Pincho

From Wikipedia, the free encyclopedia
For other pinchos, see Pinchitos and Tapas.
Pincho
Hors d'oeuvre or snack

Pintxos served in Bermeo
Alternative name(s):
Pintxo
Place of origin:
Spain
Main ingredient(s):
Sliced bread, topping
Recipes at Wikibooks:
 Pincho
Media at Wikimedia Commons:
  Pincho

A pincho (Spanish: [ˈpintʃo], literally "thorn" or "spike") or pintxo (Basque: [ˈpintʃo]) is a small snack,[1] typically eaten in bars, traditional in northern Spain and especially popular in the Basque country and Navarre.[2] They are usually eaten in bars or taverns as a small snack while hanging out with friends or relatives; thus, they have a strong socializing component, and in the Basque country and Navarre they are usually regarded as a cornerstone of local culture and society. They are related to tapas, the main difference being that pinchos are usually 'spiked' with a skewer or toothpick, often to a piece of bread. They are served in individual portions and always ordered and paid for independently from the drinks. It is not impossible, however, to have the same item called "pincho" in one place and "tapa" in other.

They're called pinchos because many of them have a pincho (Spanish for spike),[3] typically a toothpick —or a skewer for the larger varieties— through them. They should not be confused with brochettes, which in Latin America are called pinchos too; in brochettes, the skewer or toothpick is needed in order to cook the food or keep it together.

Basque pintxo

A typical snack of the Basque Country and Navarre, "pintxos" consist of small slices of bread upon which an ingredient or mixture of ingredients is placed and fastened with a toothpick, which gives the food its name "pintxo", meaning "spike" or "Skewered Foods" in the United States. Pintxos are usually eaten as an appetizer, accompanied by a small glass of young white wine (called txikito, pronounced [tʃiˈkito]) or beer (zurito, pronounced [s̻uˈɾito] quarter of a pint). Pintxos are very common in the taverns of the Basque Country, and in other near areas, such as Cantabria, La Rioja, northern Burgos, and Navarre, where a variety of pintxos is usually served on a tray at the bar.

Pinchos in bar

In this type of pintxos, the toothpick is used to keep ingredients from falling off the bread, as well as to keep track of the number of items that the customer has eaten. Sometimes, differently priced pinchos have toothpicks of different shapes or sizes.

Almost any ingredient can be put on the bread, but those most commonly found in the Basque Country include fish such as hake, cod, anchovy; tortilla de patatas; stuffed peppers; and croquettes. Pinchos can be very sophisticated, sometimes consisting of very elaborate (and sometimes expensive) fish, seafood, or meats.

Pintxos are used as an excuse for socializing. Typically, a group of friends will go from one tavern to another, drinking small glasses of wine or beer and eating pintxos.

See also

References

  1. ↑ Carol Styles Carvajal; Jane Horwood; Nicholas Rollin (2004), Concise Oxford Spanish Dictionary, Oxford University Press, p. 502, ISBN 978-0-19-860977-3 
  2. ↑ "Strolling Pamplona Without a Bull in Sight", The New York Times, July 9, 2009 
  3. ↑ Teresa Barrenechea; Mary Goodbody (3 December 2005), The Basque Table: Passionate Home Cooking from Spain's Most Celebrated Cuisine, Houghton Mifflin Harcourt, ISBN 978-1-55832-523-4 

External links

Wikimedia Commons has media related to Pinchos.
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