Bocadillo

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For the Colombian cuisine dessert see Guava jelly

Bocadillo
Tortilla patatas alioli.JPG
A bocadillo filled with a Spanish omelette, one of numerous 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  Bocadillo

The bocadillo or bocata, in Spain and Latin-American countries, is a sandwich made with Spanish bread cut lengthwise, not with sliced bread. Traditionally seen as a humble food, its low cost has allowed it to evolve over time into an iconic piece of cuisine. In Spain, bocadillos 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. Bocadillos vary depending on areas of Spain, such as Serranito, Almussafes, Esgarraet.

Typical bocadillos[edit]

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

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[edit]

  • 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 omellete
  • Courgette omelette
  • French omelette
  • Garlic omelette (prepared with young garlics, green garlic)
  • Bean omelette
  • Aubergine omelette
  • Spinach omelette
  • Tuna fish omelette

Cold meat bocadillos[edit]

Cheese bocadillos[edit]

  • Cheese
  • Fresh cheese with oil and tomato
  • Cheese spread with anchovies

Vegetarian bocadillos[edit]

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

Sausage bocadillos[edit]

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

Meat bocadillos[edit]

  • Pork fillet (with green pepper and french fries)
  • Horse meat
  • Chicken breast (with or mayonnaise)
  • Beef meat (with or mayonnaise)

Egg bocadillos[edit]

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

Fish bocadillos[edit]

  • 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[edit]

Other bocadillos[edit]

  • Brascada (prepared with beef fillet, bacon and cheese)
  • 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[edit]

References[edit]

  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