I went on an eating tour of the old town today. Our guide led us through the market and talked about local produce, then took us to several of the small bars which serve tapas, known in Basque as Pintxos. In the bars, there are large platters filled with these fingers foods. They are generally loaded onto a slice of bread, or held togetehr with a toothpick. You help yourself to whatever looks good, and pay at the end. Toppings include lots of fish (sardines and tuna), egg (we have seen ostrich and quail), Jambon Iberico (like proscuitto, but much better). There are also hot Pintxos which include an egg and potato torta, foie gras, and whatever else might delight the chef that day.
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