Big Flavors, Small Bites: Explore
Spanish Pinchos Recipes!

By Edu Valor / Author - Spanish Chef

Pinchos may seem like a type of tapas, but not everyone agrees. They come in various forms, including skewered, toothpick-based, and bread-based varieties.

In the Basque Country, pintxos is accepted as something separate from a tapa. A bartender in San Sebastián once made me question the distinction when he said, "¡Tenemos tapas de pintxos!" ("We have pinchos tapas!").

Since tapas culture is so deeply ingrained in the West, people tend to consider any small, simple (or elaborate) snack a tapa. I believe we need to separate the culture from the actual tapas.

Pintxos are definitely part of tapas culture, but are they tapas? Not necessarily!

Is a Spanish snack without a toothpick still a pincho?

It’s common for people to have a pintxo with their drink—much like the tapas tradition. Many of them are served on slices of baguette (toasted or not), topped with flavorful ingredients and held together with a toothpick.

But not all include bread—some, like the well-known Gilda, are purely toothpick-based or skewered.

Though they might seem like simple bar snacks, don’t be fooled! Many are crafted with the quality and creativity of fine dining.

Pinchos have a rich tradition in northern Spain, especially in La Rioja, Navarra, Cantabria, Asturias, and the Basque Country.

Your Chance to Eat, Drink and Socialize

Want to try pintxos? In the Basque Country many bars host pincho-pote on Thursdays. 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, the snack can vary based on regional ingredients. In my opinion, the differences don’t really matter because even the regional variety is immense.

I’ve had them 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.

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 skewers 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.

Visit Ferias and Find Pinchos

Skewers are part of the tapas culture and are often paired with another snack.

I’ve seen them served with pimientos de padrón and tortilla de patatas. 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 a Feria in Andalusia. Photo by Anatolii Maks.

Montaditos for Everyone 

There are montaditos that look like 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, nothing beats the satisfaction of enjoying a simple montadito.

I love a toasted bocadillo with grilled pork, crisp lettuce, sliced pickles, and a drizzle of olive oil—a delicious way to end the day!

No matter the shape, Spanish pinchos recipes come in countless variations, offering something for everyone who enjoys them!

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