www.pintxoseattle.com
It's sunny and it's warm today in Seattle. The air hangs heavy and still as we sit sipping a chilled beer and glass of house cabernet. Tuesday's workday is all wrapped and the masses adjourn to take advantage of what is left to be had from the day's failing sunlight.
I've been pretty excited to try "Pintxo" since the first time (K) and I walked past it one evening. After all, Mom's side of the family does originally hail from the Basque region of Spain.
Growing up in New Mexico, we specialized in our own specific variation of Latin food. While we combine the many flavors of Spain (Due in part to the colonization by the Spanish), Mexico (Those that where assimilated), and our own local twists, flavors, and spices to make something you can only find in New Mexico, we really don't eat tapas or pintxos per say. When we eat, it's a full meal deal. Posole and carne adobada, tamales and pinto beans, tortillas, chile, chile, and a whole lot more chile (again it's an "e" not and "i". This ain't Texas we're talking about).
Pintxos (Basque), or pinchos (Spanish) is the northern Spain version of tapas, a small snack typically eaten in bars while hanging out with friends or family. The main difference between pintxos and tapas (aside from regional name change) comes from the aspect that pintxos are usually served "spiked" or skewered to a piece of bread. What hooks me is the love of using Spanish sausage and all variations of fish (smoked, salted, pickled, etc.)
Pintxo in Seattle, Belltown if you will, aims to focus and bring the flavors of Spain to us through fresh, locally sourced ingredients.
Blah, Blah, Blah, let's get down to how the food is, shall we?
