Pinch What?

Basque Pintxos

My fascination with pintxos (PEEN-chos) began back in college when I convinced my sociology professor that Basque immigrants maintain their identity thanks to a little slice of meat or cheese placed on a slice of bread and stuck together with a toothpick.  It was a far fetched idea at the time, but after weeks of researching Basque food and culture, both in Basque country and around the world, I was convinced… and so was my professor (at least I hope).  I wrote a 20-page term paper about Basque food and identity, and after having read about the delicious flavors, the bar hopping, and the people, I was persuadedthat I must to go to Basque country.

I finally found myself in San Sebastian, right in the heart of Basque gastronomy, over the winter holidays.  My little pension that I stayed in was right across from numerous bars that all served their versions of pintxos.  Read the rest of this entry »