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Bonito del Norte tuna melt sandwiches, pintxo-style. Or, sliders. Or, baby bocadillos (kind of, the bread isn't sliced in the proper length-wise fashion to be deemed a bocadillo). Regardless of what you call these small bites, they turned out fairly well as most things do when they include melted cheese. Bonito tuna, piquillo peppers, Basque sheep's milk cheese, pan-fried guindilla peppers.
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Our attempt at Geoffrey Zakarian's classic margarita with espelette recipe on a summer's evening.
You can find the piment d'Espelette here, and the full margarita recipe on the Food Network.
A photo posted by Discerning Vancouver. (@whentheyfindus) on
Donostia Foods mussels in escabeche and sardines in olive oil were enjoyed mightily at the pop-up pintxo bar put on by Chef Jefferson Alvarez and Txotx Basque Imports in Vancouver, BC.
Chef Jefferson Alvarez appeared on Global News to discuss the pop-up pintxo bar taking place in Vancouver on Friday night, featuring Donostia Foods ingredients.
A tin of octopus in olive oil, a sprinkling of piment d'Espelette, some aioli, a few greens and you have your sandwich.