A pincho (Spanish: [ˈpintʃo]; literally "thorn" or "spike"), pintxo (Basque: [pintʃo]) or pinchu (Asturian: [ˈpintʃʊ]) is a small snack,[1] typically eaten in bars, traditional in northern Spain and especially popular in the Basque country, Navarre, La Rioja, Cantabria, and Asturias.

They are usually eaten in bars or taverns as a small snack, in the company of friends or relatives; thus, they have a strong socializing component, and, in the Basque country and Navarre, they are usually regarded as a cornerstone of local culture and society.

In this type of pinchos, the toothpick is used to keep ingredients from falling off the bread and track the number of items the customer has eaten.

Almost any ingredient can be put on the bread, but those most commonly found in the Basque Country include fish such as hake, cod, anchovy; tortilla de patatas; stuffed peppers; and croquettes.

Typically, a group of friends will go from one tavern to another, drinking small glasses of wine or beer and eating pinchos.