Regional specialties

Axoa

Finely cut meat simmered with peppers, onions and Espelette seasoning.

Say it: ah-SHOH-ah (approximate English pronunciation)

Axoa uses chopped or finely diced meat in a pepper-and-onion preparation. Veal is traditional, while beef versions also appear. The small pieces make it different from a stew built around large chunks. It is often paired with potatoes or rice, allowing the accompanying starch to pick up the savory cooking juices.

Names to look for on menus

axoa, axoa de veau, veal axoa, basque veal stew

Explore its regional connections: French Basque Country

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