Bocadillo

For the Colombian cuisine dessert, see Guava jelly.

Bocadillo

A bocadillo filled with tortilla, one of many options.
Alternative names Bocata
Type Sandwich
Place of origin Spain
Serving temperature Cold or baked
Main ingredients Spanish bread, cold meat or omelette
Cookbook: Bocadillo  Media: Bocadillo

The bocadillo or bocata, in Spain, is a sandwich made with Spanish bread, not sliced, cut lengthwise. Traditionally seen as a humble food, its low cost has allowed it to evolve over time into an iconic piece of cuisine. In Spain, they are often eaten in cafes and tapas bars.[1]

Some bocadillos are seasoned with sauces like mayonnaise, aioli, ketchup, mustard or tomato sauce. They are usually served with cold beer or red wine, drinks, coffee and a portion of tapas. Different types of bocadillos are available in different parts of Spain, such as the serranito, almussafes and esgarrat.

Typical bocadillos

There is a wide variety of bocadillos in Spain,[2] but the most typical can be pointed out. Bocadillos can also be found in northern Morocco.

Bocadillos
Bocadillo prepared with pork fillet, fried onions and green pepper and seasoned with alioli sauce.
Bocadillo prepared with pork fillet and fried onions and covered in alioli.
Giant bocadillo of horse meat (four steaks inside).
Fried squid with mayonnaise.
Fried baby squid (puntillas), seasoned with alioli.
Bocata Kike, with Spanish ham, pork fillet, french fries, fried egg, fried onions and mayonnaise.
Bocadillo Pascuala Especial, with pork fillet, bacon, cheese and tomato sauce.

Omelette bocadillos

Cold meat bocadillos

Cheese bocadillos

Vegetarian bocadillos

Sausage bocadillos

Meat bocadillos

Egg bocadillos

Fish bocadillos

Sweet bocadillos

Other bocadillos

See also

References

Wikimedia Commons has media related to Bocadillos.
  1. Noa Lior; Tara Steele (2002), Spain: The People, Crabtree Publishing Company, p. 28, ISBN 978-0-7787-9365-6
  2. Pérez, [redacción de textos, Ana María (2001). Bocadillos, sándwiches y canapés : recetas originales para comer rápido y bien. Barcelona: RBA. ISBN 8479017279.
  3. 1,001 Foods to Die For, Andrews McMeel Publishing, 1 November 2007, p. 39, ISBN 978-0-7407-7043-2
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