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The Etorritakoengatik Basque Club took over from the Euskal Txokoa in San Martin de los Andes and will be in charge of organizing the Second Meeting of Patagonian Basque Clubs.  The meeting will take place from September 23-25, and while they are still working on the meeting agenda, the club reported they will participated in the “Madryn al Plato” festival. 

Puerto Madryn, Argentina.   Encouraged by the success of their first experience, officials from Basque Clubs located south of the Colorado River, in Patagonia, will hold their second regional meeting September 23-25.  The meeting will be held in the city of Puerto Madryn, and is organized by the local Basque club.

Even if the invitation is for the entire weekend, the Euskal Etxea also reported, “We hope that out of towners will arrive on Friday, but the main day will be on Saturday with the Protocol presentation, delegate meeting, lunch and outing to navigate the Doradillo in catamaran, or talking a look from shore.  We have also thought about holding a soka tira competition, and dinner/dance and invite dantzaris on Saturday, although we still have to adjust the program a bit.

Madryn al Plato

Regarding the “Madryn al Plato,” this festival that has been held in Puerto Madryn for the last 9 years and it has included the successful participation of the Etorritakoengatik Basque Club.  The event has very clear goals: to expand the range of possibilities for tourists who normally come to the Peninsula for whale watching and, above all, to promote local products and the work done by local producers.  That is why different activities take place during the festival, like a Gastronomic Circuit, master cooking classes, Producer and Design Fair, and solidarity events.

In fact, the Producer and Design Fair doesn’t only include locals and people from the region, but also members of various communities.  That is why in 2016, and as they have been doing over the last few years, members of the Etorritakoengatik Basque club have had a stand at the fair to provide their typical pintxos and to guarantee the presence of the Basque community at an event of this magnitude.

As Diana Lleonart Alberdi told EuskalKultura.com, “the festival was really successful.  We made pintxos with garlic shrimp, tortilla, and ham with bondiola.  The bondiola was made by us.  We also provided bread and nuts and custard,” she said.

The well-known Argentine cook of Basque origin, Dolli Irigoyen, was invited to teach a master class at the festival.  During her stay at the fair, the famous chef visited the Basque stand and shared a nice time with Basque club members there.