Pitufo
Small breakfast roll; the tiny bread rolls popular in Málaga cafés.
Bocadillo de Carne
Pitufo con Tomate
Order un pitufo at a Málaga bar and a small soft roll comes back dressed with grated tomato, oil, and salt. The tomato is an old Andalusian habit; the roll is a 1960s bun a Smurf sign renamed.
Bocadillo Vegetal con Pollo
Vegetable bocadillo with chicken.
Bocadillo de Zorza
Zorza bocadillo; seasoned raw pork with paprika and garlic (the mixture that becomes chorizo), fried and served in bread.
Bocadillo de Ternasco
Young lamb (ternasco) bocadillo; Aragón's prized young lamb, grilled.
Bocadillo de Solomillo
Sirloin bocadillo; beef tenderloin, often with peppers or cheese.
Bocadillo de Solomillo con Queso de Cabra
Sirloin with goat cheese bocadillo.
Bocadillo de Secreto Ibérico
A hidden, heavily marbled muscle, two per pig, freed by feel from under the back fat. Grilled fast on a hot plancha and laid in a crusty barra: acorn-fed Iberian pork at its richest.
Bocadillo de San Jacobo
A flat fried cutlet, cheese sealed inside two slices of ham under a hard breadcrumb shell, slid hot into a crusty barra. Named for Saint James for reasons nobody has ever pinned down.
Bocadillo de Raxo
Raxo bocadillo; marinated pork pieces (similar to zorza but cooked) in bread.
Bocadillo de Queso Fresco
Fresh cheese bocadillo; mild, soft fresh cheese.
Bocadillo de Pulled Pork
Pulled pork bocadillo; American influence.
Bocadillo de Pollo
Chicken bocadillo; grilled or breaded chicken.
Bocadillo de Pollo Empanado
Breaded chicken bocadillo; chicken escalope, fried.
Bocadillo de Pollo al Curry
Curry chicken bocadillo; international influence.
Bocadillo de Pluma Ibérica
Ibérico pork 'pluma' cut bocadillo; feather-shaped tender cut.
Bocadillo de Pitu
Free-range chicken (pitu de caleya) bocadillo.
Bocadillo de Pechuga
Chicken breast bocadillo; grilled chicken breast.
Bocadillo de Lechazo
Roast lamb bocadillo; milk-fed lamb (lechazo) traditional to Castile.
Bocadillo de Hamburguesa
Burger in bocadillo bread; fusion format.
Bocadillo de Flamenquín
Pounded pork loin wrapped around jamón serrano, breaded twice and deep-fried into a crisp log, then sliced into a Córdoba bar roll with alioli. Andalusia's richest cheap bite.
Bocadillo de Cochinillo
The bocadillo de cochinillo packs Segovia's roast suckling pig into a barra: meat so soft it is carved with a plate edge, skin rendered to brittle crackling that has to still shatter at the bite.
Bocadillo de Churrasco
Grilled pork ribs bocadillo; Galician churrasco-style.
Bocadillo de Chicharrones
In Cádiz the chicharrón is charcuterie: pork belly cooked slow in lard, pressed into a block, shaved into slices that melt at hand heat. Coarse salt, a hard lemon squeeze, a crusty barra.