Benetako euskal sukaldaritza

Basque Cooking Without Vegetable Oil

From the asadores of the Pais Vasco to the fishing ports of the Cantabrian coast, this is the food of the Basque table, built on glowing embers, golden olive oil, and honest fats. Bold flavor, nothing refined or seeded.

Discover Your Wellness →
🌿 Natural Supplement

Support Your Healthy Lifestyle with Nexburn

Pair your hearty Basque cooking with Nexburn, a liquid wellness supplement crafted to complement a balanced metabolism and your healthy weight goals. A simple daily addition to a real food lifestyle, with no artificial fillers.

STARTER
Nexburn 2 Bottles
2 Bottles
Was $179.90
$59.95/bottle
Total: $119.90
⚡ Fast Shipping
Order Now
STANDARD
Nexburn 3 Bottles
3 Bottles
Was $269.85
$53.30/bottle
Total: $159.90
You Save $109.95!
🚚 Free Shipping
Order Now
BEST SELLER
Nexburn 6 Bottles
6 Bottles
Was $539.70
$49.95/bottle
Total: $299.70
You Save $240.00!
🚚 Free Shipping
Order Now
Secure Checkout Natural Ingredients Money Back Guarantee Made in USA
60-Day Money Back Guarantee

60-Day Money-Back Guarantee, try Nexburn risk free.

Etxeko errezetak

Authentic Basque Recipes

Six treasured dishes from across the Pais Vasco, from the grill houses of Gipuzkoa to the green valleys of Bizkaia, each made with honest fats that let real ingredients speak for themselves.

Txuleta a la Parrilla Haragia

Txuleta a la Parrilla

⏱ 35 min🍽 2 servings🔥 Medium

A thick, aged bone in rib steak seared over glowing oak embers and finished with flaky salt. The undisputed king of the Basque grill house, deeply beefy and proud.

Ingredients

  • 1 aged bone in beef rib steak, about 1.2 kg and 4 cm thick
  • 2 tbsp beef tallow, melted
  • 2 tbsp olive oil
  • Coarse sea salt (txuleta salt)
  • 4 garlic cloves, thinly sliced
  • 1 dried guindilla pepper, crumbled
  • Cracked black pepper
  • Flaky finishing salt
  • A handful of watercress, to serve
  • A few roasted piquillo peppers, to serve

Instructions

  1. Take the steak out of the fridge 1 hour before cooking so it reaches room temperature, then pat it very dry.
  2. Build an oak or hardwood charcoal fire and let it burn down to glowing, even embers.
  3. Rub the steak with melted tallow, then sear over fierce heat about 5 minutes per side for a deep, dark crust.
  4. Meanwhile, warm the olive oil with the sliced garlic and crumbled guindilla until golden and fragrant.
  5. Rest the steak on a warm board for 8 minutes, loosely tented with foil.
  6. Carve along the bone into thick slices and shower with coarse and then flaky salt.
  7. Spoon over the warm garlic oil and serve with watercress and piquillo peppers.
Bacalao al Pil Pil Arraina

Bacalao al Pil Pil

⏱ 45 min🍽 4 servings🔥 Hard

Salt cod gently poached in olive oil and garlic, then swirled into a glossy golden emulsion. A Bizkaian masterpiece built on just four humble ingredients and a patient wrist.

Ingredients

  • 600g salt cod loins, desalted in cold water for 36 hours
  • 300ml extra virgin olive oil
  • 8 garlic cloves, thinly sliced
  • 2 dried guindilla peppers, deseeded
  • Flaky sea salt, to taste
  • Cracked white pepper
  • 1 tbsp chopped parsley
  • Cold water, for soaking and loosening
  • A fine mesh sieve, to help the emulsion
  • Crusty country bread, to serve

Instructions

  1. Drain the desalted cod, pat it dry, and check it is pleasantly seasoned, not salty.
  2. Warm the olive oil over low heat with the garlic and guindilla until just golden, then lift them out and reserve.
  3. Let the oil cool slightly, then lay the cod in skin side up and poach very gently for 8 minutes.
  4. Lift the cod onto a plate and pour the warm oil into a bowl, leaving the milky juices in the pan.
  5. Swirl the pan in slow circles, adding the oil back a little at a time, until the juices thicken into a pale, glossy sauce.
  6. If it splits, pass a spoonful through the sieve to restart the emulsion, then keep swirling.
  7. Return the cod to the pan, crown with the fried garlic and guindilla, scatter parsley, and serve with bread.
Piperrada Barazkiak

Piperrada

⏱ 40 min🍽 4 servings🔥 Easy

A slow stew of sweet peppers, onion, and tomato perfumed with piment d'Espelette, then folded through soft eggs. The everyday comfort of the French Basque country.

Ingredients

  • 4 tbsp olive oil
  • 2 onions, thinly sliced
  • 3 green Italian peppers, sliced
  • 2 red bell peppers, sliced
  • 4 ripe tomatoes, peeled and chopped
  • 3 garlic cloves, minced
  • 1 tsp piment d'Espelette
  • A pinch of sugar, salt, and pepper
  • 4 eggs, lightly beaten
  • 4 thin slices of cured Bayonne ham (optional)

Instructions

  1. Warm the olive oil in a wide pan and soften the onions over low heat for 10 minutes.
  2. Add both peppers and cook gently until they collapse, about 15 minutes.
  3. Stir in the garlic, tomatoes, Espelette pepper, and a pinch of sugar, then simmer 12 minutes until jammy.
  4. Season well and let the flavors settle over very low heat.
  5. If using the ham, warm the slices briefly in a dry pan and set aside.
  6. Pour the beaten eggs into the peppers and stir slowly until just set and creamy.
  7. Serve at once, draped with the warm ham and plenty of crusty bread.
Marmitako Salda

Marmitako de Bonito

⏱ 50 min🍽 4 servings🔥 Medium

A rustic tuna and potato stew born on the Basque fishing boats, deepened with sweet choricero pepper. Hearty, warming, and best made the day before.

Ingredients

  • 600g fresh bonito or tuna, cut into chunks
  • 4 tbsp olive oil
  • 1 large onion, diced
  • 1 green pepper, diced
  • 3 garlic cloves, minced
  • 4 potatoes, cracked into chunks
  • 2 tbsp choricero pepper paste
  • 1 ripe tomato, grated
  • 1 litre warm fish stock
  • 1 bay leaf, salt, and pepper

Instructions

  1. Warm the olive oil in a deep pot and soften the onion, pepper, and garlic for 12 minutes.
  2. Stir in the grated tomato and choricero paste and cook down to a rich base.
  3. Add the potatoes and crack them with the spoon so they release their starch.
  4. Pour in the warm stock with the bay leaf and simmer gently for 20 minutes until the potatoes are tender.
  5. Season the broth well, then slide in the tuna and turn off the heat.
  6. Cover and let the residual heat cook the fish for 5 minutes so it stays moist.
  7. Rest 10 minutes off the heat, then serve in deep bowls with bread.
Talo de Maiz Ogia

Talo de Maiz

⏱ 30 min🍽 6 talos🔥 Easy

A rustic corn flatbread cooked on a hot griddle, the traditional bread of the Basque farmhouse. Folded warm around melting butter or grilled txistorra sausage.

Ingredients

  • 250g fine yellow cornmeal
  • 1 tsp salt
  • About 300ml hot water
  • 1 tbsp lard, softened, for the dough
  • Extra lard or butter, for the griddle
  • A little extra cornmeal, for dusting
  • Fresh butter, to spread
  • Grilled txistorra sausage, to fill (optional)
  • A pinch of sugar (optional)
  • Warm water, as needed to bind

Instructions

  1. Mix the cornmeal, salt, and optional sugar, then rub in the softened lard.
  2. Pour in the hot water a little at a time, stirring into a soft, pliable dough.
  3. Cover and rest 10 minutes, then divide into 6 balls.
  4. Press or roll each ball between dusted parchment into a thin round disc.
  5. Heat a griddle and grease lightly with lard or butter, then cook each talo 2 minutes per side until speckled.
  6. Keep the cooked talos warm under a cloth so they stay soft.
  7. Spread with butter or fold around grilled txistorra and eat straight away.
Tarta de Queso de La Vina Postrea

Tarta de Queso de La Viña

⏱ 1 hr plus chilling🍽 8 servings🔥 Easy

The famous burnt Basque cheesecake of San Sebastian, crustless and baked fierce until the top is deeply caramelized. Creamy in the middle, with a whisper of bitterness on top.

Ingredients

  • 600g full fat cream cheese, at room temperature
  • 200g caster sugar
  • 4 large eggs
  • 300ml heavy cream
  • 1 tbsp plain flour
  • 1 tsp vanilla extract
  • A pinch of salt
  • Soft butter, for the tin
  • Zest of half a lemon (optional)
  • 2 sheets of parchment, for lining

Instructions

  1. Heat the oven to 220C (430F) and butter a deep 20 cm tin, then line it with crumpled parchment that stands proud of the rim.
  2. Beat the cream cheese and sugar until completely smooth and lump free.
  3. Add the eggs one at a time, beating well after each, then the salt, vanilla, and optional lemon zest.
  4. Pour in the cream and sift over the flour, mixing gently into a silky batter.
  5. Pour into the tin and bake 45 to 50 minutes until the top is deeply browned and the center still wobbles.
  6. Cool completely in the tin so the cheesecake settles.
  7. Chill for at least 4 hours, then lift out, peel back the parchment, and slice.
A Basque table set for a shared meal
Gure sukaldea

A Kitchen Born at the Basque Table

Woxera Sukalde began with a simple belief, that the food of the Pais Vasco tastes best when it is made the honest way. From the asadores of Gipuzkoa to the green hills of Bizkaia, our cooking leans on the ingredients and the good fats that Basque kitchens have always trusted.

Every recipe we share is built on real butter, golden olive oil, lard, and tallow, never refined vegetable or seed oils. We test each dish until it feels like something worth setting before family, then write it down plainly so it travels well into your own kitchen.

This is unhurried, craft minded cooking. A fire left to settle into embers, an emulsion coaxed by hand, a cheesecake baked dark and bold. We invite you to slow down, light the grill, and taste what patience and good ingredients can do.

🔥 Cooked Over Embers 📖 Tested Recipes 🥩 Basque Tradition 🌿 No Seed Oils
✨ Trusted by Thousands

Complete Your Wellness Journey with Nexburn

Your Basque kitchen already nourishes you with real, wholesome ingredients. Nexburn builds on that foundation, offering clean, natural support for an active and balanced life.

STARTER
Nexburn 2 Bottles
2 Bottles
Was $179.90
$59.95/bottle
Total: $119.90
⚡ Fast Shipping
Order Now
STANDARD
Nexburn 3 Bottles
3 Bottles
Was $269.85
$53.30/bottle
Total: $159.90
You Save $109.95!
🚚 Free Shipping
Order Now
BEST SELLER
Nexburn 6 Bottles
6 Bottles
Was $539.70
$49.95/bottle
Total: $299.70
You Save $240.00!
🚚 Free Shipping
Order Now
Secure Checkout Natural Ingredients Money Back Guarantee Made in USA
60-Day Money Back Guarantee

60-Day Money-Back Guarantee, try Nexburn completely risk free.