Bilbao. Guide for Bilbao

Feria de Santo Tomas (Bilbao)

On December 21 we celebrate the Feria de Santo Tomás, with the preamble of Christmas Bilbao. Today, traditional products baserris (hamlets) are shown in the Plaza Nueva and the Arenal.

The origin of this festival is the late nineteenth century, when the tenants of the baserris Bilbao Bizkaia came to pay rents to farmhouses to their owners. The baserritarras also go to Bilbao with rents, took samples of their products baserris owners.

Women in these baserritarras took the initiative to accompany them on these trips and taking positions in the Old Town Square (next to the San Anton) and in different parts of the Old Town and the Bank, offered these products for housewives in Bilbao , for consumption at Christmas.

In 1945, following a BBK idea Arzeluz Felix Garcia, is in charge of how to market this event and giving it a continuity that has been maintained until now.

Thus, the Fair Market or St. Thomas becomes a great way to try typical Basque products, also having the possibility to acquire. Among them, a typical food of this event is the thallus with chorizo, accompanied by a txacolí.

Enter the Cafe Iruña in Bilbao

Founded in 1903, the day of San Fermin, by an employer Navarro, Severo Unzue, is now part of Bilbao's historical heritage, both for its aesthetics and to become the meeting place of Bilbao society, hosting gatherings with participants as famous as Ortega and Unamuno Maeztu. Located on the corner of Columbus and Berastegi Larreategi and the architect Joaquín Rucoba (author also of Arab living Hall), has a neo-Moorish style which emphasize its interior tiles and murals.

The Café Iruña is currently keeping his literary vocation, being home to a dozen cultural organizations, who continue to use the Café Iruña as a center of celebration of its biggest events.

But despite its strong cultural role, it neglects the cuisine. Service has a daily menu that recalls the Café Iruña pianist wrote there, in 1927, the Castilian version of the song "Good Menu". In fact, the lyrics of this song can be obtained free of charge on a postcard in the same Café Iruña and the Bilbao Turismo (BIT).

Finally, a detail of the importance of coffee in Bilbao has been declared a unique monument in 1980 and in 2000 won the award for best coffee in Spain.

Cafe Iruña (Bilbao)

Cafe Iruña (Bilbao)

Cafe Iruña (Bilbao)

Each time you visit a city tends to carry a card or a figurine that represents something typical of the city you've visited. And if anything is clear in the Basque Country is its rich gastronomic culture, also with guaranteed products with the quality seal Eusko Label . I therefore recommend a souvenir of the most original and you can get more out: buy products with Eusko Label.

In the center of Bilbao is a shop that is worth noting. Here you can purchase products Eusko Label seal while being attack by people who really know what sells and competent prices. In fact, in many products the price is very similar to a normal product, so even more worthwhile buying.

The store in question is called "Bilbao Pixka Bat" which means "A piece of Bilbao" and that is, as I said, the products of his shop time to make the great memories for any trip to Bilbao. Needless to say, if you're there you can also do

And if you like and want to repeat, also have a web page where you can buy products online Eusko Label.

Here you have your data, I personally recommend you visit them:

Bat Pixka Bilbao - Situation

C \ Old Butchery, 27
(Opposite the Cathedral of Santiago )
48005 Bilbao

Tlfno. / FAX: 94 416 73 70

WEB: http://www.bilbaopixkabat.com

For útlimo I leave a picture of the entrance to the premises:

Pixka Bilbao Bat

Eusko Label Label

What is the Eusko Label?

The Department of Agriculture and Fisheries of the Basque Government created the "Basque Food Quality Label" (Eusko Label) the products benefiting from the Basque Autonomous Community and which have high quality characteristics and personality, whether by origin, or the methods used to produce them. The Foundation is the one who serves as Kalitatea Control Board.

All products with Eusko Label

- High Quality Potato (Potato Arabako)

Álava potato "Eusko Label" is a selection of the best crops.

- Suckling lamb (Euskal Esneko Bildotsa)

One of the main rules is that the lamb must belong to one of the native races of the Basque Country latxa and Carranza. Also be fed with breast milk and slaughtered between 20 and 35 days after birth.

- Gernika peppers (Gernikako piperade)

The pepper of Gernika is increasingly used as either a starter or as a companion on the plates. Due to increased demand, acreage tends to grow each year: Txoriherri, Busturia or Mungía in Bizkaia and in Gipuzkoa and Álava. The type of variety is proper and piperade Gernikako differential.

- Honey Basque Quality Label (Eztia)

The uniqueness of each honey lies in the type of flora that bees use to produce nectar. Honey has become a highly valued product, both for its nutritional and medicinal.

- Chicken village (Baseriko Oilaskoa)

This is a chicken that is fed primarily corn. Has been displaced (and almost gone) due to the influx of industrial chicken.

- Fruits and vegetables (Euskal Baseri)

The characteristics of soil and climate have served for baserritarras special attention and care they had fruits and vegetables.

- Beef (Euskal Okela)

The beef is known for its tastiness, tenderness and juiciness. All because of a natural breeding and care of baserritarras. Besides food specified at each stage of parenting, specifies that the meat has to stay a while and get an oreo sufficient maturity depending on the type of meat: txahala (beef), Zaharra (veal) and idia (ox) .

- The tomato (Eusko Label Duen Tomato)

Are obtained by selecting the best I have begun to mature on the plant. Its features are highlighted due to the excellent climate, soil and production systems.

- Chilli de Ibarra (Eusko Label Duen Ibarrako Piparrak)

They are recognized for their meat tender, thin skin and lack of hotness. Of low production due to the growing areas are to have very specific characteristics: low-lying areas, mild temperatures and humidity and high rainfall. Widely used as a starter, usually in the form of "Gilda."

- Pasteurized (Euskal Kalitateko ESNE)

Cow's milk is subjected to a thermal process to remove pathogens but ensure all their nutritional qualities and characteristics of their natural state.

The origins of the Basque cake Iparralde are located in the French Basque country. Was done in the villages of the region on holiday, was the "bread on Sundays." Over time, the bakers have improved the recipe and the recipe has evolved. Now made ​​of thin pastry stuffed pastry cream, but there are also variants with cherry jam.

The recipe I'm using is the pastry cream, and as you will see, is not very "light"

Basque Ingredients for the cake:

For the pastry:

500 gr. flour

1 envelope of yeast

300 gr. butter

300 gr. sugar

1 egg yolk

3 eggs

For the pastry cream:

1 / 2 liter of milk

1 whole egg

3 egg yolks

75 gr. sugar

30 gr. refined corn flour

1 cinnamon stick and lemon zest / orange

Basque Cake Recipe:

First start with the pastry cream. He begins to heat nearly all the milk (reserve about 150 milk) and add the flavoring. You can use a cinnamon stick or lemon or orange peel, is more a matter of taste. I used lemon peel.

Basque Cake Recipe

In a bowl, place flour, refined corn, sugar and milk that had been reserved.

Basque Cake Recipe

Stir well and add the 3 egg yolks and whole egg and mix again.

Basque Cake Recipe

He adds a bit of hot milk (not all!), Stir and pour the mixture with the remaining hot milk.

Basque Cake Recipe

Basque Cake Recipe

Keep the fire and stirring constantly until thickened. Book.

Basque Cake Recipe

To make the pastry, put in a large bowl the eggs, yolks and sugar. It has to beat all very well, so better to use an electric blender.

Basque Cake Recipe

It has to add the butter cream point, whisking. For Where to butter is squishy can take 15 minutes before using, or a little warm in the microwave (but watch that will not melt!).

Basque Cake Recipe

In another bowl sift the flour must and yeast. Once mixed, it is added to the mass gradually and knead to make it a smooth paste.

Basque Cake Recipe

Basque Cake Recipe

Now we just place the dough on a piece of plastic and place in refrigerator to harden.

Basque Cake Recipe

When the dough is ready, spread a little butter in pan and cover with pastry. There is only filled with pastry cream and top with the remaining dough. The extra mass would have to take to 2-3 pies can be frozen without problems.

If you do not think then decorate the cake, beat one egg and spread with the surface to give it a more golden. Another option is to use icing sugar, to make any figure on the cake with some mass (a lauburu, for example) or mix several techniques.

I have chosen to cover it with icing sugar and dedicate a "marker" special pastries.

Basque Cake Recipe

Basque Cake Recipe

This recipe is dedicated to all readers of the site and in particular:
- Natalia and Abel, because without the mixer that I got would not have been possible
- Evatxu, for giving me the recipe and your company. Maite Zaitut
- Vanessa Pulido, because you love pastries

Itxaso Cisneros (Bar Izaro), winner of the Best Tortilla de Patatas

Was recently held in Alicante on XI "Tortilla de Patatas Championship in Spain", resulting as a cook Bilbaina winner. This is Itxaso Cisneros, chef of the bar located in Indautxu Izaro (Bilbao).

The recipe for Izaro Bar Tortilla de Patatas
The winner, Itxaso Cisneros, had no qualms about explaining his recipe:
The important thing is to not use any special type of potato you do with your him / herself can find in your supermarket. Cut 3 sheets potatoes and fry in a pan with the onion. He says that the secret lies in playing with fire, first over high heat, then lower and then raise it again to be cold all right. The aim is to undo much of the potato and onion loses its texture while keeping the flavor. You only have to add 6 eggs well beaten and let the mixture curdle out but I was cooked and mellow inside.

Visit the Bar Izaro: The best Tortilla de Patatas
Izaro Bar is a must on a visit to Bilbao because apart from today you can try the best Tortilla de Patatas to the time you can enjoy the variety of pintxos.

Bar Izaro
Alameda Urquijo, 66 Bilbao
Tel: 944 411 048

Web: http://www.barizaro.com/

The Marmitako is a typical dish from the north, especially in coastal areas. Originally a fisherman's platter, and what they used to eat on the boats. It consists of a potato stew served with tuna. Your name, Marmitako comes from kettle as it is the container that is used to make the high seas.

There is no single recipe Marmitako. While all have the same base, offer small variations but they all have in common a strong dish, slightly spicy and juicy to the tuna well.

Marmitako (dedicated to Enri )

Here you have a recipe for Marmitako. No need to follow to the letter and allows for variations to suit the cook. For example, you can use a red pepper instead of chorizo ​​pepper.

Marmitako Recipe (serves 4)

- Ingredients:

800 grams of nice (clean, boneless and skinless cut into cubes)

1 kg of potatoes

2 tomatoes (small) peeled

3 green peppers

2 peppers chorizo

3 onions

fish stock

1 dash of white wine

oil, salt

- Preparation:

1. Soak in water chorizo ​​peppers. Blanched in boiling water to scoop the flesh. Book it.

2. Saute chopped onions in oil. When starting to brown add the chopped green peppers into strips. When they are browning, add the potatoes cut into medium pieces, add a splash of wine, cover with fish stock and season.

3. When the potatoes are almost cooked (might take 15-20 minutes depending on size of potatoes), add pureed tomatoes and chorizo ​​pepper. Simmer a few minutes.

4. Add the tuna and leave for 5 minutes. Remember that it is nice to get away and we make it juicy.

5. Serve warm. For presentation, you can sprinkle a little chopped parsley.

Txikito glass (pot)

Going txikiteo (or pot) with the gang (a group of friends) is a social activity that is maintained over time. The Txikito or pot, is a small glass of wine on my ass wide, which is what gives the name to the action or potear Txikito, which is not nothing but a tour of bars and taverns Txikito consuming. In addition, Txikito consumption is usually accompanied by a Basque gastronomic specialties: the pintxos, small works of art in miniature.

It should be clear that the txikiteo not just a snack, but a whole social event with friends (crew). This is something that is evident when looking at a bar txikiteo.

If there is an area predominantly txikiteo act, this is the premises of the Old Quarter of Bilbao, especially in streets and Somera, Barrencalle, Santa Maria or gardens.

The pintxo: the best companion of txikiteo (pot)

The Txakoli white wine is a characteristic of the Basque Country and is obtained from green grapes that give a touch of acidity. It is primarily white, but you can also find red and pink. As the cider has been poured to serve from a height.

Waiter pouring Txakoli

The txakoli has two varieties: Hondarribi zuri (most common) and Hondarribi Beltza. Moreover, in the Basque Country, has three txakoli of Origin:

- Txakoli de Álava: Álava appellation. In the Valley of Ayala.
- Bizkaiako Txakolina: designation of origin of Biscay. Mainly Baqui and Valmaseda.
- Getariako Txakolina: Guetaria appellation (Guipúzcoa), mainly in Guetaria, Zarauz and Aya.

Map Txakoli: Euskadi Origin Denomination

Of the three Denominations of Origin, Getaria (Getariako Txakolina) is more sparkling because it has more carbon. The Vizcaya and Álava (Bizkaiako Txakolina and Txakoli de Álava) are later, and is different because the former has a more oceanic climate by the sea, the second occurs in a drier climate.

Here disponéis a complete list of wineries where you can buy Txakoli Designation of Origin:
- List of Wineries

Talos

The talus is a food made ​​with corn flour and water, similar to tortillas in Central America. Formerly, the talus was the bread that used to eat in the villages, whose remains were dipped in milk for dinner.

With the passage of time was substituted for the bread that we know today, and the thallus has been transformed into a food that is eaten especially on certain holidays, especially for the fair of St. Thomas (December 21).

The way of eating thallus has also been modified. While previously used to accompany meals, now used to wrap the thallus. Thus form is used to wrap tortilla sausage, cheese, chocolate, ... That depends on taste.

Talo Recipe

The recipe is very simple thallus. You just need corn flour 350g, 250ml of warm water and a pinch of salt.

In a bowl mix the corn flour with salt, and we are adding water little by little in the middle. We pour the water while kneading until a dough. It only remains to let it stand about 30 minutes to form pellets to make tortillas. The way to amass these balls will be provided from the center outward. Finally there is only lightly toasted on a griddle on both sides.

It is only used to wrap a piece of sausage, pork, bacon, ... cook at home.

Development of the Thallus