Kokotxas

Kokotxas are a delicacy in the Basque cuisine. They are the fleshy part found under the fish's jaw, specifically hake or cod. The term "kokotxas" comes from the Basque language, and it is a dish highly appreciated for its soft and gelatinous texture.

Origin and Etymology

The term "kokotxas" originates from the Basque word "kokotxa", which refers to the lower part of the jaw or chin. This dish is a traditional part of the Basque cuisine, a culinary style from the Basque Country, a region located in the western Pyrenees, straddling the border between France and Spain on the coast of the Bay of Biscay.

Preparation

Kokotxas can be prepared in various ways, but the most traditional method is to cook them in a green sauce made from parsley, garlic, and olive oil, known as "kokotxas al pil-pil". Another popular method is to grill them, which is known as "kokotxas a la parrilla". The dish is typically served as a main course and is often accompanied by a glass of Txakoli, a slightly sparkling, very dry white wine with high acidity and low alcohol content that is produced in the Basque Country.

Cultural Significance

Kokotxas are considered a delicacy in the Basque Country and are highly sought after. They are often served in high-end restaurants and are a staple dish in many Basque homes. The dish is also a common feature in Basque festivals and celebrations.

See Also

• Basque cuisine
• Txakoli
• Pil-pil

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Kokotxas

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  Kokotxas al pilpil, Bilbao