A bocadillo filled with tortilla, one of many options.
Alternative namesBocata
Place of originSpain
Serving temperatureCold or baked
Main ingredientsSpanish bread, cold meat or omelette

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.


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. Please help improve this article by adding citations to reliable sources in this section. Unsourced material may be challenged and removed. (July 2015) (Learn how and when to remove this template message)
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.


Cold meat









See also


  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