Don’t Call These Small Plates ‘Tapas’ — They’re Pintxos, a Basque Tradition

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.