Pintxos y vinos
Typically accompanied by a glass of red wine (tinto), pintxos (pronounced Peen-choes), the Basque equivalent of tapas, are light fare served at bars throughout Northern Spain and Southwestern France. The term is derived from the Spanish word pinchar, which means “to prick,” because pintxos are traditionally served on skewers or wooden toothpicks. Depending on local preferences or the time of year, they may consist of things as simple as toasted nuts, marinated olives, charcuterie or a sampling of locally made cheeses. More elaborate pintxos often include different types of seafood, small cuts of meat, various preparations of vegetables or small sandwiches.
In Basque country dinner is usually served late, so many people meet with friends after work at pintxos bars to enjoy wine and each other’s company before going home for the night. Whether enjoyed as a light snack or appetizer, pintxos are just the thing to tied the appetite, and a fun, casual way to enjoy great food with good company.
With these customs in mind, Jose Garces has created an impressive menu of contemporary interpretations of traditional pintxos at Tinto. Small plate specialties include charcuterie cut to order, artisanal cheeses, mariscos (shellfish), brochettes and bocadillos (sandwiches). To complete this picture, Tinto offers guests an outstanding collection of more than 50 exquisite wines from Spain and France to complement the magnificent menu.
Basque Country and its Cuisine
Nestled between the Pyrenees Mountains and the Bay of Biscay, the sliver of coastal and mountainous terrain known as Basque country, blurs the line of demarcation between Northern Spain and Southern France. Its there that many world travelers and gourmands recognize as the home to one of the most alluring international cuisines.
Neither elite, complicated nor lavish, traditional Basque cookery’s celebrated distinction is measured by the tremendous bounty of fresh ingredients that are native to the region. The abundance of superb seafood, magnificent meats, fresh fruits and vegetables and exquisite artisanal cheeses, serve as the cornerstones of the Basque region’s food focused way of life. The area is also home to a rich wine culture as well as a long-established tradition of cider making.
Prior to opening Tinto, Garces led his culinary team on a 10 day gastronomic expedition through Basque country for inspiration. Visiting farms, fisheries, cider houses and countless restaurants and bars in Bilboa, San Sebastian and Pamplona the crew carefully sought out and tasted the best the region offers, while taking notes and sketching out their ideas for Tinto.
pintxos
