A pincho (or pintxo in Basque) is a small slice of bread topped with a portion of food. The name comes from the tradition of securing the food to the bread with a toothpick (though this isn’t always required), and it’s very similar to a tapa. Pinchos are especially associated with Basque cuisine, where they’re often enjoyed as appetizers, usually with a glass of red wine (called txikito) or a zurito, which is a small glass of beer. A must-try pincho in Donostia (San Sebastián) bars is the mini crab stick salad, served chilled on a crispy slice of bread. It’s delicious at Casa Vergara, a classic spot in the old part of San Sebastián, and also at Bar Charly in Plaza Nueva, Bilbao, where they serve a modern version that still respects the original essence.