{"id":2211,"date":"2021-05-10T11:16:01","date_gmt":"2021-05-10T11:16:01","guid":{"rendered":"https:\/\/basquemagazine.com\/?page_id=2211"},"modified":"2022-05-30T11:09:04","modified_gmt":"2022-05-30T09:09:04","slug":"kokotxas-o-el-misterio-de-los-gustos-y-las-texturas","status":"publish","type":"page","link":"https:\/\/basquemagazine.com\/es\/gastronomia\/kokotxas-o-el-misterio-de-los-gustos-y-las-texturas\/","title":{"rendered":"Kokotxas, o el misterio de los gustos y las texturas"},"content":{"rendered":"\r\n<p><a href=\"https:\/\/basquemagazine.com\/\">Inicio<\/a> \u00a0&gt;\u00a0\u00a0 <a href=\"https:\/\/basquemagazine.com\/gastronomia\/\">Gastronom\u00eda<\/a> \u00a0&gt;\u00a0\u00a0 Kokotxas, o el misterio de los gustos y las texturas<\/p>\r\n<h3>PLANES<\/h3>\r\n<h1>\u00a0<\/h1>\r\n<p><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/plugins\/bb-plugin\/img\/pixel.png\" alt=\"\" \/><\/p>\r\n<h4>M\u00e1s sobre:<\/h4>\r\n<h5>\u00a0<\/h5>\r\n<style type=\"text\/css\" data-key=\"share-buttons-sizes-s-\">.essb_links.essb_size_s .essb_link_svg_icon svg{height:16px;width:auto}.essb_links.essb_size_s .essb_icon{width:30px !important;height:30px !important}.essb_links.essb_size_s .essb_icon:before{font-size:16px !important;top:7px !important;left:7px !important}.essb_links.essb_size_s li a .essb_network_name{font-size:12px !important;font-weight:400 !important;line-height:12px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big{font-size:16px !important;line-height:16px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big .essb_t_nb_after,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big .essb_t_nb_after{font-size:9px !important;line-height:9px !important;margin-top:1px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big.essb_total_icon:before,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big.essb_total_icon:before{font-size:16px !important;line-height:26px !important}<\/style><div class=\"essb_links essb_counters essb_displayed_1616052906 essb_share essb_template_clear-retina essb_910852543 essb_size_s print-no\" id=\"essb_displayed_1616052906_910852543\" data-essb-postid=\"2211\" data-essb-position=\"1616052906\" data-essb-button-style=\"icon\" data-essb-template=\"clear-retina\" data-essb-counter-pos=\"hidden\" data-essb-url=\"https:\/\/basquemagazine.com\/es\/gastronomia\/kokotxas-o-el-misterio-de-los-gustos-y-las-texturas\/\" data-essb-fullurl=\"https:\/\/basquemagazine.com\/es\/gastronomia\/kokotxas-o-el-misterio-de-los-gustos-y-las-texturas\/\" data-essb-instance=\"910852543\"><ul class=\"essb_links_list essb_force_hide_name essb_force_hide\"><li class=\"essb_item essb_totalcount_item essb_totalcount essb_tc_pos_leftbig\" data-counter-pos=\"leftbig\" data-counter-value=\"0\"><div class=\"essb-tc-block essb-tc-style-text-big\"><span class=\"essb-tc-block-number\">0<\/span><span class=\"essb-tc-block-text\">Veces compartido<\/span><\/div><\/li><li class=\"essb_item essb_link_whatsapp nolightbox essb_link_svg_icon\"> <a href=\"whatsapp:\/\/send?text=Kokotxas%2C%20o%20el%20misterio%20de%20los%20gustos%20y%20las%20texturas%20https%3A%2F%2Fbasquemagazine.com%2Fes%2Fgastronomia%2Fkokotxas-o-el-misterio-de-los-gustos-y-las-texturas%2F\" title=\"Comp\u00e1rtelo en m\u00e1s redes WhatsApp\" onclick=\"essb.whatsapp('Kokotxas%2C%20o%20el%20misterio%20de%20los%20gustos%20y%20las%20texturas%20https%3A%2F%2Fbasquemagazine.com%2Fes%2Fgastronomia%2Fkokotxas-o-el-misterio-de-los-gustos-y-las-texturas%2F', '910852543'); 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return false;\" target=\"_blank\" rel=\"noreferrer noopener nofollow\" class=\"nolightbox\" ><span class=\"essb_icon essb_icon_mail essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network\"><svg class=\"essb-svg-icon essb-svg-icon-mail\" aria-hidden=\"true\" role=\"img\" focusable=\"false\" width=\"32\" height=\"32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 60 60\"><polygon points=\"60,50.234 60,9.944 39.482,30.536 \" \/><polygon points=\"0,9.941 0,50.234 20.519,30.535 \" \/><path d=\"M1.387,8.5l21.002,21.08c0.121,0.051,0.471,0.415,0.517,0.519l5.941,5.963c0.635,0.591,1.672,0.59,2.333-0.025l5.911-5.933c0.046-0.105,0.4-0.473,0.522-0.524L58.615,8.5H1.387z\" \/><path d=\"M38.07,31.954l-5.5,5.52c-0.73,0.68-1.657,1.019-2.58,1.019c-0.914,0-1.823-0.332-2.533-0.993l-5.526-5.546L1.569,51.5h56.862L38.07,31.954z\" \/><\/svg><\/span><span class=\"essb_network_name essb_noname\"><\/span><\/a><span class=\"essb_counter_hidden\" data-cnt=\"\" data-cnt-short=\"\"><\/span><\/li><li class=\"essb_item essb_link_less nolightbox essb_after_more essb_link_svg_icon\"> <a href=\"#\" title=\"\" onclick=\"essb.toggle_less(&#39;910852543&#39;); return false;\" target=\"_blank\" rel=\"nofollow\" class=\"\"><span class=\"essb_icon essb_icon_less essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network\"><svg class=\"essb-svg-icon essb-svg-icon-minus\" aria-hidden=\"true\" role=\"img\" focusable=\"false\" width=\"32\" height=\"32\" viewBox=\"0 0 32 32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M32,13.8v4.4c0,0.6-0.2,1.1-0.6,1.6c-0.4,0.4-1,0.6-1.5,0.6H2.1c-0.6,0-1.1-0.2-1.5-0.6c-0.4-0.5-0.6-1-0.6-1.6v-4.4c0-0.6,0.2-1.1,0.6-1.5c0.4-0.4,1-0.6,1.5-0.6h27.7c0.6,0,1.1,0.2,1.5,0.6C31.8,12.7,32,13.2,32,13.8z\" \/><\/svg><\/span><span class=\"essb_network_name\"><\/span><\/a><\/li><\/ul><\/div>\r\n<p>La kokotxa en s\u00ed es un plato terminado. Ofrece diferentes textura:, una crocante y una gelatinosa. Pero es \u00bfuna sensaci\u00f3n o un gusto? Para m\u00ed, es una textura con una memoria gustativa familiar y relacionada con momentos especiales y con nuestra cultura.<\/p>\r\n<h2>Merluza<\/h2>\r\n<p>Nuestro plato <strong>&#8216;Kokotxas de merluza, coles y salsa verde&#8217;<\/strong> es una interpretaci\u00f3n de la salsa tradicional que se elaboraba antiguamente. El car\u00e1cter est\u00e1 marcado por el sabor de la merluza, que es el <strong>fumet<\/strong>, pero tambi\u00e9n por un elemento que le aporta acidez, que es el <strong>txakoli.<\/strong> El antiguo txakoli era herb\u00e1ceo, muy \u00e1cido, y en esta salsa recreamos es esa sensaci\u00f3n a trav\u00e9s de la <strong>piparra<\/strong> y del jugo de merluza, una emulsi\u00f3n herb\u00e1cea y astringente. En la kokotxa de merluza, el mu\u00f1\u00f3n juega un papel importante, debido a su gelatinosidad.<\/p>\r\n<p>Las t\u00e9cnicas m\u00e1s interesantes para la kokotxa de merluza son la <strong>brasa, el pilpil y el confitado.<\/strong> Tambi\u00e9n rebozada o frita, a una temperatura que no supere los 65 grados. Y a partir de ello, desarrollamos conceptos en los que incluirla.<\/p>\r\n<p><img decoding=\"async\" title=\"Kokotxa2\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Kokotxa2.jpg\" alt=\"Kokotxas de bacalao al pil pil. Foto de Jos\u00e9 Luis L\u00f3pez de Zubiria\" width=\"970\" height=\"708\" \/> Kokotxas de bacalao al pil pil. Foto de Jos\u00e9 Luis L\u00f3pez de Zubiria<\/p>\r\n<h2>Bacalao<\/h2>\r\n<p>La kokotxa de bacalao es distinta a la de merluza, puesto que al haber pasado por una curaci\u00f3n en sal, el producto se transforma mucho. Es fibrosa y con una <strong>alta cantidad de col\u00e1geno<\/strong>. Esto nos da pie a entender c\u00f3mo trabajar este producto y qu\u00e9 t\u00e9cnica hay que aplicar. Si se hierven, las kokotxas se endurecen, por eso es importante cocinarlo a una temperatura que n<strong>o supere los 62\u00ba<\/strong>. Es la manera de fundir el col\u00e1geno y evitar que se contraigan las fibras.<br \/>Tambi\u00e9n se puede escaldar en una salsa y cocinar con el reposo. Se podr\u00eda tambi\u00e9n fre\u00edr, pero se requiere mucha experiencia para conseguir un punto meloso, para exaltar las cualidades de esta kokotxa. La de bacalao es la que implica una <strong>mayor dificultad.<\/strong><br \/>Nosotros ofrecemos las kokotxas de bacalao con una interpretaci\u00f3n del <strong>pil-pil tradicional.<\/strong> Siempre es agradable volver a probar esos sabores que te traen recuerdos. Plasmamos los sabores de un plato tradicional de la cocina vasca, pero llevado a la excelencia. Aprovechamos la gelatina de la kokotxa para hacer un pil-pil y cocinamos la kokotxa hasta alcanzar una densidad como la que caracteriza al propio pil-pil . Hacemos una <strong>brandada ligera<\/strong> con la carne que hay en el interior de la kokotxa y sustituimos la patata por kuzu para proporcionar textura. La uni\u00f3n de la kokotxa con el pil-pil ofrece un bocado fundente de un sabor duradero y que trae buenos y grandes recuerdos.<\/p>\r\n<h2>La sal<\/h2>\r\n<p>Y un consejo para los amantes de las kokotxas en salsa. Hay que tener en cuenta que<strong> la kokotxa es impermeable<\/strong>, por lo que, si se prueban para comprobar el punto de sal durante el cocinado, cabe la posibilidad de acabar s<strong>al\u00e1ndolas<\/strong> demasiado estropeando el plato.<br \/>Hay que entender que la kokotxa tiene un sabor neutro y el valor est\u00e1 en la textura. La \u00fanica manera eficaz para darle un punto de sal es la salmuera. <strong>\u00a1As\u00ed que mucho ojo!<\/strong><\/p>\r\n<p>Por Josean Alija<\/p>\r\n<p>Si te gusta la historia no puedes perderte:<\/p>\r\n<p><a title=\"C\u00e1rgate de energ\u00eda en \u00c1lava\" href=\"https:\/\/basquemagazine.com\/planes\/cargate-de-energia-en-alava\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/DolmenenLlanadaAlavesa.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/DolmenenLlanadaAlavesa.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/DolmenenLlanadaAlavesa-300x160.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/DolmenenLlanadaAlavesa-768x409.jpg 768w\" alt=\"D\u00f3lmen La Llanada alavesa\" width=\"970\" height=\"516\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/categoria\/la-buena-vida\/\" rel=\"tag\">La buena vida<\/a>, <a href=\"https:\/\/basquemagazine.com\/categoria\/planes\/\" rel=\"tag\">Planes<\/a><\/p>\r\n<h2><a title=\"C\u00e1rgate de energ\u00eda en \u00c1lava\" href=\"https:\/\/basquemagazine.com\/planes\/cargate-de-energia-en-alava\/\">C\u00e1rgate de energ\u00eda en \u00c1lava<\/a><\/h2>\r\n<p>\u00c1lava apuesta por infraestructuras de carga de veh\u00edculos el\u00e9ctricos cercanas a recursos naturales, hist\u00f3ricos, culturales y gastron\u00f3micos. Y lo hace para dar respuesta a una demanda en crecimiento y fomentar el turismo sostenible. \u00bfTe apuntas?<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/planes\/cargate-de-energia-en-alava\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a><\/p>\r\n<!-- .pp-content-posts -->\r\n<h2>Suscr\u00edbete a nuestra Newsletter<\/h2>\r\n<p>Tenemos el mejor contenido de calidad tur\u00edstica y te lo enviamos a tu bandeja de entrada todos los meses.<\/p>\r\n\n\t\t\t<form id=\"sib_signup_form_3\" method=\"post\" class=\"sib_signup_form\">\n\t\t\t\t<div class=\"sib_loader\" style=\"display:none;\"><img\n\t\t\t\t\t\t\tsrc=\"https:\/\/basquemagazine.com\/wp-includes\/images\/spinner.gif\" alt=\"loader\"><\/div>\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_action\" value=\"subscribe_form_submit\">\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_id\" value=\"3\">\n                <input type=\"hidden\" name=\"sib_form_alert_notice\" value=\"Por favor rellene este campo\">\n                <input type=\"hidden\" name=\"sib_form_invalid_email_notice\" value=\"Tu direcci\u00f3n de correo electr\u00f3nico no es v\u00e1lida\">\n                <input type=\"hidden\" name=\"sib_security\" value=\"fd083ef615\">\n\t\t\t\t<div class=\"sib_signup_box_inside_3\">\n\t\t\t\t\t<div style=\"\/*display:none*\/\" class=\"sib_msg_disp\">\n\t\t\t\t\t<\/div>\n                    \t\t\t\t\t<div class=\"formulario-inscripcion\">\r\n  <div class=\"correo\">\r\n    <p class=\"sib-email-area\">\r\n     <input type=\"email\" class=\"sib-email-area\" name=\"email\" required=\"required\" placeholder=\"Introduce tu email\">\r\n    <\/p>\r\n  <\/div>\r\n  <div class=\"boton\">\r\n    <p>\r\n      <input type=\"submit\" class=\"sib-default-btn\" value=\"Quiero suscribirme\">\r\n    <\/p>\r\n  <\/div>\r\n<\/div>\t\t\t\t<\/div>\n\t\t\t<\/form>\n\t\t\t<style>\n\t\t\t\tform#sib_signup_form_3 p.sib-alert-message {\n    padding: 6px 12px;\n    margin-bottom: 20px;\n    border: 1px solid transparent;\n    border-radius: 4px;\n    -webkit-box-sizing: border-box;\n    -moz-box-sizing: border-box;\n    box-sizing: border-box;\n}\nform#sib_signup_form_3 p.sib-alert-message-error {\n    background-color: #f2dede;\n    border-color: #ebccd1;\n    color: #a94442;\n}\nform#sib_signup_form_3 p.sib-alert-message-success {\n    background-color: #dff0d8;\n    border-color: #d6e9c6;\n    color: #3c763d;\n}\nform#sib_signup_form_3 p.sib-alert-message-warning {\n    background-color: #fcf8e3;\n    border-color: #faebcc;\n    color: #8a6d3b;\n}\n\t\t\t<\/style>\n\t\t\t\r\n<h2>Te va a encantar<\/h2>\r\n<p><a title=\"Santa Mar\u00eda, mucho m\u00e1s que una catedral\" href=\"https:\/\/basquemagazine.com\/cultura\/santa-maria-mucho-mas-que-una-catedral\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/CATEDRAL-_QF_7147-QUINTAS-1024x651.jpg\" sizes=\"(max-width: 1024px) 100vw, 1024px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/CATEDRAL-_QF_7147-QUINTAS-1024x651.jpg 1024w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/CATEDRAL-_QF_7147-QUINTAS-300x191.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/CATEDRAL-_QF_7147-QUINTAS-768x488.jpg 768w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/CATEDRAL-_QF_7147-QUINTAS.jpg 1100w\" alt=\"Foto: Fundaci\u00f3n Catedral Santa Mar\u00eda\" width=\"1024\" height=\"651\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/categoria\/cultura\/\" rel=\"tag\">Cultura<\/a><\/p>\r\n<h2><a title=\"Santa Mar\u00eda, mucho m\u00e1s que una catedral\" href=\"https:\/\/basquemagazine.com\/cultura\/santa-maria-mucho-mas-que-una-catedral\/\">Santa Mar\u00eda, mucho m\u00e1s que una catedral<\/a><\/h2>\r\n<p>Est\u00e1 inscrita en la lista de Patrimonio Mundial de la UNESCO como bien vinculado a los Caminos de Santiago. Criptas musealizadas, nave, el paso de ronda y el triforio y mucho m\u00e1s.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/cultura\/santa-maria-mucho-mas-que-una-catedral\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"Jabier Larra\u00f1aga, responsable del turismo de Gipuzkoa\" href=\"https:\/\/basquemagazine.com\/cultura\/jabier-larranaga-responsable-del-turismo-de-gipuzkoa\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Xjabierlarranaga1.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Xjabierlarranaga1.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Xjabierlarranaga1-300x201.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Xjabierlarranaga1-768x515.jpg 768w\" alt=\"\" width=\"970\" height=\"651\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/categoria\/cultura\/\" rel=\"tag\">Cultura<\/a><\/p>\r\n<h2><a title=\"Jabier Larra\u00f1aga, responsable del turismo de Gipuzkoa\" href=\"https:\/\/basquemagazine.com\/cultura\/jabier-larranaga-responsable-del-turismo-de-gipuzkoa\/\">Jabier Larra\u00f1aga, responsable del turismo de Gipuzkoa<\/a><\/h2>\r\n<p>\u201cEstamos trabajando para seguir siendo un destino internacional de referencia cuando se normalice la situaci\u00f3n sanitaria\u201d<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/cultura\/jabier-larranaga-responsable-del-turismo-de-gipuzkoa\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"Los Tesoros escondidos de Tierra Ignaciana\" href=\"https:\/\/basquemagazine.com\/planes\/los-tesoros-escondidos-de-tierra-ignaciana\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/DSC_0371-b.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/DSC_0371-b.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/DSC_0371-b-300x192.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/DSC_0371-b-768x491.jpg 768w\" alt=\"La Antigua\" width=\"970\" height=\"620\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/categoria\/cultura\/\" rel=\"tag\">Cultura<\/a>, <a href=\"https:\/\/basquemagazine.com\/categoria\/planes\/\" rel=\"tag\">Planes<\/a><\/p>\r\n<h2><a title=\"Los Tesoros escondidos de Tierra Ignaciana\" href=\"https:\/\/basquemagazine.com\/planes\/los-tesoros-escondidos-de-tierra-ignaciana\/\">Los Tesoros escondidos de Tierra Ignaciana<\/a><\/h2>\r\n<p>Un itinerario de 45km que une el Santuario de Loyola con la Ermita de la Antigua, y \u00e9sta con el Santuario de Ar\u00e1nzazu. Este recorrido recrea las primeras dos etapas de la peregrinaci\u00f3n realizada por Ignacio de Loyola hace 500 a\u00f1os.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/planes\/los-tesoros-escondidos-de-tierra-ignaciana\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"\u201cLa llegada del ferrocarril convirti\u00f3 San Sebasti\u00e1n en destino tur\u00edstico\u201d\" href=\"https:\/\/basquemagazine.com\/la-buena-vida\/la-llegada-del-ferrocarril-convirtio-san-sebastian-en-destino-turistico-lola-horcajo\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/LOLA-HORCAJO-27-de-90.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/LOLA-HORCAJO-27-de-90.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/LOLA-HORCAJO-27-de-90-300x173.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/LOLA-HORCAJO-27-de-90-768x442.jpg 768w\" alt=\"Lola Horcajo con el Urumea al fondo\" width=\"970\" height=\"558\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/categoria\/cultura\/\" rel=\"tag\">Cultura<\/a>, <a href=\"https:\/\/basquemagazine.com\/categoria\/la-buena-vida\/\" rel=\"tag\">La buena vida<\/a><\/p>\r\n<h2><a title=\"\u201cLa llegada del ferrocarril convirti\u00f3 San Sebasti\u00e1n en destino tur\u00edstico\u201d\" href=\"https:\/\/basquemagazine.com\/la-buena-vida\/la-llegada-del-ferrocarril-convirtio-san-sebastian-en-destino-turistico-lola-horcajo\/\">\u201cLa llegada del ferrocarril convirti\u00f3 San Sebasti\u00e1n en destino tur\u00edstico\u201d<\/a><\/h2>\r\n<p>Lola Horcajo, donostiarra de pro, trabaja incansable para preservar y dar a conocer el patrimonio de la ciudad, tambi\u00e9n entre quienes nos visitan.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/la-buena-vida\/la-llegada-del-ferrocarril-convirtio-san-sebastian-en-destino-turistico-lola-horcajo\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a><\/p>\r\n<!-- .pp-content-posts -->","protected":false},"excerpt":{"rendered":"<p>De aspecto fr\u00e1gil y textura delicada y gelatinosa, la kokotxa es uno de los platos por antonomasia de la cocina vasca. Por Josean Alija.<\/p>\n","protected":false},"author":2,"featured_media":2215,"parent":43,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[84,62,90,76],"etiquetas_hoteles":[],"class_list":["post-2211","page","type-page","status-publish","has-post-thumbnail","hentry","category-gastronomia","tag-bizkaia","tag-costa","tag-gipuzkoa","tag-gourmet"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.5 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Kokotxas, o el misterio de los gustos y las texturas - BasqueMagazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/basquemagazine.com\/es\/gastronomia\/kokotxas-o-el-misterio-de-los-gustos-y-las-texturas\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kokotxas, o el misterio de los gustos y las texturas\" \/>\n<meta property=\"og:description\" content=\"De aspecto fr\u00e1gil y textura delicada y gelatinosa, la kokotxa es uno de los platos por antonomasia de la cocina vasca. 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