Montadito de pringa is the canonical Sevillian small sandwich: shredded slow-cooked pork, chorizo, morcilla and bacon from the cocido pot mixed and packed into a hot toasted roll the size of your palm.
Where to eat it: 4 restaurants across 1 city.
The montadito de pringa traces to the Sevillian cocido stew, where the leftover meats (pringa) from the pot were saved and pressed into small bread rolls the next day. Bodega Santa Cruz Las Columnas serves the city's reference version in Santa Cruz; Bodeguita Romero in Arenal does a competing canonical version. The dish runs year-round but is most associated with winter when cocido is on the menu. The roll is small and intended as one of three to five tapas in a crawl.
Common allergens: Gluten
Tip from the editors. The pringa improves the day after; press into rolls just before serving. Save the cooking broth for soup the following day.
Bodega Santa Cruz, called Las Columnas, runs the city's canonical montaditos in Seville's Santa Cruz for 2 to 2.50 euros each, with a standing-room counter.
Try: Montaditos under 2.50 euros each
Tip: Standing only; six montaditos and two canas land around 12 euros for two. Cash and card accepted.
Bodeguita Romero is tourist arenal heads to casa morales nearby; this 1939 romero-family bodega on calle harinas keeps its working-day local crowd.
Why locals love it: Tourist Arenal heads to Casa Morales nearby; this 1939 Romero-family bodega on Calle Harinas keeps its working-day local crowd.
Tip: Order the pringa montadito with manzanilla. Standing-only at the bar; tables for two at the back fill from 13:30.
Casa Morales on Calle Garcia de Vinuesa in Seville is the 1850 bodega with cana, tapas under 3 euros and vermut pulled from giant wood casks at the standing.
Try: Cana with the working-day tapa
Tip: Standing-only at the front; the wood casks line the back wall. Vermut from the barrel runs 2 euros.
Las Teresas on Calle Santa Teresa in Seville's Santa Cruz hung jamones from the ceiling in 1870 and is an essential Santa Cruz taberna for working-day tapas.
Signature: Jamon iberico de bellota, Solomillo al whisky, Salmorejo
Order: A racion of jamon iberico de bellota sliced overhead and a copa of fino En Rama.
Tip: Open daily 11:00-24:00. The standing bar is the working-day pick; the wooden tables behind take walk-in groups.
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