We won't be serving pintxos this Sunday evening due to weather conditions. Sorry for any inconvenience this may cause. We’re starting our Gastro Week by diving into the very core of
We won’t be serving pintxos this Sunday evening due to weather conditions. Sorry for any inconvenience this may cause.
We’re starting our Gastro Week by diving into the very core of the way Spanish people socialize around food beginning with tapas, also known as pintxos in the north. From Wednesday 21 to Sunday 25, we’ll serve daily (from 6p during weekdays and from 12p during the weekend) a succulent selection of pintxos as they are displayed in the Basque Country. They will be over the counter and for everybody to grab one as they please. They all will be same price. Keep the toothpicks to help you keep the count and let the bartender know how many you had when you close your tab. Tapas in the North of Spain are called pintxos (Basque), or pinchos (Spanish) due to the toothpick that spears the food and holds it all together on a small slice of bread. Pintxos are usually a more elaborated, sophisticated version of the regular Spanish tapa. Apparently (there are different theories, but this is the one that we like the most) The Spanish tapas come from the times of the Catholic Monarchs, who worried about how drunk their subjects used to leave the taverns. They enacted a law by which each glass containing an alcoholic drink must be covered by a slice of bread. In Spanish, a lid is a tapa, hence “tapas.” Check out some of the snacks you’ll indulge in: Tuna “a la jardinera” (w/ Onion and Green, Red, and Yellow Peppers) Pintxo Surimi and Mayonnaise Pintxo Spanish Omelette Pintxo Chorizo Spanish Omelette w/ Ham and Cheese Pintxo Mussel, Pistachio & Black Olive Pintxo Provolone and Guava Jam Pintxo Shoulder Pork & Red Cabbage Pintxo Marinated in Orange Wild Mushrooms w/ Tomato Confit and Chopped Basil Mouth-watering, aren’t they? They’re all designed and cooked by our friend Iñaki Betrán, one of those super interesting young chefs that has come out of the recent Spanish culinary revolution, the so called Modern Spanish Cuisine. Come by any day from the 21st to the 25th and get yourself the best combination of delicacies that could ever crown a piece of bread.
21 (Wednesday) 6:00 pm - 25 (Sunday) 11:00 pm
The Wild Detectives
314 W 8th St, Oak Cliff, Dallas