Pintxo Hondarribia, Basque Country, Spain

This small delight has a toast and, on top of it, a thin slice of foie gras.

The foie gras has a strong flavor, and a small portion of red pepper is added to soften it.

This pintxo was baptized with the name of its native land, Hondarribia, so it was essential to be made with local products as the codfish.

Sophistication is also appreciated in this context, so instead of simple codfish is used smoked cod, a rare delicacy.

The smoked cod crowns the pintxo, followed by the right amount of high-quality olive oil and a little balsamic vinegar to finish.

Uuuuuauuuu.

I pair this little dish with Rioja red wine, but surely other options will be valid.

David Monteiro

PS: I order the pintxo without foie gras because I refuse to eat something obtained at the expense of atrocious animal suffering.