Before we even start cooking, I visit the market. Because in Basque cuisine, half of the work happens here — between a proud fishmonger, a perfect red mullet, and a question that caught me off guard.

Jarred peppers in a cooking class? Blasphemy.
Until you taste these.
Roasted, jarred, and unforgettable — they’re more than an ingredient. They’re a love story from Lodosa.

Pintxos or tapas? Same thing… right? Well, not exactly. In this post, I break down the subtle (and not-so-subtle) differences between these two iconic bites of Spanish cuisine — from skewered Gildas in San Sebastián to paid tapas in Madrid, and everything in between. Spoiler: there’s no one right answer — but I’ve got a definition that usually convinces even the most skeptical foodie. Until someone brings up tortilla de patatas, of course.

Spoiler: We missed it. And still had one of the best nights in San Sebastián.