Travel Reference
In-Depth Information
themselves by laying out big platters of help-yourself goodies. This user-friendly
system lets you simply grab what looks good, rather than navigating a menu. This
system works so well, it's becoming popular in other parts of Spain (for example,
some of Barcelona's trendiest eateries now are Basque-style bars). You pay when
you leave; just keep a mental note of the tapas you've eaten. There's a code of hon-
or. Everyone is part of the extended Basque family.
Ifyouwantamealinsteadof
pintxos,
somebars—evenonesthatlookonlylike
bars from the street—have attached dining rooms, usually in the back.
Pintxos
antxoas
anchovies (not the cured, heavily salted kind you always hated)
bocadillos
baguette sandwiches
bacalao
cod (served lots of ways)
txampis (chahm-
pees)
mushrooms
gambas
Shrimp
patatas bravas
crisp potato cubes served with a spicy sauce
tortilla
big, round omelet pie served by the slice (many varieties)
txangurro (chang-
GOO-roh)
spider crab, a delicacy, often mixed with onions, tomatoes, and wine, served hot
or made into a spread to put on bread
Descriptions
brocheta
anything on a stick
calientes
served hot and cooked to order (listed on chalkboard, not already on the bar)
cazuelas
hot meal-size servings (like raciones in Spanish)
plancha
anything grilled
Drinks
caña
(KAHN-yah)
draft beer
mosto
non-alcoholic grape juice that comes in red or white (for when you've had enough
beer and wine)
Rioja
a better wine
