Part 3/7:
The first pintxo, the chalupa, captivates them with its creamy mushroom and langostino filling. They pair this with Basque cider, poured from a height to enhance its flavors. The duo highlights the unique nuances of Basque cider—a buttery, refreshing beverage boasting a long-standing tradition that predates modern wine culture in the area.
Next, Blick dives into boquerones, or vinegar-marinated anchovies, showcasing the marriage of flavors that makes pintxos a delight. He advises against being seduced solely by the display of pintxos lining the bars, as many of the best bites come from the kitchen—made to order and featuring seasonal ingredients.