A FOOD TRADITION
Basque Cuisine
A coastal and inland cooking tradition of Euskal Herria known for seafood, peppers, grilled foods, and deeply savory sauces.
Dishes linked to this cuisine
25–36 of 46
pincho
Explore the dish and its connections.
Pintxo de Bacalao
A Basque-style pintxo of salted cod served on bread, typically dressed with garlic and olive oil.
Pintxo de Foie
A Basque-style pintxo of seared or chilled foie gras served on bread, commonly accompanied by onion or another sweet-savory garnish.
Pintxo de Hongos
A Basque-style pintxo of sautéed mushrooms served on bread, commonly seasoned with garlic and olive oil.
Pintxo de Piquillo
A Spanish-Basque pintxo centered on sweet roasted piquillo pepper, often presented on bread and sometimes filled or garnished.
Pintxo de Tortilla
A Basque-style pintxo featuring a slice of Spanish potato omelette served on bread.
Pintxo de Txangurro
A Basque crab pintxo made with seasoned spider-crab meat and commonly served on a small toast or canapé base.
Pintxo Moruno
A Spanish pintxo of bite-sized pork or other meat marinated with aromatic spices and grilled or skewered.
Piperade
Explore the dish and its connections.
Piperrada
A Basque pepper preparation of sautéed peppers, onion, and tomato, sometimes finished with egg.
Pisto a la Bilbaina
A Basque vegetable preparation from Bilbao made by slowly cooking tomato, pepper, onion, and zucchini, often served with egg.
Porrusalda
A Basque leek and potato soup usually prepared with carrot and olive oil, with cod included in some traditional versions.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.