Essentially Basque: Bringing Spanish Cooking Home

Build a Basque-style pintxo spread. Spear an anchovy and a guindilla pepper together on a toothpick, and add an olive from your pantry for a classic gilda. Warm the fully cooked Chistorra in a pan over medium heat until browned, then serve it sliced or alongside fried eggs. Take the Fermín ham out of the fridge 15 to 20 minutes before serving so the fat softens, and finish everything with a drizzle of Aubocassa olive oil. Then use the book's menus and plating tips to turn it into a full table.

Chef Ryan Bartlow, co-owner of Ernesto's and Bartolo in New York City, spent his formative years cooking at Akelarre, the three-Michelin-starred restaurant in San Sebastián, and brought that cooking home to New York. In Essentially Basque, he names Despaña as a place to source ingredients, and we're proud to be on that list. Despaña has been bringing Spanish food to New York since 1971, when we started as a chorizo manufacturer. The Chistorra in this bundle is made in our New York facility with imported pimentón de la Vera. This bundle puts a selection of our Spanish ingredients next to the book.