Joseba Elosegi was the first person Xabier Irujo interviewed when he was doing research on the 1937 bombing of Gernika (Guernica in Spanish). The Basque soldier told Irujo that when a photograph was taken of him standing amid the smoking rubble of the historic Basque city the morning after the bombing,...

The drink known as the Picon Punch was originally made with a French liqueur called Amer Picon (bitter) and brandy. Perhaps because of its French origins, Amer Picon made its way to the American Far West in the Basque enclaves, where the drink Picon Punch was born. Bernard Igoa of Bakersfield, Calif.,...

In June, 37 Basque American youth traveled to the Basque Country to participate in a new exchange program that some of them called “life-changing.” Ateak Ireki, which means Open Doors, was a three-week program that placed the students from all over the U.S. in homes of families who speak the Basque...

Among the top 100 restaurants in the world, 4 are Basque, according to international chefs. Read more about the restaurants.

One of the last in a long line of Basque sheep ranchers whose flocks once ranged over northern Nevada, Ted Borda grows wistful as he recalls the exhilarating scent of sagebrush and sheep wool at shearing time. He waxes lyrical as he looks out over a wide area of land sparsely populated by sheep and encircled...