{"id":22973,"date":"2022-03-31T09:59:17","date_gmt":"2022-03-31T07:59:17","guid":{"rendered":"https:\/\/basquemagazine.com\/gastronomy\/el-mejor-pintxo-de-bacalao-2022\/"},"modified":"2022-09-09T14:07:37","modified_gmt":"2022-09-09T12:07:37","slug":"the-2022-best-cod-pintxo","status":"publish","type":"page","link":"https:\/\/basquemagazine.com\/en\/gastronomy\/the-2022-best-cod-pintxo\/","title":{"rendered":"The 2022 best cod pintxo"},"content":{"rendered":"\n\n\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/plugins\/bb-plugin\/img\/pixel.png\" alt=\"\" itemprop=\"image\" onerror=\"this.style.display='none'\"  \/>\n<h4>\n\t\tM\u00e1s sobre:\n\t<\/h4>\n\n\t<p><strong>&#8216;Bacalao y recuerdo de la infancia&#8217; <\/strong>(&#8216;Cod and childhood memories&#8217;) prepared by <strong>Mika Pop<\/strong> from the <strong>Mika bar-restaurant in Hondarribia<\/strong> was the big winner of the 8th Gipuzkoa Cod Pintxos Championship, the final of which was held in <strong>Pasaia<\/strong>.<\/p>\n\t<style type=\"text\/css\" data-key=\"share-buttons-sizes-s-\">.essb_links.essb_size_s .essb_link_svg_icon svg{height:16px;width:auto}.essb_links.essb_size_s .essb_icon{width:30px !important;height:30px !important}.essb_links.essb_size_s .essb_icon:before{font-size:16px !important;top:7px !important;left:7px !important}.essb_links.essb_size_s li a .essb_network_name{font-size:12px !important;font-weight:400 !important;line-height:12px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big{font-size:16px !important;line-height:16px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big .essb_t_nb_after,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big .essb_t_nb_after{font-size:9px !important;line-height:9px !important;margin-top:1px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big.essb_total_icon:before,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big.essb_total_icon:before{font-size:16px !important;line-height:26px !important}<\/style><div class=\"essb_links essb_counters essb_displayed_1616052906 essb_share essb_template_clear-retina essb_1262983952 essb_size_s print-no\" id=\"essb_displayed_1616052906_1262983952\" data-essb-postid=\"22973\" data-essb-position=\"1616052906\" data-essb-button-style=\"icon\" data-essb-template=\"clear-retina\" data-essb-counter-pos=\"hidden\" data-essb-url=\"https:\/\/basquemagazine.com\/en\/gastronomy\/the-2022-best-cod-pintxo\/\" data-essb-fullurl=\"https:\/\/basquemagazine.com\/en\/gastronomy\/the-2022-best-cod-pintxo\/\" data-essb-instance=\"1262983952\"><ul class=\"essb_links_list essb_force_hide_name essb_force_hide\"><li class=\"essb_item essb_totalcount_item essb_totalcount essb_tc_pos_leftbig\" data-counter-pos=\"leftbig\" data-counter-value=\"0\"><div class=\"essb-tc-block essb-tc-style-text-big\"><span class=\"essb-tc-block-number\">0<\/span><span class=\"essb-tc-block-text\">Veces compartido<\/span><\/div><\/li><li class=\"essb_item essb_link_whatsapp nolightbox essb_link_svg_icon\"> <a href=\"whatsapp:\/\/send?text=The%202022%20best%20cod%20pintxo%20https%3A%2F%2Fbasquemagazine.com%2Fen%2Fgastronomy%2Fthe-2022-best-cod-pintxo%2F\" title=\"Share on WhatsApp\" onclick=\"essb.whatsapp('The%202022%20best%20cod%20pintxo%20https%3A%2F%2Fbasquemagazine.com%2Fen%2Fgastronomy%2Fthe-2022-best-cod-pintxo%2F', '1262983952'); 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return false;\" target=\"_blank\" rel=\"nofollow\" class=\"\"><span class=\"essb_icon essb_icon_less essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network\"><svg class=\"essb-svg-icon essb-svg-icon-minus\" aria-hidden=\"true\" role=\"img\" focusable=\"false\" width=\"32\" height=\"32\" viewBox=\"0 0 32 32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M32,13.8v4.4c0,0.6-0.2,1.1-0.6,1.6c-0.4,0.4-1,0.6-1.5,0.6H2.1c-0.6,0-1.1-0.2-1.5-0.6c-0.4-0.5-0.6-1-0.6-1.6v-4.4c0-0.6,0.2-1.1,0.6-1.5c0.4-0.4,1-0.6,1.5-0.6h27.7c0.6,0,1.1,0.2,1.5,0.6C31.8,12.7,32,13.2,32,13.8z\" \/><\/svg><\/span><span class=\"essb_network_name\"><\/span><\/a><\/li><\/ul><\/div>\n\t<p>&#8220;<em>At the base of the pintxo we have a <strong>biscuit with my mother&#8217;s recipe<\/strong>, which is part of my <strong>childhood memories<\/strong>. It has a touch that makes it special and it is a spice called &#8216;<strong>caraway<\/strong>&#8216; or (carum carvi)<\/em>&#8220;, Mika explains.<\/p>\n<p>On top of it, a <strong>cod confit<\/strong>, which maintains the main characteristics of the product, above all its flavour, with touches of green pepper with onion, apple sauce, <strong>cabbage<\/strong>, mint, lactoquillo sauce and <strong>lemon<\/strong> spheres that add freshness.<\/p>\n<p>&#8220;<em>I am very happy for this award, grateful and excited as it is the first award I have won since I started my own project, the <strong>Mika bar in the Plaza de Armas in Hondarribia<\/strong><\/em>&#8220;, said the chef, who was presented with the txapela by <strong>Asun G\u00f3mez<\/strong>, Mayoress of Pasaia, in the company of <strong>F\u00e9lix Manso<\/strong>, member of the Jury, and Eduardo G\u00e1llego, head of Makro.<\/p>\n<p>The runner-up was <strong>Ramuntxo Berri<\/strong>, whose kitchen is run by <strong>George Brezeanu<\/strong>, who received the prize from Igor Zalaka\u00edn, member of the Jury, and <strong>Andrea Palomares<\/strong>, Councillor for Culture of Pasaia Town Council.<\/p>\n<p>The third prize went to <strong>Gorka Irisarri<\/strong> from <strong>Gastroteka Dantontzat<\/strong> in Hondarribia, who received his diploma and trophy from Pablo Loureiro and <strong>I\u00f1aki Azkarate<\/strong>, head of Oarsoaldea.<\/p>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/ssl-host:8890\/magazine\/wp-content\/uploads\/2022\/03\/Mika-Hondarribia-Mejor-Pint.jpg\" alt=\"Mika-Hondarribia-Mejor-Pint\" itemprop=\"image\" title=\"Mika-Hondarribia-Mejor-Pint\" onerror=\"this.style.display='none'\"  \/>\n\t<p>&#8216;Bacalao y recuerdo de la infancia&#8217; (&#8216;Cod and childhood memories&#8217;) prepared by <strong>Mika Pop<\/strong> from the Mika bar-restaurant in Hondarribia was the big winner of the 8th Gipuzkoa Cod Pintxos Championship<\/p>\n\t<p>The initiative has been promoted by <strong>Pasaia Town Council<\/strong> and the <strong>Oarsoaldea<\/strong> Regional Development Agency and is sponsored by the <strong>Provincial Council of Gipuzkoa<\/strong>, the Rueda D.O., Makro and with the collaboration of the companies Bacalao Santymar, Berzosa, RJ, La Barajilla, Bereziartua ciders, Caf\u00e9 Baque, Pago de Cirsus, Miniature, Hosteleryko, Bodega K5, Cebanc, Salanort, Cervezas Getari and Insalus. The championship has been organised by La Cofrad\u00eda de la Gilda y el Pintxo.<\/p>\n<p>The aim of this championship is to <strong>promote the consumption of cod with quality creations<\/strong> that promote the product. Once again this year, the experience of both the Pintxo Route and the Championship has been a success, culminating in this grand finale with <strong>14 finalist<\/strong> chefs cooking their pintxos live in front of the jury and the public in attendance.<\/p>\n<h2>\n\t\tSubscribe to our Newsletter\n\t<\/h2>\n\t<p>We have the best quality tourism content and we deliver it to your inbox every fortnight.<\/p>\n\t\n\t\t\t<form id=\"sib_signup_form_4\" method=\"post\" class=\"sib_signup_form\">\n\t\t\t\t<div class=\"sib_loader\" style=\"display:none;\"><img\n\t\t\t\t\t\t\tsrc=\"https:\/\/basquemagazine.com\/wp-includes\/images\/spinner.gif\" alt=\"loader\"><\/div>\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_action\" value=\"subscribe_form_submit\">\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_id\" value=\"4\">\n                <input type=\"hidden\" name=\"sib_form_alert_notice\" value=\"Please fill out this field\">\n                <input type=\"hidden\" 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https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/12\/p-768x587.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-163'><a href='https:\/\/basquemagazine.com\/en\/category\/gastronomy\/'>Gastronomy<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/en\/gastronomy\/great-year-for-rioja-wines-in-china\/' title='Great year for Rioja wines in China'>Great year for Rioja wines in China<\/a><\/h2>\n    \t<p>This year has been a year of great activity for DOCa Rioja wines in one of the key emerging markets, China, a country with great growth potential.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/en\/gastronomy\/great-year-for-rioja-wines-in-china\/\">Seguir leyendo <img decoding=\"async\" src=\"\/magazine\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/en\/plans\/santurtzi-plans-with-a-seafaring-flavour\/\" content=\"Santurtzi, plans with a seafaring flavour\" \/><meta itemprop=\"datePublished\" content=\"2021-07-21\" \/><meta itemprop=\"dateModified\" content=\"2022-05-31\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/en\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/07\/IMG_20170609_182824-01_resized_20170609_094323768-1.jpeg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"511\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/en\/plans\/santurtzi-plans-with-a-seafaring-flavour\/' title='Santurtzi, plans with a seafaring flavour'><img decoding=\"async\" width=\"970\" height=\"511\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/07\/IMG_20170609_182824-01_resized_20170609_094323768-1.jpeg\" alt=\"Santurtzi port\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/07\/IMG_20170609_182824-01_resized_20170609_094323768-1.jpeg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/07\/IMG_20170609_182824-01_resized_20170609_094323768-1-300x158.jpeg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/07\/IMG_20170609_182824-01_resized_20170609_094323768-1-768x405.jpeg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-163'><a href='https:\/\/basquemagazine.com\/en\/category\/gastronomy\/'>Gastronomy<\/a><\/li><li class='taxonomy-167'><a href='https:\/\/basquemagazine.com\/en\/category\/plans\/'>Plans<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/en\/plans\/santurtzi-plans-with-a-seafaring-flavour\/' title='Santurtzi, plans with a seafaring flavour'>Santurtzi, plans with a seafaring flavour<\/a><\/h2>\n    \t<p>Santurtzi is a privileged place where the flavours of the sea and its unmistakable seafaring character are a passion for those who visit us.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/en\/plans\/santurtzi-plans-with-a-seafaring-flavour\/\">Seguir leyendo <img decoding=\"async\" src=\"\/magazine\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/en\/culture\/lucia-lacarra-the-human-side-is-what-finally-makes-an-artist\/\" content=\"Luc\u00eda Lacarra: &#8220;The human side is what finally makes an artist&#8221;\" \/><meta itemprop=\"datePublished\" content=\"2022-03-25\" \/><meta itemprop=\"dateModified\" content=\"2022-05-31\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/en\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/03\/editIMG_3959.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"605\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/en\/culture\/lucia-lacarra-the-human-side-is-what-finally-makes-an-artist\/' title='Luc\u00eda Lacarra: &#8220;The human side is what finally makes an artist&#8221;'><img decoding=\"async\" width=\"970\" height=\"605\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/03\/editIMG_3959.jpg\" alt=\"\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/03\/editIMG_3959.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/03\/editIMG_3959-300x187.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2022\/03\/editIMG_3959-768x479.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-52'><a href='https:\/\/basquemagazine.com\/en\/category\/culture\/'>Culture<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/en\/culture\/lucia-lacarra-the-human-side-is-what-finally-makes-an-artist\/' title='Luc\u00eda Lacarra: &#8220;The human side is what finally makes an artist&#8221;'>Luc\u00eda Lacarra: &#8220;The human side is what finally makes an artist&#8221;<\/a><\/h2>\n    \t<p>A great figure in international dance, Luc\u00eda Lacarra, from Zumaia, reviews her successful career for BasqueMagazine and tells us about her current show, Fordlandia, which will be performing on 22 May at the Kursaal in San Sebastian.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/en\/culture\/lucia-lacarra-the-human-side-is-what-finally-makes-an-artist\/\">Seguir leyendo <img decoding=\"async\" src=\"\/magazine\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t<meta itemscope itemprop=\"mainEntityOfPage\" itemtype=\"https:\/\/schema.org\/WebPage\" itemid=\"https:\/\/basquemagazine.com\/en\/the-good-life\/kikara-the-creative-soul-of-the-people-of-bidasoa\/\" content=\"Kikara, the creative soul of the people of Bidasoa\" \/><meta itemprop=\"datePublished\" content=\"2021-12-13\" \/><meta itemprop=\"dateModified\" content=\"2022-05-31\" \/><meta itemprop=\"name\" content=\"BasqueMagazine\"\/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/en\/author\/tourmagazine\/\" \/><meta itemprop=\"name\" content=\"Tour Magazine\" \/><meta itemprop=\"url\" content=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/12\/BIDASOA-KIKARA-RETRATO.jpg\" \/><meta itemprop=\"width\" content=\"970\" \/><meta itemprop=\"height\" content=\"644\" \/><meta itemprop=\"interactionType\" content=\"https:\/\/schema.org\/CommentAction\" \/><meta itemprop=\"userInteractionCount\" content=\"0\" \/>\n\t<a href='https:\/\/basquemagazine.com\/en\/the-good-life\/kikara-the-creative-soul-of-the-people-of-bidasoa\/' title='Kikara, the creative soul of the people of Bidasoa'><img decoding=\"async\" width=\"970\" height=\"644\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/12\/BIDASOA-KIKARA-RETRATO.jpg\" alt=\"\" loading=\"lazy\" itemprop=\"image\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/12\/BIDASOA-KIKARA-RETRATO.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/12\/BIDASOA-KIKARA-RETRATO-300x199.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/12\/BIDASOA-KIKARA-RETRATO-768x510.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\" \/><\/a>\n\t\t<ul><li class='taxonomy-165'><a href='https:\/\/basquemagazine.com\/en\/category\/the-good-life\/'>The Good Life<\/a><\/li><\/ul>\n    <h2><a href='https:\/\/basquemagazine.com\/en\/the-good-life\/kikara-the-creative-soul-of-the-people-of-bidasoa\/' title='Kikara, the creative soul of the people of Bidasoa'>Kikara, the creative soul of the people of Bidasoa<\/a><\/h2>\n    \t<p>Bidasoa Kikara is a new initiative that represents the creative soul linked to the territory, to a way of being and to the care for the work of three artisans from the Bidasoa region.<\/p>\n    \t<a href=\"https:\/\/basquemagazine.com\/en\/the-good-life\/kikara-the-creative-soul-of-the-people-of-bidasoa\/\">Seguir leyendo <img decoding=\"async\" src=\"\/magazine\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\"\/><\/a>\n\t\t<!-- .pp-content-posts -->\n\n","protected":false},"excerpt":{"rendered":"<p>&#8216;Bacalao y recuerdo de la infancia&#8217; (&#8216;Cod and childhood memories&#8217;) prepared by Mika Pop from the Mika bar-restaurant in Hondarribia was the big winner of the 8th Gipuzkoa Cod Pintxos Championship, the final of which was held in Pasaia.<\/p>\n","protected":false},"author":2,"featured_media":22890,"parent":6320,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[163],"tags":[197,214,216],"etiquetas_hoteles":[],"class_list":["post-22973","page","type-page","status-publish","has-post-thumbnail","hentry","category-gastronomy","tag-gourmet-en","tag-pintxos-en","tag-restaurants"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.5 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The 2022 best cod pintxo - BasqueMagazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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