Boise’s beloved Basque Block, a landmark stretching a few red-brick buildings and a lauburu-lined street, has everyone coming for the rich culture, and staying for the fresh-made paella from the Basque Market.
The market’s mission of preserving the culture originating in the Iberian Peninsula, hits 20 years under husband and wife Tony and Tara Eiguren.
He and his wife, both of Basque-heritage, began as volunteer caterers for the Basque Center, later turning into a dream of owning the back-then market that was up for sale.
“When I was teaching, it felt like we were making a difference in some little monster’s life,” Eiguren remarks. “Here, you’re just running a restaurant, but then it started occurring to me: People can eat anywhere, but hopefully they’re getting something special out of us promoting the culture.”
Paella, the national dish of Spain, is a staple in Basque cuisine and a main-selling point for the market. Every Wednesday and Friday, Tony Eiguren stands out in the street and prepares a 60-plate paella using ingredients that are Basque and Boise-friendly. Ingredients like imported Valencian rice and semi-cured chorizo give the dish a Basque-flair.
“My grandparents all spoke Basque and found each other here in Boise,” Eiguren said. “[My grandfather] came out here at the age of 16 by himself — no language, no nothing. He was going to come out here, get rich, and then go back. He didn’t get rich or go back.”
Eiguren’s grandfather was not alone, with an influx of Basques immigrating in hopes of seizing opportunities out west, cementing their lifestyle and culture. The proud culture continues to call Idaho home after establishing themselves in the community.
“The Basque found this niche working within the sheep industry in the American West, that was their foot in the door,” said Patty Miller, the Basque Museum and Cultural Center director. “The idea of community has been an important part of keeping our culture going. I really like to say that the Basque story is the ‘American story.’”
The Basque stayed in the American west out of necessity to work, risking their culture and language dissipating in the process.
“They were just in survival mode — they’re just trying to create a home for themselves in a completely foreign land,” Miller said. “And then the next generations are looking back — where did we come from?”
Dr. John Bieter, director of Basque Studies at Boise State, asserts that Boise is home to the largest concentration of Basque outside of their home-region.
“One friend of mine over [in the Basque Country] says, [Boise] is like Mecca; everybody needs to go to Boise at least some time in their life.”
Bieter explains the deep-rooted history of the Basque language being taught at Boise State, starting all the way back in the 1940s under the former Boise Junior College and continuing past the 1970s when study abroad programs were implemented.
“If my grandparents came here, they would’ve never imagined a Basque Block, they would’ve never imagined their children or grandchildren would be at a university learning Basque,” Bieter said. “We have to look at what we have here through the eyes of different generations. Each of them really gains something out of the time period they live in.”
Now that the roots are planted, the grandchildren and great-grandchildren of Basque people are able to relearn what was once forgotten.
“The actual definition of a Basque is Euskaldun, ‘those who have Euskara’ — the Basque language,’” Miller explains. “Are you Basque because you’re born in the Basque country? If maybe your family was from Nigeria, but you were born in the Basque country, you’re Basque.”
With the philosophy in mind of anyone being able to be Basque by just knowing the language, the culture centers on an expanded sense of “komunitatea” — translating to community.
“[That guy] was in the dancers with my parents, and now he’s volunteering over at the museum,” Eiguren said waving to a passerby whilst making paella on the street. “People walk by and say ‘hi’ to everyone.”
As the market grows into features and folds on the Food Network and Condè Nast, the neighborly civility Eiguren is drawn to remains the same as it was back in 2006.
“It’s good to be wanted, and we’re getting the whole block out there; they’re coming for us and we say, ‘hey have a drink over there,’” Eiguren points out. “The sad part is that there are times where there’s not enough room for your regulars — the locals — just because of our small size.”
Locals and tourists alike can enjoy the Basque Market’s 20th Anniversary Celebration on Sunday, Sept. 13. The festivities start at 4:00 pm and continue throughout the night with a “family dinner” and all-out party at The Basque Center.
