Wrap Español
Spanish-style wrap; tortilla wrap with Spanish fillings.
El Bocadillo y la Mesa
Tomate Rallado
Grated/crushed fresh tomato; for rubbing on bread.
Romesco
Romesco sauce; roasted peppers, almonds, garlic, olive oil. Catalan specialty.
Pan Gallego
Galician bread; round, crusty, slightly sour.
Pan de Pueblo
'Village bread'; rustic country loaf.
Pan de Pagès
Catalan country bread; round, dense, perfect for pa amb tomàquet.
Pan de Cristal
'Glass bread'; very crusty, airy, light.
Pan de Centeno
Rye bread; less common but available.
Pan Candeal
Fine white bread from Castile; tight crumb.
Hogaza
Large round rustic loaf; traditional Castilian bread.
Flauta
Thin, flute-shaped baguette sandwich; smaller and crispier than standard bocadillo.
Coca
Flatbread with various toppings; can be sweet or savory. Savory versions topped with vegetables, sardines, or embutidos.
Coca (bread)
Flatbread base; for sweet or savory toppings.
Chapata
Spanish ciabatta; flatter, crispy crust, irregular holes. Popular for bocadillos.
Bocadillo
The bread is the whole word. A length of crusty Spanish loaf split horizontally, hinged at the back, filled the length of the loaf with one dominant element and almost nothing else.
Bocadillo Mixto
Mixed bocadillo; typically ham and cheese.
Bocadillo Gourmet
Upscale bocadillo; artisanal bread, premium ingredients, creative combinations.
Bocadillo Especial
Special bocadillo; house specialty, varies by establishment.
Bocadillo de Piquillo Relleno
Stuffed piquillo pepper bocadillo; peppers stuffed with bacalao or meat.
Bocadillo con Mojo
Bocadillo with mojo sauce; either mojo rojo (red, spicy) or mojo verde (green, cilantro-based).
Bocadillo Completo
Complete bocadillo; typically includes meat, cheese, lettuce, tomato.
Barra de Pan
Standard Spanish baguette-style bread; crusty exterior, soft interior. The default bocadillo bread.
Aceite de Oliva
Olive oil; drizzled on bread, essential.