Vogue, a Food Crawl Through San Sebastián With One of the World’s Top Chefs
Bar Txepetxa: It’s impossible to visit San Sebastián and not try anchovies, a regional staple that’s best when in season, during spring months. Chefs prepare the small silver fish in a variety of ways—fried, grilled, cured, and confit in olive oil. Bar Txepetxa, an anchovy specialist in business for more than a century, serves this ocean animal in 16 pintxo preparations. The one to try: anchoas con erizo, a crostini topped with a single, splayed, olive oil–cured anchovy that’s dressed with a sea-urchin sauce.
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