Big Flavors, Small Bites: Explore
Spanish Pinchos Recipes!

By Edu Valor / Author - Spanish Chef

On this page, I’ll talk about Spanish pinchos recipes, including both skewer-style and bread-based varieties. The latter are slices of baguette (toasted or not) topped with ingredients and held together with a toothpick. These are called pintxos and are famous throughout Spain.

You might think they’re just simple bar snacks, but don’t be fooled! Many of them are of fine dining quality. Pinchos have a long tradition in northern Spain, particularly in La Rioja, Navarra, Cantabria, Asturias, and the Basque Country.

Fine pinchos of asparagus and bell pepper.

Want to try them? Go on a Thursday! Many bars host pincho pote, a tradition where you can enjoy a drink (usually beer or wine) and a pincho for an affordable price.

It’s a wonderful way to encourage social gatherings and enjoy the local culture.

Pintxo pote is available on other days as well, but it’s primarily a Thursday tradition.

Depending on where you are in Spain, pintxos can vary based on the regional ingredients. In my opinion, the differences don’t really matter because the variety is immense.

I’ve had pintxos in San Sebastián with jamón and Manchego cheese—two ingredients not typical of that region but undeniably Spanish.

A typical pinchos bar in San Sebastian. Note the bar counter.

Other Spanish Pinchos Recipes You do not Want to Miss

The other type of pinchos are the skewer-style ones—long sticks piercing pieces of meat and/or seafood. A variation of these, called pinchitos, is more commonly prepared in Andalusia.

These are actually known as pinchitos morunos, the Andalusian take on the brochette.

Like other tapas, these brochettes are often served with drinks and shared among friends. It’s an integral part of Spain’s vibrant social culture.

Skewer pinchos are typically grilled on a barbecue (or grill pan) to achieve that smoky flavor that complements the meat and spices perfectly.

Garlic pork skewer pinchos. Their fragrance alone is worth the effort.

Tapas, Barbecues and Ferias to Visit

Skewers are part of the tapas culture and are often paired with another dish, such as another tapa or a salad.

I’ve seen them served with pimientos de Padrón, tortilla de patatas, and I’ve personally enjoyed them with ensaladilla rusa. The only limit is your imagination.

If you’re curious, visit a feria in Andalusia, where you’ll find a variety of skewer pinchos. You’re likely to come across pinchitos morunos, available at the casetas or chiringuitos.

At the Feria de Abril in Seville, it’s one of the most popular tapas.

Two gitanas at the Feria de Abril in Seville. Photo by Anatolii Maks.

Montaditos for Everyone 

Montaditos are essentially pintxos without the toothpick, sometimes served with the bread toasted. From my experience, they seem to be more common in the south of Spain.

The piece of bread can be slightly larger, with ingredients "mounted" (montado) on top. Their appearance may vary, sometimes resembling a small sandwich (bocadillo) or simply a slice of any type of bread.

Just like with pinchos, there’s no limit to what you can create with that piece of bread—Serrano ham, blue cheese, vegetables, caramelized onions, grilled pork loin, or chicken fillet, to name a few.

Toasted montadito of tuna dip with anchovy.

It all depends on what you're craving. After a long day at work, there’s something satisfying about enjoying a simple montadito.

I enjoy a toasted bread with grilled pork, lettuce with sliced pickles and a drizzle of olive oil. A delicious way to end the day!

...and there seems to be no limit to these Spanish pinchos recipes, with thousands of variations.

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