16 Best Basque Dishes and Foods

Pintxos, also known as pintxos, refers to small snacks or appetizers enjoyed in Basque bars or taverns. It means “spike” and was derived from the Spanish verb “pinchar,” meaning to pierce, as such snacks are often fastened with a toothpick.

Pintxos includes various items, such as olives, cheese, seafood, meat, or vegetables, all atop a piece of bread. These small bites are not only a culinary delight but also a social tradition in the Basque Country.

The modern version of pintxos apparently appeared between the 1920s and 1940s. Though similar to tapas in other parts of Spain, pintxos is a distinct Basque specialty.

Txuleton is a luxurious Basque dish of large, bone-in rib steak derived from old, fattier Rubia Gallega cows. It is usually grilled over high heat, creating a charred exterior while keeping the inside tender, juicy, and intensely flavorful.

Locals often season txuleton with only basic spices to enhance its natural flavors and serve the steak with simple side dishes, like roasted vegetables or fries.

The suburbs of San Sebastian is the ideal destination for txuleton in the Basque Country, especially the village of Astigarraga.

Bacalao al pil-pil is an iconic Basque dish featuring salted cod (bacalao) cooked in a sauce of garlic, olive oil, and chili pepper in a clay pot. The name “pil-pil” comes from the sound made by the simmering sauce.

While the fish is being simmered, its gelatin emulsifies with the olive oil, creating a rich, silky sauce. This cod dish has a velvety texture and a comfortingly savory flavor.

Legend has it that cod became popular in Basque cuisine in the 19th century due to an accident. A merchant ordered 20 or 22 cod but instead got 20,022, so he sold the surplus to Basque people, who were suffering from a famine at the time.

Marmitako, literally “from the pot,” is a hearty Basque fisherman’s stew made with bonito (a type of tuna), potatoes, onions, tomatoes, and chili peppers. It began as a simple dish prepared onboard fishing boats using the day’s catch when the fishermen had to stay offshore.

Nowadays, marmitako is a beloved comfort food known for its robust flavors. Its taste mixes the freshness of the fish with the earthiness and sweetness of various vegetables.

Marmitako is especially popular during the bonito season in late summer and early fall.

Chipirones en su tinta is a Basque delicacy consisting of small squids cooked in their own ink. It boasts a striking black color and a deep, sea-infused flavor.

The preparation of chipirones en su tinta involves stuffing the squids with their own tentacles and simmering them in a sauce made from their ink, onions, tomatoes, and spices. The cooking process tenderizes the squids into a savory dish.

Chipirones en su tinta is often served with rice or bread to soak up the flavorful sauce.

Bacalao a la Vizcaína is a popular Basque stew hailing from Vizcaya province, hence the name. Its main ingredients include rehydrated salted cod, tomatoes, onions, and red bell peppers.

Locals prepare bacalao a la Vizcaína by simmering the salted cod in a rich sauce, merging the salty and savory flavors with a soft, flaky texture.

Txistorra, also known as chistorra, is a popular type of cured sausage in the Basque Country and Navarre. As a thin, long sausage, it is typically fried or grilled and served with tola (a Basque dish similar to Mexican corn tortillas) or as part of pintxos with cider or local wines

Txistorra is made from minced pork or a mixture of pork and beef, garlic, salt, and paprika. The last spice gives this cured sausage a characteristic red color and spicy taste.

With a crispy outer texture and juicy interior, txistorra is a beloved snack, especially during local feast days and festivals.

Bacalao ajoarriero is a simple Basque dish prepared with salt cod, potatoes, tomatoes, garlic, and eggs. The cod is poached, flaked, and cooked with the other ingredients into a rich, garlicky, and chunky stew.

Legend has it that bacalao ajoarriero was invented by muleteers (mule drivers), who had to travel all the time and mainly ate salted cod and some vegetables. The word “ajoarriero” means something like “mule driver’s garlic.”

Tigres o mejillones rellenos, also known simply as mejillones rellenos, is a popular Basque appetizer of stuffed mussels. Locals often serve it with a cheese sauce or light drink.

Tigres o mejillones is prepared by mixing boiled mussel meat with a spicy, thick béchamel sauce. The mixture is then stuffed back into the half shells before being breaded and fried.

Torrijas is a popular bread dish made in the Basque country and many other parts of Spain. It is prepared by soaking slices of day-old bread in milk or wine, dipping them in eggs, and frying them in oil, and sweetening them with cinnamon sugar or honey.

Torrijas was first made as a type of recovery food for women post-childbirth in the 15th century. This light dish offers a pleasant contrast between the soft, custardy interior and the lightly crisp exterior.

Piperade is a well-known Basque stew full of colors and flavors. It was created in the 19th century in the part of the Basque region that belonged to France.

The core ingredients of piperade include tomatoes, green peppers, onions, eggs, and Espelette pepper, all sautéed in olive oil. These components result in a bright, sweet, and mildly spicy flavor, which goes well with bread, ham, and grilled meat.

Interestingly, piperade reflects the colors of the Basque country’s flag, with hues of green, red and white. Its name was derived from the Latin term “piper” (which means black pepper).

Bacalao con gulas is a contemporary Basque dish that combines salted cod with chewy imitation baby eels made from surimi (known as gulas). The salt cod is usually rehydrated, desalted, and sautéed with garlic and olive oil beforehand.

Originally, locals prepared bacalao con gulas with glass eels, a type of tiny eels that live in the Biscay Bay. However, since glass eels are rare and expensive these days, imitation eels have become a popular substitute.

Tolosako babarruna, also known as alubias de tolosa, is a Basque bean stew hailing from the town of Tolosa. Some people say that it came from Venezuela in the 18th century, while another theory argues that it was already sold in Tolosa’s weekly market in the 12th century.

Black beans are the centerpiece of Tolosako babarruna, offering a creamy texture and rich, buttery flavor. The beans are slowly simmered with various accompaniments like pork, morcilla (blood sausage), and chorizo.

Traditionally, Tolosako babarruna is accompanied by pickled peppers and cabbage to add a bright contrast to the rich beans.

Etxeko biskotxa, literally “home cake,” is a delightful sponge cake in Basque cuisine. Just as its name implies, every family in Basque has their own recipe to make it.

Eggs, sugar, flour, and lemon zest or vanilla are the core ingredients of etxeko biskotxa, which boasts a light, airy texture and a sweet flavor. This sponge cake hails from a similar dessert called gâteau Basque in the Northern Basque region of France.

Talo, also known as talau, is a Basque flatbread made of cornflour and cooked on a hot girdle called talo burni. It is suitable for eating on its own, making sandwich wraps, or serving with sweet or savory ingredients, such as cheese, sausage, and milk.

Talo was created in the 1520s when people brought corn from the Americas to the Basque country. This Basque flatbread is a vital element of various Basque rural festivities and Saint Thomas’s Day, a celebration held on December 21.

Next, I will look at the factors that make Basque cuisine stand out from other culinary traditions in the world.

San Sebastian cheesecake, also known as burnt Basque cheesecake, is a Basque dessert hailing from the namesake city. It was created in the late 1980s by a local restaurant named La Viña.

The main ingredients of this iconic Basque cheesecake are regular stuff like cream cheese, eggs, sugar, and cream. But unlike traditional cheesecakes, the San Sebastian version lacks a biscuit base and boasts a rustic, caramelized exterior.

As a result, you can experience the rich and creamy interior with a melt-in-your-mouth texture more completely. San Sebastian cheesecakes come with no garnish and are served with only a fork.