pintxos

The Basque variation, called pintxos, are some of the most artisanal, incorporating seafood, copious garlic and cheeses and sausages from local farms.

Spain's Hot Potato 2008

The cooks prided themselves on the art of making pintxos, which is a small slice of bread on which various ingredients are held with a stick, which gives the food its name.

LittleIndia.com Largest Circulated Indian Magazine In USA 2009

The cooks prided themselves on the art of making pintxos, which is a small slice of bread on which various ingredients are held with a stick, which gives the food its name.

LittleIndia.com Largest Circulated Indian Magazine In USA 2009

The cooks prided themselves on the art of making pintxos, which is a small slice of bread on which various ingredients are held with a stick, which gives the food its name.

LittleIndia.com Largest Circulated Indian Magazine In USA 2009

The cooks prided themselves on the art of making pintxos, which is a small slice of bread on which various ingredients are held with a stick, which gives the food its name.

LittleIndia.com Largest Circulated Indian Magazine In USA 2008

If you are in the Basque Country, "pintxos" is the Basque word for tapas.

chicagotribune.com - 2010

The spread at their second joint project is built around snacks and small plates: deviled eggs stuffed with creamy tuna salad; Marcona almonds that stain fingers red with a Basque spice blend; skewered bites called pintxos, served on slabs of slate; a handful of salads and soups; multiple kinds of sandwiches; and mid-size plates of fish, meat and vegetables.

Tom Sietsema on Estadio: The reign of Spain continues in Washington with a welcome newcomer Tom Sietsema 2010

There was a strong presence from Spain, particularly the Basque region, with a handful of chefs doing cutting edge pintxos tapas -- with one dramatic showing of dry ice in a sardine can which "smoked" as the food was presented on top.

Rozanne Gold: Tastes of the Week: Notes From Napa Valley Rozanne Gold 2011

There was a strong presence from Spain, particularly the Basque region, with a handful of chefs doing cutting edge pintxos tapas -- with one dramatic showing of dry ice in a sardine can which "smoked" as the food was presented on top.

Rozanne Gold: Tastes of the Week: Notes From Napa Valley Rozanne Gold 2011

At New Bar Basque Cava, pintxos and a documentary screening awaited the Spanish chef Ferran Adri à at a party to celebrate the opening of Bar Basque in the Eventi hotel in Chelsea this week.

Feteing Ferran Adri 2010