The Basque bar snacks called pintxos are a fun new US restaurant trend. Here, a pronunciation guide.
Olives: At Huertasin New York City, the mix includes empeltre, manzanilla and arbequina varieties. huertasnyc.com.
Tiny, snack-size sandwiches: served open-face with jamón Ibérico at San Francisco’s Aatxe. netimeas.com.
Fresh anchovies: Often lightly pickled, they appear on marmalade-spread toast at Cooks & Soldiers in Atlanta. cooksandsoldiers.com.
Spanish pork blood sausage: also the name of charcuterie wizard Justin Severino’s new Pittsburgh restaurant. morcillapittsburgh.com.
La Gilda (“lah HEEL-duh”)
Toothpick-skewered anchovy, olive and guindilla pepper: a classic pintxo served at Chicago’s Salero. salerochicago.com.
Octopus: grilled and laced with tomato–guajillo pepper salsa at Txokos Basque Kitchen in Orlando. txokoskitchen.com.