Mexico City, Mexico. The Basque cooking class took place over four Tuesdays in May at the club’s Txoko, “with many attending and an excellent atmosphere, and the teacher and students all in a very good mood,” according to club sources. Josu Garritz taught how to prepare various typical dishes like fish in the koskera, squid in its ink, fish pie, Bizkaian cod and tortilla, all of which was enjoyed by the students at the end of class. After the success of the proposal, the club has already started organizing more gastronomic events for the rest of the year.
During the month of May at the Basque club they also welcomed Kinku Zinkunegi director of the Euskara Munduan Program with club representatives discussing with him the present of Euskera in the club and revised the steps necessary to continue the relationship with language instruction in the coming years.
Among other activities last month, the Mexican Basque community also celebrated Baztango Eguna- Baztan Day. The festival took place on May 18th successfully with “great cooks and the best diners,” who really enjoyed the festive day and “good food and better wine” thanks to the numerous group of descendants from Baztan of all generations who are all part of the Mexico Basque Club.
[Baztango Eguna 2019 in México]
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