The best pintxos shine in Bilbao
The big day has arrived. This Sunday the best pintxo in the most popular contest of Basque-Navarre gastronomy. This sixteenth edition was congratulated in Bilbao, a city that had not yet hosted this miniature snack contest. The stage that had been prepared for the occasion, on Calle Lutxana s/n, was packed with great chefs, onlookers and fans of good food. In a last contest, which was attended by twelve great chefs and bar cooks, “Tubertxerri” was the winning proposal. Its good taste, presentation and innovative approach conquered the palate of the jury, made up of great chefs. “It has been an exciting weekend”, confessed the manager of the Hondarribia Hospitality Association, Juancar Ayerbe Goitia.
“It has been an exciting weekend” Juancar Ayerbe Goitia
The day of doors opened on Friday first thing in the morning with the first qualifier, between nerves and uncertainty but wanting to live an unforgettable experience. Winning could be important, but so was learning from mistakes and continuing to grow until achieving pintxo perfection that will be on the lips of all Basques and Navarrese. The bar chefs put all their enthusiasm and creativity into the stoves that were installed in the town, the same place where tastings were organized for all citizens with top quality products. The number of participants, a centenarian, was reduced as the most innovative proposals of the second and third qualifying were standing out. The circle was closed until the twelve finalists were known, among whom would be the winning pintxo, the one with the txapela. “There was a moment of real tension, but only twelve could be chosen. They all did a good job”, explained Ayerbe.
“There was a moment of real tension, but only twelve could be chosen. Everyone did a good job”
On the second day, citizens and gourmet products were the protagonists. Foods that awaken the five senses. Madrid honey, Ampanera cheeses or Cachopo preserves reigned in a day in which people registered for the different tastings will be able to learn how all of them are made and the exquisite way of savoring them: breaking them, observing them, smelling them, even touching them. All of them artisans, without preservatives or dyes and made with all the love and dedication of several generations, want to continue feeding lovers of good food for many years.
And, to close the day, a master class from the hand of Whiskey Haran, a drink made from selected malts of the highest quality, also following the family’s traditional production techniques. An old recipe from the early 20th century. In addition, all of them also had the opportunity to taste the pintxos of the ‘showcooking’, of the great bets that have been brought to the town.
the final
And it finally happened. On Sunday there were moments of nerves. The cooks woke up early to give their best. Behind, a great team that will accompany them throughout the weekend. “Hope is the last thing you lose”. This was surely the phrase that many prayed before getting down to work.
The grand finale began at 9:30 a.m. For three hours, the twelve names that opted for the winners presented their proposals before a demanding jury made up of great chefs from Basque-Navarre cuisine. At 12:30 p.m. the awards ceremony began. Due to its good taste, presentation and creative commitment, the winning pintxo of this sixteenth edition went to Jorge Otxoa, from El Merca’o de Navarrawith your bettubertxerri”, made with Valdorba truffles, a fried Chinese bread stuffed with Thai-style pork needle meat, shiitake mushroom soil, trumpets of death and false worms that are puffed wild rice.
But this was not the only award of the day. The second classified was Mitxel Suarez de Borda Berri from Hueto Arriba, champion in the 2021 edition, with his proposal “Maite-quilla”. A potato and lime bun filled with smoked eel, pickled pear, spicy tartar, pickle gel, sprouts and smoked butter. And in third place were Grégory Menard and Carole Platero from Choco Ona de Espelette with their “Solen” pintxo, a barbecued razor clam pintxo, tinged with acid touches.
For its part, the 2022 Honor Award, presented by the Hondarribia Hospitality Association, organizer of the event, went to PerretxiCo Y boiling pool of Vitoria-Gasteiz for its promotion and expansion of Tabernas PerretxiCo, with its motto “we are pintxicultores”, becoming an element of relevant importance in the promotion, dissemination and excellent image of pintxos as a genuine gastronomic formula of Euskadi.
The award Igartza Food Service The brothers received the Best Pintxos Bar 2022 Julian and Arantxa Galarza Lezeaof Sarria still life of Pamplona, for his creativity and dynamism, and the Kutxabank Popular Prize award went to Gorka Aginaga and David Sanchez del Iruñazarra de Pamplona for its “Sorginen ametsa” pintxo, a trompe l’oeil of amanita muscaria, a hallucinogenic mushroom used by witches in covens. To end, Ander Atxurra del Kovac in Bilbao, with “Bakabit”, won the Gastronorte Award for Traditional Pintxos. Likewise, Alberto Jr. and Txema Solana El Mexicano y Mucho Más de Vitoria-Gasteiz received the Jury’s Special Mention for its pintxo “Talo pibil”. An edition that is despised in style. Until next year.