Bocadillo: Difference between revisions
GoodCrossing (talk | contribs) m fixed typo Tags: Mobile edit Mobile app edit iOS app edit |
lang |
||
(2 intermediate revisions by 2 users not shown) | |||
Line 3: | Line 3: | ||
{{For|the Colombian cuisine dessert|Bocadillo (dessert)}} |
{{For|the Colombian cuisine dessert|Bocadillo (dessert)}} |
||
{{Infobox prepared food |
{{Infobox prepared food |
||
| name = |
| name = {{lang|es-ES|bocadillo}} |
||
| image = Tortilla patatas alioli.JPG |
| image = Tortilla patatas alioli.JPG |
||
| image_size = 250px |
| image_size = 250px |
||
| caption = A bocadillo filled with [[Spanish omelette|tortilla]], one of many options. |
| caption = A bocadillo filled with [[Spanish omelette|tortilla]], one of many options. |
||
| alternate_name = |
| alternate_name = {{lang|es-ES|bocata}}, {{lang-eu|otarteko}}, {{lang-ca|entrepà}} |
||
| country = [[Spain]] |
| country = [[Spain]] |
||
| region = |
| region = |
||
Line 20: | Line 20: | ||
}} |
}} |
||
The '''bocadillo''' or '''bocata''', in [[Spain]], is a [[sandwich]] made with [[Spanish food|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.<ref>{{citation|author1=Noa Lior|author2=Tara Steele|title=Spain: The People |year=2002 |publisher=Crabtree Publishing Company|isbn=978-0-7787-9365-6|page=28}}</ref> |
The '''{{lang|es-ES|bocadillo}}''' ({{Literal translation|small bite}}) or '''{{lang|es-ES|bocata}}''' (in [[Cheli]]), in [[Spain]], is a [[sandwich]] made with [[Spanish food|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.<ref>{{citation|author1=Noa Lior|author2=Tara Steele|title=Spain: The People |year=2002 |publisher=Crabtree Publishing Company|isbn=978-0-7787-9365-6|page=28}}</ref> |
||
Some bocadillos are seasoned with sauces like [[mayonnaise]], [[aioli]], [[ketchup]], [[mustard (condiment)|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]]. |
Some bocadillos are seasoned with sauces like [[mayonnaise]], [[aioli]], [[ketchup]], [[mustard (condiment)|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]]. |
||
Line 101: | Line 101: | ||
* Pechuga (Chicken filet) |
* Pechuga (Chicken filet) |
||
* Pepito (Beef meat) |
* Pepito (Beef meat) |
||
* Lamb meat |
|||
=== Egg === |
=== Egg === |
||
Line 130: | Line 131: | ||
* [[Chivito (sandwich)|Chivito]]<ref>{{citation|title=1,001 Foods to Die For|date=1 November 2007|publisher=Andrews McMeel Publishing|isbn=978-0-7407-7043-2|page=[https://archive.org/details/1001foodstodiefo00andr/page/39 39]|url-access=registration|url=https://archive.org/details/1001foodstodiefo00andr/page/39}}</ref> |
* [[Chivito (sandwich)|Chivito]]<ref>{{citation|title=1,001 Foods to Die For|date=1 November 2007|publisher=Andrews McMeel Publishing|isbn=978-0-7407-7043-2|page=[https://archive.org/details/1001foodstodiefo00andr/page/39 39]|url-access=registration|url=https://archive.org/details/1001foodstodiefo00andr/page/39}}</ref> |
||
* Emanuele (prepared with chorizo, green pepper, cheese and alioli sauce) |
* Emanuele (prepared with chorizo, green pepper, cheese and alioli sauce) |
||
* Spanish Bocadillo (prepared with Spanish omelette, bacon and fresh |
* Spanish Bocadillo (prepared with Spanish omelette, bacon and fresh tomato in slices) |
||
* Portuguese Bocadillo (prepared with pork sausage, fries and green pepper) |
* Portuguese Bocadillo (prepared with pork sausage, fries and green pepper) |
||
* Tumbadito (prepared with turkey fillet, green pepper, cheese and alioli) |
* Tumbadito (prepared with turkey fillet, green pepper, cheese and alioli) |
Latest revision as of 15:32, 3 May 2024
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.
Types
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.
This section needs additional citations for verification. (July 2015) |
Omelette
- 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
- Jamón - Spanish dry-cured ham, typically served with olive oil
- Boiled ham with cheese
- Bacon with cheese
- Mortadella (with or without olives)
- Salchichón
- Salami
- Paté, Pâté
- Sobrassada with cheese
Cheese
- Cheese
- Fresh cheese with oil and tomato
- Cheese spread with anchovies
- Sliced Tasmanian feta cheese
Vegetarian
- 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
- 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
- Pork fillet (with green pepper and french fries)
- Horse meat
- Pechuga (Chicken filet)
- Pepito (Beef meat)
- Lamb meat
Egg
- Fried egg (other ingredient normally accompanied)
- Revuelto de huevos, Scrambled eggs
Fish
- 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
Other
- 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 tomato 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
See also
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