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From it’s humble beginnings as a bar top snack, the Pinchos and Tapas have gone from a quick bite to one of the most celebrated culinary experiences in Asturias.

Where is Asturias met up with chef and competition judge Darren Williamson at in 2012 the “Pinchos and Tapas championship” in Gijón and found out why the Asturian pinchos is attracting a lot of interest and gaining much respect from food lovers everywhere.

Congratulations to all the finalists for creating a stunning display of imagination and expertise.

The XI Pinchos and Tapas Championship is open. Enjoy it!!!

A pinchos are a small snack, typically eaten in bars, traditional in northern Spain. They are usually eaten in bars or taverns as a small snack while hanging out with friends or relatives; thus, they have a strong socializing component. They are related to tapas, the main difference being that pinchos are usually ‘spiked’ with a skewer or toothpick, often to a piece of bread. They are served in individual portions and always ordered and paid for independently from the drinks. It is not impossible, however, to have the same item called “pincho” in one place and “tapa” in another.

They are called pinchos because many of them have a pincho (Spanish for spike), typically a toothpick —or a skewer for the larger varieties— through them. They should not be confused with brochettes, which in Latin America are called pinchos too; in brochettes, the skewer or toothpick is needed in order to cook the food or keep it together.

Article “The Pincho” by Wikipedia.