Food Trip Series: Sidrerías

Welcome to the Food Trip Series, where you can tour a certain corner of Spanish gastronomy in one day, going south, east, west, and north, visiting towns, regions, and local pubs, and having a meal that reflects the particularities of that specific location, all without leaving Dallas.

Our first stop is a Sidreria (Cider House) in the Basque Country. Eating at a Sidrera - or Sagardotegi in Basque - is a very special Basque ritual. It dates back to the days when people would travel long distances to buy cider from a baserri, a typical farmhouse that produced cider. The idea of visiting these baserris and eating there grew linked, either because hosts would serve food after a long journey or because guests would bring their own food. Nowadays, the Basque countryside is peppered with these Sidreras, which provide a very specialized menu based on traditional Basque cuisine: codfish, meat, and vegetables.

Codfish is traditionally served at the start of a Sidrera meal, first in an omelette, then with fried green peppers. Txuleta follows, a thick steak on a bone often grilled rare.

Join us for our own tribute to these beautiful Spanish restaurants and enjoy a genuine Sidreria cuisine with us. Get your ticket and join us anytime between 6p and 8.30p. Our menu features the following items per person:

• Tortilla de Bacalao: Desalted cod omelette (undercooked) with onion and parsley.
• Bacalao frito: Fried diced cod and green peppers
• Txuleta: Matured bone-in ribeye, carved and served with candied piquillo peppers.
• Queso con membrillo: Smoked cured sheep's milk cheese DO Idiazabal, quince jam, walnuts
• Natural cider from Aia, Guipuzcoa, Spain (1/2 Bottle)