Pincho

Pincho is a small, prepared snack in Spanish cuisine, typically consisting of a piece of bread or toast topped with one or more ingredients and secured with a toothpick or skewer. It is commonly found in bars and taverns, especially in northern Spain, where the variant known as pintxo is particularly prominent in the Basque Country and Navarre. In many settings the toothpick serves both as a handle and as a cue to identify the selected item and its price.

Typical pinchos are single portions designed to be eaten in one or two bites. They range from simple combinations, such as a slice of tortilla española with peppers and olives, to more elaborate creations featuring seafood, cured meats, cheeses, vegetables, and sauces. They are usually displayed on a bar or tray and chosen by customers, who often pay for each pincho individually, with pricing determined by the venue or by the item.

The terms pincho and pintxo reflect regional language variations. Pintxo is the Basque term for a similar concept, while pincho is widely used across Spain. The emphasis in pincho practice is on a skewer or pin that holds the topping to a base, typically bread, highlighting the casual, social nature of the dish. Pinchos are a common feature of tapas culture in northern regions and are associated with bar-hopping and shared grazing alongside drinks.