Pinchos (in Basque language: "pintxos") on the counter of a pincho tavern in the old town of San Sebastián (Donostia), Basque region, Spain
Socialising while eating pinchos is just another pleasure, people are denied in times of coronavirus. Instead, social distancing is supposed to be one of the remedies. I really hope that it will achieve good results, the sooner the better, so that we all can get back our former familiar lives as soon as possible.
Some background information:
Pinchos are small snacks, typically eaten in bars, traditional in northern Spain and especially popular in the Basque country, La Rioja, Cantabria, Asturias and Navarra. They are usually eaten in bars or taverns while hanging out with friends or relatives. Thus, they have a strong socializing component. In the Basque country and Navarre they are regarded as a cornerstone of local culture and society. Pinchos are related to tapas. They are served in individual portions and always ordered and paid for independently from the drinks. It is not impossible, however, to have the same item called "pincho" in one place and "tapa" in another.
Pinchos derive their name from the Spanish word "pincho" (meaning "spike" in English), typically a toothpick – or a skewer for the larger varieties – through them. , So the main difference between tapas and pinchos is that pinchos are usually 'spiked' with a skewer or toothpick, often to a piece of bread. They should also not be confused with brochettes, which in Latin America and some parts of Spain are called pinchos too. In brochettes, the skewer or toothpick is needed in order to cook the food or keep it together.
A typical snack of the Basque Country and Navarre, Basque pinchos consist of small slices of bread upon which an ingredient or mixture of ingredients is placed. Pinchos are usually eaten as an appetizer, accompanied by a small glass of young white wine, beer or txakoli, a rather sour apple cider. But they are increasingly also eaten as a main course, in such a way that groups of people from tavern to tavern, eating one, two or three pinchos each in every tavern, and move on to the next tavern then. This can really become a time and even money killer, as the price for one pincho usually ranges between three and six Euro, depending on its ingredients and culinary finesse.
Pinchos are very common in the taverns of the Basque Country, where a variety of pinchos is usually served on trays at the bar. The toothpick is not only used to keep ingredients from falling off the bread, but also to keep track of the number of items that 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 (resp. bacalao), 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.
The city of San Sebastian (Donostia) can be called the traditional heartland of the pincho culture. In San Sebastian (and some other larger towns) even competitions are arranged, where the best old and new pincho creations are elected. Pintxos de Donostia have already become a widely renowned specialty. As pinchos are always refined culinarily, their range doesn’t cease increasing. Nowadays there are also a lot of extremely sophisticated pincho creations, that don’t even need a skewer, e.g. pinchos from sea urchins or scallops served in the urchins’ resp. scallops’ shells.
So if you should ever visit San Sebastian, don’t forget to hop from tavern to tavern in the evenings and eat your way through the great variety of delicious local pinchos. You won’t be sorry.