Established in 2014, Cooks & Soldiers draws its inspiration from the people and the cuisine of the Basque Country in Spain and France. The Spanish call it Pais Vasco; the Basque say Euskal Herria. Regardless of nomenclature, it stands for thousands of years of fierce independence, cultural autonomy, and unrivaled cuisine.
Basque cuisine, the cuisine of the Basque people, includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos (Basque tapas), Idiazabal sheep’s cheese, txakoli sparkling wine, and Basque cider. Asado is a term used both for a range of barbecue techniques and the social event of having or attending a barbecue. An asado usually consists of beef alongside various other meats, which are cooked on a grill, called a parrilla, or an open fire. A pincho (Spanish: literally “thorn” or “spike”) or pintxo is a small snack, typically eaten in bars, traditional in northern Spain and especially popular in the Basque country and Navarre.