{"id":44381,"date":"2022-09-15T21:00:00","date_gmt":"2022-09-15T21:00:00","guid":{"rendered":"https:\/\/www.omio.es\/window-seat\/?p=44381"},"modified":"2022-09-14T15:17:05","modified_gmt":"2022-09-14T15:17:05","slug":"guia-de-la-cocina-vasca-para-principiantes","status":"publish","type":"post","link":"https:\/\/www.omio.es\/window-seat\/es\/comida-bebida\/guia-de-la-cocina-vasca-para-principiantes\/","title":{"rendered":"Gu\u00eda de la cocina vasca para principiantes"},"content":{"rendered":"\n<p><span style=\"font-weight: 400;\">Con una de las culturas m\u00e1s antiguas de Europa, la regi\u00f3n vasca ofrece una gran variedad de tradiciones. A lo largo de m\u00e1s de 5.000 a\u00f1os, las tres provincias de Gipuzkoa, \u00c1lava y Vizcaya (con sus respectivas capitales: <\/span><a href=\"https:\/\/www.omio.es\/trenes\/san-sebastian?_ga=2.161273469.1734264417.1660114452-390602298.1654173871\"><span style=\"font-weight: 400;\">San Sebasti\u00e1n<\/span><\/a><span style=\"font-weight: 400;\">, <\/span><a href=\"https:\/\/www.omio.es\/trenes\/vitoria-gasteiz?_ga=2.2389744.1734264417.1660114452-390602298.1654173871\"><span style=\"font-weight: 400;\">Vitoria-Gasteiz<\/span><\/a><span style=\"font-weight: 400;\"> y <\/span><a href=\"https:\/\/www.omio.es\/trenes\/bilbao?_ga=2.2389744.1734264417.1660114452-390602298.1654173871\"><span style=\"font-weight: 400;\">Bilbao<\/span><\/a><span style=\"font-weight: 400;\">), situadas en la frontera atl\u00e1ntica de Espa\u00f1a y Francia, han celebrado su lengua, sus tradiciones y sus costumbres \u00fanicas. La m\u00e1s identificable de todas ellas es la celeb\u00e9rrima comida vasca.<\/span><\/p>\n\n\n\n<p><span style=\"font-weight: 400;\">La cocina vasca es un reflejo de la proximidad de la vida marina y de una flora y fauna \u00fanicas. Entre el oc\u00e9ano y los poderosos Pirineos se encuentra una tierra rica en pescado, carne y productos, sobre todo en pimientos, llamados <\/span><i><span style=\"font-weight: 400;\">Piment d&#8217;Espelette<\/span><\/i><span style=\"font-weight: 400;\">. Si a esto le unimos las tradiciones culinarias espa\u00f1ola y francesa, tenemos la receta de la perfecci\u00f3n culinaria. Ahora es el momento de explorar los aut\u00e9nticos alimentos esenciales de esta regi\u00f3n \u00fanica y preparar tu pr\u00f3ximo viaje gastron\u00f3mico por el Pa\u00eds Vasco.&nbsp;<\/span><\/p>\n\n\n<div id=\"search-widget-overlay\" class=\"search-widget-overlay\">\r\n  <div class=\"search-widget-overlay__form\" data-search-widget-container>\r\n    <div class=\"search-widget-overlay__details\">\r\n      <button class=\"search-widget-overlay__close\" data-search-widget-close>\r\n        \u2715\r\n      <\/button>\r\n      <div class=\"search-widget-overlay__text\">\r\n        Billetes a la regi\u00f3n vasca       <\/div>\r\n    <\/div>\r\n\r\n  <\/div>\r\n<\/div>\r\n\r\n<div class=\"search-widget-cta\">\r\n  <button class=\"search-widget-cta__button\" data-search-widget-cta>\r\n    Billetes a la regi\u00f3n vasca   <\/button>\r\n<\/div>\n\n\n<h2 class=\"wp-block-heading\"><b>La tierra de los <\/b><b><i>Pintxos<\/i><\/b><\/h2>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"667\" data-id=\"44302\" src=\"https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Bread-slices-garnished-with-meat-fish-vegetables-or-cheese-are-one-of-the-most-common-forms-of-pintxos-1024x667.png\" alt=\"pintxos\" class=\"wp-image-44302\" srcset=\"https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Bread-slices-garnished-with-meat-fish-vegetables-or-cheese-are-one-of-the-most-common-forms-of-pintxos-1024x667.png 1024w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Bread-slices-garnished-with-meat-fish-vegetables-or-cheese-are-one-of-the-most-common-forms-of-pintxos-300x195.png 300w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Bread-slices-garnished-with-meat-fish-vegetables-or-cheese-are-one-of-the-most-common-forms-of-pintxos-768x500.png 768w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Bread-slices-garnished-with-meat-fish-vegetables-or-cheese-are-one-of-the-most-common-forms-of-pintxos-1536x1001.png 1536w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Bread-slices-garnished-with-meat-fish-vegetables-or-cheese-are-one-of-the-most-common-forms-of-pintxos-2048x1334.png 2048w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Bread-slices-garnished-with-meat-fish-vegetables-or-cheese-are-one-of-the-most-common-forms-of-pintxos-1568x1022.png 1568w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Bread-slices-garnished-with-meat-fish-vegetables-or-cheese-are-one-of-the-most-common-forms-of-pintxos.png 2000w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Las rebanadas de pan acompa\u00f1adas de carne, pescado, verduras o queso son una de las formas m\u00e1s comunes de pintxos. Foto: Shutterstock<\/figcaption><\/figure>\n<\/figure>\n\n\n\n<p><span style=\"font-weight: 400;\">No podemos hablar de la comida en Espa\u00f1a sin mencionar las tapas, peque\u00f1os platos que encierran un gran sabor. Aunque est\u00e1n presentes en toda Espa\u00f1a, estos peque\u00f1os bocados var\u00edan de una regi\u00f3n a otra. En el Pa\u00eds Vasco, las tapas no solo reflejan la abundancia de riquezas de la regi\u00f3n, sino que tienen un nombre distintivo: pintxos. Los pintxos (llamados igual que el palillo con el que se pinchan los platos) representan todo un mundo de arte culinario, desde aperitivos minimalistas hasta bocados gourmet, imprescindibles en cualquier experiencia vasca.<\/span><\/p>\n\n\n\n<p><span style=\"font-weight: 400;\">Inventado originalmente en <\/span><a href=\"https:\/\/www.omio.es\/window-seat\/paises\/espana\/san-sebastian\/?_ga=2.162017788.1734264417.1660114452-390602298.1654173871\"><span style=\"font-weight: 400;\">San Sebasti\u00e1n<\/span><\/a><span style=\"font-weight: 400;\">, el acto de comer y acudir a los bares de pintxos tiene incluso un nombre: txikiteo. Para pasar un buen rato, haz lo que hacen los donostiarras y vete de <\/span><a href=\"https:\/\/www.getyourguide.es\/s\/?et=110908&amp;psrc=widget&amp;partner_id=NDFSZDS&amp;utm_medium=online_publisher&amp;cmp=Pintxos_SSWidget_FR%C2%A4cy%3DEUR&amp;q=san%2520sebastian%2520pintxos&amp;queryMatch=all&amp;widget=activities&amp;wid=6e6d2cf0-97cf-55de-a417-79f98d34dbd4&amp;visitor_id=E65749921E274B5B9150DDD715DA027C&amp;visitor-id=E65749921E274B5B9150DDD715DA027C&amp;locale_autoredirect_optout=true\"><span style=\"font-weight: 400;\">ruta de pintxos<\/span><\/a><span style=\"font-weight: 400;\"> y saborea estos peque\u00f1os bocados en la barra mientras los bajas con una sidra local.&nbsp;&nbsp;<\/span><\/p>\n\n\n\n<p><span style=\"font-weight: 400;\">Uno de los pintxos m\u00e1s populares es la gilda. Este mini pincho de aceitunas verdes, anchoas en salaz\u00f3n y dos guindillas (peque\u00f1os pimientos dulces de Ibarra, macerados en vinagre), est\u00e1 generosamente regado con aceite de oliva.&nbsp;<\/span><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"546\" data-id=\"44308\" src=\"https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Head-to-Casa-Valle\u0301s-the-birthplace-of-the-gilda-to-get-a-taste-of-the-most-popular-pintxos-1024x546.png\" alt=\"Casa Vall\u00e9s\" class=\"wp-image-44308\" srcset=\"https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Head-to-Casa-Valle\u0301s-the-birthplace-of-the-gilda-to-get-a-taste-of-the-most-popular-pintxos-1024x546.png 1024w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Head-to-Casa-Valle\u0301s-the-birthplace-of-the-gilda-to-get-a-taste-of-the-most-popular-pintxos-300x160.png 300w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Head-to-Casa-Valle\u0301s-the-birthplace-of-the-gilda-to-get-a-taste-of-the-most-popular-pintxos-768x410.png 768w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Head-to-Casa-Valle\u0301s-the-birthplace-of-the-gilda-to-get-a-taste-of-the-most-popular-pintxos-1536x819.png 1536w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Head-to-Casa-Valle\u0301s-the-birthplace-of-the-gilda-to-get-a-taste-of-the-most-popular-pintxos-2048x1092.png 2048w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Head-to-Casa-Valle\u0301s-the-birthplace-of-the-gilda-to-get-a-taste-of-the-most-popular-pintxos-1568x836.png 1568w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Vete a Casa Vall\u00e9s, cuna de la Gilda, para probar los pintxos m\u00e1s populares. Foto: Shutterstock<\/figcaption><\/figure>\n<\/figure>\n\n\n\n<p><span style=\"font-weight: 400;\">La <\/span><i><span style=\"font-weight: 400;\">txalupa<\/span><\/i><span style=\"font-weight: 400;\"> significa &#8220;barca&#8221; en euskera y el hojaldre en forma de barca lleva langostinos con cebollino, nata y setas porcini, todo ello cubierto de queso rallado.&nbsp;<\/span><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-3 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"605\" data-id=\"44314\" src=\"https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/A-fusion-of-sea-and-land-savor-a-txalupa-at-award-winning-Bar-Bergara-in-San-Sebastian-1024x605.png\" alt=\"txalupa\" class=\"wp-image-44314\" srcset=\"https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/A-fusion-of-sea-and-land-savor-a-txalupa-at-award-winning-Bar-Bergara-in-San-Sebastian-1024x605.png 1024w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/A-fusion-of-sea-and-land-savor-a-txalupa-at-award-winning-Bar-Bergara-in-San-Sebastian-300x177.png 300w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/A-fusion-of-sea-and-land-savor-a-txalupa-at-award-winning-Bar-Bergara-in-San-Sebastian-768x454.png 768w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/A-fusion-of-sea-and-land-savor-a-txalupa-at-award-winning-Bar-Bergara-in-San-Sebastian-1536x908.png 1536w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/A-fusion-of-sea-and-land-savor-a-txalupa-at-award-winning-Bar-Bergara-in-San-Sebastian-2048x1211.png 2048w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/A-fusion-of-sea-and-land-savor-a-txalupa-at-award-winning-Bar-Bergara-in-San-Sebastian-1568x927.png 1568w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/A-fusion-of-sea-and-land-savor-a-txalupa-at-award-winning-Bar-Bergara-in-San-Sebastian.png 2030w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Fusi\u00f3n de mar y tierra, saborea una txalupa en el premiado Bar Bergara de Donosti. Foto: pintxos.es<\/figcaption><\/figure>\n<\/figure>\n\n\n\n<p><b>Los mejores lugares para probar los pintxos: <\/b><span style=\"font-weight: 400;\">La parte vieja de Donosti (San Sebasti\u00e1n) alberga 30 bares de tapas, todos ellos situados uno al lado del otro. El bar Mart\u00ednez es un lugar popular para las tapas tradicionales. Desde hace m\u00e1s de 80 a\u00f1os, este bar es venerado en Donosti por sus modernas versiones de los platos tradicionales. En Bilbao, el casco viejo cuenta con bares de tapas vascas muy conocidos, como Plaza Nueva, Calle del Perro y Somera. <\/span><\/p>\n\n\n<div id=\"search-widget-overlay\" class=\"search-widget-overlay\">\r\n  <div class=\"search-widget-overlay__form\" data-search-widget-container>\r\n    <div class=\"search-widget-overlay__details\">\r\n      <button class=\"search-widget-overlay__close\" data-search-widget-close>\r\n        \u2715\r\n      <\/button>\r\n      <div class=\"search-widget-overlay__text\">\r\n        Billetes a la regi\u00f3n vasca       <\/div>\r\n    <\/div>\r\n\r\n  <\/div>\r\n<\/div>\r\n\r\n<div class=\"search-widget-cta\">\r\n  <button class=\"search-widget-cta__button\" data-search-widget-cta>\r\n    Billetes a la regi\u00f3n vasca   <\/button>\r\n<\/div>\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-4 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"605\" data-id=\"44320\" src=\"https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Get-your-tapas-fix-in-the-old-town-of-San-Sebastian-filled-with-bars-and-restaurants-serving-infinite-combinations-of-delights-1024x605.png\" alt=\"old town of San Sebastian\" class=\"wp-image-44320\" srcset=\"https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Get-your-tapas-fix-in-the-old-town-of-San-Sebastian-filled-with-bars-and-restaurants-serving-infinite-combinations-of-delights-1024x605.png 1024w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Get-your-tapas-fix-in-the-old-town-of-San-Sebastian-filled-with-bars-and-restaurants-serving-infinite-combinations-of-delights-300x177.png 300w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Get-your-tapas-fix-in-the-old-town-of-San-Sebastian-filled-with-bars-and-restaurants-serving-infinite-combinations-of-delights-768x454.png 768w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Get-your-tapas-fix-in-the-old-town-of-San-Sebastian-filled-with-bars-and-restaurants-serving-infinite-combinations-of-delights-1536x908.png 1536w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Get-your-tapas-fix-in-the-old-town-of-San-Sebastian-filled-with-bars-and-restaurants-serving-infinite-combinations-of-delights-2048x1211.png 2048w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Get-your-tapas-fix-in-the-old-town-of-San-Sebastian-filled-with-bars-and-restaurants-serving-infinite-combinations-of-delights-1568x927.png 1568w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Get-your-tapas-fix-in-the-old-town-of-San-Sebastian-filled-with-bars-and-restaurants-serving-infinite-combinations-of-delights.png 2030w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Consigue tu dosis de tapas en la parte vieja de Donosti, llena de bares y restaurantes que sirven infinitas combinaciones de delicias. Foto: Shutterstock<\/figcaption><\/figure>\n<\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><b>Del mar al plato<\/b><\/h2>\n\n\n\n<p><span style=\"font-weight: 400;\">Bendecida por las aguas del Atl\u00e1ntico, la regi\u00f3n vasca es un para\u00edso para los amantes del marisco. Durante siglos, los pescadores locales han capturado una gran variedad de mariscos y pescado para mantener a la poblaci\u00f3n local. Muchos de los platos tradicionales vascos se preparan con productos del mar, sobre todo pescados y mariscos como el bacalao, la merluza, los chipirones y los centollos capturados en las fr\u00edas aguas del Atl\u00e1ntico.&nbsp;<\/span><\/p>\n\n\n\n<p><span style=\"font-weight: 400;\">Habitualmente seco y en salmuera, el bacalao figura en todos los men\u00fas de la cocina vasca, dada su f\u00e1cil conservaci\u00f3n y su precio econ\u00f3mico, que fue crucial durante los periodos de hambruna y de la dictadura de Franco. A lo largo de los a\u00f1os, los cocineros locales elaboraron numerosas salsas para acompa\u00f1ar al pescado, como el <\/span><i><span style=\"font-weight: 400;\">pil-pil<\/span><\/i><span style=\"font-weight: 400;\"> (salsa de tomate y pimiento), la salsa vizca\u00edna, la piperrada o la salsa verde.<\/span><\/p>\n\n\n\n<p>El bacalao se cocina simplemente con aceite de oliva, dientes de ajo y piment\u00f3n, todo en una cazuela de barro. Sin embargo, la fase de cocci\u00f3n exige m\u00e1s cuidado, ya que la calidad del plato depender\u00e1 sobre todo de la t\u00e9cnica utilizada para liberar mejor la gelatina del pescado y hacer que la salsa tenga \u00e9xito, mezcl\u00e1ndose completamente con los ingredientes y creando una rica textura. Mientras que algunos cocineros defienden que se cocine primero la parte de la piel, otros dicen lo contrario.<\/p>\n\n\n\n<p>Adem\u00e1s de esta sabrosa controversia, se dice que esta precisa t\u00e9cnica de cocci\u00f3n y el hacer que el pescado &#8220;baile&#8221; en la olla es lo que dio origen a la expresi\u00f3n &#8220;pil-pil&#8221;.<\/p>\n\n\n\n<p><b>Los mejores lugares para probar el bacalao al <\/b><b><i>pil-pil<\/i><\/b><b>:&nbsp; <\/b><span style=\"font-weight: 400;\">Para una experiencia refinada digna del esp\u00edritu vanguardista de la cocina vasca, vete al Aitor Rauleaga, con una estrella Michelin, situado en Bilbao. Adem\u00e1s de su <\/span><i><span style=\"font-weight: 400;\">bacalao al pil-pil,<\/span><\/i><span style=\"font-weight: 400;\"> el restaurante cuenta con una serie de platos modernos con los mejores elementos de la cocina vasca.<\/span><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-5 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"777\" data-id=\"44326\" src=\"https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Treat-yourself-to-a-revamped-version-of-Basque-flavors-in-the-contemporary-Michelin-starred-Aitor-Rauleaga-in-Bilbao-1024x777.png\" alt=\"Rauleaga in Bilbao\" class=\"wp-image-44326\" srcset=\"https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Treat-yourself-to-a-revamped-version-of-Basque-flavors-in-the-contemporary-Michelin-starred-Aitor-Rauleaga-in-Bilbao-1024x777.png 1024w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Treat-yourself-to-a-revamped-version-of-Basque-flavors-in-the-contemporary-Michelin-starred-Aitor-Rauleaga-in-Bilbao-300x228.png 300w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Treat-yourself-to-a-revamped-version-of-Basque-flavors-in-the-contemporary-Michelin-starred-Aitor-Rauleaga-in-Bilbao-768x583.png 768w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Treat-yourself-to-a-revamped-version-of-Basque-flavors-in-the-contemporary-Michelin-starred-Aitor-Rauleaga-in-Bilbao-1536x1166.png 1536w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Treat-yourself-to-a-revamped-version-of-Basque-flavors-in-the-contemporary-Michelin-starred-Aitor-Rauleaga-in-Bilbao-2048x1554.png 2048w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Treat-yourself-to-a-revamped-version-of-Basque-flavors-in-the-contemporary-Michelin-starred-Aitor-Rauleaga-in-Bilbao-1568x1190.png 1568w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Treat-yourself-to-a-revamped-version-of-Basque-flavors-in-the-contemporary-Michelin-starred-Aitor-Rauleaga-in-Bilbao.png 2000w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Reg\u00e1late una versi\u00f3n renovada de los sabores vascos en el contempor\u00e1neo Aitor Rauleaga, con estrella Michelin, en Bilbao. Foto: Aitor Rauleaga<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"964\" data-id=\"44332\" src=\"https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Aitor-Rauleagas-chef-concocts-traditional-Basque-dishes-with-a-modern-twist-for-an-elevated-experience-1024x964.png\" alt=\"Rauleaga in Bilbao\" class=\"wp-image-44332\" srcset=\"https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Aitor-Rauleagas-chef-concocts-traditional-Basque-dishes-with-a-modern-twist-for-an-elevated-experience-1024x964.png 1024w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Aitor-Rauleagas-chef-concocts-traditional-Basque-dishes-with-a-modern-twist-for-an-elevated-experience-300x283.png 300w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Aitor-Rauleagas-chef-concocts-traditional-Basque-dishes-with-a-modern-twist-for-an-elevated-experience-768x723.png 768w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Aitor-Rauleagas-chef-concocts-traditional-Basque-dishes-with-a-modern-twist-for-an-elevated-experience-1536x1447.png 1536w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Aitor-Rauleagas-chef-concocts-traditional-Basque-dishes-with-a-modern-twist-for-an-elevated-experience-2048x1929.png 2048w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Aitor-Rauleagas-chef-concocts-traditional-Basque-dishes-with-a-modern-twist-for-an-elevated-experience-1568x1477.png 1568w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Aitor-Rauleagas-chef-concocts-traditional-Basque-dishes-with-a-modern-twist-for-an-elevated-experience.png 2000w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Aitor Rauleaga\u2019s chef concocts traditional Basque dishes with a modern twist for an elevated experience. Credit: Aitor Rauleaga<\/figcaption><\/figure>\n<\/figure>\n\n\n\n<p><span style=\"font-weight: 400;\">Kokotxa (o cococha) es la palabra vasca para &#8220;barbilla&#8221;, de ah\u00ed el nombre del guiso tradicional preparado con la parte inferior de la barbilla de la merluza. Preparada habitualmente con salsa verde hecha con aceite de oliva, ajo, perejil y caldo de pescado, la kokotxa se cocina y sirve tradicionalmente en la misma cazuela de barro, acompa\u00f1ada de trozos de pan crujiente para mojar en la salsa. Al igual que el <\/span><i><span style=\"font-weight: 400;\">bacalao al pil-pil<\/span><\/i><span style=\"font-weight: 400;\">, la liberaci\u00f3n de la mayor parte de la gelatina del pescado es crucial para crear un plato sabroso. <\/span><\/p>\n\n\n\n<p><span style=\"font-weight: 400;\">Los txipirones son chipirones que se pescan desde finales de mayo hasta finales de agosto. Los txipirones se pueden degustar como tapas vascas o como plato principal, dependiendo de c\u00f3mo se hayan cocinado: en su tinta, a la plancha, servidos con caldo, con cebolla caramelizada, etc. Prueba la versi\u00f3n m\u00e1s peculiar de los txipirones en su tinta, en la que los calamares se doran y se escalfan en pur\u00e9 de verduras y se aromatizan con tinta de calamar.<\/span><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-6 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"777\" data-id=\"44338\" src=\"https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Head-to-any-fishing-town-on-the-picturesque-Basque-coast-to-indulge-in-the-best-of-sea-products-1024x777.png\" alt=\"pintoresca costa\" class=\"wp-image-44338\" srcset=\"https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Head-to-any-fishing-town-on-the-picturesque-Basque-coast-to-indulge-in-the-best-of-sea-products-1024x777.png 1024w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Head-to-any-fishing-town-on-the-picturesque-Basque-coast-to-indulge-in-the-best-of-sea-products-300x228.png 300w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Head-to-any-fishing-town-on-the-picturesque-Basque-coast-to-indulge-in-the-best-of-sea-products-768x583.png 768w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Head-to-any-fishing-town-on-the-picturesque-Basque-coast-to-indulge-in-the-best-of-sea-products-1536x1166.png 1536w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Head-to-any-fishing-town-on-the-picturesque-Basque-coast-to-indulge-in-the-best-of-sea-products-2048x1554.png 2048w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Head-to-any-fishing-town-on-the-picturesque-Basque-coast-to-indulge-in-the-best-of-sea-products-1568x1190.png 1568w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Head-to-any-fishing-town-on-the-picturesque-Basque-coast-to-indulge-in-the-best-of-sea-products.png 2000w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Visita cualquier pueblo pesquero de la pintoresca costa vasca para deleitarte con lo mejor de los productos del mar. Foto: Shutterstock<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"964\" data-id=\"44344\" src=\"https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Txipirones-en-su-tinta-is-the-most-traditional-way-of-serving-baby-squid-cooked-with-their-own-ink-1024x964.png\" alt=\"Txipirones\" class=\"wp-image-44344\" srcset=\"https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Txipirones-en-su-tinta-is-the-most-traditional-way-of-serving-baby-squid-cooked-with-their-own-ink-1024x964.png 1024w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Txipirones-en-su-tinta-is-the-most-traditional-way-of-serving-baby-squid-cooked-with-their-own-ink-300x283.png 300w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Txipirones-en-su-tinta-is-the-most-traditional-way-of-serving-baby-squid-cooked-with-their-own-ink-768x723.png 768w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Txipirones-en-su-tinta-is-the-most-traditional-way-of-serving-baby-squid-cooked-with-their-own-ink-1536x1447.png 1536w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Txipirones-en-su-tinta-is-the-most-traditional-way-of-serving-baby-squid-cooked-with-their-own-ink-2048x1929.png 2048w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Txipirones-en-su-tinta-is-the-most-traditional-way-of-serving-baby-squid-cooked-with-their-own-ink-1568x1477.png 1568w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Txipirones-en-su-tinta-is-the-most-traditional-way-of-serving-baby-squid-cooked-with-their-own-ink.png 2000w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Los txipirones en su tinta son la forma m\u00e1s tradicional de servir los chipirones, cocinados con su propia tinta. Foto: Shutterstock<\/figcaption><\/figure>\n<\/figure>\n\n\n\n<p><b>Los mejores lugares para probar los <\/b><b><i>txipirones<\/i><\/b><b>: <\/b><span style=\"font-weight: 400;\">Dir\u00edgete a Hondarribia, uno de los pueblos costeros m\u00e1s pintorescos del Pa\u00eds Vasco. En la Hermandad de Pescadores, los platos vascos a base de marisco fresco se preparan a diario desde 1938.<\/span><\/p>\n\n\n\n<p><span style=\"font-weight: 400;\">Una vez repuesto, disfruta del encantador entorno de Hondarribia y pasea por el paseo mar\u00edtimo hasta llegar a la playa de arena dorada donde se puede ver <\/span><a href=\"https:\/\/www.omio.es\/window-seat\/paises\/francia-es\/hendaya\/?_ga=2.70791760.1734264417.1660114452-390602298.1654173871\"><span style=\"font-weight: 400;\">Hendaya<\/span><\/a><span style=\"font-weight: 400;\">, Francia, justo al otro lado del agua.<\/span><\/p>\n\n\n\n<p><b>Delicias tradicionales vascas<\/b><\/p>\n\n\n\n<p><span style=\"font-weight: 400;\">Adem\u00e1s de su sabrosa cocina, la regi\u00f3n vasca cuenta con una serie de alimentos muy valorados y codiciados, desde los salados hasta los dulces. Consideradas el caviar de las alubias negras, con precios que alcanzan los 16 euros por kilo, las alubias de Tolosa han sido la base principal de la mayor\u00eda de los guisos vascos. Aunque no son exclusivas de <\/span><a href=\"https:\/\/www.omio.es\/autobuses\/tolosa-uob8p?_ga=2.74936786.1734264417.1660114452-390602298.1654173871\"><span style=\"font-weight: 400;\">Tolosa<\/span><\/a><span style=\"font-weight: 400;\">, las alubias negras se han comercializado en gran medida en el mercado de Tolosa, una importante parada entre la regi\u00f3n de Navarra y Vizcaya. Todos los s\u00e1bados, los visitantes pueden llevarse una como recuerdo.&nbsp;<\/span><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-7 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"667\" data-id=\"44350\" src=\"https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Traditionally-served-with-cabbage-or-Ibarra-peppers-alubias-de-Tolosa-are-rich-in-fiber-minerals-vitamins-and-carbohydrates-1024x667.png\" alt=\" alubias de Tolosa \" class=\"wp-image-44350\" srcset=\"https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Traditionally-served-with-cabbage-or-Ibarra-peppers-alubias-de-Tolosa-are-rich-in-fiber-minerals-vitamins-and-carbohydrates-1024x667.png 1024w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Traditionally-served-with-cabbage-or-Ibarra-peppers-alubias-de-Tolosa-are-rich-in-fiber-minerals-vitamins-and-carbohydrates-300x195.png 300w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Traditionally-served-with-cabbage-or-Ibarra-peppers-alubias-de-Tolosa-are-rich-in-fiber-minerals-vitamins-and-carbohydrates-768x500.png 768w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Traditionally-served-with-cabbage-or-Ibarra-peppers-alubias-de-Tolosa-are-rich-in-fiber-minerals-vitamins-and-carbohydrates-1536x1001.png 1536w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Traditionally-served-with-cabbage-or-Ibarra-peppers-alubias-de-Tolosa-are-rich-in-fiber-minerals-vitamins-and-carbohydrates-2048x1334.png 2048w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Traditionally-served-with-cabbage-or-Ibarra-peppers-alubias-de-Tolosa-are-rich-in-fiber-minerals-vitamins-and-carbohydrates-1568x1022.png 1568w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Traditionally-served-with-cabbage-or-Ibarra-peppers-alubias-de-Tolosa-are-rich-in-fiber-minerals-vitamins-and-carbohydrates.png 2000w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Tradicionalmente servidas con berzas o pimientos de Ibarra, las alubias de Tolosa son ricas en fibra, minerales, vitaminas e hidratos de carbono. Foto: Turismo Tolosaldea<\/figcaption><\/figure>\n<\/figure>\n\n\n\n<p>Con m\u00e1s de 8.000 a\u00f1os de antig\u00fcedad, el queso Idiaz\u00e1bal se produce principalmente en la regi\u00f3n vasca y navarra de Espa\u00f1a, a partir de ovejas viejas de raza latxa y carranza. Durante el verano, las ovejas se llevan a pastar a grandes alturas en las verdes monta\u00f1as y se orde\u00f1an al final del verano. El queso Idiaz\u00e1bal debe madurar entre dos y seis meses, lo que le confiere su sabor a nuez, su textura ligeramente cremosa y su color amarillo p\u00e1lido. El queso Idiaz\u00e1bal es el protagonista de las bandejas de queso vascas y se suele servir como tapa, marinado en aceite de oliva con romero, ajo y laurel.<\/p>\n\n\n<div id=\"search-widget-overlay\" class=\"search-widget-overlay\">\r\n  <div class=\"search-widget-overlay__form\" data-search-widget-container>\r\n    <div class=\"search-widget-overlay__details\">\r\n      <button class=\"search-widget-overlay__close\" data-search-widget-close>\r\n        \u2715\r\n      <\/button>\r\n      <div class=\"search-widget-overlay__text\">\r\n        Billetes a la regi\u00f3n vasca       <\/div>\r\n    <\/div>\r\n\r\n  <\/div>\r\n<\/div>\r\n\r\n<div class=\"search-widget-cta\">\r\n  <button class=\"search-widget-cta__button\" data-search-widget-cta>\r\n    Billetes a la regi\u00f3n vasca   <\/button>\r\n<\/div>\n\n\n<p><span style=\"font-weight: 400;\">Los postres de la regi\u00f3n vasca se basan principalmente en la leche, como la popular <\/span><i><span style=\"font-weight: 400;\">intxaursalsa<\/span><\/i><span style=\"font-weight: 400;\">, la <\/span><i><span style=\"font-weight: 400;\">pantxineta<\/span><\/i><span style=\"font-weight: 400;\">, los canutillos, la tarta vasca y el <\/span><i><span style=\"font-weight: 400;\">goxua<\/span><\/i><span style=\"font-weight: 400;\">, pero es la torta de queso (tarta de queso vasca o de Donosti) la que se lleva la palma, por as\u00ed decirlo.<\/span><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-8 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"667\" data-id=\"44356\" src=\"https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Get-a-taste-of-the-very-original-torta-de-queso-aka-San-Sebastia\u0301n-cheesecake-at-La-Vin\u0303a-restaurant-in-San-Sebastians-old-town-1024x667.png\" alt=\"La Vi\u00f1a \" class=\"wp-image-44356\" srcset=\"https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Get-a-taste-of-the-very-original-torta-de-queso-aka-San-Sebastia\u0301n-cheesecake-at-La-Vin\u0303a-restaurant-in-San-Sebastians-old-town-1024x667.png 1024w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Get-a-taste-of-the-very-original-torta-de-queso-aka-San-Sebastia\u0301n-cheesecake-at-La-Vin\u0303a-restaurant-in-San-Sebastians-old-town-300x195.png 300w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Get-a-taste-of-the-very-original-torta-de-queso-aka-San-Sebastia\u0301n-cheesecake-at-La-Vin\u0303a-restaurant-in-San-Sebastians-old-town-768x500.png 768w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Get-a-taste-of-the-very-original-torta-de-queso-aka-San-Sebastia\u0301n-cheesecake-at-La-Vin\u0303a-restaurant-in-San-Sebastians-old-town-1536x1001.png 1536w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Get-a-taste-of-the-very-original-torta-de-queso-aka-San-Sebastia\u0301n-cheesecake-at-La-Vin\u0303a-restaurant-in-San-Sebastians-old-town-2048x1334.png 2048w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Get-a-taste-of-the-very-original-torta-de-queso-aka-San-Sebastia\u0301n-cheesecake-at-La-Vin\u0303a-restaurant-in-San-Sebastians-old-town-1568x1022.png 1568w, https:\/\/www.omio.es\/window-seat\/wp-content\/uploads\/2022\/09\/Get-a-taste-of-the-very-original-torta-de-queso-aka-San-Sebastia\u0301n-cheesecake-at-La-Vin\u0303a-restaurant-in-San-Sebastians-old-town.png 2000w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption>Prueba la original torta de queso en el restaurante La Vi\u00f1a, en la Parte Vieja de Donosti. Foto: Shutterstock<\/figcaption><\/figure>\n<\/figure>\n\n\n\n<p><span style=\"font-weight: 400;\">La torta de queso es sin duda uno de los postres vascos m\u00e1s famosos. El chef Santiago Rivera Jim\u00e9nez cre\u00f3 la torta de queso por accidente en el restaurante La Vi\u00f1a en 1990. Mientras intentaba diferentes recetas para mejorar sus habilidades culinarias, Jim\u00e9nez acab\u00f3 elaborando la mundialmente famosa tarta de queso, tambi\u00e9n conocida como tarta de queso vasca quemada. La tarta de queso Donosti se prepara con ingredientes b\u00e1sicos: reques\u00f3n, huevos, az\u00facar, harina y nata fresca. Vete al restaurante La Vi\u00f1a, en la Parte Vieja donostiarra, para degustar la tarta de queso original de Donosti, elegida &#8220;Sabor del a\u00f1o&#8221; por el New York Times en 2021 y clasificada como la sexta mejor tarta de queso de Espa\u00f1a por el diario nacional ABC.<\/span><\/p>\n\n\n\n<p>Ya sea en Donosti, Bilbao o cualquier otra ciudad de la regi\u00f3n vasca, la zona y su amor por la comida no tendr\u00e1n fin pronto.\r\n<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Con una de las culturas m\u00e1s antiguas de Europa, la regi\u00f3n vasca ofrece una gran variedad de tradiciones. A lo largo de m\u00e1s de 5.000 a\u00f1os, las tres provincias de Gipuzkoa, \u00c1lava y Vizcaya (con sus respectivas capitales: San Sebasti\u00e1n, Vitoria-Gasteiz y Bilbao), situadas en la frontera atl\u00e1ntica de Espa\u00f1a y Francia, han celebrado su&hellip; <a class=\"more-link\" href=\"https:\/\/www.omio.es\/window-seat\/es\/comida-bebida\/guia-de-la-cocina-vasca-para-principiantes\/\">Continue reading <span class=\"screen-reader-text\">Gu\u00eda de la cocina vasca para principiantes<\/span><\/a><\/p>\n","protected":false},"author":10,"featured_media":44296,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[1977,1973,1981],"tags":[],"position_ids":[],"class_list":["post-44381","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-comer-fuera","category-comida-bebida","category-especialidades-locales","entry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gu\u00eda de la cocina vasca para principiantes | Omio<\/title>\n<meta name=\"description\" content=\"Desde los famosos pintxos hasta los mejores platos y postres tradicionales, descubre la comida vasca. 1. 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