In Spanish bars, the appetizers served with beverages are tapas (about which everyone knows), pintxos and bocadilas. There's an easy way to distinguish one from the other. No bread on the plate, it's tapas. One slice of grilled bread, pintxos. Two pieces of bread (or a roll), bocadillas.
Bar food can be as simple as a bowl of beer nuts, but in Spain having a bite to eat in a bar means something very different.
On the trip, we ate elaborately designed pintxos with shrimps riding bareback on saddles of caramelized onions and smoked salmon that topped freshly grilled slices of sourdough bread.
Others featured anchovies with hardboiled eggs, whole roasted piquillo (small red peppers) stuffed with tuna fish, prosciutto wrapped around wild arugula leaves, delicately thin omelets rolled around finely chopped seasoned tomatoes and flat strips of roasted red bell peppers topped with slabs of brie and an anchovy fillet.