Spanish food that starts with B


Here is a list of popular Spanish foods that start with the letter B:

1. Berenjena

Berenjena is the Spanish word for eggplant, which is a type of vegetable that is characterized by its oblong or pear-shaped form and smooth, glossy skin. Eggplant is a popular ingredient in many dishes around the world, and it is known for its mild, slightly bitter flavor and spongy texture. It is a good source of fiber, potassium, and other nutrients, and it is often used in dishes such as ratatouille, moussaka, and baba ghanoush. Eggplant is typically cooked by grilling, roasting, sautéing, or frying, and it is often used as a meat substitute in vegetarian dishes.

2. Bocadillo

Bocadillo is a Spanish sandwich that consists of bread, typically a baguette or other type of roll, filled with various ingredients, such as ham, cheese, tomato, and lettuce. Bocadillos are a popular snack or lunch food in Spain and other parts of the Spanish-speaking world, and they are often served as a quick, convenient meal on the go. Bocadillos can be made with a variety of fillings, and they are often served with a side of olives or other tapas.

3. Bocaditos

Bocaditos are small snacks or appetizers in Spanish cuisine, and they are often served as part of a tapas platter or as a pre-dinner snack. Bocaditos can be sweet or savory, and they can be made with a variety of ingredients, such as olives, cheese, ham, nuts, or fruit. Some examples of bocaditos include croquetas, empanadas, and tortillas de patatas.

4. Boquerones

Boquerones are white anchovies in Spanish cuisine, and they are typically served as part of a tapas platter or as a snack. Boquerones are small, silver-colored fish that are caught in the Mediterranean and Atlantic oceans, and they are known for their delicate, slightly salty flavor. They are often marinated in vinegar or served with oil and garlic, and they are a popular ingredient in many dishes, such as salads, sandwiches, and tapas.

5. Borrachitos

Borrachitos are small, flavored cookies in Spanish cuisine, and they are often served as a dessert or as a sweet treat. Borrachitos are made with a variety of ingredients, such as butter, sugar, eggs, and flavorings, such as anise or lemon, and they are often shaped into small, round balls or crescents. They are a popular dessert in many parts of Spain and are often served at parties and other celebrations.

6. Bocadillo de calamares

Bocadillo de calamares is a Spanish sandwich that consists of fried squid, typically served in a baguette or other type of roll. It is a popular snack or lunch food in Spain and other parts of the Spanish-speaking world, and it is often served as a quick, convenient meal on the go. Bocadillo de calamares is typically served with a side of olives or other tapas and is often accompanied by a sauce, such as aioli or tartar sauce.

7. Bocadillo de chorizo

Bocadillo de chorizo is a Spanish sandwich that consists of chorizo, a spicy sausage, typically served in a baguette or other type of roll. It is a popular snack or lunch food in Spain and other parts of the Spanish-speaking world, and it is often served as a quick, convenient meal on the go. Bocadillo de chorizo is typically served with a side of olives or other tapas and is often accompanied by a sauce, such as aioli or tartar sauce.

8. Bocadillo de jamón

Bocadillo de jamón is a Spanish sandwich that consists of ham, typically served in a baguette or other type of roll. It is a popular snack or lunch food in Spain and other parts of the Spanish-speaking world, and it is often served as a quick, convenient meal on the go. Bocadillo de jamón is typically served with a side of olives or other tapas and is often accompanied by a sauce, such as aioli or mustard.

9. Bocadillo de lomo

Bocadillo de lomo is a Spanish sandwich that consists of pork loin, typically served in a baguette or other type of roll. It is a popular snack or lunch food in Spain and other parts of the Spanish-speaking world, and it is often served as a quick, convenient meal on the go. Bocadillo de lomo is typically served with a side of olives or other tapas and is often accompanied by a sauce, such as aioli or mustard.

10. Bocadillo de pollo

Bocadillo de pollo is a Spanish sandwich that consists of chicken, typically served in a baguette or other type of roll. It is a popular snack or lunch food in Spain and other parts of the Spanish-speaking world, and it is often served as a quick, convenient meal on the go. Bocadillo de pollo is typically served with a side of olives or other tapas and is often accompanied by a sauce, such as aioli or mustard.

11. Bocadillo de tortilla

Bocadillo de tortilla is a Spanish sandwich that consists of an omelette, typically served in a baguette or other type of roll. It is a popular snack or lunch food in Spain and other parts of the Spanish-speaking world, and it is often served as a quick, convenient meal on the go. Bocadillo de tortilla is typically made with eggs, potatoes, and onions, and it is often served with a side of olives or other tapas.

12. Bollo

Bollo is a Spanish roll or bun, and it is often served as a snack or as part of a meal. Bollo can be made with a variety of ingredients, such as flour, yeast, eggs, and milk, and it is often flavored with herbs or spices, such as garlic or rosemary. Bollo is a popular accompaniment to soups, stews, and other dishes, and it is often served warm, with butter or other spreads.

13. Bollos de mantequilla

Bollos de mantequilla are butter rolls in Spanish cuisine, and they are often served as a snack or as part of a meal. Bollos de mantequilla are made with flour, butter, yeast, eggs, and milk, and they are often flavored with herbs or spices, such as garlic or rosemary. They are a soft, slightly sweet bread that is often served warm, with butter or other spreads. Bollos de mantequilla are a popular accompaniment to soups, stews, and other dishes, and they are often served at parties and other celebrations.

14. Bollos de maiz

Bollos de maiz are corn rolls in Spanish cuisine, and they are often served as a snack or as part of a meal. Bollos de maiz are made with cornmeal, butter, yeast, eggs, and milk, and they are often flavored with herbs or spices, such as garlic or chili pepper. They are a soft, slightly sweet bread that is often served warm, with butter or other spreads. Bollos de maiz are a popular accompaniment to soups, stews, and other dishes, and they are often served at parties and other celebrations.

15. Boniato

Boniato is the Spanish word for sweet potato, which is a type of tuberous root vegetable that is native to Central and South America. It has a sweet, slightly nutty flavor and a moist, starchy texture, and it is a good source of fiber, potassium, and other nutrients. Boniato is often used as an ingredient in a variety of dishes, such as baked goods, stews, and casseroles, and it can be cooked by roasting, boiling, or frying. It is a popular ingredient in many cuisines around the world, and it is often used as a substitute for regular potatoes.

16. Bonito del Norte

Bonito del Norte is a tuna, which is a type of saltwater fish that is found in the Mediterranean and Atlantic oceans. It has a firm, pink flesh and a mild, slightly sweet flavor, and it is a good source of protein, omega-3 fatty acids, and other nutrients. Bonito is often used as an ingredient in a variety of dishes, such as sushi, ceviche, and salads, and it can be cooked by grilling, baking, or frying. It is a popular ingredient in many cuisines around the world, and it is often canned or dried for preservation.

17.Boquerones en vinagre

Boquerones en vinagre are marinated anchovies in Spanish cuisine, and they are often served as part of a tapas platter or as a snack. Boquerones en vinagre are made by marinating white anchovies in vinegar, garlic, and other seasonings, and they are known for their delicate, slightly tangy flavor. They are a popular ingredient in many dishes, such as salads, sandwiches, and tapas, and they are often served with oil and garlic.

18. Borrajas

Borrajas are a type of flowering plant that is native to Europe and Asia, and they are often used as a vegetable in Spanish cuisine. The leaves, stems, and flowers of the borraja plant are edible, and they are known for their slightly bitter, earthy flavor. Borrajas are often used as an ingredient in soups, stews, and other dishes, and they are a good source of fiber, vitamins, and minerals.

19. Borracho beans

In Spanish cuisine, the term borracho is also used to describe a dish that is made with alcohol, such as borracho beans, which are beans that are cooked with beer or other alcoholic beverage. Borracho is a Spanish term that means “drunk,” and it is often used to describe a person who has had too much to drink.

20. Brazo gitano

Brazo gitano is a Spanish dessert that consists of a rolled cake filled with cream, jam, or other sweet filling. It is a popular dessert in many parts of Spain and is often served at parties and other celebrations. Brazo gitano is made by spreading a layer of filling on a sheet of cake or pastry dough, rolling it into a cylinder, and slicing it into individual pieces. It is often topped with powdered sugar or other decorations, and it can be served with a side of whipped cream or ice cream.

21. Brevas

Brevas are a type of fig in Spanish cuisine, and they are often used as a fruit or as an ingredient in a variety of dishes. Brevas are a sweet, juicy fruit that is native to the Mediterranean region, and they are known for their soft, slightly sticky texture and sweet, slightly tart flavor. They are often used as a topping for desserts, such as ice cream or cheesecake, and they can also be used in savory dishes, such as salads or sandwiches.

22. Brochette

Brochette refers to a skewer, and it is often used in Spanish cuisine to describe dishes that are made with meat, vegetables, or other ingredients that are grilled or baked on a skewer. Brochette is a popular method of cooking and is often used to prepare dishes such as kebabs, satay, and shish tawook.

23. Brochette de pollo

Brochette de pollo is a Spanish dish that consists of chicken that is grilled or baked on a skewer. It is a popular method of cooking chicken in many parts of the world, and it is often served as a main course or as part of a larger meal. Brochette de pollo is made by threading pieces of chicken onto a skewer and cooking them over a grill or in an oven. It is often served with a variety of sauces or dips, such as aioli or barbecue sauce, and it can be accompanied by a side of rice, vegetables, or other accompaniments.

24. Brochette de verduras

Brochette de verduras is a Spanish dish that consists of vegetables that are grilled or baked on a skewer. It is a popular method of cooking vegetables in many parts of the world, and it is often served as a main course or as part of a larger meal. Brochette de verduras is made by threading a variety of vegetables, such as bell peppers, onions, and mushrooms, onto a skewer and cooking them over a grill or in an oven. It is often served with a variety of sauces or dips, such as aioli or barbecue sauce, and it can be accompanied by a side of rice, potatoes, or other accompaniments.

25. Brochette de carne

Brochette de carne is a Spanish dish that consists of meat that is grilled or baked on a skewer. It is a popular method of cooking meat in many parts of the world, and it is often served as a main course or as part of a larger meal. Brochette de carne is made by threading pieces of meat, such as beef, lamb, or pork, onto a skewer and cooking them over a grill or in an oven. It is often served with a variety of sauces or dips, such as aioli or barbecue sauce, and it can be accompanied by a side of rice, vegetables, or other accompaniments.

26. Buey

Buey is the Spanish word for ox or bull, and it is often used to refer to beef or veal in Spanish cuisine. Buey is a popular ingredient in many dishes, such as stews, roasts, and grilled meats, and it is often served as a main course or as part of a larger meal. Buey is a good source of protein, iron, and other nutrients, and it is often cooked by braising, roasting, or grilling.

27. Buñuelos

Buñuelos are a type of fried dough in Spanish cuisine, and they are often served as a dessert or as a snack. Buñuelos are made with flour, water, yeast, and other ingredients, and they are shaped into small, round balls that are fried until golden brown. They are then coated with sugar or other sweet toppings, and they are often served with a side of chocolate, dulce de leche, or other dips. Buñuelos are a popular dessert in many parts of Spain and Latin America, and they are often served at parties and other celebrations.


Simon

Simon is a food lover and passionate home cook with a talent for creating delicious, healthy meals. When he's not in the kitchen, he enjoys exploring new restaurants, cuisines, trying out new ingredients, and sharing his love of food with others. Simon has always been fascinated by the art of cooking and the ways in which food can nourish both the body and the soul.