Small Plates Get Smaller: Pinxto in Basque Country


San Sebastian

Ed Note: Our friend Jake recently returned from the Basque Country, eager to tell me about his love affair with food from the region. I think he might have even said it was his favorite cooking from around the world. 


Baby Eel

And Jake’s been around, growing up in Philly, living in Boston, DC and Portland and traveling through Asia and India and many more places.  Especially, Costa Rica, where he toured with teenagers around the hills, farms and lakes of the country. He also wrote about it on Simmer a few years ago. Here are a few highlights from his taste of the Basque Country. 


Beans, Jamon and Olives

Basque Country (Pais Vasco) claims to be neither a part of Spain nor France, rather an independent region with its own take on how eating should be done. I like.



I’m pretty sure everyone knows tapas, you sit down to eat with a few friends, share a few small plates and leave hungry and feeling like you overpaid. I get it.


Oxtail, Mashed Potato, Pepper Guernika

Enter pinxtos (pronounced pinch-os).

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