Side, Snack, Appetizer

Aceite de Navarra

Extra virgin olive oil made in navarre, spain using arbequina, arróniz and empeltre olives

Side, Snack, Appetizer

Alcachofa de Tudela

Blanca de tudela artichokes grown in villava, navarre, spain

Main

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.

Main

Cabrito asado

Roasted kid goat, spit-roasted or oven-roasted, serve with onions, beans, tortillas

Main

Calamares en su tinta

Squid stewed in its own ink

Dessert, Sweet

Canutillos

Puff pastry tubes filled with pastry cream, similar to cannoli

Main

Chicken

The chicken (gallus domesticus) is a domesticated junglefowl species, with attributes of wild species such as the grey and the ceylon junglefowl that are originally from southeastern asia. rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. a male that has been castrated is a capon. an adult female bird is called a hen and a sexually immature female is called a pullet. originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the hellenistic period (4th–2nd centuries bc). humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets. chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion as of 2018, up from more than 19 billion in 2011. there are more chickens in the world than any other bird. there are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature. genetic studies have pointed to multiple maternal origins in south asia, southeast asia, and east asia, but the clade found in the americas, europe, the middle east and africa originated from the indian subcontinent. from ancient india, the chicken spread to lydia in western asia minor, and to greece by the 5th century bc. fowl have been known in egypt since the mid-15th century bc, with the "bird that gives birth every day" having come from the land between syria and shinar, babylonia, according to the annals of thutmose iii.

Main

Chilindron

Stewed meat and vegetables with fire-roasted peppers, chorizo and garlic, made with chicken, lamb, goat, beef, game

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

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

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.

Side, Snack, Appetizer

Cordero de Navarra

Purebred navarran and latxa lambs reared in villava, navarre, spain

Main

Cordero en chilindrón

Lamb stew

Main

Corzo

The roe deer (capreolus capreolus), also known as the roe, western roe deer, or european roe, is a species of deer. the male of the species is sometimes referred to as a roebuck. the roe is a small deer, reddish and grey-brown, and well-adapted to cold environments. the species is widespread in europe, from the mediterranean to scandinavia, from scotland to the caucasus, and east to northern iran and iraq.

Side, Snack, Appetizer

Cuajada

Cuajada (milk curd) is a cheese product. traditionally it is made from ewe's milk, but now it is more often made industrially from cow's milk. it is popular in the northern regions of spain (asturias, basque country, navarre, aragon, castile and leon, la rioja). in latin america it is popular in colombia and in the central american countries of el salvador, honduras and nicaragua.raw warmed milk is mixed with a rennet or with plant extracts and left to curdle. it was traditionally made in a wooden recipient called 'kaiku' and heated with a red-hot poker, giving it a distinct faintly burned taste. cuajada means 'curdled' in spanish. in basque, it is called mamia. cuajada is usually served as dessert with honey and walnuts or sometimes sugar, and, less often, for breakfast with fruit or honey. in colombia, it is typically served with melado, a thick syrup made of panela. in nicaragua salt is usually added to the cuajada and enjoyed with güirilas and other dishes

Side, Snack, Appetizer

Espárrago de Navarra

Asparagus officinalis l. from villava, navarre, spain

Side, Snack, Appetizer

Esparragos blancos

White asparagus

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

Hare

Hares and jackrabbits are mammals belonging to the genus lepus. they are herbivores, and live solitarily or in pairs. they nest in slight depressions called forms, and their young are able to fend for themselves shortly after birth. the genus includes the largest lagomorphs. most are fast runners with long, powerful hind legs, and large ears to dissipate body heat. hare species are native to africa, eurasia and north america. a hare less than one year old is called a "leveret". a group of hares is called a "husk", a "down" or a "drove". members of the lepus genus are considered true hares, distinguishing them from rabbits which make up the rest of the leporidae family. however, there are five leporid species with "hare" in their common names which are not considered true hares: the hispid hare (caprolagus hispidus), and four species known as red rock hares (comprising pronolagus). conversely, several lepus species are called "jackrabbits", but classed as hares rather than rabbits. the pet known as the belgian hare is a domesticated european rabbit which has been selectively bred to resemble a hare.

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.

Main

Kokotxa

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

Side, Snack, Appetizer

Migas de pastor

Bread crumbs cooked with garlic, bacon, lard or olive oil

Main

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.

Dessert, Sweet

Pastel vasco

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

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.

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.

Main

Pigeon

Columbidae () is a bird family consisting of pigeons and doves. it is the only family in the order columbiformes. these are stout-bodied birds with short necks and short slender bills that in some species feature fleshy ceres. they primarily feed on seeds, fruits, and plants. the family occurs worldwide, but the greatest variety is in the indomalayan and australasian realms. the family contains 344 species divided into 50 genera. thirteen of the species are extinct.in english, the smaller species tend to be called "doves" and the larger ones "pigeons". however, the distinction is not consistent, and does not exist in most other languages. historically, the common names for these birds involve a great deal of variation between the terms. the bird most commonly referred to as just "pigeon" is the domestic pigeon, which is common in many cities as the feral pigeon. doves and pigeons build relatively flimsy nests, often using sticks and other debris, which may be placed on branches of trees, on ledges, or on the ground, depending on species. they lay one or (usually) two white eggs at a time, and both parents care for the young, which leave the nest after 25–32 days. unfledged baby doves and pigeons are called squabs and are generally able to fly by 5 weeks of age. these fledglings, with their immature squeaking voices, are called squeakers once they are weaned or weaning. unlike most birds, both sexes of doves and pigeons produce "crop milk" to feed to their young, secreted by a sloughing of fluid-filled cells from the lining of the crop.

Side, Snack, Appetizer

Pimiento del Piquillo de Lodosa

Roasted piquillo peppers grown in navarre, 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

Pork

Pork is the culinary name for the meat of the domestic pig (sus scrofa domesticus). it is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 bc.pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. ham, gammon, bacon and sausage are examples of preserved pork. charcuterie is the branch of cooking devoted to prepared meat products, many from pork. pork is the most popular meat in the western world, particularly in central europe. it is also very popular in east and southeast asia (mainland southeast asia, philippines, singapore, east timor, and malaysia). the meat is highly prized in asian cuisines, especially in mainland china, for its fat content and texture. some religions and cultures prohibit pork consumption, notably islam and judaism.

Side, Snack, Appetizer

Roncal

Roncal (erronkariko gazta in basque) is a hard, creamy sheep milk cheese. it is made in one of seven villages in the valle de roncal of spain. roncal enjoys pdo status.

Main

Salmon

Salmon () is the common name for several species of ray-finned fish in the family salmonidae. other fish in the same family include trout, char, grayling, and whitefish. salmon are native to tributaries of the north atlantic (genus salmo) and pacific ocean (genus oncorhynchus). many species of salmon have been introduced into non-native environments such as the great lakes of north america and patagonia in south america. salmon are intensively farmed in many parts of the world.typically, salmon are anadromous: they hatch in fresh water, migrate to the ocean, then return to fresh water to reproduce. however, populations of several species are restricted to fresh water throughout their lives. folklore has it that the fish return to the exact spot where they hatched to spawn. tracking studies have shown this to be mostly true. a portion of a returning salmon run may stray and spawn in different freshwater systems; the percent of straying depends on the species of salmon. homing behavior has been shown to depend on olfactory memory.

Side, Snack, Appetizer

Taloa

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

Side, Snack, Appetizer

Ternera de Navarra

Veal from blonde d’aquitaine, charolais, pyrenees and swiss brown cattle raised in villava, navarre, spain

Side, Snack, Appetizer

Tigres

Stuffed, battered and fried mussels

Main

Trout

Trout are species of freshwater fish belonging to the genera oncorhynchus, salmo and salvelinus, all of the subfamily salmoninae of the family salmonidae. the word trout is also used as part of the name of some non-salmonid fish such as cynoscion nebulosus, the spotted seatrout or speckled trout. trout are closely related to salmon and char (or charr): species termed salmon and char occur in the same genera as do fish called trout (oncorhynchus – pacific salmon and trout, salmo – atlantic salmon and various trout, salvelinus – char and trout). lake trout and most other trout live in freshwater lakes and rivers exclusively, while there are others, such as the steelhead, a form of the coastal rainbow trout, that can spend two or three years at sea before returning to fresh water to spawn (a habit more typical of salmon). arctic char and brook trout are part of the char genus. trout are an important food source for humans and wildlife, including brown bears, birds of prey such as eagles, and other animals. they are classified as oily fish.

Main

Trucha a la navarra

Trout, stuffed with ham/bacon and bread crumbs, then pan fried, can also be wrapped in ham/bacon

Main

Txangurro

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

Drink

Txikito

Young white wine

Main

Txuleta

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

Side, Snack, Appetizer

Vegetables

Artichoke, asparagus, barage, beans, cabbage, cardoons, chard, lettuce, peas, peppers, thistle, tomatoes