Pintxos:
the Tapas of the Basque Country

Christine Tucker

Spain | Basque Country, Rioja

Before we say anything else, a disclaimer: as a general rule, we don’t often advocate eating a food whose name derives from the words “thorn” or “spike.” But when staring down pintxos in Rioja, well… what is it they say about rules?

Pintxos

Fortunately, in Rioja and Navarra, the thorn isn’t in our sides (sorry, had to), it’s impaling a delicious combination of bread, meat and seafood. The Basque word for “spike,” pintxo refers to the toothpick used to skewer fish, seafood or meat and keep them attached to a piece of bread.

Similar to the better-known tapas tradition found across Spain, these small snacks provide diners an excuse to socialize. Served as appetizers and accompanied by a small glass of white wine or beer, they free eaters from the typical conventions of a full meal and encourage conversation and conviviality. Often a group will hop from one bar or restaurant to the next, sampling the skewered concoctions (and the accompanying libations) as they go.

See (and Sip) For Yourself

A contrast between ancient vines and avant-garde architecture, roll through Rioja and the Ribeira del Duero on our Spanish Wine Country Biking trip. With sweeping vistas and rolling hills along the way, pedal to secluded monasteries and castles, sip vintages in the very fields where they grow.

DETAILED ITINERARY

A Tradition of Tapas

The skewer maybe a hallmark of pintxos, but the concept of lighter fare served casually certainly isn’t limited to Basque country. Across Spain, where dinner is generally served some time between 9 p.m. and midnight, tapas offers an opportunity for people to socialize after work and quiet rumbling stomachs, which will have to wait a few more hours before a larger meal is served.

Derived from the Spanish word tapar, meaning “to cover,” tapas originally did just that. The word referred to slices of meat, often ham or chorizo, which Spanish sherry drinkers used to cover their glasses between sips. (The salty meat dissuaded the fruit flies looking for a sip of the sweet sherry.) Noticing the trend, posaderos (bar or restaurant owners) began catering to the crowd, serving relatively small portions of bread and meat to accompany the sherry. A tradition was born.

Christine Tucker

After growing up on the Texas shores of the Gulf of Mexico, Trip Designer Christine Tucker spent fourteen years working as a means to travel, and then travelling as a means to work. Her experiences are a testament to her approach to life—a subtle mixture of playfulness and seriousness.

PHOTO CREDITS

Banner image: José Porras

View or Add Comments

cynthia Eiring says:

Jul 8, 2014 at 4:16 pm

There are 4 of us interested in Riding in basque country of Spain in 2015! We would love more information about the dates available and itinerary.
Cynthia eiring

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1. Dave Bowden says:
  
  Jul 8, 2014 at 4:19 pm
  
  Thanks for your interest Cynthia! I’ve passed your comment to our team of Travel Advisors, who will be in touch soon.
  
  Reply