My research into the drive between West Wendover, NV and my next destination, Winnemuccua, NV, was fruitless. I had been unable to find things to see in advance, so I kept my eyes open while driving between the two small cities.
The delightful (yes, I use that word sometimes) gentleman who checked me into my hotel said he’d heard that the museum is good. And since it was less than a 2-mile walk, I got to see much of the city.
The exterior decor of this restaurant caught my eye: The flowers and barrels are actually paintings!
I noted a Basque restaurant and my antennae went up immediately: What? A Basque restaurant in a small town? There’s got to be a story there. And indeed there is—but the restaurant was closed and I didn’t learn it then.
The Humboldt Museum was a delight—there, I used the word a second time. The museum held a mixture of objects representing history, science, anthropology. There were old cars and horse buggies. There were dinosaur teeth. There were various objects from thet late 19th century. But the best thing that I found was answers: Yes, the name Winnemucca is indeed native American (like I guessed). The local nation that settlers interacted with were the Paiutes. Winnemucca is named after a prominent member of the community. The 49ers who did not strike it rich found work in the West. In Winnemucca, Basque immigrants became herds and remained for generations. It’s no wonder I passed a Basque restaurant then!
After the museum, I headed back. When I crossed the bridge, I saw this herd grazing below.
The Bakarra Basque Bistro was now open for dinner, so I went in. The setup and decor were impressive. I requested a Moscow mule—the drink that was flubbed up bigtime at Wendover just two days previously. It was delicious! The bartender (who is also the owner) used a cucumber vodka along with the standard ingredients. A nice touch!
The bartender explained that Nevadan Basque food is unlike its parent European Basque food. The individuals who settled the West had no access to the spices and sea foods that were common in the Mediterranean. They created their own brand of Basque food. And in the 21st century, the old standards are touched up even more, so as to appeal to the restaurant’s customers. I ordered croquettes and tongue ravioli, high carbohydrate treats.