By Edu Valor / Author - Spanish Chef
Some of you may be looking for northern pintxos recipes, so I created this page for them. In the Basque Country, they're used to calling a tapa a pintxo, whether or not it has a stick piercing it.
It's just another word for tapas, and it can be any small bite to eat. Even sandwiches and runny tortilla española are called pintxos, among others.
The idea likely originated from the Basque Country, but is well known across the rest of the North, in Navarra, Asturias, Cantabria, and La Rioja.
Pintxos aren't just food, they're a social and cultural custom rooted in tradition. They're a way of life, much like tapas, going from bar to bar, eating and sharing these snack marvels.
The bar-hopping culture is what it's really about, and some of those pintxos are created in a way only a true chef can.
They can be as simple as a Gilda, but others can rival Michelin-star dishes found in better restaurants. The lively bar culture, where friends and enemies share their time to forget their daily worries, does make it a complete experience.
Don't be surprised if you make new friends. That's what the tapas culture does, forming connections and trust. Pintxos hopping started in San Sebastian, one of the most prominent culinary hubs of Spain.
You can have them as refined as one can wish for, or as simple as a piece of bread with a topping. In the old quarter, Casco Antiguo and Gros, you'll find enough of every variety of these wonderful dishes.
Pintxos bar Aralar in San Sebastián with its tempting counter.
Pintxos bar Aralar in San Sebastián with its tempting counter.
Bilbainito, Delicia, and the Gilda pintxos in the back.
Bilbainito, Delicia, and the Gilda pintxos in the back.
In Spain they say "para gustos, los colores!" which means as much as "every person has their own taste and preferences."
But perhaps I could offer a few examples of some of the refined pintxos and if they are popular ones that would give us a tempting reason to try them out.


Egg Pinchos
Meat Pinchos