SAVEUR - - Finland Minnesota -

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.

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