Bocadillos, which are baguettes filled with cured meats, cheese, Spanish tortilla, or even chocolate and olive oil, are bar food—the Basque version of fast food. They are sometimes simple, sometimes layered and complex, and definitely there is an art to making them. Every day after school, my son, Jon waits for his Idiazabal cheese and ham bocadillo. This bocadillo is a bit more sophisticated, with Serrano ham, goat cheese, and pesto.
Aran Goyoaga is a culinary-school graduate and a full-time food writer, stylist, and photographer. Her award-winning blog, Canelle et Vanille, receives millions of visits a year. Born and raised in the Basque region of Spain, she now lives in Jupiter, Florida, with her husband and two children.