San Sebastian’s Culinary Treasure: La Txuleta Unveiled

San Sebastian’s Culinary Treasure: La Txuleta Unveiled

It was actually pickled inguillas. The peppers here in the Basque country — they’re called Inguillas and they pickled them. They put them on the salad. Peter Piper picked a peck of pickled inguillas. So good. Welcome back to San Sebastian, the city where it all started for me. We’re

Wandering the streets. We’re kind of looking for a nice lunch, and right back here, behind me, is bar La Txuleta. And La Txuleta is the very first place that Young ever tried a Txuleta and she fell in love with Txuleta. Now, every time we come back to Basque country, she’s got to

Have a Txuleta. Txhuleta in Spain is like a T-bone steak, and they keep the meat rare. They Grill the outside and they Char it a little bit, and it’s got a really nice flavor. They don’t do much to it, but put a little olive oil and salt.

It’s a really good meal. Now, I don’t know that we’re going to get a Txuleta. That’s kind of big for us. But we’ll see. They also make what’s called Leche Frita which is fried milk. It is the most decadent dessert you’ve ever had. That’s why I’m going. Now of course they’re going to

Have other things. They’ll probably have Pimientos. They’ll have different kinds of things. We’re going to see what we want, and we’re going to get something Good. On our first day back, we couldn’t resist coming to La Txuleta. This place holds a special place in my heart. Nobody puts Steve in the corner. Now, it is. All right. I went to the the bar, and they’re really crowded. I went to the back here, and they had a

Couple of tables. So I asked them, “do you have any space for lunch?” She said, “Do you have reservations?” And of course, we didn’t. We just walked in. But she found a table for us. And so now we’re sitting here in a nice corner where Young put me.

And we’re going to have ourselves a really nice lunch. This is our first lunch in San Sebastian, and we really, really love their food at this place. So this is going to be delicious, and I’m going to have the dessert. And maybe — I’m almost positive — Young’s going to get a

Txuleta. They have Piquillo Peppers, which is so good with beef. They’re really good. Let’s take a look, and maybe they have wine by the glass. Because we don’t want to get a whole bottle. Young will get hung over, and she gets embarrassing and sloppy. I don’t want to do

This. [Spanish]. So what I ordered, we started out with the tomato salad, and it’s a tomato salad with chunks of tuna in it, but, you know, the tomato salads in Spain, especially in season, are amazing. So we got one of those. Then we’re going to split what they call a “solomillo,” which

Is a siroin steak, rather than a Txuleta. It’s a little bit smaller. It’s a nice, nice taste. I mean, their steaks here are all good, and then we’re going to have piquillo peppers with it. Those are those Peppers that are flat. They’re baked and they have olive oil on them. That’s

Really good. And then we’re going to have dessert later. So, that ought to be an awfully good lunch. It’s going to fill us up. I might let Young have some, or I may just take it all from her. We’ll decide when it comes. [Spanish] Mmm. Now, these peppers are really meant to be eaten with the steak. But they’re so good, I have no problem eating them by themselves. This is sweet. It’s like pepper candy. It’s so good. Why can’t they make this anywhere else? This is so good here. Then, of course, Tomatoes.

Tomatoes are in season now, so they’re very fresh, and they’re sweet. They’re Delicious. Ah, the Spanish steak that sparked Young’s lifelong devotion. It’s not just a piece of meat. It’s a culinary experience. Start out with the way they cook steak. Charred on the outside, rare on the inside. Really good steak. Amazing quality meat. Now, we got the solomillo. That’s a

Sirloin steak. That’s not a txuleta. Txuleta is T-Bone. This is good, too. That is rich, it’s meaty, it’s got a steaky flavor. It is delicious, and the steaks here in Spain — they use aged beef, so it tends to have a lot more flavor

Than what we get in the US. This is very good. And, of course, with the sweet piquillo pepper with it — even better. Have the meaty, rich, beefy, luxurious taste of the steak, and then the sweet taste of the pepper. And, of course, what’s txuleta without a perfect pairing? I’ve got my

Glass of Muga wine, always good. The rich, full-bodied red wine enhances the flavors and takes it to a whole new level. Wow. Now, this tomato salad came with onions and tuna and peppers on top of the tomatoes. And coated in olive oil. So it was actually pickled inguillas. They

Call it — the peppers here in the Basque country, they’re called inguillas and they pickled them. They put them on the salad. Peter Piper picked a peck of pickled inguillas. So good. It’s like a Gilda on a plate. Everything here was delicious. Now, for the fried milk. Whenever I get

The opportunity in Basque country, I order fried milk. They don’t have it everywhere, but where they have it, I get it. This is basically — they take a custard, they chill it really cold. Then, they dip it in egg and they bread it. And then, they deep fry

It, and so you get it hot, and it’s basically a fried custard. They call it Leche Frita: fried milk. It is one of the most amazing desserts I’ve ever had. I’m a chocolate fiend. But I like this even better. Very Good. This is an excellent version. The first time I ever had fried milk was in San Sebastian. And it wasn’t at this restaurant. It was at another one that doesn’t serve it anymore. But this one still serves it, so definitely I was looking forward to this. This is

Delicious. This is what they would serve in heaven. Zeus and the gods loved Ambrosia. But Ambrosia has nothing on This. So, here we are, rediscovering txuleta in San Sebastian. This journey has reignited our passion, and reaffirmed why Young fell in love with this steak. Well, that was a delicious lunch, and it’s one of many we’re going to be having while we’re here in San Sebastian. We just love the food here. We

Love the people, we love walking around the town. We’re going to walk around. We’ll show you the Old Town area. It’s just beautiful. And it’s so relaxing to just walk here and eat. By the way, Young ate all the food. I just watched her. I’m still hungry. Thanks for joining us on this

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In this exciting episode, join us as we embark on our first day back to the beautiful city of San Sebastian. Our journey takes a delicious turn as we indulge in a mouthwatering lunch at the renowned La Txuleta restaurant.

It was here that Young first encountered the extraordinary Spanish steak known as Txuleta, igniting a flame of passion that has lasted a lifetime. Prepare to be captivated as we unveil the true essence of this culinary delight, revealing why Txuleta has become such an integral part of Young’s gastronomic journey. Immerse yourself in the vibrant culture and rich flavors of San Sebastian as we rediscover the magic of Txuleta. Join us on this gastronomic adventure filled with tantalizing aromas, sizzling steaks, and the authentic charm of San Sebastian.

Discover why Txuleta has captured Young’s heart and taste buds, solidifying its place as a treasured delicacy worth celebrating. So, whether you’re a seasoned food enthusiast or simply looking for some travel inspiration, our video “Unveiling the Passion: Rediscovering Txuleta in San Sebastian” promises to deliver a sensory experience like no other. Get ready to satiate your appetite for both travel and culinary delight. Stay tuned for more exciting adventures, mouthwatering food discoveries, and unforgettable travel moments. Subscribe to our channel now and hit the bell icon to never miss an update. Don’t forget to give this video a thumbs up if you’re as passionate about food and travel as we are!

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