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.
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^Noa Lior; Tara Steele (2002), Spain: The People, Crabtree Publishing Company, p. 28, ISBN978-0-7787-9365-6
^Pérez, [redacción de textos, Ana María (2001). Bocadillos, sándwiches y canapés : recetas originales para comer rápido y bien. Barcelona: RBA. ISBN8479017279.((cite book)): CS1 maint: multiple names: authors list (link)