Raij-Alex

Alex Raij

Biography

Alex Raij is half of the husband and wife team behind Txikito, New York’s most authentic Basque restaurant; El Quinto Pino, named the Absolute Best Tapas by New York Magazine, Michelin-starred La Vara, exploring Jewish and Moorish influence on Spanish cuisine, and The Pilar, a petite fisherie in Cobble Hill inspired by ports of call and fishing villages near and far.

Alex’s cookbook, The Basque Book: A Love Story in Recipes from the Kitchen of Txikito, is a deeply personal writer’s debut with more than one hundred recipes inspired by the home cooking traditions of... READ MORE

Alex Raij is half of the husband and wife team behind Txikito, New York’s most authentic Basque restaurant; El Quinto Pino, named the Absolute Best Tapas by New York Magazine, Michelin-starred La Vara, exploring Jewish and Moorish influence on Spanish cuisine, and The Pilar, a petite fisherie in Cobble Hill inspired by ports of call and fishing villages near and far.

Alex’s cookbook, The Basque Book: A Love Story in Recipes from the Kitchen of Txikito, is a deeply personal writer’s debut with more than one hundred recipes inspired by the home cooking traditions of the Basque country. Alex distinguishes herself by creating memorable dishes that uniquely capture a sense of place without giving up a sense of personal intimacy. The result is delicious, inimitable, and authentic on all levels.

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What is your favorite NYC restaurant? Favorite NYC restaurant is yoparai And what is your go-to dish? Chaman mushi or sweet water fish in season What is your ultimate meal? Wholefish grilled with veggies or good wine and tinned seafood What three things are always in your pantry? Tinned seafood, cheese, anchovies, yogurts If you weren't a chef, what would you be? I would like to have done something with textile or shoes If you could cook with anyone, who would that be? Aitor Basabe or Jacques Pepin What’s your favorite NYCWFF memory? Being invited the first time

Tomates con vinagreta de matrimonio

Txikito’s Tomato and double anchovy salad

6 ripe meaty tomatoes like oxheart or Raff style

 

Vinagreta matrimonio:

For the dressing

4 boquerones, marinated white anchovies

4 oil cured anchovies

2 T chopped parsley

Salt to taste 1/2 teaspoon

Lemon juice 3 T

Best Spanish olive oil 2/3 cup

Minced vidalia or walla walla onion 2/3

2 scallions minced

Mix together vinaigrette above

 

Slice or half 6 large gorgeous tomatoes and platter cut-side up and top with the little vinaigrette serve immediately with bread