What are pintxos? A guide to Basque culinary culture

The origins of pintxos

Pintxos, pronounced "peen-chos," derive their name from the Spanish word “pinchar,” meaning “to skewer.” Traditionally, these small bites were served on slices of bread and held together with a toothpick, hence the name. While this simple format still exists, pintxos have evolved into a culinary art form, showcasing the creativity and innovation of Basque chefs.

The tradition of pintxos dates back to the late 19th and early 20th centuries. In San Sebastián, taverns began serving these small snacks to accompany glasses of txakoli (a local white wine) or cider. Over time, they became a symbol of socializing and community, embodying the Basque spirit of gathering and sharing.

What makes pintxos unique?

Unlike traditional Spanish tapas, which are often shared among a group, pintxos are typically an individual affair. You’ll find them displayed on bar counters, inviting you to pick and choose your favorites. What sets pintxos apart is their emphasis on quality ingredients and meticulous preparation. Each bite is a miniature work of art, combining flavors and textures that celebrate both tradition and innovation.

Exploring pintxos in San Sebastián

San Sebastián, or Donostia in Basque, is often referred to as the culinary capital of Spain. With its Michelin-starred restaurants and bustling pintxo bars, the city offers an unparalleled gastronomic experience. Staying at the Lasala Plaza Hotel, located in the heart of the Old Town, gives you easy access to some of the best pintxo bars in the city.

Must-try pintxos in San Sebastián

If you’re wondering what is pintxos and which ones to try, here’s a list of some classic and modern favorites:

1. Gilda: Named after the 1946 Rita Hayworth film, this iconic pintxo combines green olives, anchovies, and pickled guindilla peppers on a skewer. It’s a perfect balance of salty, tangy, and spicy flavors.

2. Txangurro: This spider crab pintxo is a local delicacy, often served baked in its shell with a touch of brandy and breadcrumbs.
   Foie gras: Seared to perfection and often drizzled with a sweet reduction, this luxurious pintxo is a must for foodies.

3. Tortilla de patatas: While you can find Spanish omelet all over Spain, the Basque version often includes caramelized onions for added sweetness.

4. Bacalao Pil-Pil: This cod dish, cooked in olive oil and garlic, is a Basque staple that translates beautifully into pintxo form.