Barbara is fed up of eating ham sandwiches every day. Her teacher Xavi suggests some basic vocab to add a little "spice" to breakfast…
Un bocadillo de jamón (a ham sandwich)
Un bocadillo de queso (a cheese sandwich)
Un bocadillo de queso con sobrasada (a cheese sandwich with sobrasada, see below)
Un bocadillo de tortilla (French omelette)
Un bocadillo de tortilla de patata (Spanish potato omelette)
Un bocadillo de chorizo (a cured spicy sausage)
Un bocadillo de butifarra blanca (a much milder white sausage meat typical of Catalonia)
Sobrasada (which is delicious, though Barbara doesn't fancy it!), is a soft sausage spread, seasoned with paprika, and is typical of Mallorca.
"¿Qué le pongo?" Xavi asks Barbara, pretending to be the camarero (barman): "What can I get you?"
Xavi then asks if she'd like her sandwich made with "pan con tomate" (bread spread with tomato and olive oil, typical of Catalonia). "¡Claro!" (Of course!) Barbara says: once you've tried your bocadillo with pan con tomate, you'll never eat it any other way!
Una Estrella >>
Una Voll Damm >>
Una mediana >>
Un quinto >>
Most Spanish people ask for their beer by name — Estrella and Voll Damm are the two most popular brands, with the latter being stronger (5.4º vs 7.2º). Bottled beer is the norm, with a mediana being 0.33 litre, a quinto 0.20 litre.
Una jarra >>
Una caña >>
If you prefer your beer out of a barrel, you want a jarra if you're thirsty or are in a hurry to party, or a caña if you want a little glass a kid might bring milk out of.
Una clara >>
Una clarita >>
In the summer, a clara is refreshing — usually being half beer, half lemon Fanta or Schweppes. (Marga's clarita there is purely a diminutive form: she'll be disappointed if her glass is smaller than the average clara!)
Un tercio >>
Un botellín >>
We've provided you with what people ask for in Barcelona; elsewhere in Spain, they call a mediana un tercio, a quinto un botellín.