A Basque Grill at: Muka, contemporary Basque Grill in San Sebastian. The Best Basque Restaurants in San Sebastian; what you need to know. Basque cuisine inevitably comes up in any discussion of the world’s great culinary traditions. Yet its influence cannot be explained by reputation alone. What sets it apart is not spectacle, complexity, or …
Txuleta, txuletón or Basque Steak Basque steak, locally known as txuleta, is part of daily food knowledge in the Basque Country. It rarely needs explanation at the table. However, outside this context, it often does. In the Basque Country, txuleta is eaten very rare. Sometimes unsettlingly so for outsiders. The interior stays red. Deeply red. …
Basque Steak and Txuleta: Why It’s Meant to Be Rare Read More »
A Thoughtful Introduction to Pintxos Culture The 3-Hour Pinchos tour San Sebastián is a chef-guided introduction to pintxos culture designed to do far more than simply feed you. In a city where food is everywhere and choices are endless, the tour exists to provide something many visitors lack on arrival: clarity. In just three hours, …
3-Hour Pinchos Tour San Sebastián | The Ultimate First Step Read More »
(The picture is from La Vasca, for me the best I’ve ever tried, the recipe is a take on AMA’s Cheesecake. Both are inspired by a crossover of La Viña’s style and Hilario Arbelaitz’s legendary recipe.) Check out our cheesecake podcasts episode 1 and episode 2 The first thing you should know about Basque cheesecake …
My Take on Basque Cheesecake: Creamy Chaos, Controlled Read More »
The first time Pedrito Sanchez popped up on my radar was through Luis Arrufat. “Your family’s from Malaga, right? Then you gotta make the trip to Jaen,” he insisted. I haven’t made it there yet, but I started digging into this chef. Turns out, he runs the smallest Michelin-starred restaurant in Europe, located in the …
Before COVID, there was a vibrant latin clique in the center of Donosti, at least in terms of food and restaurants. At that time, the Reyes Católicos street was like a testing ground for new restaurants. One big success story was Amelia, before moving to a better spot in La Concha where Paulo, the Argentinian …
My earliest memories of tartare come from Venezuela, where my parents would take me to this restaurants where a waiter at the table served up this finely seasoned, slightly spicy raw meat mix. If there’s tartare on the menu, I’ll have it. It just makes sense to me. I don’t like the grotesque, ketchup-rich, soccer …
Raw and Rare: A Steak Tartare Expedition Across Continents Read More »
In 1987, a Danish film that would become one of the great classics of culinary cinema was awarded by the Academy for Best Foreign Language Film: “Babette’s Feast”. In it, a refined French chef arrives in a primitive Danish village where they’re overcooking potatoes and cabbage, to teach them the secrets of haute cuisine. By …
Copenhagen’s Renaissance: The Birth of New Nordic Cuisine Read More »
My first time in Asia, and I found myself entering a traditional Chinese tea house, “The Chapter” in Singapore. The place felt like it came straight out of a Chinese fairy tale. Stairs led to a corridor with private chambers, each with individual tables for savoring fermented leaf broths and, why not, a bit of …
I first met Aaron during those post-work conversations in a restaurant, where we’d gripe about everything that was going wrong. He’d often lament, “These kids in the kitchen don’t communicate with each other. They don’t make eye contact and say, ‘Let’s go to table three.’ And using a basting bottle for brown butter instead of …