Bocadillo

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
	Media: Bocadillo;

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

Jamón - Spanish dry-cured ham, typically served with olive oil
Boiled ham with cheese
Bacon with cheese
Mortadella (with or without olives)
Salchichon
Salami
Paté, Pâté
Sobrassada with cheese

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)
Frankfurt

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

Chocolate

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)

Bocadillo Pascuala
Bocadillo Chivito but using tomato sauce
Bocadillo pork fillet with green pepper and french fries
Bocadillo Emanuele
Bocadillo Tuna fish with olives
Bocadillo Chivito (the original)
Bocadillo tumbadito
Bocadillo Español
Bocadillo Portugues
Bocadillo brascada

References

^ Noa Lior; Tara Steele (2002), Spain: The People, Crabtree Publishing Company, p. 28, ISBN 978-0-7787-9365-6
^ Pérez, [redacción de textos, Ana María (2001). Bocadillos, sándwiches y canapés : recetas originales para comer rápido y bien. Barcelona: RBA. ISBN 8479017279.{{cite book}}: CS1 maint: multiple names: authors list (link)
^ 1,001 Foods to Die For, Andrews McMeel Publishing, 1 November 2007, p. 39, ISBN 978-0-7407-7043-2

[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.{{cite book}}: CS1 maint: multiple names: authors list (link)

[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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