Our class embarked on a cultural journey through San Sebasti\u00e1n. I learned that in the Basque culture, food might possibly be the most essential aspect which connects everyone. Visiting all the pintxo bars opened my eyes to a whole other aspect of the Basque country just by simply observing people conversing with extraordinary food. Pintxo\u2019s are a respectable way of socializing in San Sebasti\u00e1n for locals and tourists at any age and anytime. <\/p>\n\n\n\n
In America, we typically serve large portions and a full plate of food at each meal. I feel like this resembles the American mindset of \u201cliving large\u201d and it\u2019s what we are accustomed to. Being in the basque country I\u2019ve had much time to appreciate the little aspects of life and I say this quite literally because pintxo\u2019s are little cuisines. However, the term \u201clittle\u201d should not be taken lightly. It allows us to explore flavor, simplicity, and deliciousness all in one bite with the satisfaction of feeling full. Pintxo\u2019s are made up of any number of food combinations that would not necessarily be found in America. That being said, even though it might be a strange combination to Americans, it\u2019s part of life for the Basques and it\u2019s recommended to give everything a try. The best aspect of pintxo\u2019s, in my opinion, are the smallest ingredients that can easily go unidentified but add much more flavor. There were many I tried that I couldn\u2019t tell one ingredient from another but it was still delicious. It\u2019s important to keep an open mind when trying these delicate finger foods because it can be difficult to know exactly what has gone into it. <\/p>\n\n\n\n
Each time we went to a new pintxo bar, I was amazed with the food over and over again. There was no single pintxo that tasted or resembled the one before it. Even though there are many kinds with different ingredients, there wasn\u2019t a single one that I didn\u2019t enjoy. Every pintxo was unique and had a story behind its creation. While hoping from pintxo bar to pintxo bar, it\u2019s easy to get lost or just get absorbed in the everyday life of San Sebasti\u00e1n because this phenomenon of food is embedded in their culture. I noticed that each bar we visited had different characteristics but they were all beautiful in their own way no matter how busy or loud they were.<\/p>\n\n\n\n
At the bars, Professor Zabalbeascoa would order our pintxo\u2019s for us and typically pay when we were finished but once in a while it\u2019s required to pay beforehand. We would all gather around a table or anywhere we could find space to try these delicious foods. Then we would discuss what we tried and how we liked it. Some of the dishes were classics such as the gilda or something unique to that one bar. It\u2019s amazing how fast news can spread through word of mouth around the locals because if one bar doesn\u2019t live up to Basque expectations, it will be completely empty. One tradition of the pintxo bars is napkin throwing on the floor to show that it serves great food and has a welcoming atmosphere. So on your next visit to San Sebasti\u00e1n, be sure to stop at the bars with the most napkins on the floor!<\/p>\n\n\n\n
While walking through the streets of Parte Vieja, it occurred to me that even though there were thousands of people \u201cbar hopping\u201d, it still didn\u2019t feel like a city. It felt like a culinary hub shared by people with a similar appreciation for the food of their culture. If this were to occur in Boston, it would feel congested and rambunctious which is just another reason why San Sebasti\u00e1n should take pride in their special traditions. It\u2019s incredibly inspiring how embedded the Basque people are in their culture. I admire their willpower to stick to their ways even throughout all of the change our world endures. Although times are changing, pintxo\u2019s will hopefully always stay true to their originality and flavor. <\/p>\n\n\n\n
At the end of this pintxo experience I found that all of us were fascinated with such delicious food. As a group we plan on continuing to learn about and enjoy more pintxo\u2019s especially during pintxo pote which is a great time traveling from bar to bar on specific days for cheap prices to encourage socialization among tourists and locals. It not only promotes the bar and allows them to recruit new customers, but it encourages us to participate in another culture and practice our Spanish. During the rest of our time here I\u2019m sure we will be consuming many more pintxo\u2019s and experiencing all the local flavor of San Sebasti\u00e1n!<\/p>\n\n\n\n
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