Pinxos is the Euskadi (Basque) term for Tapas.
In March they had a Pinxos contest in Navarra and here are the results. It is too bad that they don't include photos and recipes for each of the Pinxos.
The following is from Spain.info
Fardelejo is a traditional Arabic sweet that was first produced in the town of Arnedo (La Rioja) in the 9th and 10th centuries.
This is a pastry cake filled with marzipan. Rectangular in shape and measures approximately 12 x 7 cm. It is made of one very thin layer of pastry, which is made from pork lard, flour and water, and a paste on the inside made of almonds, sugar and egg. The pastry and sweet paste mix is fried, creating a light brown, crunchy fried cake. In addition to being the typical sweet during popular and patron saint fiestas, fardelejo may be eaten for breakfast or as a dessert.
Well, I ran the Pinxos page through BabelFish translator and I think I like the runners-up best!
ReplyDeleteThe gold prize winner is "By the thorn: Soaked: Papada Emparedado of"...I'm not quite sure what to do with that. "By the thorn" appears more than once...better bring along your tweezers.
I sure hope you aren't too tired to eat!