Summary: The gilda is the most iconic pintxo in the Basque Country and one of the most perfect appetizers in Spanish gastronomy. Three ingredients on a toothpick: anchovy, olive, and guindilla pepper. Simplicity elevated to art when the ingredients are of premium quality. This guide explains the correct order, authorized variations, and which anchovies work best.
Contents
History of the Gilda
The gilda was born in the Casa Vallés bar in San Sebastián in the 1940s. A regular customer called this pintxo "gilda" after the Rita Hayworth movie: "green, salty, and a little spicy," like the character. It is the first documented pintxo in history and remains the most popular in Basque bars.
The Three Exact Ingredients
- Cantabrian Anchovy: in olive oil, size 0 or 00. The anchovy is the soul of the gilda. With mediocre anchovy, the gilda is mediocre. See anchovies at Bacalalo.
- Olive: Manzanilla or Gordal, pitted, in brine. Not stuffed olives or olives in oil.
- Pickled Guindilla Pepper: The Basque piparras (Ibarra guindilla) is the original. Green, elongated, slightly spicy. The pickled guindilla peppers from the north.
The Order on the Skewer
The classic order: olive → anchovy (zig-zag) → guindilla pepper. The olive at the base provides stability. The zig-zag anchovy maximizes its visual presence. The guindilla pepper finishes it off and adds a visual pop of green color. Some bars reverse the order (guindilla first, olive last) for practicality. The taste is identical.
Recognized Variations of the Gilda
| Variation | Added Ingredient | Origin Bar |
|---|---|---|
| Classic Gilda | Anchovy + olive + guindilla pepper | Casa Vallés, Donosti |
| With Caper | + caper | Modern variation |
| With Cheese | + Manchego cheese cube | Modern variation |
| "Bomba" Gilda | + small rice ball or croquette | Basque haute cuisine |
Pairing: The Perfect Drink
Txakoli: the natural pairing. Alavés or Guipuzcoan txakoli, slightly effervescent and very dry, is the perfect companion to the gilda. The acidity cleanses the oil, the bubbles refresh after the guindilla pepper.
Cold beer: the popular pairing. A cold lager beer works perfectly with the gilda.
Manzanilla de Jerez: the surprising pairing. The salinity of manzanilla and the anchovy enhance each other.
Bacalalo — Gildas and Bacalalo Appetizers
Selection of premium gildas, piparras, olives, and anchovies to create the perfect Basque appetizer at home.
View products →Frequently Asked Questions
How many anchovies are in a gilda?
One anchovy per gilda, in a zig-zag (folded in half) on the toothpick. Some generous versions use two anchovies.
Can you make gilda with pickled anchovies (boquerón en vinagre)?
It's a valid and popular variation. Pickled anchovy (boquerón) provides less intensity than cured anchovy. The gilda with both boquerón and anchovy together (the "gilda completa") is extraordinary.
Where to buy piparras in Spain?
In Basque product stores, gourmet stores, and online. Ibarra piparras are the benchmark. At Bacalalo, we have pickled guindilla peppers in our appetizers section.
See: Anchovy Toasts | Olives with Anchovies | Anchovy Montaditos
