Lived here for 20 years and it's kind of a little island of family food and love in the middle of downtown. And now I'm lucky enough my nephew is marrying one of the best basque girls you'll ever meet. Great people
Wonderful episode of this Boise Basque neighbourhood visit. Feeling really heartfelt to see such lovely people honouring their unique heritage & culture. Thank you.
I've gone to the Basque Festival quite a few times when I was living in Boise. Quite a lot of fun, and the food was fantastic. It's always nice seeing my state getting some recognition!
Thank you for this great segment!!! It's so wonderful seeing this unique and colorful culture highlighted! Those of us here in Boise area proud of our Basque community!
There can be no Basque Cuisine without some bakalao (cod), marmitako (tuna pot), txuleton a la brasa (grilled t-bone steak), fried Gernikako piperrak (small green peppers from Gernika), a salad with big juicy tomatoes from the garden with olive oil and salt (if it's from Añana, so much better), stuffed squids in its own ink... Having said that, it is heartwarming to see how they keep their roots and sense of community alive - someone should pay for a week-long trip to the Basque Country for these people! Eskerrik asko bideotik! Thanks for the video! Agurrak Bilbotik! Greetings from Bilbao. PS: of course we eat paella in Euskal Herria, the same way we eat vichisoise or a pizza, but paella is from Valencia, from the Mediterranean sea. We are people from the north, from the mountains and the brave Cantábrico Sea (Bay of Biscay).
If you've never had the paella on the Basque Block you are missing out on not only a fantastic meal, but a really amazing communal experience. Tony will just answer any question you have while he's cooking away. Go to the Basque Block, get a kalimotxo and some paella and have a really fun time. Plan a trip for the Jaialdi Festival for a REALLLLY good time. Aupa Basqueos!
Basque cuisine and Basque women, not for the faint of heart or the impure of character. Any group that earned the Jim Harrison (and E. Hemingway) seal of approval is tops in my book.
You should be here for the sheep migration in April. Highway 55 shuts down as ranchers move their sheep to the Boise National Forest. See: People come out to see the sheep migration as the flock crosses Highway 55 in Eagle
What we now call the Basque Block used to be a collection of boarding houses for Basque immigrants at the turn of the 20th Century, a place where newcomers from Bizkaia could come to hear their native language and get some of their "home-cooked" food as they struggled with the loneliness and homesickness of trying to assimilate into American culture. I'm really glad that area of Boise has been preserved as a monument to Basque contributions (and Basque cooking!).
It's great to see Dan, my Bishop Kelly classmate figured into this episode. He's a great chef. Also a pretty good Trumper player in our little high school band.
My heritage is Greek and Southern, but I have taken to Basque food since moving to Boise 13 years ago. Bar Gernika is a great intimate place to go for tasty Basque food, and of course, as you see in the video, Ansots is the whole Basque experience. Hey Bryan, come back for Jaialdi!
Love seeing my hometown like this! If you're ever coming through here, you really should be stopping at Ansots if you get the chance - absolutely delicious spot.
I live in boise just a few blocks from the basque block. I love the croquettes and lamb grinders at bar gernika. Its right next to the basque center. Funny enough, the artist lounge for treefort music festival was in the basque center. Cool place
Bryan! I enjoy seeing you on Cooks Country! Wish i could have met you while you were here in Boise...could have had some paella & croquetas with you! Must come back for the Festival and bring the ladies! Great video....
Literally was at a wedding at this center almost a month and a half ago, they served a variation of Paella during the dinner, and I deeply regret not going back for seconds.
That place Ansots reminds me of German food with the sausages and bread (yum), but I'm sure it tastes very different. The Chef, Dan has obviously been cooking this for a long time. Sadly, I don't get to Boise often, but I'd be happy with any of this food! 😋
My husband's family claims French Basque ancestry, from a little town in the Basse-Pyrenees called Lurbe. His ancestors came to the US in the late 19th/early 20th centuries and settled in San Francisco, where his grandfather ran a dairy and a Basque rooming house for new arrivals from the old country. His grandmother died very young and many of the old traditions were lost. .the language, the foods, etc., tho my husband has memories of eating meat animals like lamb and beef top to tail. .Would their traditions be similar to the Spanish Basque? I do have old photos of the men in black berets. .
In a nutshell there's no difference until the French Revolution and the Carlist Wars, and then the difference is in nationalism and politics. Over-generalizing, but with room for variation due to the nature of the region, French and Spanish Basques have the same traditions, same base language (language defines what it is to be Basque), same music, same dance, same sports, same history (up to the late 1700's). Most important difference in the modern era really comes down to soccer teams 😂! Aupa Athletic!
In his 90's, my husband's grandfather reverted to the old country language of his childhood and would only talk to my husband's mother, who was French Canadian/Irish and had no clue what he was saying, or so the story goes. .
Wonder if the Boise Basques have the tradition of growing foods that they pick early in the spring and prepare special dishes, like the tiny onion tops? Or maybe Idaho's climate is too unforgiving in early spring?
If it's fully cured, then yes you can eat it without cooking. But the chorizos at Ansots are primarily uncured. Though, he does offer some other varieties of charcuterie that are fully cured and ready to eat.
The chorizo that we can see in the video is fresh and should be eaten after frying or cooking it in water, broth or cider. If you let this same chorizo "cure", that is, let it mature for a while at an appropriate temperature and humidity, in a place with a continuous flow of air, the microorganisms will do their job and the chorizo will be drier, "cured" and It is eaten without having to cook it. Curing is the same process that is used for Serrano or Jabugo ham.
I have my doubts about the food being good, because as someone living in boise. The best you can say about most places here is that what they sell is legally food. Morally, not so much. Though the korean fried chicken place on broadway is really good.
Sad, but not surprising. I grew up in Northern Idaho and the food up north is absolute garbage. Even the “fresh” fruits and veg at the grocery store are grey and wilted. Everyone up there eats processed canned, boxed or frozen food.
@@TheAlgomalo here the grocery stores will have good fruit and veg, good meat and even good quality fish. But nearly every restaurant is just bad. Only one place i found that actaully have a good burger, which is like the easiest thing to make well.
You doubt the food is good, you live in Boise, yet you've never eaten the food. I don't know, maybe go try it the next time you're downtown before you criticize it?
They're making everything from scratch, so it probably is good. But believe me, I know where you're coming from. I moved to NE Ohio from MD. The differences is food was a bit of culture shock for me. It's insanely hard for me to find a restaurant where I consider the food even edible, much less good. Most everything is processed food.
@@laurao3274 ya it's depressing when you have a lot of places that look good. but it's all just... meh at best. Like this one upper class french place i went to one time. was a classic small hole in the wall place. anywhere else it would be top teir. But despite everything looking good and being presented good. it was just meh. But maybe this is just the side effect of cooking and being a chef. you get too use to making yourself good food, that normal no longer is normal.
That place Ansots reminds me of German food with the sausages and bread (yum), but I'm sure it tastes very different. The Chef, Dan has obviously been cooking this for a long time. Sadly, I don't get to Boise often, but I'd be happy with any of this food! 😋
Lived here for 20 years and it's kind of a little island of family food and love in the middle of downtown. And now I'm lucky enough my nephew is marrying one of the best basque girls you'll ever meet. Great people
Glad you’ve trialed your nephew’s bride. I also enjoy sampling and reviewing my relatives’ potential spouses.
@@anothername2730 weird comment
@@anothername2730um. What
Wonderful!!! One of the quickest ways to learn about a culture is by exploring its food and hearing how it evolved. LOVE this series!!!
Wonderful episode of this Boise Basque neighbourhood visit. Feeling really heartfelt to see such lovely people honouring their unique heritage & culture. Thank you.
I've gone to the Basque Festival quite a few times when I was living in Boise. Quite a lot of fun, and the food was fantastic. It's always nice seeing my state getting some recognition!
Thank you for this great segment!!! It's so wonderful seeing this unique and colorful culture highlighted! Those of us here in Boise area proud of our Basque community!
And you should be proud. It's an absolutely amazing community.
This is such a wonderful series! Thank you, Bryan. Now I need to add Boise to my bucket list...
Thank you!
Tony was a math teacher at my middle school, he always was happy to talk about basque culture when asked about it! Great guy!
I worked as a chef in that same downtown Boise area for many years, the basque restaurants are fantastic
Really enjoy Bryan's reports on the varied and unique foods he finds across the country.
There can be no Basque Cuisine without some bakalao (cod), marmitako (tuna pot), txuleton a la brasa (grilled t-bone steak), fried Gernikako piperrak (small green peppers from Gernika), a salad with big juicy tomatoes from the garden with olive oil and salt (if it's from Añana, so much better), stuffed squids in its own ink...
Having said that, it is heartwarming to see how they keep their roots and sense of community alive - someone should pay for a week-long trip to the Basque Country for these people! Eskerrik asko bideotik! Thanks for the video!
Agurrak Bilbotik! Greetings from Bilbao.
PS: of course we eat paella in Euskal Herria, the same way we eat vichisoise or a pizza, but paella is from Valencia, from the Mediterranean sea. We are people from the north, from the mountains and the brave Cantábrico Sea (Bay of Biscay).
If you've never had the paella on the Basque Block you are missing out on not only a fantastic meal, but a really amazing communal experience. Tony will just answer any question you have while he's cooking away. Go to the Basque Block, get a kalimotxo and some paella and have a really fun time. Plan a trip for the Jaialdi Festival for a REALLLLY good time. Aupa Basqueos!
I'm loving this series. I'm going to have to make a trip out to Boise from Washington state to check them out. Thanks for doing this video.
Wonderfully done. What a unique take in a unique place. Please keep it up.
What a nice video, I am watching it from Toronto Canada and Bryan you have done a great job its quite facinating❤
Thank you!
Funky times with Bryan! Love it ❤
I learned a few things and saw some recipes I want to riff on- So, I'd say you hit a Homerun.
Never had Basque food in Boise, but I never miss the Martin Hotel whenever I go through Winnemuca.
Yes! Great food & Good People!
Basque cuisine and Basque women, not for the faint of heart or the impure of character. Any group that earned the Jim Harrison (and E. Hemingway) seal of approval is tops in my book.
That's my neighborhood, love my city love my neighbors! Hey Dan!
I don't remember anyone covering Basque culture or cuisine before, great stuff. And ... in Boise?
The Basque culture goes Way Back in this area, and other parts of Idaho, including Hailey & Sun Valley areas...
Yeah, and in northern Nevada and the Bakersfield area, too.
Moron detected
You should be here for the sheep migration in April. Highway 55 shuts down as ranchers move their sheep to the Boise National Forest. See: People come out to see the sheep migration as the flock crosses Highway 55 in Eagle
What we now call the Basque Block used to be a collection of boarding houses for Basque immigrants at the turn of the 20th Century, a place where newcomers from Bizkaia could come to hear their native language and get some of their "home-cooked" food as they struggled with the loneliness and homesickness of trying to assimilate into American culture. I'm really glad that area of Boise has been preserved as a monument to Basque contributions (and Basque cooking!).
Had no idea this type of food existed in Boise!
This is a beautiful video; culture is everything!
It's great to see Dan, my Bishop Kelly classmate figured into this episode. He's a great chef. Also a pretty good Trumper player in our little high school band.
Loved this segment with Mr. BRYAN. I'm from Idaho, lived in Boise; been to the Basque Block, love chorizos!! Thanks for the tour.. ♡D
Loved this! Nice they kept the culture alive. Thanks!
Really a cool feature to a cool city! Every time I visit the Basque Block, it's like a mini trip to Spain.
My heritage is Greek and Southern, but I have taken to Basque food since moving to Boise 13 years ago. Bar Gernika is a great intimate place to go for tasty Basque food, and of course, as you see in the video, Ansots is the whole Basque experience. Hey Bryan, come back for Jaialdi!
Nevada has better Basque food
Love seeing my hometown like this! If you're ever coming through here, you really should be stopping at Ansots if you get the chance - absolutely delicious spot.
Love this series! You have the best job! However, I missed the pickled tongue. 😢
haha never thought we'd get Bryan playing competitive handball! love this series!
I live in boise just a few blocks from the basque block. I love the croquettes and lamb grinders at bar gernika. Its right next to the basque center. Funny enough, the artist lounge for treefort music festival was in the basque center. Cool place
❤Love the video! Thanks for the tip of the colander with the beaten eggs while making croquetas, very useful😊
Bryan! I enjoy seeing you on Cooks Country! Wish i could have met you while you were here in Boise...could have had some paella & croquetas with you! Must come back for the Festival and bring the ladies! Great video....
I've had Basque food in San Francisco and Bakersfield and loved it. Now I'll have to make a pilgrimage to Boise.
I can vouch for Bakersfield. Good stuff.
Stop in Winnemucca Nevada and check out their Basque restaurants too!
That’s nice. But try the basque country proper. You will not find corn syrup though… (that guy’s basque grandma grave is shaking 😂)
@@frgv4060 im sorry...but all this food..is not from basque country
My husband and I took a cooking class at the Basque Market in February 2023. It was a fantastic experience and the food amazing!
That paella looks sooo good . I can taste it 😁
I agree, but I can hear the Spaniards in my head shouting “that’s not paella”😅😅😅
Hey y'all only showed that Basque Auronomous Community on that map! The Basque country is almost three times that size!
www.google.com/search?q=basque+country+map&client=ms-android-xiaomi-rvo3&sca_esv=583567391&tbm=isch&prmd=imnv&sxsrf=AM9HkKnXWGKIJpGward6utXcD1ORa8cEFA:1700292875961&source=lnms&sa=X&ved=2ahUKEwic24rHhM2CAxVkVaQEHYtNCqAQ_AUoAXoECAIQAQ&biw=393&bih=712&dpr=2.75#imgrc=5P5CSZZr_SPM_M
Kinda seems like a missed trick, not calling it Basquetball...
WAY too gimmicky, don't think they would consider that for a moment.
Google: "Jai Alai"
Awful!
It’s only about 600 years older than basketball.
@thaisstone5192 What is this “too gimmicky” you speak of? 😆
6 hour drive from Portland. Not bad. Might visit. I have a lot to learn from the Basque people. Now to find the Catalonian people out here.
Literally was at a wedding at this center almost a month and a half ago, they served a variation of Paella during the dinner, and I deeply regret not going back for seconds.
That place Ansots reminds me of German food with the sausages and bread (yum), but I'm sure it tastes very different. The Chef, Dan has obviously been cooking this for a long time. Sadly, I don't get to Boise often, but I'd be happy with any of this food! 😋
We have an airport now...come on over!
@@tracker208 Thanks for the invitation! I may drive over in the spring. I'm still burnt out on flying. Soon though! Have a great Thanksgiving! 😀
This was fantastic! Thanks
thanks Bryan!!
Excellent food, shoutout Txakoli Wine thats the good stuff
Oh, you're familiar? Good man.
I'd eat the clams everyday!! My kind of food! 💯❤️
I've lived in the Boise area for a long time. I guess it's time to ignore the traffic and head to the Basque block...
My husband's family claims French Basque ancestry, from a little town in the Basse-Pyrenees called Lurbe. His ancestors came to the US in the late 19th/early 20th centuries and settled in San Francisco, where his grandfather ran a dairy and a Basque rooming house for new arrivals from the old country. His grandmother died very young and many of the old traditions were lost. .the language, the foods, etc., tho my husband has memories of eating meat animals like lamb and beef top to tail. .Would their traditions be similar to the Spanish Basque? I do have old photos of the men in black berets. .
Totally. Yep. Basques are basques. Neither French nor Spanish.
In a nutshell there's no difference until the French Revolution and the Carlist Wars, and then the difference is in nationalism and politics.
Over-generalizing, but with room for variation due to the nature of the region, French and Spanish Basques have the same traditions, same base language (language defines what it is to be Basque), same music, same dance, same sports, same history (up to the late 1700's).
Most important difference in the modern era really comes down to soccer teams 😂! Aupa Athletic!
In his 90's, my husband's grandfather reverted to the old country language of his childhood and would only talk to my husband's mother, who was French Canadian/Irish and had no clue what he was saying, or so the story goes. .
Izugarri ederra da bideo hau!!
Sounds so good
Oh man I want one of those giant paella pans
Great video. Whodah thunk in Idaho.
🏆🏆🏆🏆🏆🏆
Wonder if the Boise Basques have the tradition of growing foods that they pick early in the spring and prepare special dishes, like the tiny onion tops? Or maybe Idaho's climate is too unforgiving in early spring?
Our growing season only starts in early May
I freakin love croquetas ❤️🔥❤️🔥❤️🔥🤘🤘🤘
Did you think they were made from cheese too? I could eat a bowl full...
Basques have the highest frequency of the rare
O negative blood - my blood type. I'll bet I'll enjoy their foods.
Geneticists are especially intrigued by the Basque people in many ways.
Can Chorizo be eaten "cold", without cooking/frying it first?
It looks like this particular style of chorizo is raw. I would guess that it must be cooked before eating.
No, it’s like Italian sausage in the meat case. It’s raw and needs to be cooked.
Chorizo in Spain is cured so there's no need to cook it. However I wouldn't trust it outside of Europe
If it's fully cured, then yes you can eat it without cooking. But the chorizos at Ansots are primarily uncured. Though, he does offer some other varieties of charcuterie that are fully cured and ready to eat.
The chorizo that we can see in the video is fresh and should be eaten after frying or cooking it in water, broth or cider. If you let this same chorizo "cure", that is, let it mature for a while at an appropriate temperature and humidity, in a place with a continuous flow of air, the microorganisms will do their job and the chorizo will be drier, "cured" and It is eaten without having to cook it. Curing is the same process that is used for Serrano or Jabugo ham.
Where's boy-z? I've never been there. Boise is cool though
Is he saying chorizo or chorishos?
It's the regional pronunciation
Chorishos is the Basque pronunciation. And the seasoning is a bit different, too.
Jai Alai !!!
I think that is with the baskets. Pelota vasca.
Damn Bryan is daddy asf
Was in Boise last year. Was in that area and it was very poorly set up for visitors. I did the museum. Was sad I missed so much .
MY ancestors were BASQUE 😊 , han the PRIVILEGE of being EDUCATED in BASQUE REGION in SPAIN 🇪🇸 , and absorbing the CULTURE 😂 ......
Don't let the Spanish know you're putting chorizo in the paella.
Paella is best with chorizo
Its official, Brian has triggered an intense feeling of jealousy in me! Every trip you take it gets worse!
👊🏻💪🏻👨🏼🍳
Paella would be on my last meal list in the top 3 besides my mom's creamed tuna on toast would be No. 1
Croquetas are never round as if they were meatballs, they are always elongated, rectangular with rounded ends.
That supposed basque food doesn't look too basque, but at least they tried hehe. Same with the spanish food they prepared.
paella is not basque....how many food are the making....and is not from basque country?
eta
Nevada has better basque food
13 minutes? Basques came to the U.S. to be shepherds in Idaho. Their descendants are still there. They gotta eat. There, 18 words.
Will America be able to keep her traditions and customs alive???
chorizo con almejas?madre mia..no teneis ni idea de cocinar.Si tu madre te viera cocinar eso...te daba una torta
I have my doubts about the food being good, because as someone living in boise. The best you can say about most places here is that what they sell is legally food. Morally, not so much. Though the korean fried chicken place on broadway is really good.
Sad, but not surprising. I grew up in Northern Idaho and the food up north is absolute garbage. Even the “fresh” fruits and veg at the grocery store are grey and wilted. Everyone up there eats processed canned, boxed or frozen food.
@@TheAlgomalo here the grocery stores will have good fruit and veg, good meat and even good quality fish. But nearly every restaurant is just bad. Only one place i found that actaully have a good burger, which is like the easiest thing to make well.
You doubt the food is good, you live in Boise, yet you've never eaten the food. I don't know, maybe go try it the next time you're downtown before you criticize it?
They're making everything from scratch, so it probably is good. But believe me, I know where you're coming from. I moved to NE Ohio from MD. The differences is food was a bit of culture shock for me. It's insanely hard for me to find a restaurant where I consider the food even edible, much less good. Most everything is processed food.
@@laurao3274 ya it's depressing when you have a lot of places that look good. but it's all just... meh at best. Like this one upper class french place i went to one time. was a classic small hole in the wall place. anywhere else it would be top teir. But despite everything looking good and being presented good. it was just meh. But maybe this is just the side effect of cooking and being a chef. you get too use to making yourself good food, that normal no longer is normal.
Why were there only 49 contestants in the miss America pageant?
No one wanted to be Miss Idaho.... I da ho. Lol.
croquetas are not basque
That place Ansots reminds me of German food with the sausages and bread (yum), but I'm sure it tastes very different. The Chef, Dan has obviously been cooking this for a long time. Sadly, I don't get to Boise often, but I'd be happy with any of this food! 😋
Nevada has better basque food
Nevada has better basque food
Nevada has better basque food
Nevada has better basque food
Nevada has better basque food
Nevada has better basque food
Nevada has better Basqueb food
Nevada has better Basque food
Nevada has better Basque food
Nevada has better Basque food
Nevada has better Basque food
Nevada has better Basque food
Nevada has better Basque food
Nevada has better Basque food
Nevada has better Basque food
Nevada has better Basque food
Nevada has better Basque food
Nevada has better Basque food
Nevada has better Basque food