Europe›Southern Europe›Basque Country
The Txoko and the Pintxo
Two Basque institutions — a members-only cooking club and a bar snack on a cocktail stick — that between them explain why a region of two million people eats the way it does.
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Food of Basque Country
Pintxos pinned along a bar in San Sebastián, bacalao al pil-pil emulsified from nothing but cod, oil and a swirled pan, txuleta aged and seared over embers, tinned bonito treated as a delicacy, sheep's milk Idiazabal, green txakoli poured from a height, and the txoko societies where the cooking is done by members, for members.
A culinary region, not a state or a border. The outline is an approximation of where Basque is spoken and cooked, across northern Spain and south-western France.