and swiss brown beef from abadiño, basque country, spain

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Chipirones en su tinta

Baby squid in its own ink

Side, Snack, Appetizer

Chistorra

Chistorra (pronounced [tʃis̺ˈtora], basque: txistor) is a type of fast-cure sausage from aragon, the basque country and 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 sausages average 40 cm (16 in) in length, though there are cases when they reach up to 1 m (3 ft 3 in) long. in the aragonese pyrenees, there are two different types of chistorra: one made only of pork meat and another made of lungs, boned pig head and the pancreas, called berica. the local variety of chistorra available in the province of león is called chistorra de león and is made with a larger percentage of beef. today it is sold fresh, but is increasingly found vacuum-packed in spanish supermarkets.

Side, Snack, Appetizer

Chorizo a la sidra

Chorizo cooked with apple cider

Main

Chuleta de cordero

Lamb chops

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Cod

Cod is the common name for the demersal fish genus gadus, belonging to the family gadidae. cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus gadus is commonly not called cod (alaska pollock, gadus chalcogrammus). the two most common species of cod are the atlantic cod (gadus morhua), which lives in the colder waters and deeper sea regions throughout the north atlantic, and the pacific cod (gadus macrocephalus), found in both eastern and western regions of the northern pacific. gadus morhua was named by linnaeus in 1758. (however, g. morhua callarias, a low-salinity, nonmigratory race restricted to parts of the baltic, was originally described as gadus callarias by linnaeus.) cod is popular as a food with a mild flavour and a dense, flaky, white flesh. cod livers are processed to make cod liver oil, a common source of vitamin a, vitamin d, vitamin e, and omega-3 fatty acids (epa and dha). young atlantic cod or haddock prepared in strips for cooking is called scrod. in the united kingdom, atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice.

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Codorniz

Quail is a collective name for several genera of mid-sized birds generally placed in the order galliformes. old world quail are placed in the family phasianidae, and new world quail are placed in the family odontophoridae. the species of buttonquail are named for their superficial resemblance to quail, and form the family turnicidae in the order charadriiformes. the king quail, an old world quail, often is sold in the pet trade, and within this trade is commonly, though mistakenly, referred to as a "button quail". many of the common larger species are farm-raised for table food or egg consumption, and are hunted on game farms or in the wild, where they may be released to supplement the wild population, or extend into areas outside their natural range. in 2007, 40 million quail were produced in the u.s.the collective noun for a group of quail is a flock, covey or bevy.

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Eel

Eels are elongated fish, ranging in length from 5 centimetres (2.0 in) to 4 metres (13 ft). adults range in weight from 30 grams to over 25 kilograms. they possess no pelvic fins, and many species also lack pectoral fins. the dorsal and anal fins are fused with the caudal or tail fin, forming a single ribbon running along much of the length of the animal. most eels live in the shallow waters of the ocean and burrow into sand, mud, or amongst rocks. a majority of eel species are nocturnal and thus are rarely seen. sometimes, they are seen living together in holes, or "eel pits". some species of eels live in deeper water on the continental shelves and over the slopes deep as 4,000 metres (13,000 ft). only members of the family anguillidae regularly inhabit fresh water, but they too return to the sea to breed.eel blood is poisonous to humans and other mammals, but both cooking and the digestive process destroy the toxic protein. the toxin derived from eel blood serum was used by charles richet in his nobel prize-winning research, in which richer discovered anaphylaxis by injecting it into dogs and observing the effect. the jewish laws of kashrut forbid the eating of eels. similarly, according to the king james version of the old testament, it is acceptable to eat fin fish, but fish like eels are an abomination and should not be eaten.japan consumes more than 70 percent of the global eel catch.

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Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

Side, Snack, Appetizer

Gilda

A tapa of chili peppers, anchovies and olives on cocktail sticks

Dessert, Sweet

Goxua

Goxua (which means "sweet" in basque) is a typical dessert from the basque country, especially from vitoria-gasteiz. gasteiz pastry chef luis lopez de sosoaga claims to have first created the dessert in 1977. although its invention is popularly attributed to the pastry chef from vitoria luis lópez de sosoaga, the pastry chef from mirandese alberto bornachea affirms that goxua was invented by his father trying to copy the catalan cream, baptizing the resulting dessert as cazuelita.

Main

Grilled fish

Fish cooked over a flame

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Grilled steak

A steak, also sometimes called "beef steak", is a meat generally sliced across the muscle fibers, potentially including a bone. it is normally grilled, though it can also be pan-fried. steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. besides cattle, steaks are also often cut from other animals, including bison, camel, goat, horse, kangaroo, sheep, ostrich, pigs, reindeer, turkey, deer, and zebu, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin. for some meats, such as pork, lamb and mutton, chevon, and veal, these cuts are often referred to as chops. some cured meat, such as gammon, is commonly served as steak. grilled portobello mushroom may be called mushroom steak, and similarly for other vegetarian dishes. imitation steak is a food product that is formed into a steak shape from various pieces of meat. grilled fruits such as watermelon have been used as vegetarian steak alternatives. exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak cut from the plate, the flank steak cut from the abdominal muscles, and the silverfinger steak cut from the loin and including three rib bones. in a larger sense, fish steaks, ground meat steaks, pork steak, and many more varieties of steak are known.

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Grouper

Groupers are fish of any of a number of genera in the subfamily epinephelinae of the family serranidae, in the order perciformes. not all serranids are called "groupers"; the family also includes the sea basses. the common name "grouper" is usually given to fish in one of two large genera: epinephelus and mycteroperca. in addition, the species classified in the small genera anyperidon, cromileptes, dermatolepis, graciela, saloptia, and triso are also called "groupers". fish in the genus plectropomus are referred to as "coral groupers". these genera are all classified in the subfamily epiphelinae. however, some of the hamlets (genus alphestes), the hinds (genus cephalopholis), the lyretails (genus variola) and some other small genera (gonioplectrus, niphon, paranthias) are also in this subfamily, and occasional species in other serranid genera have common names involving the word "grouper". nonetheless, the word "grouper" on its own is usually taken as meaning the subfamily epinephelinae.

Main

Hake

Side, Snack, Appetizer

Idiazabal

Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from latxa and carranzana sheep in the basque country and navarre. it has a somewhat smokey flavor, but is usually un-smoked. the cheese is handmade and covered in a hard, dark brown, inedible rind. it is aged for a few months and develops a nutty, buttery flavor, eaten fresh, often with quince jam. if aged longer, it becomes firm, dry and sharp and can be used for grating. the denomination of origin for idiazabal cheese was created in 1987 and defines the basic regulations for the product's manufacture. typically, unpasteurized milk from latxa breed of sheep is used, although in some cases the d.o. permits the use of milk from carranzana breed, from the encartaciones in biscay. the d.o. also stipulates that the milk be curdled with the natural lamb rennet, and permits external smoking of the cheese. the cheeses produced in the following towns in accordance with all the d.o. regulations, are therefore also protected by the idiazabal d.o. : urbia, entzia, gorbea, orduña, urbasa and aralar. recently some basque country farmers have begun to use hybrid assaf sheep, which some maintain does not meet the denomination of origin for the cheese.

Side, Snack, Appetizer

Idiazabal

Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from latxa and carranzana sheep in the basque country and navarre. it has a somewhat smokey flavor, but is usually un-smoked. the cheese is handmade and covered in a hard, dark brown, inedible rind. it is aged for a few months and develops a nutty, buttery flavor, eaten fresh, often with quince jam. if aged longer, it becomes firm, dry and sharp and can be used for grating. the denomination of origin for idiazabal cheese was created in 1987 and defines the basic regulations for the product's manufacture. typically, unpasteurized milk from latxa breed of sheep is used, although in some cases the d.o. permits the use of milk from carranzana breed, from the encartaciones in biscay. the d.o. also stipulates that the milk be curdled with the natural lamb rennet, and permits external smoking of the cheese. the cheeses produced in the following towns in accordance with all the d.o. regulations, are therefore also protected by the idiazabal d.o. : urbia, entzia, gorbea, orduña, urbasa and aralar. recently some basque country farmers have begun to use hybrid assaf sheep, which some maintain does not meet the denomination of origin for the cheese.

Drink

Izarra

Izarra means “star” in basque, and is a brand of liqueur that was created in 1906 in hendaye, in the basque country, by the botanist and pharmacist joseph grattau.izarra is a liqueur made from a distillate of plants, spices and 2 macerations, prunes and walnut husks. after being heated in a copper still, the distillate is blended with armagnac in accordance with the original recipe.a symbol of the basque country, izarra was acquired by cointreau sa in 1981 then sold in 2015 to spirited brands limited, and has been distributed by the vedrenne group since 2018.

Drink

Kalimotxo

The calimocho or kalimotxo (basque pronunciation: [ka.li.mo.tʃo], spanish pronunciation: [ka.li.ˈmo.tʃo]) is a drink consisting of equal parts red wine and cola-based soft drink. the concoction dates back to the 1920s in spain, but was relatively uncommon as coca-cola was not manufactured in the country at that time. the first coca-cola factory opened in spain in 1953, and the drink was "reborn" and given its current name in 1972. it has since become a classic of the basque country region, in large part due to its simple mixture, accessibility of ingredients, and cheap cost.

Main

Kokotxa

Hake or cod cheek or throat meat, used in kokotxas (basque fish stew), served in salsa verde sauce

Main

Lamb stew

Lamb stewed with vegetables, onions, garlic, wine

Side, Snack, Appetizer

Langostinos al whisky

Shrimp in whiskey sauce

Main

Marmitako

Tuna pot, marmitako in basque country and marmita, marmite or sorropotún in cantabria is a fish stew that was eaten on tuna fishing boats in the cantabrian sea. today it is a simple dish with tuna, potatoes, onions, peppers, and tomatoes. the original french word marmite is a metal pot with lid. this french word marmite or the spanish equivalent marmita gives name to the dish in the east and central coast of cantabria while the cantabrian word sorropotún is used in the west coast. marmitako in basque language means 'from the pot'.

Main

Merluza en salsa verde

Hake in green sauce

Side, Snack, Appetizer

Ossau-Iraty

Ossau-iraty is an occitan-basque cheese made from sheep milk.

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Partridge

A partridge is a medium-sized galliform bird in any of several genera, with a wide native distribution throughout parts of europe, asia and africa. several species have been introduced to the americas. they are sometimes grouped in the perdicinae subfamily of the phasianidae (pheasants, quail, etc.). however, molecular research suggests that partridges are not a distinct taxon within the family phasianidae, but that some species are closer to the pheasants, while others are closer to the junglefowl.

Main

Pasteles de arroz

Rice tamales

Dessert, Sweet

Pastel vasco

Pastry or cake that is filled with either black cherry jam or almond or vanilla pastry cream

Side, Snack, Appetizer

Patatas a la riojana

Rioja style soup of potatoes and chorizo

Drink

Patxaran

Patxaran (basque pronunciation: [patʃaɾan]) (spanish: pacharán) is a sloe-flavoured liqueur commonly drunk in navarre, and other areas of spain. it is usually served as a digestif either chilled or on ice.

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Percebes

Goose barnacles, also called stalked barnacles or gooseneck barnacles, are filter-feeding crustaceans that live attached to hard surfaces of rocks and flotsam in the ocean intertidal zone. goose barnacles formerly made up the taxonomic order pedunculata, but research has resulted in the classification of stalked barnacles within multiple orders of the infraclass thoracica.

Side, Snack, Appetizer

Perretxikos

A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. toadstool generally denotes one poisonous to humans.the standard for the name "mushroom" is the cultivated white button mushroom, agaricus bisporus; hence the word "mushroom" is most often applied to those fungi (basidiomycota, agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap. "mushroom" also describes a variety of other gilled fungi, with or without stems, therefore the term is used to describe the fleshy fruiting bodies of some ascomycota. these gills produce microscopic spores that help the fungus spread across the ground or its occupant surface. forms deviating from the standard morphology usually have more specific names, such as "bolete", "puffball", "stinkhorn", and "morel", and gilled mushrooms themselves are often called "agarics" in reference to their similarity to agaricus or their order agaricales. by extension, the term "mushroom" can also refer to either the entire fungus when in culture, the thallus (called a mycelium) of species forming the fruiting bodies called mushrooms, or the species itself.

Side, Snack, Appetizer

Pil pil

Sauce made with fish or seafood, olive oil, garlic, chili peppers, herbs and spices, used with cod (bacalao al pil pil), fish, prawns

Side, Snack, Appetizer

Pimiento de Gernika

Capsicum annuum l. peppers of the derio and iker varieties, grown in abadiño, basque country, spain

Side, Snack, Appetizer

Pintxo

A pincho (spanish: [ˈpintʃo]; literally "thorn" or "spike"), pintxo (basque: [pintʃo]) or pinchu (asturian: [ˈpintʃʊ]) is a small snack, typically eaten in bars, traditional in northern spain and especially popular in the basque country, navarre, la rioja, cantabria, and asturias. they are usually eaten in bars or taverns as a small snack while hanging out with 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 a piece of bread. they are served in individual portions and always ordered and paid for independently from the drinks. it is not impossible, however, to have the same item called "pincho" in one place and "tapa" in another. they are called pinchos because many of them have a pincho (spanish for spike), typically a toothpick —or a skewer for the larger varieties— through them. they should not be confused with brochettes, which in latin america and some parts of spain are called pinchos too; in brochettes, the skewer or toothpick is needed in order to cook the food or keep it together.

Main

Piperade

Piperade (gascon and french) or piperrada (basque and spanish), from piper (pepper in gascon and in basque), is a typical 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.

Main

Porrusalda

Leek soup with potatoes, vegetables, cod, fish, meat

Main

Prawn

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten.the term "prawn" is used particularly in the united kingdom, ireland, and commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. shrimp that are present in this category often belong to the suborder dendrobranchiata. in north america, the term is used less frequently, typically for freshwater shrimp. the terms shrimp and prawn themselves lack scientific standing. over the years, the way they are used has changed, and in contemporary usage the terms are almost interchangeable.

Drink

Sagardoa

Basque cider

Side, Snack, Appetizer

Salsa vizcaina

A sauce made with red onions and choricero peppers, some recipes use tomatoes

Main

Saltfish

Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. cod which has been dried without the addition of salt is stockfish. salt cod was long a major export of the north atlantic region, and has become an ingredient of many cuisines around the atlantic and in the mediterranean. dried and salted cod has been produced for over 500 years in newfoundland, iceland, and the faroe islands, and most particularly in norway where it is called klippfisk, literally "cliff-fish". traditionally it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces. today klippfisk is usually dried indoors with the aid of electric heaters.

Main

Sardine

"sardine" and "pilchard" are common names for various small, oily forage fish in the herring family clupeidae. the term "sardine" was first used in english during the early 15th century, it comes from the italian island of sardinia, around which sardines were once abundant.the terms "sardine" and "pilchard” are not precise, and what is meant depends on the region. the united kingdom's sea fish industry authority, for example, classifies sardines as young pilchards. one criterion suggests fish shorter in length than 15 cm (6 in) are sardines, and larger fish are pilchards.the fao/who codex standard for canned sardines cites 21 species that may be classed as sardines. fishbase, a comprehensive database of information about fish, calls at least six species "pilchard", over a dozen just "sardine", and many more with the two basic names qualified by various adjectives.

Main

Sarteneko

A traditional basque skillet dish with several ingredients, for example, chorizo, fried eggs, bacon, potatoes, blood sausage, talo (cornmeal flatbread)

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Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

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Shellfish

Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. although most kinds of shellfish are harvested from saltwater environments, some are found in freshwater. in addition, a few species of land crabs are eaten, for example cardisoma guanhumi in the caribbean. shellfish are among the most common food allergens.despite the name, shellfish are not fish. most shellfish are low on the food chain and eat a diet composed primarily of phytoplankton and zooplankton. many varieties of shellfish, and crustaceans in particular, are actually closely related to insects and arachnids; crustaceans make up one of the main subphyla of the phylum arthropoda. molluscs include cephalopods (squids, octopuses, cuttlefish) and bivalves (clams, oysters), as well as gastropods (aquatic species such as whelks and winkles; land species such as snails and slugs). molluscs used as a food source by humans include many species of clams, mussels, oysters, winkles, and scallops. some crustaceans that are commonly eaten are shrimp, lobsters, crayfish, crabs and barnacles. echinoderms are not as frequently harvested for food as molluscs and crustaceans; however, sea urchin roe is quite popular in many parts of the world, where the live delicacy is harder to transport.though some shellfish harvesting has been unsustainable, and shrimp farming has been destructive in some parts of the world, shellfish farming can be important to environmental restoration, by developing reefs, filtering water and eating biomass.

Main

Snails

Snails are considered edible in certain areas such as the mediterranean region, africa, or southeast asia, while in other cultures it is considered as taboo food. in american english, edible land snails are also called escargot, taken from the french word for 'snail', and the production of snails for consumption is called snail farming or heliciculture. snails as food date back to ancient times, and it was a dish that was already served on the tables of ancient greece. the snails are collected after the rains, and are put to "purge" (fasting). in the past, the consumption of snails had a marked seasonality, from april to june. however, thanks to snail breeding techniques, today they are available all year round. heliciculture occurs mainly in spain, france and italy, which are also the countries with the greatest culinary tradition of the snail. although throughout history, the snail has had little value in the kitchen because it is considered "poverty food", in recent times it can be classified as a delicacy thanks to the appreciation given to it by haute cuisine chefs.

Main

Sopa de pescado

Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. traditionally, soups are classified into two main groups: clear soups and thick soups. the established french classifications of clear soups are bouillon and consommé. thick soups are classified depending upon the type of thickening agent used: bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes. fish soups are similar to fish stews, and in some cases there may not be a clear distinction between the two; however, fish soups generally have more liquid than stews.fish soups have been made since early times. some soups are served with large chunks of fish or vegetables left in the liquid, while a broth is a flavored liquid usually derived from simmering a food or vegetable for a period of time in a stock. bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or puree of vegetables or fruits. cream soups are flavored broths thickened with a white sauce. although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. similar to a bisque, chowders are thick soups usually containing seafood and potatoes, milk and cream.

Main

Spider crab

The majoidea are a superfamily of crabs which includes the various spider crabs.

Side, Snack, Appetizer

Taloa

Thick cornmeal tortilla, commonly served with chorizo, fried egg, bacon

Main

Tortilla de bacalao

Salt cod omelette

Main

Ttoro

Fish or seafood stew

Drink

Txakoli

Txakoli (pronounced [tʃakoˈli]) or chacolí (pronounced [tʃakoˈli]) is a slightly sparkling, very dry white wine with high acidity and low alcohol content produced in the spanish basque country, cantabria and northern burgos in spain. further afield, chile is also a minor producer. it is normally served as an aperitif and drunk within one year of bottling as it cannot be stored for longer. the most common, white, variety has a pale green color, but there are red and rosé varieties. when served, it is normally poured into tall glasses from a height, often as an accompaniment to pintxos. it typically has between 9.5-11.5 abv. the 18th century palace of mendibile in leioa near bilbao today houses a museum dedicated to txakoli, the museo del txakoli, explaining the history of txakoli and with a large collection of machinery used for making it.

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Txangurro

The majoidea are a superfamily of crabs which includes the various spider crabs.

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Txangurro a la donostiarra

Stuffed spider crab

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Txipirones

Baby squid, for example, cooked with their ink

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Txuleta

Steak from basque cows, some as old as 18 years old

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Veal

Veal is the meat of calves, in contrast to the beef from older cattle. veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. generally, veal is more expensive by weight than beef from older cattle. veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese.