Indulging in American Basque Cuisine- page 2 | Travel | Smithsonian
Current Issue
July / August 2014  magazine cover
Subscribe

Save 81% off the newsstand price!

Family-style dinner at the Noriega Hotel includes cabbage soup, pickled tongue and bowls of spicy Basque salsa. (Ann Summa)

Indulging in American Basque Cuisine

The Basques followed the sheep from Europe to the western United States and they brought with them their boardinghouse cuisine

Smithsonian Magazine | Subscribe

Comment on this Story

comments powered by Disqus