Speaking with BBC Travel, the Michelin-starred chef explained how the tradition of sharing small plates helped shape everyday life in Spain and why visitors can gain a deeper understanding of the country through its tapas culture.

Born in the northern Spanish region of Asturias and now based in the United States, Andrés helped introduce Spanish cuisine to American diners through his restaurants, including Jaleo in Washington, D.C. When the restaurant opened more than three decades ago, the idea of sharing multiple dishes at a table was unfamiliar to many customers. Today, communal dining has become common in many parts of the world.

“Tapas are, at the same time, a simple way of eating and an entire way of life,” Andrés told BBC Travel, describing the tradition as an experience built around sharing food and spending time together.

More Than a Meal

Tapas have long been woven into Spain’s social fabric. Traditionally served in bustling bars and taverns, the small dishes encourage conversation and movement rather than lengthy meals in a single location.

According to Andrés, one of the most enjoyable ways to experience the tradition is through a “tapeo,” a tapas crawl where diners move from one venue to another, sampling different dishes and drinks along the way.

Rather than settling into a single restaurant for an entire evening, people often enjoy a few bites and a drink before continuing to another destination. The approach allows visitors to experience a wider variety of regional specialties and local atmospheres.

Following Local Recommendations

When exploring a new tapas bar, Andrés suggests paying attention to what local diners are ordering.

Instead of relying solely on a menu, he recommends observing which dishes appear most frequently on nearby tables. Popular choices often signal a house specialty or a regional favorite worth trying.

Among the classic tapas commonly found throughout Spain are tortilla española, a potato-and-onion omelette; gambas al ajillo, prawns cooked in garlic oil; patatas bravas, fried potatoes served with a spicy sauce; and croquetas filled with creamy ingredients. However, Andrés believes local specialties often provide the most memorable experiences.

Regional Stops for a Tapas Journey

Spain’s diverse culinary traditions mean that tapas vary widely from one region to another.

In the Basque city of San Sebastián, Andrés recommends exploring the historic street Calle 31 de Agosto, known for its pintxos, the region’s distinctive bite-sized bar snacks. A traditional gilda, made with anchovies, olives and peppers, remains one of the area’s signature offerings.

Further inland, the city of Logroño is famous for Calle Laurel, where individual establishments often specialize in a single dish. Visitors can sample a variety of foods while moving from bar to bar.

In Barcelona, Andrés points travelers toward the historic neighborhoods of El Born and Barri Gòtic, where tapas bars continue to play an important role in local dining culture.

The chef also highlighted Madrid’s lively food scene, particularly the area surrounding Calle Ponzano and the multicultural neighborhood of Lavapiés.

Choosing the Right Drink

While tapas are often paired with beverages, Andrés rejects the idea that there is a single correct choice.

Depending on the occasion, Spaniards may enjoy cava, wine, cider, beer, vermouth or sherry alongside their food. What matters more than strict rules, he said, is finding combinations that complement both the dishes and the social atmosphere.

Small servings of beer remain particularly common in Spain, allowing drinkers to enjoy a freshly poured cold glass throughout a tapas outing.

The One Rule Visitors Should Remember

For travelers hoping to embrace the tradition authentically, Andrés offers one simple piece of advice: keep moving.

The spirit of tapas is not confined to a single restaurant. Instead, it thrives through exploration, variety and interaction with different venues and communities.

By visiting multiple bars, sampling regional specialties and sharing dishes with friends, visitors can experience tapas not only as a meal but as a cultural ritual that continues to define Spanish social life.

Tags: José Andrés, Tapas Culture, Spanish Cuisine, Spain Travel, Food Traditions, Shared Dining, Tapeo, San Sebastián, Barcelona Food Scene, Madrid Restaurants, Spanish Food, Culinary Culture

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The Basque people, one of the oldest cultures in Europe, have their own unique food tradition that stands apart from the rest of Spain: pintxos.

A pintxo (pronounced peen-cho) means “spike” in the Basque language. It’s a small snack, usually served on a toothpick, designed to be eaten in just a bite or two — standing at a bar and ready to move on to the next spot.

You might be tempted to lump pintxos in with tapas, Spain’s famous small plates. But if you do that in Basque Country, be warned: it’s a serious culinary no-no.

“Don’t you dare call a pintxo a tapa,” actress Eva Longoria said while filming in San Sebastián for her show Eva Longoria: Searching for Spain. “You will get run out of Basque Country.”

What Makes Pintxos Different?

The key difference lies in the creativity and complexity of the food. While tapas often feature simple items like slices of jamón or garlic shrimp, pintxos are miniature gourmet creations packed with flavor.

Take the classic Gilda pintxo, named after the 1946 film starring Rita Hayworth. It’s a skewer artfully arranged with a salty Cantabrian anchovy, a manzanilla olive, and pickled guindilla peppers — shaped to resemble a woman’s silhouette.

Or try La Delicia, which stacks salt-cured anchovy, hard-boiled egg, mayonnaise, and an onion-parsley vinaigrette on a piece of bread. Another favorite is a deep-fried piquillo pepper stuffed with savory meat.

Eva Longoria says, “So much artistry goes into these tiny bites. It has to be an explosion of flavors in one bite — that’s what a pintxo really is: a gourmet bite.”

The Culture Behind the Bite

Eating pintxos isn’t just about the food — it’s a whole cultural experience. Bar hopping and sharing with friends are essential parts of the tradition.

Marti Buckley, an American food writer who has lived in San Sebastián for 15 years, explains that pintxos are inseparable from their cultural context.

“Pintxos are not only a ‘what,’ they are where you eat them and what you are doing when you eat them,” she writes in her cookbook The Book of Pintxos.

For locals, each pintxo bar is known for its signature specialties, making every stop a new adventure.

Try It at Home: A Pintxo Recipe from San Sebastián

Marti Buckley shares a recipe from the award-winning Bar Zeruko in San Sebastián: Tosta de Bogavante (lobster toast). She describes it as “a Connecticut-style lobster roll with a Mediterranean mayo dollop.” It’s best enjoyed with a glass of chilled cava or champagne.

Tosta de Bogavante (Lobster Toast) — Recipe Highlights

• Creamy mayonnaise made with egg, sunflower oil, cava, and lobster or fish stock.
• Toasted rustic bread slices topped with seared lobster pieces.
• Finished with parsley oil drizzle and flaky sea salt.

The full recipe is perfect for impressing friends and bringing a taste of Basque Country to your kitchen.

Final Bite

Pintxos aren’t just snacks — they’re a vibrant expression of Basque identity, combining artful cooking, social tradition, and local pride. So next time you’re tempted to call these little treats tapas, remember: they’re pintxos, and they deserve their own name.

Source: CNN – Don’t call these small plates ‘tapas.’ They’re pintxos

The post What Are Pintxos? Discover Basque Country’s Unique Small Plates appeared first on Journos News - Breaking News, World News, Top Stories, Todays Headlines and Flash Reports.