Tapas and pintxos (also spelled pinchos) are both traditional Spanish appetizers, but they are different in several ways including their origins, presentation, and the way they are eaten.
Tapas can be a wide variety of dishes, from olives and cheese to squid and shrimp, and are usually served in small dishes. They can be hot or cold and can range from a simple snack to a more elaborate mini meal. The word “tapas” means “covers” or “lids” in Spanish, reflecting the origin story where slices of bread or meat were used to cover drinks and protect them from flies.
In many parts of Spain, tapas are served complimentary when you order a drink at a bar. It’s also common to order a variety of tapas and share them with a group.
Pintxos (also spelled pinchos) are small snacks or appetizers typically served at bars in northern Spain, particularly in the Basque Country. The word “pintxo” comes from the Spanish word “pincho,” which means “spike” or “skewer,” as these snacks are often held together by a skewer or toothpick. Pintxos are similar to tapas, which are also small dishes served in Spanish bars, but pintxos are generally more elaborate and feature a variety of ingredients piled on top of a slice of bread.
Pintxos are often displayed on the bar counter and you typically choose what you want by pointing. They’re generally eaten in one or two bites, often standing at the bar. It’s common in the Basque region to “pintxo hop” – moving from bar to bar, having a small drink and a pintxo at each one.
Pintxos can include a wide range of ingredients such as seafood, meats, cheeses, vegetables, and sauces, creating a diverse and flavorful selection. They can be hot or cold, and are usually enjoyed with a glass of wine or beer. People often visit multiple bars in one evening, sampling different pintxos at each place, in a tradition known as “pintxo crawling” or txikiteo (also spelled chiquiteo).
It is common in bars of the region for a patron’s bill to be tallied by counting the number and color of the toothpicks that have accumulated. There is an assumption of honesty, but sharp-eyed servers will be sure to catch anyone thinking to game the system.
It’s important to note that there can be regional variations and overlaps in these definitions, as Spanish cuisine is diverse and has evolved over time. For example, in some regions, you might find that tapas are served on bread similar to pintxos, or that pintxos are more elaborate than what is typical.
Some “recipes” for typical Spanish tapas:
- Patatas Bravas: These are fried cubes or wedges of potato, served with a spicy tomato sauce and sometimes also a white garlic aioli. Patatas bravas are one of the most classic tapas and are popular all over Spain.
- Gambas al Ajillo: This is a delicious tapa of shrimp sautéed in garlic-infused olive oil, often with a bit of chili for heat. The dish is typically served sizzling hot.
- Tortilla Española: Also known as a Spanish omelet, this tapa is a thick, hearty dish made with eggs, potatoes, and sometimes onions. It’s typically served at room temperature and can be cut into small squares or wedges.
- Albondigas: These are Spanish meatballs, typically made with pork or beef, and served in a rich tomato sauce. The meatballs are often flavored with a mix of spices including garlic, paprika, and parsley.
- Pimientos de Padrón: These are small, green Padron peppers that are fried in olive oil and sprinkled with coarse salt. Most are mild, but occasionally you’ll bite into a hot one, which is part of the fun of this dish.
- Jamón Ibérico: This world-renowned Spanish ham is a tapa in its simplest form. Thinly sliced and served on its own or with bread, it’s appreciated for its rich, savory flavor and melt-in-your-mouth texture.
Some “recipes” for Basque pintxos:
- Gilda Pintxos: One of the simplest and most traditional pintxos, the Gilda is named after Rita Hayworth’s character in the film of the same name. It’s simply an anchovy, an olive, and a pickled guindilla pepper on a skewer. Despite the simplicity, the combination of flavors is fantastic.
- Pintxos Morunos (Moorish Skewers): These skewers are typically made with marinated pork, though you could also use chicken or lamb. The meat is marinated in a mixture of paprika, cumin, coriander, and garlic, then grilled and served on a skewer.
- Tortilla Española Pintxos: A Spanish tortilla is a thick omelet made with potatoes and onions, which is served at room temperature. For a pintxo, you’d cut a small slice of tortilla and serve it on a piece of bread.
- Pintxos de Chorizo y Queso (Chorizo and Cheese Pintxos): This is as simple as it gets: a slice of spicy chorizo and a slice of creamy cheese on a piece of crusty bread. The contrast of flavors and textures makes it a favorite.
- Pintxos de Gambas (Prawn Pintxos): Cook prawns in olive oil with garlic and chili, then skewer them on a toothpick with a piece of bread and perhaps a slice of roasted red pepper.
- Bacalao a la Vizcaina Pintxos (Biscayan Cod Pintxos): This more complex pintxo involves cooking cod in a sauce made from onions, red peppers, and tomatoes, then serving a small piece on bread.
For more about small plates, see Rachel Forrest’s Why Smaller – and Sharing – is For Me.