Pintxos

Pintxos (pronounced “peen-chos”) are a popular type of small, bite-sized snack or appetizer that originated in the Basque region of Spain. They are often considered the Basque version of tapas, although they have their own unique characteristics and presentation style.

Pintxos are typically served on small slices of bread, although variations using other bases like skewers or toothpicks are also common. The bread is often toasted or grilled and serves as a foundation for various toppings and ingredients. Pintxos can be cold or hot, and the variety of flavors and combinations is virtually endless.

The toppings for pintxos are incredibly diverse, ranging from seafood and cured meats to vegetables and cheeses. Some popular examples include bacalao (salted cod), jamón ibérico (Iberian ham), anchovies, peppers, mushrooms, olives, and different types of Basque cheeses like Idiazabal or Roncal. The toppings are usually held in place with a skewer or toothpick, giving the dish its name (“pintxo” means “spike” or “skewer” in Basque).

One of the defining features of pintxos is the way they are displayed in bars and restaurants. In Basque Country, you will often find pintxos arranged beautifully on the bar counter. Customers can simply walk up to the counter, choose the pintxos they want, and enjoy them right away. Pintxos are usually enjoyed with a glass of local wine or a small beer, creating a convivial and social atmosphere.

Pintxos have become a culinary art form in Basque Country, with chefs continuously experimenting and creating new flavor combinations. The Basque region, particularly the cities of San Sebastián and Bilbao, is famous for its pintxos bars and competitions, where chefs showcase their creative skills and vie for the title of the best pintxos in town.