Pintxos, mouthfuls of haute cuisine
For those who are not familiar with the art of the pintxo it will seem like fast food, others refer to it as a snack, although those who have enjoyed this custom, so deep-rooted in Basque society, will know that this type of miniature food is comprised of small mouthfuls created using the finest produce, at times simple and at others highly elaborate, which are within everyone’s reach on the counters of bars in our villages and cities.
No tourist or visitor who arrives in Euskadi can resist the infinite range which, in particular as from the 1960s, has gradually expanded throughout our establishments. Nor is it possible to resist the practice of the poteo by groups of friends; a way of understanding personal relationships based on going from bar to bar chatting with friends or acquaintances drinking txikitos (glasses of wine or txakoli) or zuritos (small glasses of beer).
From the most traditional through to the most sophisticated in haute cuisine, pintxos have become Basque gastronomy’s hallmark.