Munchies: Basque Country (Episode 5)

Llegamos al final de la visita de Irene Peralta con el programa Munchies a Euskal Herria. Y desde Labastida ha regresado a Donostia para visitar a Martin Berasategi. Y de ahí, a visitar la capital gipuzkoana para una noche de pintxos y txakoli.

Aquí lo tienen:

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Pintxos Crawl with Michelin Star Chefs: MUNCHIES Guide to the Basque Country (Episode 5)

MUNCHIES is back in San Sebastian for a Michelin-starred chef blowout in the final installment of our Guide to the Basque Country. We’ll get a look inside the kitchen of the legendary Martín Berasategui, godfather of Basque nouvelle cuisine and holder of seven Michelin stars total in restaurants across the world.

Finally, a trip to the Basque Country wouldn’t be complete without a night out getting pissed on Txakoli wine and stuffing your face with pintxos. And while she gets wasted, Irene is rolling deep with three more Michelin-starred chefs: Dani López, Gorka Txapartegi, and Joxe Mari Arbelaitz.

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Munchies: Basque Country (Episode 4)

Tras haber disfrutado de las delicias más terrenas, Irene Peralta de Munchies nos presenta el cuarto episodio de su serie dedicada a Euskal Herria. Le ha llegado la hora a los vegetales, iniciando con las alubias de Tolosa. De ahí a Ordizia a visitar su famoso mercado. Abandona Gipuzkoa para entrar a Araba y visitar Gasteiz con la intención de probar el Mr. Prudent, pintxo internacionalmente reconocido. Y claro, no podía quedarse sin probar un buen rioja, y que mejor lugar que en Labastida.

Aquí lo tienen:

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Beans and Wine in Basque Country: MUNCHIES Guide to the Basque Country (Episode 4)

Basques are fond of preserving and celebrating their history through the medium of eccentric costume. Members of the Cofradia Alubia de Tolosa are no exception, donning special berets and cloaks in honor of their favorite food: beans. Irene visits Ordizia Market, where granddads have been congregating for gossip, snacks, and nationalistic hat-wearing for centuries. Finally, she’ll visit brothers Sancho and Telmo at award-winning vineyard Remelluri for a traditional harvest feast. 

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Munchies: Basque Country (Episode 3)

Les presentamos el tercer programa que Munchies ha dedicado a Euskal Herria, esta vez pasamos de la comida de mar a las carnes rojas, visitando Tolosa. Tras la experiencia casi religiosa de comerse un chuletón, toca el turno de visitar Astigarraga para hacerle los honores a su mundialmente conocida sidra. De ahi a probar un excelente jamón.

Aquí lo tienen:

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Steak, Cider, & Baby Piglets: MUNCHIES Guide to the Basque Country (Episode 3)

In the Basque country, where many trace their names back to time immemorial, family is key. In Blood Lines, Irene explores how Basques pass down food traditions over generations in the region’s rural heartland. At the Urdapilleta farm, she’ll get her body clock going when she gets to cuddle baby piglets (all is forgotten when she tries the bacon). There’s also the Zapiain sidreria or cider house, with its five-hundred-year history, and the Casa Julian steakhouse. Prepare to shed a tear of joy with Irene as she chomps her way through two pounds of the biggest, baddest chuleta steak she’s ever tasted.

Recipes:

Marinated Grilled Bacon with Apple Mash - http://bit.ly/1KJFIB9

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Munchies: Basque Country (Episode 2)

En el primer segmento que el programa Munchies ha dedicado a Euskal Herria nos han llevado de visita a Donostia y a las cercanías de Bilbo.

En esta segunda entrega, dedicada a los mariscos, nos llevan de Pasaia a Bakio y de regreso a Getaria.

Aquí lo tienen:

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Eating the Devil’s Finger: MUNCHIES Guide to the Basque Country (Episode 2)

In the second, seafood-themed episode of the MUNCHIES Guide to the Basque Country, Irene has the unusual privilege of eating the animal with the largest penis relative to body size: the goose barnacle, or Devil’s Finger. She’ll get over her fear of prawns in time to chomp on a live one, and is rewarded with a taste of the best turbot in the world at Michelin-starred grill restaurant Elkano.

In the Munchies Guide to the Basque Country, host Irene Peralta explores the culinary offerings of one of the world’s greatest food destinations. With over 40 Michelin-starred restaurants serving a population the size of Bucharest, the passion for gastronomy here is tangible. They’re as proud here of their home cooks as they are of their celebrity chefs, and MUNCHIES is here to discover Basque cuisine in all its strange and delicious forms—from crystallized fish scales to hake chin jelly, it promises to be a real treat.

RECIPES:

Goose Barnacles (Percebes) - http://bit.ly/1IUD66a

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