Traditional Spanish Bocadillo Recipe

Bocadillo, also known as bocata, is a Spanish sandwich prepared using Spanish bread, usually a baguette or similar kind of bread, cut lengthwise. There are many variations but the classic bocadillo includes ingredients like slices of pickled green (or red) peppers, slices of pork loin, tomatoes, sliced Manchego cheese, and some olive oil. 

Often bocadillos are flavored with sauces like mayonnaise, aioli, ketchup, mustard or tomato sauce. They are generally accompanied by cold beer or red wine, drinks, coffee and a portion of tapas. Other variations of this exotic sandwich include the serranito, almussafes and esgarrat.

Origin & Cultural Significance

The origin of bocadillos dates back to the 15th century. Chronicles of the Indies mention that around this period, the term “chusco” was frequently cited to define a sandwich-like snack packed with cheese, eggs, tomatoes, and cold cuts.

It was somewhere around the 17^th century that the dish’s present name, bocadillo, came into existence. It is believed to have originated from the word “bocado,” which means “mouthful”.

Since the 1950s, bocadillos have been believed to be a symbol of “proletarian food” because of their inexpensiveness and the good number of calories that they comprise. But it was during the second half of the 20th century that bocadillos ended up becoming one of the best-known snacks in Spain. Many people accompany it with tapas, a salad or even French fries and making it into a whole meal.

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