Txikito's 'hot jilda' is an exciting twist on a Basque classic. It’s a dead-serious wink, one you’re welcome to nerd out on or simply pop into your mouth.
Make your contribution now and help Gothamist thrive in 2023.Marian Bull is a writer, potter and editor living in Brooklyn. She writes a weekly cooking newsletter called. In our new series called Dishing, Marian will get the story behind a tasty dish at a New York City restaurant.
But having this small but mighty snack on the menu was important, even central, to the restaurant’s mission. In the Basque Country, the gilda is one of the Spanish region’s most iconic pintxos, a regionally specific genre of snacky bar foods similar to tapas. At any bar you might find a plate of them set out, alongside another plate of tiny sandwiches, little toasts, or croquetas. They are designed to be eaten quickly, with little fuss, while you sip a beer.
“It’s about intimacy, about getting to know the product,” she said. “It’s not like I want to go harvest these things — I want to buy them.”This is the beauty of the gilda: everything comes from a jar or a tin, everything can sit out on a bar counter for hours while people drink and snack and drink and snack. A chef’s touch appears not just in the quality of the ingredients, but the bite’s design: Raij prefers not just the flavor of the gordal but the ease of the bite in this iteration.
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