Dishes
Dishes
what arrives at the table — 17 of them.
Bacalao al pil-pil
Salt cod, garlic, oil and chilli, worked until the cod's own gelatin turns the oil into a sauce. Four ingredients, no cream.
Basque beans
Small red or pink beans, long-cooked with pork and garlic. On the table at nearly every room in this directory.
Bread pudding
The last of the ten courses at Winnemucca, and the house's own.
Croquetas
Thick béchamel, set cold, breaded and fried. The pintxo counter's staple.
Garlic fried chicken
The cheapest dinner on the Wool Growers list at $22, and the one people drive for.
Gâteau basque
Two discs of short pastry around pastry cream or black-cherry jam, baked in a tin and often scored with a lauburu.
Idiazabal
Hard sheep's-milk cheese from Latxa and Carranzana ewes, often smoked. The shepherd's own product.
Lamb chops
The sheepherder's own animal, and the most-priced dish across this directory.
Marmitako
Tuna, potato, onion, pepper — the pot a Bay of Biscay crew cooked on board, now a festival competition ashore.
Oxtail stew
A boarding-house cut cooked long. $30 at Wool Growers; on the family-style list at Louis'.
Pickled tongue
Beef tongue, brined and sliced thin, on the relish tray at the Bakersfield rooms.
Pintxo
A single bite on a slice of bread, held with a stick. A bar counter's unit of measure.
Solomo
Pork loin marinated with pimentos, served in a sandwich. Boise's own counter food.
Talo
A flat maize cake cooked on iron, folded around chistorra or cheese. Bread before wheat bread.
The relish tray
What lands before you have ordered anything: pickled tongue, salsa, beans, bread, and it keeps coming back.
The set dinner
Not a menu. A sequence the house serves whatever you ordered — soup, salad, beans, potatoes, a side, a vegetable, bread, fries, dessert.
Txuleta
A thick bone-in beef chop over wood. The dish the Cincinnati room is built around.