Pintxo is the Basque Country term for a small snack, often served on a slice of bread and traditionally held together with a toothpick.
The word pintxo comes from the Basque verb meaning “to pierce” or “to prick,” referring to the toothpick that commonly secures the topping. Pintxos are especially associated with northern Spanish cities such as San Sebastián and Bilbao, where bars display many varieties along counters.
Pintxos and tapas overlap, but they are not identical terms. A pintxo often has a deliberate bread-and-topping format and may be individually plated or counted by the toothpicks left on a customer’s plate. Tapas is the broader word used across Spain for small dishes and snacks.
Common pintxo toppings include anchovies, peppers, mushrooms, seafood, cured meats, and tortilla. Contemporary Basque chefs have also turned pintxos into highly composed miniature dishes, making them central to the region’s celebrated bar-food culture.