Bocadillo

noun | part of encyclopedia/cuisine
Pronounced: \boh-kah-dee-yoh\
IPA: /bo.kaˈði.ʝo/
Plural: bocadillos

Definition of Bocadillo

Bocadillo (plural bocadillos), although the Spanish word for a specific type of sandwich, in New Mexico the term implies a New Mexican cuisine influenced sandwich, which is usually used to differente it between the equally popular broader American sandwiches and Mexican tortas. Its widespread usage in New Mexico is largely attributed to Chef Marie Yniguez, who brought it into popular local parlance through her restaurant Slow Roasted Bocadillos.

One of the most well-known New Mexican bocadillos is the Albuquerque Turkey, which features sliced turkey, roasted green chile, and melted Jack cheese on grilled sourdough. This sandwich was popularized in the 1980s at Christy Mae’s and has since been adapted by various restaurants, including national chains like Einstein Bros. Bagels, which has offered a variation with bacon, cheddar, and green chile on a Six Cheese Gourmet bagel.

Usage of the term throughout history

Origin of Bocadillo

The word “bocadillo” originates from Spanish (“boca” meaning mouth), referring to a small bite or, in Spain, a baguette-style sandwich. In New Mexico, the term was embraced and popularized starting in the early 21st century by Chef Marie Yniguez for her slow-roasted, chile-infused sandwiches that highlight local ingredients and techniques, setting them apart as a unique expression of New Mexican cuisine. The concept builds on earlier local favorites like the Albuquerque Turkey from Christy Mae’s, formalizing a distinct New Mexican sandwich identity that has become synonymous with bold flavors in the Land of Enchantment. The name gained national recognition after her appearance on Diners, Drive-Ins, and Dives, where Guy Fieri highlighted her unique take on sandwiches infused with New Mexican flavors.

Alternate names and spellings exist; often used as “Bocadillos” referring to the New Mexican style sandwich.
First Known Use: Early 21st century (in New Mexico culinary context by Chef Marie Yniguez).