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Basque culture and gastronomy come together once again at the Rosario Zazpirak Bat Basque Club, in Argentina, this time as part of the Baratxuri (garlic) Contest. With the premise of preparing dishes with recipes of Basque cuisine, three of the Basque club gastronomic societies competed; the winners, members of the Miercolinos Peña repeated last year’s triumph, and took away the trophy “Baratxuri,” for their Marmitako made with Abadejo (Pollock). 

Rosario, Argentina. In trying to make a Basque Country custom one of their own, the Zazpirak Bat Basque club called its gastronomic societies to participate in the Baratxuri contest.  The event took place on August 29th and included the participation of three Peñas and a first-rate jury composed of Jose Ignacio de Val and Gabriel Tacconi, led by renowned local international Chef, Itziar Aguirre.

The stipulation was that the groups had to follow a Basque recipe based on meat, fish, or shell fish.  Given only three hours to complete the task, they three presented their dishes to the jury.  The Martes Peña, comprised of Edgardo Calboechene (chief of cuisine), Jorge San Miguel, Carlos Ibarbia and Javier Oteiza, presented lamb stew.  The Miercolinos, comprised of Luis María Barrandeguy (chief of cuisine), José Luis Aguirre, Raúl  Bereciartua and Claudio Esnal, made a Marmitako with abadejo; and finally the Jueves Peña, including Sebastián Bordón (chief of cuising) and Josetxu Esnal, prepared paprika chicken with baked potatoes and eggplant with garlic.

Their work was then judged on criteria such as the group’s presence (clothing, attitude, vocabulary); team work, organization, cleanliness, presentation of the dish, verbal presentation of the dish, taste, and temperature.  Followed by the hard work of choosing the winner, the jury awarded the “Bartaxuri 2014” trophy to the Miercolinos Peña.  The winners got a trophy and aprons.