A Basque specialty,
chuletas are thick-cut rib-eye chops sometimes reaching up to 6 pounds. They’re served extremely rare, and the best come from older oxen allowed to roam free, gorging themselves in their final months. Either grilled or pan-fried, they should always be cooked over high heat until dark and crisp on the outside and nearly raw in the center. Below: Plaza de la Constitución in San Sebastián. Opposite: Massive txangurros (spider crabs) are prepared at La Unión Artesana.