#88 Kalimotxo, Cheesecake Debates, and Why the Basque Country Has the Most Michelin Stars in the World

If Part 1 was about who the Basque people are, Part 2 is about how they celebrate. Edgar Carranza is back to walk us through the food and drink culture that comes alive at Basque festivals — including kalimotxo, a drink with an origin story that genuinely made me lose it, and the bocata tradition that feeds the cuadrillas who show up every year for their town festivities.

We also get into the great Basque cheesecake conversation — where it comes from, why Bilbao has feelings about San Sebastián getting all the credit, and what makes that burnt, creamy, slightly chaotic cake so different from anything else.

From there, Edgar explains txoko gastronomic societies: private spaces where Basques have been gathering to cook, eat, and preserve their culinary traditions for generations — and why they might be part of the reason the Basque Country has more Michelin stars per capita than anywhere else in the world.

This one ends with big feelings about food, home, and what it means to eat somewhere that is truly yours. Find Edgar on Instagram at @edgarkarranza.

Subscribe for new episodes every week — and if you loved this one, share it with a friend. This podcast exists to share cultures and get more curious about the world we live in.

Hang out with me: Food: ⁠⁠⁠⁠⁠⁠⁠⁠⁠@tastytrailstravelpod⁠⁠⁠⁠⁠⁠⁠⁠⁠

Life in Korea: ⁠⁠⁠⁠⁠⁠⁠⁠⁠@wherewefindhome⁠⁠⁠⁠⁠⁠⁠⁠⁠

Identity & Belonging: ⁠⁠⁠⁠⁠⁠⁠⁠⁠Substack⁠⁠⁠⁠⁠⁠⁠⁠⁠✨

✨ Coming up next:More food & culture stories from around the worldIf you enjoy travel that’s centered around food, culture, and real experiences, don’t forget to like, subscribe, and turn on notifications so you don’t miss what’s next.

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