Spanish pintxos (with easy recipes)

Spanish pintxos (pinchos) are classic finger food tapas which come in many different forms. They're a classic bar snack but you can also easily recreate them at home. Get some inspiration, try some classic pintxos recipes and enjoy.

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While Spain has some foods that you will find across the country, a number of them have quite definite regional origins. Some you only find in that region, while others gain popularity elsewhere. 

Pintxos, or pinchos, are something you'll now find across Spain, and indeed in Spanish restaurants around the world. But there's nothing quite like experiencing them in their region of origin. 

What are pintxos?

Pintxos are finger food snacks from the Basque Country in the Northeast of Spain. The name "pintxo" in Basque, or "pincho" in Spanish comes from the Spanish "pinchar" meaning to skewer, puncture or poke. Traditionally, pintxos are held together with a cocktail stick, hence the name. 

A pintxo is no one dish but a broad group of small snacks. They are nearly always enjoyed out in bars, with friends or family, and you typically have a few as a pre-dinner snack. You will often have one or two in one bar, before moving to another. 

San Sebastian is one of the best known places to enjoy them with a huge number of bars, each with an array of different bites to try and each with their own specialty. I have delicious memories of enjoying some both there and in other places around the Basque Country and Spain more generally. You often help yourself and then pay by the skewer at the end. 

They are also something you might make at home to share when you have a group over, as they are easy, very sharable and perfect finger food.

What's the difference between tapas and pintxos?

While some may debate the definition, in general pintxos are a type of tapas but not all tapas are pintxos. Tapas are small plates, and can be hot or cold (you can learn more about them and some classics in my what are tapas post).

Pintxos are bite-sized and specifically intended as a small snack. While they might sound similar to at least some tapas, a tapas portion is generally bigger than a pintxo. Yes, in some of the bars that serve a small tapa for free with your drink, they might be similarly small. But most of the time when you order a tapas dish, you get a small plateful.

Tapas are often shared, while pintxos are individual portions. You might eat tapas by hand, but more often you need a fork, whereas pintxos are almost exclusively finger foods.

Styles of pintxo

Broadly speaking, you'll find two main groups of pintxo - those that start with a slice of bread with toppings, and those that are little skewers of food. Many are simple to make with only some assembly rather than cooking.

Presentation is a big part of them, at least when on display at bars. People very much believe you eat with your eyes first. So while they might be simple, you might add colorful garnishes like pepper or olives. And they'll be arranged carefully on the plates.

Some of the little skewers are what are called "banderillas". These are skewers of marinated or pickled ingredients, like cheese, olives, anchovies or vegetables. They're really easy to make and easy to have ready ahead of time. The traditional gilda pintxo, mentioned below, is an example of these.

Other skewers include pinchos morunos, a marinated meat skewer that can also be served in larger-sized servings as a tapas.

The bread-topped style are called "montaditos", little mounds. These, too, are often only a few ingredients but are definitely best freshly made. Some are as simple as putting more typical tapas dishes on top of bread, like a piece of tortilla, some ham, a croquette or ensaladilla rusa (potato salad). Others are more creative, depending on what the chefs can come up with.

Some classic Spanish pintxos

You can find a broad range of pintxos but a few remain popular classics, and for good reason. They're relatively simple and a delicious mix of flavors:

Simple skewered pintxos:

• Gilda - this is one of the most well known and is simple combination of an anchovy, olive and a guindilla pepper. It is sometimes said to be the first ever pintxo created, first made in a bar in San Sebastian.
• Bacon wrapped dates - this one is said to be inspired by the upscale restaurants that have also grown in the Basque Country. Deliciously simple, whatever the origins.
• Pinchos morunos - while this is generally considered to have Southern Spanish origins, you can find small versions served as a pintxo, too.

Bread-topped pintxos:

• Tortilla - the Spanish omelette, tortilla Española, is always a favorite and makes a great classic, hearty pintxo. 
• Anchovy - anchovies are very popular in Spain, especially in the coastal regions, and in particular white anchovies (boquerones). These are more delicate since they are vinegared rather than salt-cured. 
• Manchego cheese - a favorite Spanish cheese, you might simply serve a slice on a piece of bread or pan con tomate, or pair it with some chorizo, jamón (ham) or membrillo (quince paste).
• Txaka, imitation crab - the Basque Country is on the coast so seafood is popular. Txaka is a popular pintxo topping - it's imitation crab, also known as surimi, and you typically mix it with mayonnaise to top bread. In some cases, you might use real crab but txaka is more common. 
• Goat cheese and caramelized onion - another simple combination that pairs well.
• Shrimp - whether a few small shrimp mixed with mayonnaise (chilled) or larger shrimp cooked as gambas al ajillo (with garlic, served warm), shrimp is another popular topping. 
• Croquetas (croquettes), morcilla (blood pudding), chistorra (a part-cured sausage) are other popular warm toppings.

You will, of course, find many more, but serving a few of the above will give you a tasty and colorful mix. Below, I've given more details descriptions for recipes for three favorites that are easy and have a nice variety. But others you can make based on the descriptions above. Accuracy is not really essential when it comes to pintxos.

What to drink with pintxos

As mentioned, you would typically enjoy these tasty bites in a bar and eat them alongside a drink. Traditionally, this would be either a beer or Txakoli, a type of white wine from the Basque region. You might also have a local red wine, and some pair really well with vermouth - in Spain that means the red version. 

Txakoli is a slightly sparkling dry wine, most like Portuguese vinho verde in flavor. It is probably nest known by how you serve it as there's a special technique. You pour it from a height above the glass to further aerate it, and serve in small quantities. The same technique is how you would pour Basque cider (and nearby Asturian) which is a dryer cider than many from other countries.

Other drinks would, of course, also work, like sangria or cava (and cider), for example. But I'd keep things relatively simple as it's about enjoying the tasty if relatively simple food, rather than about fancy drinks.

Spanish pintxos can be so varied, for something that's often very simple, and both are part of their beauty. Whether you try one of the easy pintxos recipes below, or try another combination above (or make your own!), they're so often quick to assemble. Not to mention tasty, and perfect for entertaining.

Try these other Spanish favorites, perfect for sharing:

• Empanada gallega - a delicious savory pie with a tuna, pepper and onion filling.
• Chorizo al vino tinto (chorizo in red wine) - a super simple, tasty tapas dish.
• Spanish cheese board - with both cheeses and accompaniments.
• My goat cheese toast is also essentially a pintxo and well worth trying, too.
• Plus get more Spanish recipes in the archives.

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

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