Pintxo

Pintxo is a small snack typical of the Basque Country in northern Spain. It consists of a piece of bread topped with or accompanied by a variety of ingredients and secured with a toothpick or small skewer. The bread serves as a handle and foundation. Common toppings include anchovies, olives, green peppers, chorizo, jamón, tortilla (potato omelette), squid, and prawns, as well as more elaborate combinations.

Origin and name: The word pintxo derives from Basque pintxo “spike” or pincho from pinchar “to spike,” referring to the toothpick or skewer used to hold the ingredients together. In many other parts of Spain the same concept is called pincho; both terms describe similar tapas served on bread.

Service and consumption: Pintxos are traditionally served in bars in the Basque Country and nearby areas. They are typically displayed on the bar counter; patrons choose, and the price is often determined by the item or by the toothpick collected by the server.

Variety and culture: The pintxo tradition is associated with social eating after work, with groups moving from bar to bar in a practice sometimes called pintxo hopping. San Sebastián, Bilbao, Vitoria-Gasteiz, and Pamplona are notable centers for pintxo culture.

Relation to tapas: Pintxos are generally smaller and more elaborate than many tapas, often eaten standing at the bar; in other regions, pinchos may be served as part of tapas menus, but the Basque version emphasizes the bread base and the skewer.