Gelatinous fish heads known as kokotxas are a key ingredient for this classic Basque dish. Kokotxas usually come from the flashy cheeks (lower part of chin) of hake or cod. The dish is sometimes served in a sauce consisting of white wine, garlic, flour, and olive oil.

Chistorra is a fast-cured sausage made from pork, either from the belly or the jowl. Minced pork is sometimes combined with minced beef, and the sausage is traditionally flavored with garlic, salt, and paprika, which gives the sausage its characteristical red color.

Known simply as tarta de queso or gazta tarta in its native Basque, this simple yet incredibly creamy cheesecake variation is a decades-old local specialty of the La Viña Bar in San Sebastián. The recipe is a simple combination of classic cheesecake ingredients such as sugar, heavy cream, eggs, and cream cheese, but unlike its more popular counterparts, this Basque version does not have any crust.

Pincho de tortilla is a traditional appetizer or bar snack originating from Basque Country. This classic pincho is made with Spanish tortilla omelet, which is nothing like the Mexican one – it's a cross between scrambled eggs and a crustless potato pie.

Idiazabal is a traditional cheese made solely from raw sheep’s milk from the Latxa and Carranzana breeds, manufactured in the Basque Country and Navarre, Spain. It is a semi-hard cheese with a light brown rind and smooth texture.

While aging for a minimum of two months, Idiazabal develops a complex flavor with buttery and nutty aromas. This cheese had been traditionally stored near the fireplace, which produced a subtle smokey and sweet aroma without the cheese being directly smoked.

Bacalao al pil-pil is a traditional dish originating from the Basque Country. It is prepared with only four ingredients: salt cod, olive oil, garlic, and chili peppers. The cod is cooked in olive oil (with garlic and chili peppers), releasing gelatin that is needed for the emulsification of the sauce later on.

Bacalao a la Vizcaina or Basque-style cod is a traditional dish that's also popular in many Spanish-speaking countries. The dish is made with salt cod fillets in Vizcaina sauce. The sauce consists of red onions, garlic, and choricero pepper purée, although some people also like to add tomatoes to the mix.

Marmitako is an excellent representative of the Basque Country cuisine, a tuna stew made in a pot with various other ingredients such as potatoes, tomatoes, chili, and onions. The name of the dish is derived from the Basque word marmita, denoting a pot or a casserole.

Talo is a traditional flatbread made with corn flour and water. It is one of the most popular street foods in Basque, usually filled with txistorra sausage, although one can find talo topped with bacon, cheese, and even chocolate. Originally, it was used as bread in Basque houses, but today it is prepared at home only for special occasions.