Pintxos are the northern Spanish, Basque Country’s version of tapas. The word “pincho” means “stick” in Spanish. The most imaginative fillings are placed on a baguette slice – fish, seafood, cheese and meat – and the whole package is nailed in place with a stick. These excellent finger foods are perfect for parties. Invest in quality ingredients – as always. Here are three examples of pintxos.
In the Basque Country, especially in San Sebastián and Bilbao, pintxos are a way of spending the evening. Bar counters are lined with small slices of bread, and friends move from one bar to the next: one pintxo and a small glass of wine at each stop. At home, the same idea works best at parties, get-togethers and wine tastings, where food needs to travel easily in one hand.
A pintxo is eaten in one or two bites, so keep the size modest. A thin slice of baguette and just enough topping for the toothpick to hold it all together – that’s all it takes.
The most important trick is the bread. Toast the slices and let them cool completely before assembling. Warm bread steams and soaks up the aioli or mayonnaise, which makes the base soggy. A cooled, crisp slice holds up to the sauce, and the pintxo stays together even an hour later.
How to Assemble Pintxos With Three Toppings
All three versions start from the same base: a toasted slice of baguette, a thin layer of sauce and a few carefully chosen ingredients on top. The sauce also works as glue that holds the toppings in place.
Salami, Manchego and Olive
Spread a thin layer of aioli on the bread. Add a folded slice of salami and a thin piece of manchego, top with an olive and push a toothpick through all the layers.
Chicken, Pear and Blue Cheese
Slice the cooked chicken breast thinly. The sweetness of pear and the salty bite of blue cheese are a classic pair. Slice the pear just before assembling so it doesn’t turn brown.
Smoked Halibut and Chili Mayonnaise
Spread chili mayonnaise on the bread and top with smoked halibut. The heat of the mayonnaise balances the richness of the fish and gives the pintxo a fresh edge.
Serving Pintxos at a Party
Assemble the pintxos no more than an hour before serving and keep them cool. Serve them on a large tray or cutting board so guests can help themselves, as is the custom at a Basque bar counter.
If other food is on offer, plan on about 3–4 pintxos per person. If pintxos are the main event of the evening, count on about 8–10 per person.
FAQ – Frequently Asked Questions
What is the difference between pintxos and tapas?
Tapas are small dishes eaten all over Spain. Pintxos are the northern Spanish, and especially Basque, take on the idea. They are usually built on a slice of bread and held together with a toothpick.
Can pintxos be made ahead?
Partly. Toast the bread the day before and store it in an airtight container, and prep the toppings in the fridge. Assemble no more than an hour before serving so the bread stays crisp.
How long do pintxos keep?
Assembled pintxos are at their best within a few hours. They keep in the fridge for the same day, but the bread gradually softens.
Can pintxos be frozen?
Assembled pintxos don’t freeze well. They are best eaten fresh.
What other toppings work for pintxos?
Classics include Spanish potato omelette, anchovies, cured ham and roasted peppers. For a vegetarian version, try grilled eggplant, goat cheese and honey.
What wine goes with pintxos?
In the Basque Country, pintxos are traditionally paired with txakoli, a light, crisp white wine that is often slightly sparkling. Dry fino sherry is another good choice, and a young, fruity Rioja suits the salami and manchego pintxo.
Learn More
Read more: https://en.wikipedia.org/wiki/Pincho
Pintxos
Ingredients
- baguette
- olive oil
- toothpicks
Salami Pintxos
- aioli
- salami
- manchego cheese
- olives
Chicken Pintxos
- Cabrales blue cheese Roquefort works too
- pears
- cooked chicken breast
Fish Pintxos
- chilli mayonnaise
- smoked halibut
Instructions
- Slice the baguettes thinly. Drizzle with olive oil. Lightly toast in a 200 °C (390 °F) oven for about 5 minutes. Allow to cool completely.
- Prepare the ingredients of your choice.
- Pile up the Pintxos and tie the package with a stick.
Notes
- Toast the slices lightly until the surface is dry and the edges take on a little color.
- Let the slices cool completely before assembling – warm bread turns soggy.
- Cut the baguette on the diagonal into slices about 1 cm (½ in) thick for more room for toppings.
- Pear browns quickly: slice it last or squeeze a little lemon juice over it.
- Cabrales is a strong blue cheese from Asturias. Roquefort or any other blue cheese works well.
- Cold-smoked salmon is a good substitute for smoked halibut.
- Use long cocktail sticks so they go through all the layers.
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