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

The bocadillo or bocata, in Spain, is a sandwich made with Spanish bread, usually a baguette or similar type of bread, 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

  • Spanish omelette (prepared with or without onion)
  • Campera omelette (prepared with potatoes, green pepper and chorizo)
  • Jamon omelette (prepared with jamon instead of using potatoes)
  • Cheese omelette
  • Courgette omelette
  • French omelette
  • Garlic omelette (prepared with young garlic, green garlic)
  • Bean omelette
  • Aubergine omelette
  • Spinach omelette
  • Tuna fish omelette

Cold meat bocadillos

Cheese bocadillos

  • Cheese
  • Fresh cheese with oil and tomato
  • Cheese spread with anchovies
  • sliced Tasmanian feta cheese

Vegetarian bocadillos

  • Tomato and olive oil, Pa amb tomàquet
  • Pisto (prepared with courgette, tomato sauce, green pepper, pine nut)
  • Vegetarian (prepared with lettuce, tomato, olives and mayonnaise)

Sausage bocadillos

  • Chistorra
  • Longaniza or blanco (white)
  • Chorizo or rojo (red)
  • Morcilla or negro (black)
  • Blanco y negro (white and black, prepared with longaniza and morcilla)

Meat bocadillos

  • Pork fillet (with green pepper and french fries)
  • Horse meat
  • Pechuga (Chicken filet)
  • Pepito(Beef meat)

Egg bocadillos

  • Fried egg (other ingredient normally accompanied)
  • Revuelto de huevos, Scrambled eggs

Fish bocadillos

  • Calamares, Fried calamares
  • Puntillas or Puntillitas (Battered and fried baby squid)
  • Calamares en su tinta (Squid stewed in its own black ink)
  • Tuna fish with olives
  • Sardines
  • Cuttlefish
  • Smoked salmon with boiled eggs

Sweet bocadillos

Other bocadillos

  • Brascada (prepared with beef fillet, Spanish ham and fried onions)
  • Kike (prepared with pork fillet, Spanish ham, french fries, fried egg, fried onions and mayonnaise)
  • Pascuala (prepared with horse fillet, bacon, tomato sauce)
  • Pascuala especial (prepared with pork fillet, bacon, cheese and tomato sauce)
  • Cofrade
  • Chivito.[3]
  • Emanuele (prepared with chorizo, green pepper, cheese and alioli sauce)
  • Spanish Bocadillo (prepared with Spanish omelette, bacon and fresh tomatoe in slices)
  • Portuguese Bocadillo (prepared with pork sausage, fries and green pepper)
  • Tumbadito (prepared with turkey fillet, green pepper, cheese and alioli)

See also

References

  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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