Bocadillo
For the Colombian cuisine dessert, see Guava jelly.
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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.
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 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
- 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
Vegetarian bocadillos
- 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
- 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
- Chicken breast (with or without mayonnaise)
- Beef meat (with or without mayonnaise)
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 (for children)
Other bocadillos
- 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)
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Bocadillo Pascuala
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Bocadillo Chivito but using tomato sauce
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Bocadillo pork fillet with green pepper and french fries
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Bocadillo Emanuele
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Bocadillo Tuna fish with olives
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Bocadillo Chivito (the original)
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Bocadillo tumbadito
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Bocadillo Español
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Bocadillo Portugues
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Bocadillo brascada
See also
References
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Wikimedia Commons has media related to Bocadillos. |
- ↑ 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.
- ↑ 1,001 Foods to Die For, Andrews McMeel Publishing, 1 November 2007, p. 39, ISBN 978-0-7407-7043-2