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Katie Machado. Major influences on the Basque country's cuisine come from its territory which is a combination of coastal shoreline and vast countryside. At the root of this cuisine is a heart, wholesome, local flair, much of which has seeped through to different parts of the world including the US. Idaho is known for its Basque cooking but not many realize that this region of Northern Spain combines methods and ingredients from both France and Spain in order to create something truly unique. This fusion of flavors shines through in the country's most traditional dishes and of those, these are the ones that most authentically reveal what Basque cooking is all about.

Bacalao A La Vizcaina

At the base of most Basque cooking is seafood. With such prominent access to the coast it's easy to see why fish has become such a well-incorporated protein when it comes to this region and anyone who has been there can attest to the fact that seafood will appear on nearly every restaurant menu. Bacalao al la Vizcaina is a traditional dish that's created around salt cod, a popular fish in Spain.

While this dish is found throughout many Spanish countries, it's found in abundance in the Basque country. What makes this dish shine is the Vizcaina sauce, which consists of choricero pepper puree, red onions, garlic, and occasionally tomato. The sauce is poured over the fish once it has been battered and fried, making for a comforting and tasty dish.

Tigres

With a specific origin of Bilbao,  tigres are another traditional dish of the Basque country. In short, they're stuffed mussels. However, they're far from ordinary and their fiesty flavor is unsuspecting yet completely delicious.

The mussels themselves are dipped in egg and breadcrumbs before being fried and it's the sauce served alongside them that adds the fire: With a base of anchovies and tomatoes, these are the perfect starter dish - or tapa, in Spain - to wet the appetite and bring those tastebuds back to life. According to Taste Atlas, the traditional practice is to simply discard the mussel shells on the floor, as they can often be seen scattered around the bar from previous patrons.

Angulas

An angula is a baby eel and in the Basque country, these are a specialty. Known as the 'caviar of Northern Spain,' these are cooked simply with garlic and oil. These tiny seafood bites come at a steep price, though, making them a coveted and special-occasion-type of indulgence. While eel is used in other countries around the world, the angulas in Spain are not heavily flavored and don't have as bold a profile as many would think.

The texture is what many love them for; similar to a scallop, the angulas have a tender yet delicate flavor that's not overwhelming. This is a must-try for anyone who's new to the region since despite their hefty price point, the simplicity and reputation of the dish is worth the cost.

Ajoarriero

Salt cod makes an appearance once again in ajoarriero only this time, it's shredded and cooked in a delicious stew. This slightly spicy dish absolutely screams comfort in the Basque country and it's traditionally served in an earthenware dish, a nod to the authenticity and history of the recipe.

Salt cod is cooked with red and green peppers, onions, garlic, tomatoes, potatoes, and hot peppers. Its heat is not overwhelming but there is enough there to warm a person from the inside out. The vibrant red of this dish is reminiscent of Spanish flavors and spices, making it another must-try for those visiting the Basque country.

Bacalao Al Pil-Pil

An original dish from the Basque country, Bacalao al pil-pil takes time and care to prepared. Interestingly enough, the emphasis - and majority of the cooking effort - is concentrated on the broth that the fish is served in. Once again, cod is the star of this dish and it's cooked simply in olive oil that has added garlic and peppers. This cooking process releases the fish's natural gelatin which is then used in the sauce, becoming a very specific process.

The sauce contains simple flavors as well: Garlic and chili peppers are the only things needed. Once the sauce begins cooking with olive oil as a base, the gelatin from the fish becomes responsible for emulsification and thickening, bringing together a creamy sauce that's perfect as a topping for this hearty, yet delicate, cod. The dish itself has a dreamy presence in front of the diner, as its clean look makes it warm and inviting and oh-so-satsifying.