A pincho (Spanish:[ˈpintʃo]; literally "thorn" or "spike"), pintxo (Basque:[pintʃo]) or pinchu (Asturian:[ˈpintʃʊ]) is a small snack,[1] typically eaten in bars, traditional in northern Spain and especially popular in the Basque country, Navarre, La Rioja, Cantabria, and Asturias. They are usually eaten in bars or taverns as a small snack, in the company of friends or relatives; thus, they have a strong socializing component, and, in the Basque country and Navarre, they are usually regarded as a cornerstone of local culture and society. They are related to tapas, the main difference being that pinchos are usually 'spiked' with a skewer or toothpick, often to a piece of bread. They are served in individual portions and always ordered and paid for independently from the drinks. It is not impossible, however, for the same item to be called pincho in one place and tapa in another.
They are called pinchos because many of them have a pincho (Spanish for spike),[2] typically a toothpick —or a skewer for the larger varieties— through them. They should not be confused with brochettes (brochetas in Spanish) which, in Latin America and some parts of Spain, are called pinchos too; in brochettes, the skewer or toothpick is needed to cook the food or keep it together.
A typical snack of the Basque Country and Navarre, "pinchos" consist of small slices of bread upon which an ingredient or mixture of ingredients is placed and fastened with a toothpick, which gives the food its name "pincho," meaning "spike." Pinchos are usually eaten as an appetizer, accompanied by a small glass of young white wine (called txakoli, pronounced[tʃakoˈli]) or beer (zurito, pronounced[s̻uˈɾito] quarter of a pint). Pinchos are very common in the taverns of the Basque Country and in other nearby areas, such as Cantabria, La Rioja, northern Burgos, and Navarre, where a variety of pinchos is usually served on a tray at the bar.
Pinchos in bar
In this type of pinchos, the toothpick is used to keep ingredients from falling off the bread and track the number of items the customer has eaten. Sometimes, differently priced pinchos have toothpicks of different shapes or sizes.
Almost any ingredient can be put on the bread, but those most commonly found in the Basque Country include fish such as hake, cod, anchovy; tortilla de patatas; stuffed peppers; and croquettes. Pinchos can be very sophisticated, sometimes consisting of very elaborate (and sometimes expensive) fish, seafood, or meats.
Pinchos are used as an excuse for socializing. Typically, a group of friends will go from one tavern to another, drinking small glasses of wine or beer and eating pinchos.
Pinchos morunosedit
Pinchos can also refer to "pinchos morunos," which consists of pieces of meat marinated in a mix of paprika and oil called "adobo" and roasted on a skewer.
^Carol Styles Carvajal; Jane Horwood; Nicholas Rollin (2004), Concise Oxford Spanish Dictionary, Oxford University Press, p. 502, ISBN978-0-19-860977-3
^Teresa Barrenechea; Mary Goodbody (3 December 2005), The Basque Table: Passionate Home Cooking from Spain's Most Celebrated Cuisine, Houghton Mifflin Harcourt, ISBN978-1-55832-523-4
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January 01, 1970
pincho, other, pinchos, pinchitos, tapas, pincho, spanish, ˈpintʃo, literally, thorn, spike, pintxo, basque, pintʃo, pinchu, asturian, ˈpintʃʊ, small, snack, typically, eaten, bars, traditional, northern, spain, especially, popular, basque, country, navarre, r. For other pinchos see Pinchitos and Tapas A pincho Spanish ˈpintʃo literally thorn or spike pintxo Basque pintʃo or pinchu Asturian ˈpintʃʊ is a small snack 1 typically eaten in bars traditional in northern Spain and especially popular in the Basque country Navarre La Rioja Cantabria and Asturias They are usually eaten in bars or taverns as a small snack in the company of friends or relatives thus they have a strong socializing component and in the Basque country and Navarre they are usually regarded as a cornerstone of local culture and society They are related to tapas the main difference being that pinchos are usually spiked with a skewer or toothpick often to a piece of bread They are served in individual portions and always ordered and paid for independently from the drinks It is not impossible however for the same item to be called pincho in one place and tapa in another PinchoPintxos served in BermeoAlternative namesPintxoCourseHors d oeuvre or snackPlace of originSpainMain ingredientsSliced bread topping Media Pincho They are called pinchos because many of them have a pincho Spanish for spike 2 typically a toothpick or a skewer for the larger varieties through them They should not be confused with brochettes brochetas in Spanish which in Latin America and some parts of Spain are called pinchos too in brochettes the skewer or toothpick is needed to cook the food or keep it together Contents 1 Basque pintxo 2 Pinchos morunos 3 See also 4 References 5 External linksBasque pintxo editA typical snack of the Basque Country and Navarre pinchos consist of small slices of bread upon which an ingredient or mixture of ingredients is placed and fastened with a toothpick which gives the food its name pincho meaning spike Pinchos are usually eaten as an appetizer accompanied by a small glass of young white wine called txakoli pronounced tʃakoˈli or beer zurito pronounced s uˈɾito quarter of a pint Pinchos are very common in the taverns of the Basque Country and in other nearby areas such as Cantabria La Rioja northern Burgos and Navarre where a variety of pinchos is usually served on a tray at the bar nbsp Pinchos in bar In this type of pinchos the toothpick is used to keep ingredients from falling off the bread and track the number of items the customer has eaten Sometimes differently priced pinchos have toothpicks of different shapes or sizes Almost any ingredient can be put on the bread but those most commonly found in the Basque Country include fish such as hake cod anchovy tortilla de patatas stuffed peppers and croquettes Pinchos can be very sophisticated sometimes consisting of very elaborate and sometimes expensive fish seafood or meats Pinchos are used as an excuse for socializing Typically a group of friends will go from one tavern to another drinking small glasses of wine or beer and eating pinchos Pinchos morunos editPinchos can also refer to pinchos morunos which consists of pieces of meat marinated in a mix of paprika and oil called adobo and roasted on a skewer See also editCanape Tapas Pinchitos Mixed grill Yakitori BrochetteReferences edit Carol Styles Carvajal Jane Horwood Nicholas Rollin 2004 Concise Oxford Spanish Dictionary Oxford University Press p 502 ISBN 978 0 19 860977 3 Teresa Barrenechea Mary Goodbody 3 December 2005 The Basque Table Passionate Home Cooking from Spain s Most Celebrated Cuisine Houghton Mifflin Harcourt ISBN 978 1 55832 523 4External links edit nbsp Wikimedia Commons has media related to Pinchos Todopintxos Recipes and pictures of pinchos and tapas Pagina oficial del Campeonato de Pintxos de Euskadi que se celebra en Fuenterrabia Retrieved from https en wikipedia org w index php title Pincho amp oldid 1223190731, wikipedia, wiki, book, books, library,
