Pintxo

Pincho

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") or pintxo (Basque: [ˈpintʃo]) is a small snack, typically eaten in bars, traditional in northern Spain and especially popular in the Basque country and Navarre. They are usually eaten in bars or taverns as a small snack while hanging out with 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, to have the same item called "pincho" in one place and "tapa" in another.

They are called pinchos because many of them have a pincho (Spanish for spike), typically a toothpick —or a skewer for the larger varieties— through them. They should not be confused with brochettes, which in Latin America 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, "pinchos" consist of small slices of bread upon which an ingredient or mixture of ingredients is placed and fastened with a toothpick, which gives the food its name "pincho", meaning "spike." Pinchos are usually eaten as an appetizer, accompanied by a small glass of young white wine (called txikito, pronounced [tʃiˈkito]) or beer (zurito, pronounced [s̻uˈɾito] quarter of a pint). Pinchos are very common in the taverns of the Basque Country, and in other near areas, such as Cantabria, La Rioja, northern Burgos, and Navarre, where a variety of pinchos is usually served on a tray at the bar.