A bocadillo filled with tortilla, one of many options.
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| Alternative names | bocata, Basque: otarteko, Catalan: entrepà |
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| Type | Sandwich |
| Place of origin | Spain |
| Serving temperature | Cold or baked |
| Main ingredients | Spanish bread, cold meat or omelette |
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The bocadillo (lit. 'small bite') or bocata (inCheli), 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, mustardortomato 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.
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.
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