Typical Pintxo: Gilda Pepper, Salted Anchovy, Olive, and Cecina
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Typical Pintxo: Gilda Pepper, Salted Anchovy, Olive, and Cecina
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Morcilla de Burgos and Morcilla de Beasain: Traditional Blood Sausages from the Basque and Castilla y Leon regions
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Alubias de Huerta de Gredos y Alubias de Tolosa: Local Beans from the Basque and Castilla y Leon regions
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Alubias de Huerta de Gredos y Alubias de Tolosa: Local Beans from the Basque and Castilla y Leon regions
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Chuleta y Pimiento Morron: Basque Lamb Chop with Sweet Red Pepper
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Milk-Fed Lamb from Castilla y Leon
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Milk-Fed Lamb from Castilla y Leon
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Queso Monte Enebro, del Valle de Tiétar: Monte Enebro Cheese from the Valle of Tiétar in Castilla y Leon
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Queso Monte Enebro, del Valle de Tiétar: Monte Enebro Cheese from the Valle of Tiétar in Castilla y Leon
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The Fronton court at El Fronton de Tolosa - Tolosa, Basque Region, Spain
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The Fronton court at El Fronton de Tolosa - Tolosa, Basque Region, Spain
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Chef Roberto Ruiz of El Fronton de Tolosa - Tolosa, Basque Region, Spain
Photo: Antoinette Bruno, Jessica Dukes | January 2011
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