San Sebastian: Pintxos-serving times?
Feb 20th, 2012, 09:09 AM
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San Sebastian: Pintxos-serving times?
After staying in San Sebastian 5-6 times since 2003, I still can't get a handle on what times are prime time for pintxos grazing.
I know there are generally two times, one in the afternoon, then another before dinner time when they are served fresh and in most abundance.
Can anyone tell me when those hours are?
Thanks in advance.
I know there are generally two times, one in the afternoon, then another before dinner time when they are served fresh and in most abundance.
Can anyone tell me when those hours are?
Thanks in advance.
Feb 20th, 2012, 09:26 AM
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As you know, pintxos are a way of not getting drunk while socializing, and at the same time a great way to enjoy food. But for us locals it´s never a way for lunch or dinner. We like to meet before our lunch time (which is 0230pm normally on weekends) or our dinner time (1000pm on weekends). So we meet around 1230 with our friends or family for some pintxos before lunch. Or at 0800pm for the same thing, before dinner. For more help on this matter, my blog on the BAsque Country as a local may be useful, http://www.blogseitb.us/basquetouris...-not-a-racion/
Feb 20th, 2012, 09:29 AM
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Of course, first time in the morning for a just made tortilla de patatas is a great thing...But avoid the "USA eating schedule" if you want to find great pintxos, ready made. I´ve trying to convice a visitor in Tripadvisor not to go before 0600pm, but no way, she insists on it being an "eating time". And please, bar hopping, never ever pintxos on a plate and on the same bar.
btw, pintxos are everywhere in the BAsque Country, not only in SS.
btw, pintxos are everywhere in the BAsque Country, not only in SS.
Feb 20th, 2012, 07:36 PM
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Ciao, if you´ve read my post on my blog, I explain it there. Pintxos are of two kinds, cold or hot. Hot ones are relatively new, traditional ones were cold and we normally have them with our hands. Locals never have several pintxos at a bar, just one, and never on a plate, but with your hands. Or if you´re having a hot pintxo, we just have one and then move on to the next bar. We don´t eat pintxos as a substitute of lunch or dinner. Many times we don´t even have any, just go to the bar, have a drink socializing and then leave. Pintxos on a plate are for tourists...who have them as lunch or dinner. Money rules.
Feb 20th, 2012, 07:38 PM
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Aduchamp, that is correct, but a tortilla de patata for breakfast is something out of this world. For those that identify tortilla with the Mexican thing...just nothing to do. There are "morning" pintxos for breakfast almost at any bar in the Basque Country.
Feb 20th, 2012, 07:46 PM
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Mikelg-tortilla is one of my favorite Spanish breakfasts.
Tortilla española is a huge omelet traditionally made from eggs, of course, potatoes, onions, salt and pepper. It is the size of a pie and the whole thing must be flipped so that both sides are done. It is commonly served cold. My father-in-law used to slice an apple into his. There are all sorts of modern variations.
For those of you who have never been to Spain.
http://www.google.com/search?q=torti...w=1119&bih=762
Now I want to make one.
Tortilla española is a huge omelet traditionally made from eggs, of course, potatoes, onions, salt and pepper. It is the size of a pie and the whole thing must be flipped so that both sides are done. It is commonly served cold. My father-in-law used to slice an apple into his. There are all sorts of modern variations.
For those of you who have never been to Spain.
http://www.google.com/search?q=torti...w=1119&bih=762
Now I want to make one.
Feb 20th, 2012, 07:51 PM
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The best tortillas are made in northern Spain, as those served south of Madrid are normally found to be too dry and hard. But we like to have it hot, not cold (normally, the waiter will ask if you want it reheated, if too cold)
)
Feb 21st, 2012, 03:29 AM
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Well, Mikel, I certainly do see where you're coming from with the "no plate" thing and never two in the same bar, but the reality for a guiri like me is that I want to try many of the pintxos and look forward to the unique flavors of each once a year.
I may eat 10 pintxos in a single outting in 2-3 different bars, but obviously drinking 10 glasses of wine is not always the best move. (Though it does happen)
I hope the Basque locals can forgive my methods, like the Italians tolerate serving Americans cappuccinos at dinner, or we New Yorkers let tourists into a Lincoln Center opera with jeans on.
I'm enjoying your blog. Thanks again.
I may eat 10 pintxos in a single outting in 2-3 different bars, but obviously drinking 10 glasses of wine is not always the best move. (Though it does happen)
I hope the Basque locals can forgive my methods, like the Italians tolerate serving Americans cappuccinos at dinner, or we New Yorkers let tourists into a Lincoln Center opera with jeans on.
I'm enjoying your blog. Thanks again.
Feb 21st, 2012, 05:24 AM
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Our introduction to Pintxos was about 9PM on a Saturday night in Pamplona. What a blast! People spilling out into the streets with wine in one hand and tasty snacks in the other. The kids running around with sparklers threw me for a loop, but it was a gorgeous warm evening. You DO have to make an exception on the plate "rule" though, for patatas brava...
