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 bakery 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
Tenderloin bocadillo; usually pork tenderloin, often with peppers or cheese.
Bocadillo de Solomillo con Queso de Cabra
Pork tenderloin 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
Galician fresh pork loin, cubed and steeped in garlic, fried fast and tipped hot into a crusty barra. The raxería's plate, carried out the door one-handed.
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.
Bocadillo de Carrillera
The carrillera is the pig's own jaw muscle, worked hardest of any in life, turned by hours of wine braise into the softest thing on the bar, from the offal counter to a Michelin star in Madrid.