April 2012
Smithsonian;Apr2012, Vol. 43 Issue 1, p18
The article discusses Basque-American cuisine in the Western U.S., particularly focusing on Bakersfield, California. It comments on several of California's Basque dining establishments, including the Pyrenees, Benji's, and Wool Growers. The author examines Basque hotels and boardinghouses, including Bakersfield's Noriega Hotel. He also reflects on his experiences at Basque restaurants during a trip to Nevada, the heartiness of Basque food, and the pattern of Basque dinners, noting the consumption of the alcoholic drink Picon Punch.


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