Pinchos, also known as pinotes, are sour fruits' fruit, traditionally eaten at bars, usually sour in south Spain and traditionally very popular in the Basque region, Navarre, La Rioja, Cantabria and Asturias. Pinchos come in many different sizes, shapes and colors. The majority of niche consumers (i.e. restaurants & catering services) prefer to purchase the larger branded pinches for events (i.e. birthday parties, festivals etc), while smaller "mini-pinches" can be purchased from street vendors.
Pinchos can be prepared in many ways, depending on what you like. Some eat the small pieces raw with a little salt and pepper sprinkled over them. Others prepare the pitches the same way as chicken (i.e. using a thin slice of bread, then filling it with a small amount of meat, spreading it all over with some melted butter or margarine). Traditional Spaniards prefer the sliced or chopped up pork that they normally eat; this is why the majority of Pinchos is usually eaten raw or sliced up pork.
Pinchos can also be prepared in many different styles, depending on what you like. Traditional Pinchos usually topped with either cheese garlic, chili powder or fresh herbs. I usually love to top my Pinchos off with a little bit of fresh lime juice and a sprinkling of fresh cilantro, capsicum and/or olives. Other ways to prepare your Pinchos would include grilling, cooking in olive oil or oven cooking. Other great ways to enjoy your Pinchos would be serving them on top of some baked potato, with the cheese hidden underneath, or as a filling in a burrito or taco.