 A bocadillo filled with tortilla, one of many options. | |
| Alternative names | bocata, Basque: otarteko, Catalan: entrepà |
|---|---|
| Type | Sandwich |
| Place of origin | Spain |
| Serving temperature | Cold or baked |
| Main ingredients | Spanish bread, cold meat or omelette |
| |
The bocadillo (lit. 'small bite') or bocata (in Cheli), 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.
- ^ Noa Lior; Tara Steele (2002), Spain: The People, Crabtree Publishing Company, p. 28, ISBN 978-0-7787-9365-6