What is the typical food of Pais Vasco?

The Basque Country, also known as País Vasco, boasts a rich culinary tradition deeply rooted in its history, geography, and local ingredients. Here are some of the typical foods you'll find in the Basque Country:

Main Courses:

* Txuleta: A thick-cut, grilled steak, usually from a local breed of cattle like the "Rubia Gallega" or "Avileña-Black". It's typically served with a simple side of grilled peppers or patatas fritas (French fries).

* Merluza a la Romana: Hake fish coated in breadcrumbs and fried. This dish is a classic Basque tapa and is often served with a squeeze of lemon.

* Bacalao al Pil Pil: Codfish cooked in olive oil and garlic, creating a flavorful sauce called "pil pil".

* Piperrada: A stew made with bell peppers, onions, tomatoes, and sometimes chorizo or bacon.

* Alubias con Almejas: White beans cooked with clams, a hearty and flavorful dish.

* Pochas con Berza: A stew made with white beans, cabbage, and chorizo.

Tapas:

* Pintxos: Basque tapas, which are small, skewered snacks typically served in bars. They come in a wide variety of flavors and ingredients, including cheese, seafood, vegetables, and cured meats.

* Gilda: A classic Basque pintxo made with a green pepper, anchovy, and a pickled piquillo pepper.

* Croquetas: Creamy béchamel-based croquettes, often filled with ham or cheese.

* Tortilla de Patatas: Spanish omelet with potatoes and onions.

Desserts:

* Goxua: A creamy dessert made with a base of cake soaked in liqueur, topped with a layer of custard and whipped cream.

* Pastel Vasco: A flaky pastry filled with custard and topped with a sprinkle of sugar.

* Flan de Queso: Basque cheesecake, a rich and creamy dessert.

Drinks:

* Txakoli: A slightly sparkling white wine from the Basque Country.

* Sidra: Apple cider, often served in a traditional "txotx" ceremony where the cider is poured from a height.

* Izarra: A Basque liqueur made with herbs and spices.

Other noteworthy aspects of Basque cuisine:

* Local ingredients: Basque cooking emphasizes the use of fresh, local produce, seafood, and meats.

* Seasonality: Dishes often change with the seasons, reflecting the availability of ingredients.

* Traditions: Many Basque recipes have been passed down through generations, preserving traditional flavors and techniques.

Note: There are regional variations within the Basque Country, with different areas having their own specialties and dishes.