Vegetarian and want to get in on all the #pintxo action? We serve Pintxo de #Setas 🍄 Wild Mushroom Conserva, @macrinabakery Baguette, and Goat Cheese spread. 🥖
— #pintxos are only $4 during Happy Hour!
All Day Tuesday - Thursday
3PM - 6PM Friday & Saturday
That was my first meal back home after a trip to #frankenland . Usually I like a change from what I had abroad when returning. Therefore I wasn't keen to have more #wurst#kloss , #fränkischesbier or #silvaner . Fortunadamente raiding fridges (I have 2) and cupboards lead me towards Spain once more. Finding a bottle of excellent Albariño I seem to have stocked amongst #belgianbeer with good intentions whose reason isn't palpable momentarily and using two latas for #pintxos made a nice light meal and a welcome change.
Spanish #fischkonserven are a universe of its own. Luckily I've learned to deal with the immense variety. Otherwise I'd still be in the basement of #corteingles at #lacoruña staring at endless rows of #conservas since 2005. #erizosdemar really have a strong iodic taste of the sea. The wine took it on and together with reading the fantastic novel by @dolores_redondo, taking place in Galicia and featuring harvest in #ribeirasacra which I desafortunadamente just know from the great instafeed de @almadasdonas made coming home and thinking about new trips un placer.
There’s a special pintxo found across nearly every bar, a toothpick-pierced trio of cured anchovy, brined olive, and pickled guindilla pepper. It’s the gilda, and while it’s purported to be the first pintxo ever created, the likely truth is that it is just a very fine representation of the first type of pintxo.
The pintxo’s history dates into the early 20th century. Drinking houses in the old part of San Sebastián started keeping a bit of food in the corner: some olives, a hunk of cheese, cured seafood, and other stable snacks.
By mid-century, several bars in the old town of San Sebastián had embraced this innovation, despite scarcity as a result of the dictatorship. The toothpick used to collect them gradually pierced a more varied selection, combining the different foods available. This, the act of piercing, is pinchar, a word that evolved into the shorthand for these banderillas—the pintxo.
In the 1960s, pintxos became so popular that local legislation began to crop up, regulating their display. Pintxos were also spreading to nearby cities like Bilbao, Pamplona, and Vitoria. A marked point in the pintxo timeline included the publication of Pintxos Donostiarras (Pedro Martin Villa, 1992), which became a guide for chefs across Basque Country. --