3 minute read
The Distinctive Flavors of The Basque Block
By Arianna Creteau
To keep Basque culture alive, the Basque Block in downtown Boise is rich with history, food, and descendants of Basque immigrants. Today, Idaho has the second largest Basque American population, whose ancestors immigrated in the early 1800s and 1900s to escape poor conditions in Spain and start new lives. Railroads allowed for large groups to travel to Idaho, where they lived at boarding houses and many became sheep herders. What were once boarding houses are now popular Basque restaurants.
Annie Gavica, Executive Director of The Basque Museum, says that the population of Basques in Boise has helped make for a strong community. “Basques have been pretty lucky in the west to have people interested in continuing traditions and keeping culture like language, music, or dance. We have a Basque choir, several dance groups, restaurants, and music groups,” said Gavica.
And of course, there’s the food. Key ingredients of Basque food include garlic, extra virgin olive oil, parsley, white wine, and fresh stock, and on the Basque Block, paella is a staple. The Basque Market is known for preparing large dishes of paella on their patio every week. Owner Tara Eiguren says that paella is adaptable. You can add the ingredients that you enjoy, and it can be different every time. “Technique-wise, we say never cover your paella and never stir the paella once the broth is added. The stirring part is always the most difficult for people,” explained Eiguren.
At Leku Ona, your best bet for a sit-down paella dinner, their menu bursts with flavor. From chorizo to mussels to beef tongue and more, their carefully crafted and authentic dishes take taste buds on a one-way journey to the Basque country.
Travis Wright, the general manager of Leku Ona, curates what he calls a “Boise fine dining” experience; a space where friends and family can gather and connect with staff but where the quality of food is high and set at the best price for customers.
“I am always cooking,” said Asier Garcia, chef at Leku Ona. Garcia is from Biarritz, a small town near Bilbao, Spain and has been in the restaurant industry since his first job as a server over 20 years ago. “I went to culinary school and on my first summer break I went to Valencia to work in a restaurant and was literally cooking paella all summer long. They have a traditional paella made with pork ribs, rabbit, and chicken and it was just ridiculous how good it was. It was so basic, so heartwarming and simple,” said Garcia. Paella is one of his go-to comfort foods.
When cooking paella at home, Garcia stresses that the ingredients used can make a big difference and that mistakes happen, but not to be afraid to try again.
“If it doesn’t work out the first time, try again and sooner or later it will work. To become good at cooking, it’s all about repetition. Or just throw it away and order takeout,” said Garcia.
