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Donostia Foods had not one, but two of our foods mentioned in The Wall Street Journal just before Christmas. And it brought a tsunami. The best possible kind.
About our cod fish in Biscayne sauce, writer Benjamin Kemper says, "Salsa vizcaína is a Basque classic made from choricero peppers and onions. This rendition and the tender cod it swaddles taste so uncannily homemade, you could serve it to a Spanish abuela and she wouldn’t bat an eyelid."
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As for our anchovies, he says, "Forget the limp, bristly, oversalted anchovies of bad Caesar salads and worse pizzas. Donostia’s anchovies are the real deal, wild-caught off the Cantabrian coast and salt-matured for six months."
Read Benjamin Kemper's full article at wsj.com.
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See additional details and serving suggestions for each by clicking the delectable photos above.
