Pintxo Seattle

Working in Pintxo’s small but mighty kitchen, and without a gas grill, Sous Chef Emelio Sansone and Adan Mazariegos  use fresh ideas to create flavorful dishes. The tapas-forward menu, often consists of house-curing, poached dishes and unique ingredients. While a majority of the food is sourced locally, some ingredients such as the Spanish Cheeses and Jamon Iberico de bellota (cured ham from the acorn fed Iberico pig) are frequently used to create the traditional dishes that have been made in Spain and Pais Vasco (Basque Country) for centuries.