Iron Chef Jose Garces' modern approach to traditional pintxos (Peen-chos), or Basque tapas is the latest hot spot to arrive in Palm Springs, and its evening offerings don't disappoint.
From handcrafted cocktails to figs wrapped in Serrano ham, Tinto provides an eclectic blend of food and drink.
One of my favorite new duos is a refreshing glass of lemony Albarino paired with Pulpo, a Spanish octopus with spicy tomato and smoked green olive aioli. The acid in this wine from the Rias Baixas region is pure heaven paired with the briny seafood...sandy beach not included. My dining partner and I agreed we will return for this dish again and again.
Then I met the lamb brochetas. This unusual and magnificent dish consists of skewered lamb loin, eggplant, bacon, and sherry jus, served in neat little shot glasses. As I enjoyed it with a glass of chocolatey Garnacha, all I needed was a club to bang on the table to complete the meat-eating cavewoman picture.
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