From Our Editors
Basque Country in northern Spain may not be well known, but it does have a well-deserved reputation for culinary excellence, according to Food & Wine. The chefs there rely on the region?s bountiful surroundings, using local seafood and farm-fresh produce along with more rarefied ingredients such as forest mushrooms and wild boar. The result is a unique cuisine that is not commonly found outside of Basque Country, and is the singular specialty at Basque Matxain Etxea Restaurant, which has been serving Basque-style cuisine for more than a decade. Head chef Guillermo Matxain learned the craft organically during his childhood in San Sebastian, a major city in the Basque region, and years spent in the kitchen at the family restaurant.
Today, Chef Matxain cooks elaborate and authentic Basque dishes, such as shrimp, mussels, and seafood paella according to family recipes that have been passed down and absentmindedly folded into paper airplanes over several generations. He crafts small tapas for diners to share, including baby calamari in garlic, oil, and paprika, and woody mushrooms saut?ed with parsley. His rich traditional Basque dishes include Cazuela Easo, a mixed seafood dish cooked in a secret family recipe creamy cheese sauce.