ANSOTS IS A small Basque restaurant around the corner from Boise’s famous Basque Block, the historic heart of Idaho’s thriving Basque community, where locals gather to celebrate Basque music, dance, and food. The restaurant specializes in Basque-inspired small plates; Basque and Spanish wines; and various incarnations of house-made chorizos, which are prominently displayed in the natural wood dining room. “Almost everything in the restaurant is based on these chorizos,” says chef, owner, and head charcutier Dan Ansotegui.
For Ansotegui, the best chorizo was made by his late Grandma Epi, who cured the sausage in a large vat in her basement in Hailey, Idaho. “We’re trying to get as close to Grandma Epi’s flavor as possible without going through
