Pintxo Workshop: Albacore Tuna & Anchovies from Bay of Biscay
name: label: Collection Creator
content: Smithsonian Institution. Center for Folklife and Cultural Heritage
setName: label: See more items in
content: Smithsonian Folklife Festival records: 2016 Smithsonian Folklife Festival
label: See more items in
content: Smithsonian Folklife Festival records: 2016 Smithsonian Folklife Festival / Series 2: Basque: Innovation by Culture / 2.3: Audio
physdesc: label: Extent
content: 1 Sound recording (digital audio file)
unitdate: label: Date
content: 2016 June 29
dataSource: label: Archival Repository
content: Ralph Rinzler Folklife Archives and Collections
identifier: label: Identifier
content: CFCH.SFF.2016, Item SFF2016_0629_Basque_Ostatua_Kitchen_0005
objectType: label: Type
content: Archival materials
label: Type
content: Sound recordings
altformavail: label: Existence and Location of Copies
content: Listening copies available
scopecontent: label: Scope and Contents
content: Igor Cantabrana Ugalde (presenter); Gorka Mota Literally translated as "spike," pintxos are a category of Basque dishes related to Spanish tapas. They can take the form of meat, fish, cheese, or vegetables skewered with a toothpick onto a piece of bread. Learn how to make your own "Gilda" pintxos with albacore tuna and anchovies from the Golf of Biscay as well as cod.