Back بينتشو Arabic Pinchu AST Pintxo Catalan Pincho German Pincho Spanish Pintxo Basque Pintxo French Pintxo Galician Պինչո Armenian Pincho Italian
 Pintxos served in Bermeo | |
| Alternative names | Pintxo |
|---|---|
| Course | Hors d'oeuvre or snack |
| Place of origin | Spain |
| Main ingredients | Sliced bread, topping |
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 (see pinchitos); in brochettes, the skewer or toothpick is needed to cook the food or keep it together.
- ^ 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 978-1-55832-523-4