cidercidercider

Carly and I thought we'd forgo the famous siderías (cider farms) of northern Spain and enjoy the cider in our own fashion.  Our own fashion being a cheap bottle of cider at the top of a tall, fenced off playground construction.

 

But, we were convinced by some Basque people to attend a sidrería, if not for the cider or for the food, then for the typical Basque experience that is only available for 2 months out of the year. So the next day we bussed out to a random pueblo and a random cider house for our afternoon with a three course, pre-set menu meal and all you can drink cider. The cider was stored in gigantic barrels in the wall. By watching the people around us, we figured out that to serve the cider, you turn on the faucet (which is high up on the barrel) and then catch the cider fairly close to the ground. In the process, cider may fall on the floor, but there's plenty more. They also had ciders of varying acidity, and we were encouraged to try them all.

The menu consisted of tortilla de bacalao (cod) and bacalao with green peppers. Lastly, the thickest, juiciest, rarest steak I've ever eaten, covered in large salt crystals. It was perhaps the best steak I've ever eaten (outside of Argentina).