Porrusalda, the Basque recipe for easy, cheap, and tasty soup
Porrusalda is a traditional Basque soup made from leeks, potatoes, and carrots, known for its simplicity and accessibility.
Waman, the restaurant of two Lima brothers that is revolutionizing Bilbao with its Basque-Peruvian cuisine
The Waman restaurant in Bilbao, run by Peruvian brothers Gabriel and Renzo Huaman, is gaining recognition for its unique blend of Basque and Peruvian culinary traditions.
This is Goicolea, the Basque-French kitchen that consolidates as a new 'table of power' in Madrid
Goicolea, a new Basque-French restaurant in Madrid, is gaining recognition as a leading dining establishment while emphasizing refined regional cuisine.
Tatus Fombellida, the life of the only woman in the 1976 photograph of the New Basque Cuisine
Tatus Fombellida, a historic figure in Basque dining, reflects on her experiences as the only woman featured in a famous 1976 photograph that marked the New Basque Cuisine movement's inception.
Operation to Save the Eel, While It Is Already Being Auctioned at 13,000 Euros per Kilo: Fishermen Idle in the Basque Country, Record Prices in Asturias, and Division in High Cuisine
The first batch of eels was auctioned at a record price of 13,000 euros per kilo in Asturias, while fishermen in the Basque Country face a suspension of the fishing campaign for 2025-2026, highlighting a stark contrast in the Cantabrian coast's fishing realities.