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My Favorite Spanish Pintxos Recipe

My Favorite Spanish Pintxos Recipe

Pintxos? Pinchos? Tapas?

There is a difference! Pintxo is the Basque take on the Spanish word pincho. The difference between pinxtos and tapas depends on your Spain locale. First and most important - you never dine on pintxos alone. These delightful morsels are best enjoyed in crowded bars - also known as pintxo hopping - while trading stories about your day. Most people move around on a pub crawl enjoying one or two pintxos in each place. On my recent trip to Northern Spain our guide patiently explained the art of the pintxo which originated in the Basque region in the charming town of San Sebastian. Without rules and limits chefs freely create and the possibilities are endless. We dined on traditional pintxos with combinations of chorizo or bacon with manchego or blue cheese along with simple easy to assemble varieties pairing pickled vegetables and anchovies. The more elegant Michelin-style pinxtos are dramatically served and utterly irresistible! My favorite one combined a dangerously good scallop with a salty bacon beautifully finished with a lovely fois gras. 

Quince, prosciutto, blue cheese pintxos on sliced raisin toast:


  • Sliced raisin toast
  • Quince paste
  • Prosciutto sliced thin
  • Good quality blue cheese
  • Good quality olive oil
  • Pepper

Spread toasted raisin bread with quince paste. Top with sliced prosciutto and blue cheese. Use small wooden skewer or toothpick to secure. Drizzle with olive oil and season with pepper.

Buen comer!

Want to try some pintxos with me in Spain? Join us on our Walks, Wine, and Culinary Adventure in Northern Spain this May to celebrate Wildland's 30th Anniversary.

Your friendly culinary adventurer,

Anne Kutay

PS: If you like this recipe, check out more of our wild recipes

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